Dinner Menu

Our menus change with the seasons. Our chefs source seasonal ingredients from local farm friends and farmers markets to create classical and modern versions of French bistro and European dishes. Please let us know about your allergies so we can create something special for you any time. Make your reservation online through OpenTable!

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STARTERS

◊ BEEF SHORT RIB FLATBREAD 15
caramelized onions, Boursin, Gruyère
port wine-balsamic reduction
herbes de Provence

ALL-NATURAL BACON & SHRIMP DIP 18
crackers, sweet potato chips

TRUFFLE FRIES 11
herbes de Provence, saffron rouille

◊ GOUGÈRES 9
cheese puffs

◊ BISTRO DEVILED EGGS 13
paprika, chives

BURATTA 16
jambon de Bayonne, melon, basil
honey

CRISPY BRUSSELS SPROUTS 16
preserved lemon vinaigrette, fried leeks
bacon, honey-chili aïoli

CRISPY CALAMARI FRITES 15
sea salt, cocktail sauce

◊ PARISIAN TUNA TARTARE* 18
capers, cornichons, shallot, Dijon aïoli
sweet potato chips

ARTISANAL CHEESE & CHARCUTERIE Mkt
bistro inspired accoutrements

PRINCE EDWARD ISLAND MUSSELS 16/26
Riesling, fresh herbs, hand-cut fries

CHEESEBURGER* 16
lettuce, red onion, mayonnaise
hand-cut fries; cheddar, Roquefort
Emmentaler

Sides

Crispy Brussels Sprouts
bacon, leeks…………………………… 7
Cheddar, Bacon & Chive
Potato Cakes…………………………. 6
French Green Beans………………….. 6
Hand-Cut Fries………………………. 5
Brussels Sprouts……………………… 6
Crème Fraîche Mashed Potatoes…….. 5
Creamed Leeks……………………….. 6
Vichy Carrots………………………… 6

STARTER SALAD & SOUPS

◊ APPLE 11
mixed greens, toasted pumpkin seeds
red beets, chèvre, mustard vinaigrette

ROASTED BEETS 11
mixed greens, Roquefort, walnuts
house vinaigrette

VEGGIE 8
mixed greens, carrot, cucumber, celery
creamy herb dressing

FRENCH ONION SOUP 8
melted Emmentaler, crostini

SOUP OF THE DAY Mkt
(Please ask your server)

Daily Plates

MONDAY
Bouillabaisse

TUESDAY
Chicken Cordon Bleu

WEDNESDAY
Fish & Chips
Hook-N-Line Caught

THURSDAY
Chicken Paillard

FRIDAY
Beef Stroganoff*

SATURDAY
Grilled NY Strip*

SUNDAY
Roasted Turkey Dinner

ENTRÉES

◊ CHICKEN SCHNITZEL 27
apple salad, preserved lemon vinaigrette

◊ GRILLED PORK CHOP* 35
mustard-tarragon butter, cheddar, bacon & chive potato cake, Vichy carrots

◊ PAN SEARED TROUT 29
brown butter-sage emulsion, creamed leeks, Vichy carrots

◊ VEGETABLE WELLINGTON 26
mushrooms, lentils, leeks, butternut squash, chèvre, mushroom gravy
French green beans

TODAY’S CHEF SELECTION, (please ask your server) Mkt

◊ ESPRESSO BRAISED BEEF SHORT RIBS* 34
creamed leeks, cheddar, bacon & chive potato cake

◊ FLOUNDER FRANÇAISE 34
lemon-caper beurre blanc, crème fraîche mashed potatoes, Vichy carrots

STEAK FRITES* 32
sliced hanger steak, herbed Maître d’butter, hand-cut fries

◊ GRILLED SALMON* 32
lemon-dill emulsion, crème fraîche mashed potatoes, French green beans

◊ PAN SEARED SCALLOP RISOTTO 38
bacon lardons, peas, asparagus, mint, Prima Donna

◊ BEEF BOURGUIGNON 34
beef tenderloin tips, red wine-mushroom ragout, carrots
pearl onions, crème fraîche mashed potatoes

◊ GRILLED FILET MIGNON AU POIVRE* 38
brandy-peppercorn emulsion, crème fraîche mashed potatoes
French green beans

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

GVG & PWB both Rated Top 100 in USA for Date Nights & Outdoor Dining! Read more.

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