Dinner Menu

Our menus change with the seasons. Executive Chef Leigh Hesling sources 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!

Happenings: New Seasonal Features | Thanksgiving Day Menu | Videri Chocolate Dinner  |Wine Blending Dinner |
Holiday Happenings | New Year’s Eve Events

FLATBREADS

◊Roasted Mushrooms, Shallot Confit, Goat Cheese, Sweet Potato Chips, Sage 11

◊Grilled Chicken, Bacon, Feta, Green Goddess, Fig Balsamic 11

APPETIZERS & SMALL PLATES

◊DUCK RILLETTE 12
shredded duck and shallots, cream, brandy, sage, crostini, orange marmalade

◊CRAB & ROASTED RED PEPPER DIP 14
herb bread crumbs, torn baguette

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

◊BEEF & AGED CHEDDAR MEATBALLS 13
honey-chili glaze, horseradish crème fraiche, kale, local apple & cashew salad

CRISPY BRUSSELS SPROUTS 10
lemon-bacon vinaigrette, fried leeks, honey-chili aïoli

TUNA TARTARE 14
salmon roe, avocado relish, shaved cucumber, crostini

CRISPY FRIED CALAMARI 11
lemon rouille, cocktail sauce

ARTISANAL CHEESE & CHARCUTERIE Mkt
bistro inspired accoutrements

PRINCE EDWARD ISLAND MUSSELS, 12/ 19
Riesling, fresh herbs, hand-cut fries

CHEESEBURGER* 11
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler

STARTER SALADS & SOUPS

◊KALE & LOCAL APPLE SALAD 9
candied cashews, golden raisins, feta, maple vinaigrette

ROASTED BEETS & LITTLE GEM LETTUCE 9
citrus-chive vinaigrette, Roquefort, sesame Prima Donna crisps

MIXED GREEN SALAD 6
fresh vegetables, Green Goddess dressing

FRENCH ONION SOUP 7
melted Emmentaler

◊SOUP OF THE DAY Mkt
(Please ask your server)

sides

Roasted Carrots 4

Cheddar, Bacon & Chive Potato Cakes 4

◊Black Pearl Grain Medley 4

French Green Beans 5

Hand-Cut Fries 4

◊Butternut Puree 4

Brussels Sprouts 5

Crème Fraiche Mashed Potatoes 4

DAILY PLATES

MONDAY
Bouillabaisse

TUESDAY
Chef’s Special

WEDNESDAY
Our Chef’s Mussels

THURSDAY
Lemon Chicken Paillard

FRIDAY
Fish & Chips Hook-N-Line Caught

SATURDAY
Beef Stroganoff

SUNDAY
Roasted Turkey Dinner

ENTRÉES

WEDNESDAY NIGHT SPECIAL – OUR CHEF’S MUSSELS 15
More for less with hand-cut fries, six wines at $10-$15 a bottle & live music

◊GRILLED BLACK PEPPER
CRUSTED SALMON* 26
crème fraiche mashed potatoes, French green beans, honey-lime butter sauce

◊PAN SEARED SEA SCALLOPS 33
butternut puree, black pearl grain medley, sautéed greens, mushroom-chive beurre blanc

◊CRISPY CHICKEN SCHNITZEL 19
preserved lemon vinaigrette, a kale, apple, cashew, raisin & feta salad

◊LENTIL & KALE PHYLLO PARCELS 19
coconut-curry sauce, black pearl grain medley, sautéed spinach, roasted carrots

◊DUCK CONFIT 29
butternut puree, sautéed spinach, orange marmalade

◊GARLIC SHRIMP & BUTTERNUT SQUASH RISOTTO 24
arborio rice, bacon lardons, leeks, goat cheese

BACON WRAPPED BISTRO MEATLOAF 24
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake

◊TROUT ALMONDINE 25
citrus beurre blanc, toasted almonds, Brussels sprouts, roasted carrots

◊BRAISED BEEF SHORT RIBS BOURGUIGNONNE 31
red wine-mushroom bacon sauce, crème fraiche mashed potatoes, Brussels sprouts

FRESH FISH DU JOUR (Please ask your server) Mkt

◊FILET MIGNON 33
horseradish crème, port wine demi-glace, crème fraiche mashed potatoes,French green beans

STEAK FRITES 24
sliced hanger steak, herbed Maitre d’butter, hand-cut fries

Chef Features September 19—November 13, 2018

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.