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!

Happenings: New Seasonal Features | Breakfast!

FLATBREADS

◊Apples, Mascarpone, Caramelized Onion, Goat Cheese, Arugula, Balsamic Glaze

◊Corned Beef, Mascarpone, Crispy Sauerkraut, Emmentaler, Lusty Monk-Beer Mustard 11

APPETIZERS & SMALL PLATES

◊ESCARGOT BAGUETTE 14
herbed Maître d’butter, lemon, white wine

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

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

◊CAVA & BRIE FONDUE 12
sweet potato chips, apples, crostini

CRISPY CALAMARI 11
lemon rouille, cocktail sauce

◊SHRIMP & ARTICHOKE DIP 13
spinach, Tickler, poppy seed crisps

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

ARTISANAL CHEESE & CHARCUTERIE Mkt
bistro inspired accoutrements

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

CHEESEBURGER* 12
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler

STARTER SALADS & SOUPS

◊BABY KALE & APPLE SALAD 9
currants, walnuts, goat cheese, hazelnut vinaigrette

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

VEGETABLE SALAD 6
fresh vegetables, Green Goddess

FRENCH ONION SOUP 7
melted Emmentaler

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

Sides

◊Forbidden Black Rice 4

Cauliflower Florets 4

Cheddar & Bacon Potato Cakes 4

Crispy Brussels Sprouts 6

French Green Beans 5

Hand-Cut Fries 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
Steak au Poivre*

SUNDAY
Roasted Turkey Dinner

ENTRÉES

GRILLED PORK CHOP 28
apple cider-mustard glaze, crème fraiche mashed potatoes, sautéed spinach

◊PARSNIP RIBBONS 19
carrots, braised leeks, Brussels sprouts chiffonade, mushroom chips, white wine & thyme reduction

◊CRISPY CHICKEN SCHNITZEL 20
preserved lemon vinaigrette and a salad of baby kale, apple, red currants, walnuts, goat cheese

◊LEMON-DILL GRILLED SALMON * 27
crème fraiche mashed potatoes, French green beans

◊GARLIC SHRIMP RISOTTO 24
creamy Tickler arborio rice, mascarpone, Brussels sprouts chiffonade, leeks, English peas

◊PAN SEARED SEA SCALLOPS 33
hazelnut vinaigrette, forbidden black rice, cauliflower florets

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

FRESH FISH DU JOUR (Please ask your server) Mkt

MOUNTAIN TROUT 25
herb breadcrumbs, lemon-caper beurre blanc, French green beans, cauliflower florets

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

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

◊FILET MIGNON* 33
hazelnut gremolata, crème fraiche mashed potatoes, French green beans

Chef’s features January 8 — February 25

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.