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 | Valentine’s Day | Cake Decorating Class
◊Riesling Poached Pear, Cambozola, Arugula, Balsamic Glaze 11
◊Chicken, Confit Tomatoes, Olives, Banana Peppers, Feta, Lemon Aïoli 11
◊TWICE BAKED SOUFFLÉ 12
aged cheddar, broccoli & bacon, and a pear, frisée, almond, bacon and Cambozola salad
CRISPY FRIED CALAMARI 11
lemon rouille, cocktail sauce
SHRIMP, ARTICHOKE & BACON DIP 14
spinach, aged cheddar, poppyseed crisps
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
◊AMBER ALE BRAISED BRATS 14
Lusty Monk aïoli, braised red cabbage, creamy brie barlotto
CRISPY BRUSSELS SPROUTS 10
lemon-bacon vinaigrette, fried leeks, honey-chili aïoli
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* 11
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler
◊RIESLING POACHED PEAR & BRÛLÉED CAMBOZOLA SALAD 10
frisée, toasted almonds, bacon lardons, vanilla bean 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)
◊Ribbons of Golden Beets 5
Cheddar, Bacon & Chive Potato Cakes 4
◊Creamy Brie Barlotto 4
French Green Beans 5
Hand-Cut Fries 4
◊Roasted Winter Vegetables 5
Brussels Sprouts 5
Crème Fraiche Mashed Potatoes 4
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
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 SALMON* 26
mustard-honey & dill glaze, crème fraiche mashed potatoes, French green beans
◊PAN SEARED SEA SCALLOPS 33
tomato-grain mustard beurre blanc, creamy brie barlotto, roasted winter vegetables
◊CRISPY CHICKEN SCHNITZEL 19
preserved lemon vinaigrette and a Riesling poached pear, frisée, almond, bacon lardon and Cambozola salad with vanilla bean vinaigrette
◊GOLDEN BEET RIBBON “PASTA” 19
mushrooms, Brussels sprouts, roasted winter vegetables, Champagne bouillon, lemon-cumin aïoli
◊PORT WINE BRAISED LAMB SHANK* 30
parsley gremolata, creamy brie barlotto, roasted winter vegetables
◊SHRIMP BISQUE RISOTTO 24
arborio rice, pepperoni, confit tomatoes, brie cream, crispy shallots
BACON WRAPPED BISTRO MEATLOAF 24
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake
◊MOUNTAIN TROUT 25
herb breadcrumbs, lemon-caper beurre blanc, Brussels sprouts, roasted winter vegetables
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
Diane sauce, crème fraiche mashed potatoes, French green beans
STEAK FRITES* 24
sliced hanger steak, herbed Maitre d’butter, hand-cut fries
◊Chef’s features January 9 — February 26
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.
