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: Premier Cru Wine Dinner | Fess Parker Wine DinnerNew Seasonal Features

FLATBREADS

◊Asparagus, Spring Peas, Watermelon Radish, Basil Pistou & Feta 11

◊Corned Beef, Pickled Ramps, Lusty Monk Aïoli & Emmentaler 11

APPETIZERS & SMALL PLATES

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

◊PECAN & HERB CRUSTED BRIE 12
with Champagne-rhubarb compote and crostini

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

ARTISANAL CHEESE & CHARCUTERIE BOARD Mkt
with bistro inspired accoutrements

TRUFFLE FRIES  8
with herbs de Provence and saffron rouille

CRISPY FRIED CALAMARI 11
with lemon rouille and cocktail sauce

◊TRUFFLED MUSHROOM & HAZELNUT PÂTÉ 12
with short rib-balsamic jam and herb butter crostini

◊SHRIMP & FIERY TOMATO DIP 13
with crumbled feta and poppy seed crisps

PRINCE EDWARD ISLAND MUSSELS 12/19
rope grown, steamed in Riesling with fresh herbs, served with hand-cut fries

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

STARTER SALADS & SOUPS

◊STRAWBERRY BIBB SALAD 9
fresh strawberries, Bibb lettuce, toasted pecans, crumbled feta and strawberry vinaigrette

ROASTED BEETS & LITTLE GEM LETTUCE 9
with citrus-chive vinaigrette, Roquefort crumbles and sesame Prima Donna crisp

MIXED GREEN SALAD 6
with fresh vegetables and Green Goddess dressing

FRENCH ONION SOUP 7
with melted cheese

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

sides

Spring Peas 4

Cheddar, Bacon & Chive Potato Cakes 4

Lemon Scented Grain Medley 4

French Green Beans 5

Hand-Cut Fries 4

Zucchini Ribbons 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 SALMON* 26
with strawberry, black pepper and balsamic compote, crème fraiche mashed potatoes and French green beans

◊CRISPY CHICKEN SCHNITZEL 19
with preserved lemon vinaigrette and a salad of fresh strawberries, Bibb lettuce, toasted pecans and crumbled feta

MOUNTAIN TROUT  24
with herb bread crumbs, lemon-caper beurre blanc, spring peas and Brussels sprouts

◊GRILLED DUCK BREAST 29
with Champagne-rhubarb glaze, lemon scented grain medley and zucchini ribbons

◊SHRIMP RISOTTO 24
creamy arborio rice with garlic sautéed shrimp, pea shoots, shaved fennel, spring peas, crumbled feta and fresh mint

◊ZUCCHINI RIBBON “PASTA” 19
in a Champagne-elderflower broth with wild mushrooms, spring pea-avocado puree and lemon-herb breadcrumbs

◊RED WINE BRAISED BEEF SHORT RIBS 31
in a rich mushroom-bacon sauce over crème fraiche mashed potatoes and Brussels sprouts

FRESH FISH DU JOUR Mkt
(Please ask your server)

◊PAN SEARED SEA SCALLOPS 33
with pickled ramp vinaigrette, lemon scented grain medley and sautéed greens

BISTRO MEATLOAF  24
wrapped in bacon and served with caramelized onions, a cheddar, bacon & chive potato cake, French green beans and Diane sauce

◊FILET MIGNON 33
with charred spring onion butter, red wine demi-glace, crème fraiche mashed potatoes and French green beans

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

Chef Features April 11—May 29, 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.