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!
◊Fried Eggplant, Goat Cheese, Serrano, Honey-Fig Balsamic 11
◊Truffled Corn, Mascarpone, Blistered Cherry Tomatoes, Pickled Red Onions 11
◊LOCAL TOMATO PLATE 13
marinated olives, basil oil, tetilla cheese
CRISPY FRIED CALAMARI 11
lemon rouille, cocktail sauce
◊SHRIMP & RED PEPPER DIP 13
fresh herbs, feta, poppyseed crisps
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
◊AUBERGINE FRITE 11
fried eggplant, goat cheese, honey, fresh black pepper
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
◊CARROT & SWEET CORN SALAD 9
mixed greens, cottage cheese, honey-lemon cumin vinaigrette
ROASTED BEETS & LITTLE GEM LETTUCE 9
citrus-chive vinaigrette, Roquefort, sesame Prima Donna crisps
SUMMER SALAD 6
fresh vegetables, Green Goddess
FRENCH ONION SOUP 7
melted Emmentaler
◊SOUP OF THE DAY Mkt
(Please ask your server)
◊Roasted Corn & Shallots 4
Cheddar, Bacon & Chive Potato Cakes 4
◊Ratatouille 4
French Green Beans 5
Hand-Cut Fries 4
◊Coconut-Jasmine Grain Blend 4
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
Steak au Poivre*
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
Champagne beurre blanc, roasted tomato pistou, crème fraiche mashed potatoes, French green beans
◊PAN SEARED SEA SCALLOPS 33
truffled corn soubise, bacon lardons, shaved leeks, citrus red onions, coconut-jasmine grain blend
BACON WRAPPED BISTRO MEATLOAF 24
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake
FRESH FISH DU JOUR (Please ask your server) Mkt
◊HEIRLOOM TOMATO TART 19
on puff pastry; whipped cream cheese, balsamic glaze, basil oil, zucchini chips
STEAK FRITES* 24
sliced hanger steak, herbed Maitre d’butter, hand-cut fries
◊CITRUS CURED DUCK BREAST* 30
black pepper-lemon gastrique, coconut-jasmine grain blend, ratatouille
◊PARSLEY-CHIVE & GARLIC SHRIMP RISOTTO 24
creamy arborio rice, roasted corn, bacon lardons, goat cheese
MOUNTAIN TROUT 25
herb breadcrumbs, lemon-caper beurre blanc, ratatouille, roasted corn & shallots
TOMATO BRAISED BEEF SHORT RIBS 31
crème fraiche mashed potatoes, French green beans
◊CRISPY CHICKEN SCHNITZEL 19
preserved lemon vinaigrette and a salad of mixed greens, sweet corn, carrots, cottage cheese
◊FILET MIGNON* 33
walnut-Roquefort fondue, balsamic glaze, crème fraiche mashed potatoes,
French green beans
◊Chef’s features June 5 — July 23
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.
