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!
GVG & PWB both Rated Top 100 in USA for Date Nights & Outdoor Dining! Read more.
◊ PEAR
fig mascarpone, red onion, arugula, Roquefort, walnuts 12
◊ ALSATIAN
mascarpone, applewood-smoked bacon, caramelized onions, Emmentaler, chives 12
◊ BAKED GOAT CHEESE & HERB TOMATO DIP 13
sweet potato chips, crostini
◊ GROUND DUCK MEATBALLS 15
orange-chili glaze, chives, crostini
◊ BEEF HACHÉ SLIDERS 13
house ground beef, gougère, Lyonnaise gravy, hand-cut fries
CRISPY BRUSSELS SPROUTS 12
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli
CALAMARI 13
lemon rouille, cocktail sauce
◊ TUNA TARTARE* 16
mango relish, radish, avocado, chili-honey glaze, sesame seeds, sweet potato chips, crostini
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
ARTISANAL CHEESE
& CHARCUTERIE Mkt
bistro inspired accoutrements
PRINCE EDWARD ISLAND
MUSSELS 13/21
Riesling, fresh herbs, hand-cut fries
CHEESEBURGER* 13
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort, Emmentaler
◊ GOAT CHEESE SALAD 11
mixed greens, pickled blueberries, apple, red onion, basil, blueberry vinaigrette
ROASTED BEETS & MIXED GREENS 10
Roquefort, walnuts, truffled beet & walnut vinaigrette
VEGETABLE SALAD 6
fresh vegetables, Green Goddess dressing
FRENCH ONION SOUP 7
melted Emmentaler, crostini
SOUP OF THE DAY Mkt
(Please ask your server)
◊ CHICKEN SCHNITZEL 26
mixed greens, pickled blueberries, apple, red onion, basil, goat cheese, blueberry vinaigrette
◊ PROVENÇALE TART 23
ratatouille, caramelized onions, arugula, pine nuts, brie, cherry glaze
◊ DUCK CONFIT 28
orange-chili glaze, cheddar, bacon & chive potato cake, asparagus
◊ GRILLED FILET MIGNON* 37
port-peach jus, crème fraiche mashed potato, French green beans
◊ TROUT ALMONDINE 28
lemon-caper beurre blanc, ratatouille, local roasted corn
◊ GRILLED SALMON* 29
sauce vierge, crème fraiche mashed potato, French green beans
◊ GRILLED LAMB CHOPS* 36
brandy-peppercorn emulsion, crème fraiche mashed potato, asparagus
◊ BEEF STROGANOFF* 32
tenderloin tips, egg noodles, mushroom gravy, cornichons, crème fraiche
TODAY’S CHEF SELECTION, (please ask your server) Mkt
◊ SEARED SHRIMP & SCALLOP RISOTTO* 37
bacon lardons, asparagus, goat cheese, fried leeks
STEAK FRITES* 29
sliced hanger steak, herbed Maître d’butter, hand-cut fries
◊ NC CRAFT BEER-BRAISED SHORT RIBS* 34
cheddar, bacon & chive potato cake, spinach
Crispy Brussels Sprouts 6
bacon, leeks
Asparagus 5
Local Roasted Corn 4
Cheddar, Bacon & Chive Potato Cakes 5
French Green Beans 5
Hand-Cut Fries 4
Brussels Sprouts 5
Crème Fraîche Mashed Potatoes 4
Ratatouille 4
MONDAY
Cottage Pie
TUESDAY
Steak au Poivre*
WEDNESDAY
Chef’s Special
THURSDAY
Chicken Paillard
FRIDAY
Fish & Chips
Hook-N-Line Caught
SATURDAY
Tri-Tip Steak*
SUNDAY
Roasted Turkey Dinner
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.
™ & © 2023. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.
