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 | Breakfast!
◊Grilled Peaches, Citrus Pistou, Arugula & Goat Cheese 11
◊Shaved Beef, Corn, Honey-Chili Aïoli & Prima Donna 11
LOCAL TOMATO PLATE 13
extra virgin olive oil, feta, basil chiffonade
◊WATERMELON SALAD 10
corn shoots, feta, fig balsamic, fresh mint
TUNA TARTARE 14
salmon roe, avocado relish, shaved cucumber, crostini
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
CRISPY BRUSSELS SPROUTS 10
lemon-bacon vinaigrette, fried leeks, honey-chili aïoli
◊CITRUS POACHED SHRIMP 14
roasted corn, avocado & cherry tomato dip, poppy seed crisps
CRISPY FRIED CALAMARI 11
lemon rouille, cocktail sauce
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
◊FIELD PEA & TOMATO SALAD 9
mixed greens, avocado, corn, feta, lemon-pepper 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)
Field Pea, Corn & Tomato Succotash 5
Cheddar, Bacon & Chive Potato Cakes 4
◊Forbidden Black Rice 4
French Green Beans 5
Hand-Cut Fries 4
◊Sautéed Corn & Shallots 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
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 CITRUS-MUSTARD GLAZED SALMON* 26
crème fraiche mashed potatoes, French green beans
◊PAN SEARED SEA SCALLOPS 33
saffron-sweet corn coulis, forbidden black rice, sautéed greens
◊CRISPY CHICKEN SCHNITZEL 19
preserved lemon vinaigrette, a field pea, feta & tomato salad
◊GRILLED PORTABELLO MUSHROOM 19
coconut-curry eggplant, tomatoes, squash, forbidden black rice, jicama salad
◊SOUS VIDE RACK OF LAMB 33
charred cherry tomatoes, crème fraiche mashed potatoes, field pea, corn & tomato succotash
◊LEMON-GARLIC SHRIMP RISOTTO 24
arborio rice, field peas, tomatoes, sweet corn, feta, bacon lardons
BACON WRAPPED BISTRO MEATLOAF 24
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake
MOUNTAIN TROUT 24
herb bread crumbs, lemon-caper beurre blanc, Brussels sprouts, sautéed corn & shallots
◊SWEET-CHILI BRAISED BEEF SHORT RIBS 31
pickled cabbage slaw, crème fraiche mashed potatoes, Brussels sprouts
FRESH FISH DU JOUR (Please ask your server) Mkt
◊FILET MIGNON 33
garlic-herb gremolata, crème fraiche mashed potatoes, French green beans
STEAK FRITES 24
sliced hanger steak, herbed Maitre d’butter, hand-cut fries
◊Chef Features July 25—September 18, 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.
