Dinner Menu

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!

To place a pickup order call us at 336-379-0699!

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Happenings:

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FLATBREADS

◊ARTICHOKE 12
Mascarpone, spinach, prima donna

◊ CORNED BEEF 12
lusty monk aioli, Emmentaler, crispy sauerkraut

APPETIZERS & SMALL PLATES

◊ SHRIMP & ARTICHOKE DIP 15
crostini, sweet potato chips

◊ FRENCH ONION DEVILED EGGS 11
crispy shallot

◊CRISPY BRIE 13
plum, blackberry jam, crostini

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CALAMARI 13
lemon rouille, cocktail sauce

◊ TUNA TARTARE* 16
cucumber relish, avocado, chili glaze, sesame seeds, crostini, sweet potato chips

CRISPY BRUSSELS SPROUTS 12
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli

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

STARTER SALADS & SOUPS

◊ SHAVED BRUSSELS SPROUTS SALAD 10
apple, fennel, hazelnuts, honey-tarragon 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

SOUP OF THE DAY Mkt
(Please ask your server)

ENTRÉES

PAN-SEARED TROUT 28
lemon-caper beurre blanc, local roasted corn, roasted carrots honey thyme gastrique

◊ VEGETARIAN TAGLIATELLE 23
chickpeas, butternut squash, spinach, corn, vadouvan curry

◊ PORK CHOP 34
Calvados & apple emulsion, crème fraiche mashed potatoes, roasted carrots

◊ CRISPY CHICKEN SCHNITZEL 21
shaved Brussels sprouts, apple, fennel, hazelnuts, honey-tarragon vinaigrette

◊ GRILLED BLACK PEPPER CRUSTED SALMON* 29
beurre blanc, crème fraiche mashed potatoes, French green beans

◊ COQ AU VIN 28
braised chicken leg & thigh, lardons, carrots, mushrooms, pearl onions, crème fraiche mashed potatoes

TODAY’S CHEF SELECTION, (please ask your server) Mkt

FILET MIGNON* 37
béarnaise, crème fraiche mashed potatoes, French green beans

◊ SEARED SHRIMP & SCALLOP RISOTTO* 37
butternut squash, mushrooms, leeks, sage, zesty pumpkin seeds

BACON WRAPPED BISTRO MEATLOAF 25
caramelized onions & mushroom gravy, French green beans, cheddar, bacon & chive potato cake

STEAK FRITES* 27
sliced hanger steak, herbed Maître d’butter, hand-cut fries

◊ RED WINE BRAISED BEEF SHORT RIBS* 34
crème fraiche mashed potatoes, spinach

Sides

Crispy Brussels Sprouts 6
bacon, leeks
Roasted Carrots
Honey Thyme Gastrique
5
Cheddar, Bacon & Chive Potato Cakes 4
French Green Beans 5
Hand-Cut Fries 4
Brussels Sprouts 5
Crème Fraîche Mashed Potatoes 4
Roasted Local Corn 5

Daily Plates

MONDAY
Beef Stroganoff

TUESDAY
Steak au Poivre*

WEDNESDAY
Chef’s Special

THURSDAY
Lemon 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.

™ & © 2022. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.