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 FLATBREAD 12
honey whipped chèvre,
pickled red onions, smoked gouda,
arugula, balsamic glaze
◊CORNED BEEF FLATBREAD 12
caramelized onions, Emmentaler,
crispy sauerkraut, Lusty Monk aïoli
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
◊ FROMAGE FORT 14
crostini, sweet potato chips, apple slices
◊ WARM SHRIMP DIP 16
artichokes, mushrooms,
applewood-smoked bacon, crostini,
sweet potato chips
CRISPY BRUSSELS SPROUTS 14
preserved lemon vinaigrette, fried leeks,
bacon, honey-chili aïoli
CALAMARI 13
lemon rouille, cocktail sauce
◊ TUNA TARTARE* 16
pickled fennel slaw, orange-chili glaze,
sweet potato chips
◊ CHICKPEA PANISSE 12
garlic aïoli
ARTISANAL CHEESE & CHARCUTERIE Mkt
bistro inspired accoutrements
PRINCE EDWARD ISLAND MUSSELS 14/23
Riesling, fresh herbs, hand-cut fries
CHEESEBURGER* 14
lettuce, red onion, mayonnaise,
hand-cut fries; cheddar, Roquefort, Emmentale
◊FENNEL APPLE SALAD 10
mixed greens, toasted pumpkin seeds,
Brie, Champagne vinaigrette
ROASTED BEETS & MIXED GREENS 10
Roquefort, walnuts, truffled beet & walnut vinaigrette
VEGETABLE SALAD 7
mixed greens, Green Goddess dressing
FRENCH ONION SOUP 7
melted Emmentaler, crostini
SOUP OF THE DAY Mkt
(Please ask your server)
◊ GRILLED DUCK BREAST* 32
brandied fig gastrique, white bean provençale, spinach
LEMON CHICKEN PAILLARD 26
crème fraîche mashed potatoes, French green beans
◊VEGETABLE GALETTE 23
rainbow carrots, parsnips, shallot confit, cashew cream,
balsamic glaze, mixed greens, house vinaigrette
◊BEEF STROGANOFF* 33
tenderloin tips, egg noodles, mushroom gravy, cornichons, crème fraiche
◊GRILLED SALMON* 29
apple, rosé & leek emulsion, crème fraiche mashed potatoes,
French green beans
◊LOCAL CIDER-BRAISED PORK SHANK 34
cheddar, bacon & chive potato cake, spinach, caramelized apple glaze
◊PAN SEARED SCALLOPS* 35
Pernod fennel emulsion, fall ratatouille, duck fat new potatoes
◊PAN SEARED TROUT 28
grilled peach beurre blanc, white bean provençale, fall ratatouille
TODAY’S CHEF SELECTION, (please ask your server) Mkt
◊GRILLED FILET MIGNON* 37
wild mushroom demi-glace, crème fraiche mashed potatoes,
French green beans
STEAK FRITES* 29
sliced hanger steak, herbed Maître d’butter, hand-cut fries
◊LAMB NAVARIN 33
slow-braised leg of lamb, pearl onions, turnip,
white wine mushroom ragout, white bean provençale
Crispy Brussels Sprouts bacon, leeks 6
Fall Ratatouille 5
Cheddar, Bacon & Chive Potato Cakes 5
French Green Beans 5
Hand-Cut Fries 4
Brussels Sprouts 5
Crème Fraîche Mashed Potatoes 4
White Bean Provençale 5
MONDAY
Roasted Lamb Leg Provençal
TUESDAY
Chicken Fricassée
WEDNESDAY
Fish & Chips
Hook-N-Line Caught
THURSDAY
Chicken Schnitzel
FRIDAY
Truffled Mushroom Shrimp Risotto
SATURDAY
Steak au Poivre*
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.
™ & © 2024. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.
