Lunch 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!

Happenings: New Seasonal Features | Breakfast! | Thanksgiving Menu

FLATBREADS

◊Thyme & Sherry Boursin, Mushrooms, Kale, Goat Cheese, Sriracha-Honey Glaze 11

◊Confit Duck, Mascarpone, Prima Donna, Arugula, Garlic-Thyme Rouille 11

APPETIZERS & SMALL PLATES

LUMP CRABMEAT DIP 14
herb bread crumbs, poppyseed crisps

CRISPY BRUSSELS SPROUTS 10
lemon-bacon vinaigrette, fried leeks, bacon, honey-chili aïoli

◊CONFIT DUCK POUTINE 15
hand-cut fries, pulled duck, Prima Donna, rich gravy

◊LOCAL LAMB & TICKLER MEATBALLS 13
horseradish crème fraiche, roasted tomato demi, crème fraiche mashed potatoes

TUNA TARTARE* 14
salmon roe, avocado relish, shaved cucumber, crostini

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CRISPY FRIED CALAMARI 11
lemon rouille, cocktail sauce

STARTER SALADS & SOUPS

◊GRILLED SALMON QUINOA SALAD* 16
arugula, sweet potato chips, Prima Donna, honey-tarragon vinaigrette

◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, quinoa, lentils, kale, saucisson, crispy shallots, house vinaigrette

◊SESAME CRUSTED SEARED TUNA SALAD* 14
mixed greens, local apple, cucumber, pomegranate seeds, toasted almonds, preserved lemon vinaigrette

◊GRILLED CHICKEN SALAD 12
baby kale, candied pecans, local apple, cranberries, crumbled feta, maple vinaigrette

FRENCH ONION SOUP 7
melted Emmentaler

◊SOUP OF THE DAY Mkt
(Please ask your server)

SANDWICHES

◊DUCK CONFIT SANDWICH 14
challah bun, shallot rouille, Brussels sprout slaw, Prima Donna crisp, hand-cut fries

CHEESEBURGER* 11
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler

GRILLED CHICKEN SANDWICH 12
challah bun, roasted tomato pesto, Boursin, arugula, hand-cut fries

LUNCH ENTRÉES

◊ROASTED ACORN SQUASH 13
quinoa, lentils, kale, pomegranate seeds, candied pecans, Brussels sprout slaw, sweet potato chips

◊GARLIC SHRIMP & SAFFRON RISOTTO 15
creamy saffron arborio rice, kale, saucisson, feta

FRESH FISH DU JOUR (Please ask your server) Mkt

◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette and a salad of baby kale, local apple, candied pecans, cranberries, feta

◊MOUNTAIN TROUT 15
herb breadcrumbs, lemon-caper beurre blanc, French green beans, roasted baby carrots

◊QUICHE FLORENTINE 12
house-made butter crust, spinach, mushrooms, Emmentaler, mixed greens, house vinaigrette

GRILLED CITRUS-MUSTARD
GLAZED SALMON* 1
6
crème fraiche mashed potatoes, French green beans

BACON WRAPPED BISTRO MEATLOAF 14
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake

STEAK FRITES* 15
sliced hanger steak, herbed Maitre d’butter, hand-cut fries

BEEF STROGANOFF* 14
seared beef tips, mushroom sauce, dill-butter egg noodles, crème fraiche, cornichons

Sides

◊Roasted Baby Carrots 4

◊Braised Lentils & Kale 4

Crispy Brussels Sprouts 6

Cheddar, Bacon & Chive Potato Cakes 4

French Green Beans 5

Hand-Cut Fries 4

Brussels Sprouts 5

Crème Fraiche Mashed Potatoes 4

Chef’s features September 18 — November 12

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.