Lunch Menu

FLATBREADS

◊Asparagus, Boursin, Shallot Confit, Goat Cheese, Sage Aïoli 11

◊Duck Confit, Mascarpone, Caramelized Onion, Prima Donna, Spinach, Orange-Scallion Rouille 11

APPETIZERS & SMALL PLATES

◊BAKED EGGPLANT 12
goat cheese, walnuts, rosemary, balsamic glaze

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

◊BRANDY-TARRAGON BRIE FONDUE 11
sweet potato chips, apples, crostini

SHRIMP & ARTICHOKE DIP 13
spinach, Tickler, poppy seed crisps

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

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CRISPY CALAMARI 11
lemon rouille, cocktail sauce

SALADS & SOUPS

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

◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, grain medley, greens, asparagus, bacon lardons, crispy shallots, honey-tarragon vinaigrette

◊FENNEL DUSTED SEARED AHI TUNA SALAD* 14
little gem, orange & lemon segments, watermelon radish, preserved lemon vinaigrette

◊GRILLED CHICKEN SALAD 12
endive petals, mixed greens, grapes, smoked hazelnuts, Moody Blue, sherry vinaigrette

FRENCH ONION SOUP 7
melted Emmentaler

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

SANDWICHES

◊DUCK CONFIT SANDWICH 14
challah bun, orange-scallion rouille, Prima Donna crisps, arugula, hand-cut fries

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

◊GRILLED CHICKEN SANDWICH 12
challah bun, sage aïoli, roasted tomato, arugula, hand-cut fries

LUNCH ENTRÉES

◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette and a salad of mixed greens, endive petals, grapes, smoked hazelnuts, Moody Blue

◊TROUT ALMONDINE 15
citrus beurre blanc, toasted almonds, Brussels sprouts, asparagus

◊ROASTED TOMATO, LEEK & SPINACH QUICHE 12
house-made butter crust, Emmentaler, mixed greens, house vinaigrette

◊EGGPLANT GRATIN 13
roasted tomato, Tickler, spinach, goat cheese, roasted garlic, basil

FRESH FISH DU JOUR (Please ask your server) Mkt

◊MUSTARD-HONEY & DILL GLAZED GRILLED SALMON* 16
crème fraiche mashed potatoes, French green beans

◊GARLIC SHRIMP RISOTTO 15
creamy arborio rice, asparagus, wild mushrooms, arugula, Prima Donna, crispy prosciutto

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

◊Grain Medley 4

◊Asparagus 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 February 26 – March 31

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.

™ & © 2020. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.