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WINE / COCKTAILS / BEER

DÎNER

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Chef’s Three-Course Prix-Fixe (41) Sélect une Entrée, un Plat Principal, et un Dessert

Entrée

Warm Niçoise Olives (5)
Soupe a l’Oignon (13) caramelized onions in broth with gruyère and croûtons
Fried Baby Artichoke (17) with tomato concasse & parmesan chips
Jambon de Bayonne*    (17)
Escargot de Bourgougne (17) snails in melted garlic butter
Smoked Whitefish Tartar* (18) creamed tarragon, potatoes
Shaved Black Truffle Flatbread (19) smoked mozarella, crème fraîche 

Plats Principal

Goat cheese salad (18) spring mix, sliced apples, orange slices, almonds
Crab salad* (22) grapefruit slices, frisée lettuce et shaved fennel
Burger de la Maison* (20) angus beef, thick sliced brie, caramelized onions, arugula
Potato Gnochi (26) in-house gnochi with asparagus, morels with shaved parmesan

Moules Frites (26) mussels, dijon, shallots, olive oil, créme fraîche
Jarret de Porc (32) (+5PF) 4-hour braised pork shank on sautéed cabbage with brunoise celery & carrots
Pan Seared Atlantic Salmon* (29) grilled tomato, asparagus, lemon beurre blanc
Lobster on fresh tagliatelle (35) (+10PF) fresh made pasta with hard-shelled Maine lobster 
Duck à la Grenade (35)** fingerling potatoes, apricots
Steak Frites* (40)** 10 oz Bavette steak, country potatoes, garlic butter

Fondue au Fromage (minimum 2 portions) (25 p.p.) served with diced baguette, potatoes, apple, cornichon & cured meats

Dessert

Crème Caramel (8)
Café Liégeois (7)
Mousse au Chocolat (7)
Profiterole (9)
Mango Meringue (11)

Plat d’Accompagnement

Sautéed Spinach (8)
Pommes Frites (7)
Country Potatoes (7)
Sautêed Asparagus (7)
Salade Maison (6)

20% service charge will be added to parties of 6 or more.
* consuming raw or undercooked food may increase your risk of foodborne illness
** Prix-Fixe menu portion size may differ from à la carte