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


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
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 Gnocchi (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.) (Not available in Prix Fixe)
served with diced baguette, potatoes, apple, cornichon & cured meats


Crème Caramel (8)
Café Liégeois (7)
Mousse au Chocolat (7)
Profiterole (9)
Raspberry 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