Our Menu

-Appetizers-

Soup du jour

-8-

Sautéed lump crab cake

Served with spicy remoulade & micro greens

-12-

Duck liver pate

House made duck liver pate prepared with a hint of brandy,

Served with whole grain mustard, red onion jam, cornichons and toast points

-12-

Beignets de morue

Martinique style Salt cod fritters, served with garlic aioli

-12-

Wild maine mussels

Steamed in a light tomato-saffron fondue, served with crostini and fresh parmesan

-11-

Escargots

Marinated in brandy & vermouth, sautéed in garlic-butter and parsley, served in a puff

pastry shell, and finished with a touch of cream sauce

-11-

-Salads-

Mesclun greens

Topped with sautéed root vegetables and fresh cucumbers

in our housemade red wine vinaigrette

-7-

Ceasar

tossed in our classic house-made ceasar dressing,

topped with crispy duck confit and  croutons

-9-

-entrees-

grilled lamb t-bone

domestic lamb lightly marinated in garlic and mint, topped with Marseilles butter,

and served with potatoes gratin

-32-

Pan seared filet of beef

Served with a red wine & shallot sauce, haricots verts and truffled mashed potatoes

-32-

Pan roasted duck breast

Served with French lentils, caramelized apples and sauce bigerade

-27-

Oven-roasted misty knoll chicken breast

Topped with a two-mustard sauce and sautéed shiitake mushrooms,

served with truffled mashed potatoes

-25-

Pan seared rainbow trout

finished with a hazelnut brown-butter lemon sauce, and served with wild mushroom risotto

-26-

Grilled salmon steak

Served with wilted spinach, wild mushroom risotto, and a citrus beurre blanc

-26-

House-made saffron fettucine

Tossed in a white wine parmesan cream sauce with seasonal vegetables

-20-

-chef Zachary corbin-

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness, especially if you have certain medical conditions