Menus
First Course
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Chef’s Board
A rotating selection of local cheeses and charcuterie, house-made seasonal jam, honeycomb
$25
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Paysanne Salad
Fresh greens, pickled shallot, toasted walnut, soft boiled egg, goat cheese crumble, radish dressed with house-made apple vinaigrette
$14
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Soupe Courge Rôtie
Roasted butternut squash soup with caramelized onion and crouton
$12
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Soupea L’oignon
Caramelized onions in a rosemary beef broth topped with melted gruyère cheese and crostini
$14
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Crab Croque Madame
Crab, béchamel, gruyère cheese and Black Forest ham, baked and served with a fried quail egg on sliced French baguette
$16
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Coquille Saint Jacques
Scallops and crab baked with béchamel, gruyère cheese and bread crumbs
$16
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Foie Gras et Cerise Noire
Pan-seared foie gras with black cherry mint chutney
$20
Main Course
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Confit Byaldi
Zucchini, squash, tomato, onion and mushroom, baked and layered with quinoa and a white wine beurre blanc
$32
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Poisson du Jour
Catch of the day, pan-seared and baked with seasonal vegetables and jasmine rice finished with a lemon and tarragon cream sauce
$36
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Saint Jacques Risotto aux Fruits de Mer
Pan-seared scallops with seafood risotto Milanese and seasonal vegetables
$40
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Canard au Poivre
Pan-seared duck* breast with potato comté, wilted duck fat greens and seasonal vegetables and topped with peppercorn cream sauce
$38
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Carré d’Agneau d’Automne
Rack of lamb* atop a sweet potato risotto, red wine fig sauce, seasonal vegetables and finished with crumbled goat cheese
$48
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Filet de Boeuf au Bordelaise
Beef tenderloin® with Fox Farm & Forage mushrooms, seasonal vegetables, and potato du jour finished with a red wine bordelaise and compound butter
$49
Executive Chef: Zacharry Vogel
*Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness. Parties of six or more will be charged a twenty percent gratuity.