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Chef’s Board

A rotating selection of local cheeses and charcuterie, house-made seasonal jam, honeycomb

$25

Paysanne Salad

Fresh greens, pickled shallot, toasted walnut, soft boiled egg, goat cheese crumble, radish dressed with house-made apple vinaigrette

$14

Soupe Courge Rôtie

Roasted butternut squash soup with caramelized onion and crouton

$12

Soupea L’oignon

Caramelized onions in a rosemary beef broth topped with melted gruyère cheese and crostini

$14

Crab Croque Madame

Crab, béchamel, gruyère cheese and Black Forest ham, baked and served with a fried quail egg on sliced French baguette

$16

Coquille Saint Jacques

Scallops and crab baked with béchamel, gruyère cheese and bread crumbs

$16

Foie Gras et Cerise Noire

Pan-seared foie gras with black cherry mint chutney

$20

Confit Byaldi

Zucchini, squash, tomato, onion and mushroom, baked and layered with quinoa and a white wine beurre blanc

$32

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

Saint Jacques Risotto aux Fruits de Mer

Pan-seared scallops with seafood risotto Milanese and seasonal vegetables

$40

Canard au Poivre

Pan-seared duck* breast with potato comté, wilted duck fat greens and seasonal vegetables and topped with peppercorn cream sauce

$38

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

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