Menus
First Course
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Parfait
Vanilla and raspberry yogurt, berries and granola
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Bouffées de petit Déjeuner
French breakfast muffins tossed in cinnamon sugar and strawberry glaze
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Brie au four
Brie, honey soaked dates and pecans, wrapped in puff pastry
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Salade Niçoise
Fresh Greens topped with haricot verts, egg, potato, roasted tomato, shallots, olives, and tuna
Second Course
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Eggs Benedict au Crabe
Poached eggs and crab cakes, smothered in hollandaise sauce, on top of house made tomato bread
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Tartineau au Saumon Fumé
Baguette crostini topped with smoked salmon, herbed cream cheese and caper piperade
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Ceufs Cocotte
Egg, fried potato, baked gruyère and Sharp cheddar, and topped with caramelized onions and avacado
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Canard Lyonnaise â L’oignon
Sweet French onion, gruyère and potato with duck breast
Third Course
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Croque Madame
Ham and gruyere on sourdough bread with béchamel and fried egg
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Ceufs Provencal au Steak Frit
Poached egg with melted parmesan resting on a pesto roasted tomato
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Frittata lapin au Tomato Rôtie et Rabe de Brocoli
Classic frittata with Broccoli rabe, roasted tomato, ricotta and rabbit sausage
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Croissant Salade de Poulet
Dried cranberry, walnut chicken salad, with Arcadia greens, tomato and cheddar on a croissant.
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Croissant au Brie Champignons at Prosciutto
Melted brie, prosciutto and sautéed mixed mushrooms on a croissant
*Consuming raw or undercooked meats, poultry or eggs may increase your risk of foodborne illness.
~Parties of six or more will be charged twenty percent gratuity.
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.