specials are located on the homepage
APPETIZERS
Charcuterie Plate
daily selection with grain mustard, cornichons and crackers
16
Pan-Fried Calamari Steak
Parmesan-crusted, citron beurre blanc, calories galore
20
Fresh Oysters
spinach, bacon, onions, Pernod cream, Bearnaise
3.50 each
Shrimp de Jonghe
shrimp, garlic, butter, lemon, breadcrumbs
16
Escargots Bourguignon
six escargots baked in garlic butter with toast points
18
Pastiche Onion Soup
classic onion soup topped with a baguette crouton and melted gruyere
14
Oysters Rockefeller
spinach, bacon, onions, Pernod cream, Bearnaise
4.50ea
SALADS
Pastiche Salad
mesclun, berries, orange, onion, wontons, dressing
12/8
Salade Lyonnaise
frisée, poached egg, lardons, blue cheese, croutons, red wine dressing
14/9
Beet Salad
roasted beets,breaded goat cheese, mesclun, balsamic, EVOO
14\9
Caesar Salad
romaine, dressing*, parmesan, anchovies, croutons
12/8
ENTREES
Ratatouille Niçoise
Mediterranean vegetable stew with tomatoes, onions, zucchini, eggplant, olives, and capers
22
Filet Mignon* au Homard
8oz. beef filet, South African lobster, Bearnaise, haricots verts, glazed carrots, Dauphinois
50
Steak Frites*
Bercy butter, comes in NY, filet mignon or salmon
30
Filet Mignon 37
Salmon 28
Carre d'Agneau*
lamb rack, mustard, breadcrumbs, shallot and red wine demi glace, haricots verts, glazed carrots, Dauphinois
50
Entrecote* au Poivre
12oz. peppercorn-crusted NY strip, cognac sauce, haricots verts, glazed carrots, Dauphinois
48
Supreme de Poulet aux Morilles
sauteed chicken breast, morel mushroom sauce, haricots verts glazed carrots, and roasted potatoes
34
Filet Mignon* "Sophie"
8oz. beef filet, duck liver pâté, Roasted mushroom, truffles, Bordeaux sauce, haricots verts, glazed carrots, Dauphinois
47
Lapin à la Moutard
slow-cooked rabbit legs in a Dijon mustard sauce, haricots verts, glazed carrots, roasted potatoes
32
Raie au Beurre Noisette
skate, capers, beurre noisette, lemon, haricots verts, Dauphinois
32
Mignons de Porc*
grilled pork filet wrapped in bacon, apricot Riesling sauce, haricots verts, glazed carrots, Dauphinois
32
Truite Amandine
rainbow trout, beurre noisette, almonds, haricots verts, roasted potatoes
33
Magret de Canard* aux Cerises
D’Artagnan duckling breast, Door County cherries, haricots verts, glazed carrots, Dauphinois
37
Pave de Saumon
caramelized onions with lemon and tarragon beurre blanc, asparagus, Dauphinois
33
DESSERT
Creme Brûlée
traditional with fresh berries and a homemade cookie
12
Angela’s Lemon Tart with Meringue and Caramel Sauce
refreshing lemon curd on a homemade crust, topped with meringue and served with caramel sauce
12
Chocolate Ganache Cake
flourless chocolate cake topped with chocolate ganache and served with raspberry sauce, crème anglaise and homemade raspberry Grand Marnier sorbet
14
Pot De Creme
changes daily, served with a madeliene cake and fresh berries
9
Profiteroles
pate a choux pastries filled with ice cream, topped with homemade chocolate sauce, and garnished with fresh berries
10
Baked Alaska
layers of sponge chiffon cake and homemade ice cream under toasted meringue, with raspberry Grand Marnier sauce and creme Anglaise
18
Sauvignon Blanc, La Petite Perrier, 2017 ~ France
10/34
Cabernet Sauvignon, Stephen Vincent 2018 ~ Sonoma Coast
14/50
Pinot Grigio, Riff delle Venezia 2018
10/34
Chardonnay,Baileyana Firepeak, 2017 ~ Edna Valley
16/56
Pinot Noir, Maison de Roche Bellene 2017 ~ Burgundy, France
14/50
Pinot Noir, Maison de Roche Bellene 2017 ~ Burgundy, France
14/50
THIS IS A SAMPLE LIST OF WHAT WE SERVE AND IS ALWAYS CHANGING
please ask our sommelier about wine pairings
specials are located on the homepage