APPETIZERS
Charcuterie Plate
Selection changes, with mustard, cornichons, crostini
12
Pan-Fried Calamari Steak
Parmesan-crusted, citron beurre blanc, calories galore
22
Fresh Oysters
Blue Point, with lemon, cocktail sauce, mignonette 4.50ea
Shrimp de Jonghe
shrimp, garlic, butter, lemon, breadcrumbs
19
Escargots Bourguignon
six escargots baked in garlic butter with toast points
21
Pastiche Onion Soup
classic onion soup topped with a baguette crouton and melted gruyere
14
Oysters Rockefeller
spinach, bacon, onions, Pernod cream, Bearnaise
5.50ea
Pommes Frites
Aioli
12
SALADS
Pastiche Salad
mesclun, berries, orange, shaved red 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, classic Caesar dressing*, parmesan, anchovies, croutons
12/8
ENTREES
Ratatouille Niçoise
Mediterranean vegetable stew with tomatoes, onions, zucchini, eggplant, olives, and capers
27
Filet Mignon* au Homard
8oz. beef filet, Tristan lobster, Bearnaise, haricots verts, glazed carrots, Dauphinois
58
Steak Frites*
Bercy butter, comes in NY, filet mignon or salmon
NY 36
Filet Mignon 40
Salmon 30
Carre d'Agneau*
grilled lamb rack, Port wine and fig glace, haricots verts, glazed carrots, Dauphinois
53
Entrecote* au Poivre
16oz. peppercorn-crusted NY strip, cognac sauce, haricots verts, glazed carrots, Dauphinois
54
Supreme de Poulet aux Morilles
sauteed chicken breast, morel mushroom sauce, haricots verts glazed carrots, and roasted potatoes
38
Grilled Prawn Caprese Salad
three grilled prawns, fresh mozzarella, sliced tomatoes, basil, EVOO and balsamic
26
Salade Niçoise
preserved tuna, mesclun, tomatoes, Niçoise olives, haricots verts, eggs, capers, potatoes, red wine EVOO dressing
27
Coq au Riesling
tender chicken on a light wine sauce with bacon and mushrooms, braised red cabbage, sautéed spaetzles
28
Côtelette de Porc*
thick grilled pork chop, caramelized onions with fresh thyme and blue cheese, haricots verts, glazed carrots, roasted potatoes
37
Mignons de Porc*
pan-roasted pork filet wrapped in bacon, demi glace with PX sherry and apricots plumped in Riesling, haricots verts, glazed carrots, roasted potatoes
36
Magret de Canard* aux Cerises
duckling breast, Door County cherries, haricots verts, glazed carrots, Dauphinois
41
Truite Amandine
rainbow trout, beurre noisette, almonds, haricots verts, roasted potatoes
36
Raie au Beurre Noisette
skate wing, capers, beurre noisette, lemon, haricots verts, Dauphinois
35
Saumon Grillé
grilled salmon, red chile EVOO, butternut squash risotto, caramelized Brussels sprouts
36
Cassoulet de Castelnaudary
slow-simmered stew of white beans, pork, lamb, sausages, and duck leg confit
38
DESSERT
Creme Brûlée
traditional with fresh berries and a homemade cookie
15
Angela’s Lemon Tart with Meringue and Caramel Sauce
refreshing lemon curd on a homemade crust, topped with meringue and served with caramel sauce
15
Chocolate Ganache Cake
flourless chocolate cake topped with chocolate ganache and served with raspberry sauce, crème anglaise and homemade raspberry Grand Marnier sorbet
18
Pot De Creme
changes daily, served with a madeliene cake and fresh berries
12
Profiteroles
pate a choux pastries filled with ice cream, topped with homemade chocolate sauce, and garnished with fresh berries
12
Baked Alaska
layers of sponge chiffon cake and homemade ice cream under toasted meringue, with raspberry Grand Marnier sauce and creme Anglaise
24
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