Appetizers


Pastiche Onion Soup

Classic onion soup topped with a baguette crouton and melted Gruyere.

12
Homemade Pommes Frites with Aioli

Homemade French fries with traditional aioli.

7
Oysters on the Half Shell

 

shucked to order and served with lemon and mignonette

3.50 each
Mushrooms on Brioche

baked with shaved parmesan, white truffle oil.

14
Country Pate with Cornichons

classic pate campagne with grain mustard, cornichons and crackers.

14
Escargots Bourguignonne

six escargots baked in garlic butter with toast points

16
Shrimp De Jonghe

shrimp, garlic, lemon, and brioche crumbs, drizzled with butter and baked

12
Calamari Steak

Dipped in egg and Parmesan, sautéed and served with lemon butter

17
Vichyssoise

Classic chilled potato and leek soup.

8
Soup du Jour

Changes daily, but usually pretty good

8.00

Salads

Our dressings are made with imported extra-virgin olive oil and wine vinegars; we use minimal amounts of vinegar in order to not negatively affect the flavors of the wine you may be drinking. Each salad is made to order and if you’d like a little more vinegar please tell your server and we’ll be happy to adjust accordingly.


Salade Lyonnaise

Frisee lettuce tossed in a light dressing with bacon, bleu cheese, a lightly poached egg and fresh baked croutons.

12/7
Classic Caesar Salad

Romaine lettuce tossed with baked croutons, Parmesan cheese, anchovy filets and traditional Caesar dressing*.

10/6
Pastiche Salad

seasonal greens tossed with raspberry vinaigrette and garnished with fresh berries, orange segments, shaved red onions, and fried won ton strips

10/6
Salade Betteraves

roasted beets served with mesclun, breaded warmed goat cheese medallion and balsamic dressing

12/7
Bistro Salad

Mesclun, radishes, cucumbers, carrots, peppers, tomatoes, fines herbs, croutons, red wine dressing

10/6

Entrees


Salade Nicoise

haricots verts, tomatoes, hard-cooked eggs, red onion, boiled potatoes, Nicoise olives, capers, and preserved tuna dressed in red wine vinaigrette

18
Roast Prime Rib of Beef (Saturdays only)
Roast Prime Rib of Beef (Saturdays only)

au jus, homemade popover, haricots verts, glazed carrots, three cheese hash browns. Limited quantity/not recommended for carryout.

38
Sauteed Wisconsin Pheasant

breast sauteed, leg and thigh slow-cooked, morel sauce, haricots verts, carrot, 3-cheese hash browns

36
Sauteed American Red Snapper

crawfish tails, Americaine sauce, asparagus, roasted potatoes

34
Trout Almandine

lightly floured, sautéed, with almonds in beurre noisette

28
Raie Au Beurre Noisette
Raie Au Beurre Noisette

lightly floured skate wing, sautéed and finished with browned butter, capers and a few drops of fresh lemon juice

28
Queue de Lotte a la Provencale
Queue de Lotte a la Provencale

Pan-roasted monkfish tail, tomatoes, capers, garlic, EVOO, haricots verts, roasted potatoes.

24
Pave de Saumon en Croute d'Herbes

seasonal salmon*, dijon, herb, breadcrumb crust, beurre blanc, asparagus, roasted potatoes

29
FIlet de Brochet a l'Meunière

Fresh Canadian walleye, dusted with flour, sauteed, with lemon butter, haricots verts, roasted potatoes.

28
Sauteed East Coast Scallops

caviar, citron vodka beurre blanc, asparagus, roasted potatoes.

34
Poulet Grille a la Ratatouille

Grilled semi-boneless 1/2 chicken, finished in the oven with a Mediterranean vegetable stew of tomatoes, onions, fennel, zucchini, eggplant, peppers, olives, capers and EVOO. Ratatouille only 18

28/18
Ratatouille

Tomatoes, eggplant, peppers, onions, fennel and zucchini, slow-cooked in a rich stew favored with Nicoise olives, capers, garlic and a touch of red wine; garnished with shaved Parmesan cheese, basil EVOO and crostini.

18
Magret de Canard aux Cerises
Magret de Canard aux Cerises

pan-roasted duckling breast* with Door County cherries in a natural sauce flavored lightly with fresh cracked peppercorns

31
Poulet Basquaise

Spicy, pan-seared chicken breast, finished in the oven with peppers, tomatoes, onions and EVOO, asparagus, roasted potatoes.

28
Lapin a la Moutarde
Lapin a la Moutarde

Twin rabbit legs, slow-cooked in a white wine and demi glace sauce finished with Dijon mustard; haricots verts, glazed carrots, roasted potatoes.

29
Steak Frites

8oz. beef NY steak or 6oz beef filet, Bercy butter, homemade frites, aioli 

27/32
Beef Entrecote Steak au Poivre

14oz beef NY steak crusted with cracked black peppercorns and finished with a cognac and shallot demi glace

41
Filet Mignon au Crabe

hand-cut beef filet*, grilled to order, topped with crab leg meat and Bearnaise sauce

42
Mignons de Porc*

grilled pork filet wrapped in bacon, Port wine fig marmalade, haricots verts, glazed carrots, Dauphinoise

29
Cotelette du Porc aux Pommes

grilled pork chop*, caramelized apples, cider sauce, haricots verts, glazed carrot, Dauphinoise

27
Carré d’Agneau
Carré d’Agneau

grass-fed lamb rack, brushed with mustard, dusted with herbed breadcrumbs, roasted pink and served with a natural sauce

42

Desserts


Creme Brûlée

traditional with fresh berries and a homemade cookie

8
Angela’s Lemon Tart with Meringue and Caramel Sauce

refreshing lemon curd on a homemade crust, topped with meringue and served with caramel sauce

9
Profiteroles

pate a choux pastries filled with ice cream, topped with homemade chocolate sauce, and garnished with fresh berries

8
Chocolate Ganache Cake

flourless chocolate cake topped with chocolate ganache and served with raspberry sauce, crème anglaise and homemade raspberry Grand Marnier sorbet

9
Pot De Creme

changes daily, served with a madeliene cake and fresh berries

7
Baked Alaska

layers of sponge chiffon cake and homemade ice cream under toasted meringue, with raspberry Grand Marnier sauce and creme Anglaise.

12