Les Entrées
Split plate charge $5.00
We strive to use organic produce and naturally
raised meats whenever possible.
All  entrees are accompanied by seasonal fresh vegetable.
 

Vol-au-Vent à la Champignon
House made puff pastry filled with mushroom concassé, tomato,
English peas, pearl onions, shallots and Old Amsterdam Gouda.
24.00

 
Duo d’Végétarien
Brûléed onion stuffed with cous cous, roasted garlic and herbs.
Zucchini stuffed with onion, pinenuts, panko breadcrumbs, basil, sage and Reggiano
Parmesan served with tomato confit and eggplant puree.
24.00

Poulet aux Supreme
   Boneless and skinless breast of natural chicken with
  a shallot supreme, paprika oil and garlic mashed potatoes.
25.00

Filet de Porc Rôti
Pan-roasted French cut Carlton Farm’s natural pork chop stuffed
with pear, lemon, sage, and thyme served with a pear velouté
and roasted fingerling potato ragout.
29.00
 

Côtes Courtes
Beef short ribs slowly braised in honey and white wine, served
with grain and Dijon mustard sauce and baby vegetables.
29.00
 

Canard au Cerise
Oven roasted duck breast served with cherry demi-glaze, warm
caramelized fennel and orange salad and herbed cous cous.
30.00

Fruits de Mer
Chef’s special seafood selections of the day.
(Market Price)
 

Filet Mignon au Choran
Filet of choice Angus beef, flat iron-roasted served with a Choran
sauce, blue cheese gratin and topped with fried shallots.
36.00

Bon Appétit!

 Corkage:  $15 per 750ml bottle *  We request no separate checks.

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