dinner
HORS D’OEUVRE
Soupe à l’Oignon
Gruyère, chive 11.00
Soupe aux Châtaignes
creamy chestnut soup, braised chestnut relish 13.50
Salade de Mâche
blood orange, kumquat, butter poached celeriac, hazelnuts 12.00
Salade de Chicorée
escarole, radicchio, frisée, apple, goat cheese, pistachio, honey vinaigrette 12.50
Socca Frites
garbanzo bean fritter, Bayonne ham, fig, five spice aioli, port reduction, mint 13.00
Moules
mussels, Chablis butter, fines herbes, baguette 17.00
Beef Tartare*
aioli, cornichon, caper, quail egg, parsley oil, grilled baguette 14.00
Pommes Frites
Champagne gastrique, herbes de Provence 6.00
PLATS PRINCIPAUX
Lotte avec Bourride au Vadouvan
poached monkfish, Vadouvan curry scented broth, grilled caulilini, celeriac 35.00
Truite Poêlé
pan seared trout, roasted carrots, chermoula vinaigrette, saffron crème fraîche, fines herbes 28.00
Chasseur Burger*
prime beef, pork and mushroom blended burger, raclette, cornichon, red wine caramelized onion,
duxelles aioli, pommes frites 26.00
Côtelette de Porc
pan seared pork chop, apple brown butter purée, pickled apple, porcini crumble, Bordelaise 39.00
Confit de Canard Choucroute Garnie
crispy duck leg confit, braised cabbage, duck fat smashed potatoes, gooseberry, mustard goat cheese cream 34.00
Ragoût de Légumes
vegetable ragout, navy bean purée, caramelized fennel, apple vinaigrette, rosemary, walnut 24.00
Poulette Poêlé
pan seared half chicken, bell pepper goat cheese, Espelette glazed carrot, hazelnut 31.00
Steak Frites
Grilled Hanger Steak*, classic béarnaise, frites 37.00
with Sauce au Poivre, peppercorn crust +3
with shaved Roquefort +3
charcuterie et fromage
Pâté de Canard
duck liver mousse, grape, vadouvan sultana, pickled mustard seeds, chive, tarragon, grilled baguette 17.00
Boudin Blanc
pork and caramelized onion sausage, braised cabbage, house mustard, grilled baguette 11.00
Planche de Charcuterie
Bayonne ham, duck liver mousse, rotating sausage, choice of cheese, mustard, jam, baguette 28.00
Les Fromages 11 each or try all four 42
Ossau-Iraty, Colombard grape gelée
Mimolette, house preserves
Tomme de Chèvre, red pepper jelly
Point Reyes Fennel Blue, walnut brittle
All prices and items subject to change without notice.
Culinary Team – Ethan Evanchak & Megan Irvin
Pastry Chef – Erin Kuklinski
Denver Minimum Wage, Unlike many restaurants, all our staff, both front and back of house, share in
the gratuities that you leave on top of the full Denver minimum wage which increases annually. We add a
5% Denver Minimum Wage fee to every bill to help fund a well-paid, happy team.
*These items may be served raw or undercooked or contain raw or undercooked ingredient. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness