dinner
HORS D’OEUVRE
French Allium Soup
our updated, garlic forward, vegetarian version of the classic, toast, Gruyère 10.00
Salade de Chicorée
escarole, radicchio, frisée, apple, goat cheese, pistachio, honey vinaigrette 12.50
Salade de Chou
napa cabbage, beet, turnip, radish, walnut purée, lemon vinaigrette 12.50
Escargot Rôti
French snails, absinthe butter, fennel, garlic toast 16.50
Moules
mussels, Chablis butter, herbs, baguette 15.75
Onion Tart
Gruyère, herbes de Provence, bitter green salad 12.50
Steak Tartare*
aioli, gribiche, potato chips 15.75
Mousse de Canard
duck liver mousse, cipollini onion, baguette, dijon, cornichons 11.50
PLATS PRINCIPAUX
Pétoncles Rôtis*
pan roasted scallops, celery root, heirloom tomato, sauce américaine, parsley 35.00
Truite à la Meunière
rainbow trout, braised almonds, bitter greens, lemon, herbs 34.00
Paillard de Poulet
grilled chicken breast, asparagus, English pea purée, pistachio, dill, trout roe 31.00
Porc Grillé
grilled pork tenderloin, broccolini, fava beans, basil pistou, fennel pollen 29.00
Tagliatelle à la Champignon
local mushrooms, lemon, tarragon 28.00
Steak Frites
Grilled Hangar Steak*,
classic béarnaise or sauce au poivre, frites 39.00
To SHARE
for two
Half Duck à l’Orange
seared breast*, confit leg, escarole, orange jus 65.00
Côte de Boeuf*
bone-in rib eye, zucchini gratin, potato brioche, Rudolph Le Meunier butter, orange, tarragon 120.00
Whole Striped Bass En Papillote
fennel, lemon, aioli, cornichon, fleur de sel 65.00
petits plats
Petite Salade
mixed greens, cherry tomato, cucumber, Champagne vinaigrette 6.00
Pommes Frites
Champagne gastrique, herbes de Provence 6.00
Pommes Purée 6.00
Haricots Verts
vadouvan crème fraîche, lemon, olive oil 6.00
Zucchini Gratin
bread crumbs, pickled garlic 6.00
les fromages
See our daily cheese menu for tonight’s selections MP
All prices subject to change without notice.
Executive Chef – Jeremy Wolgamott
Sous Chef – Ethan Evanchak
Pastry Chef – Erika Flores
*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