reservations

Although we might not show an available table at your preferred time, we suggest you call the restaurant at 303.825.3232 to take advantage of last minute cancellations.

Parties of five or more should call us directly for reservations. 303.825.3232

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

Les Feuilles de Pissenlit
dandelion green salad, lemon vinaigrette, sunflower seed romesco, pecorino  13.00

Gratin de Tomates Vertes
confit green tomatoes, fennel piston, pecorino, fennel pollen  11.00

Escargot Rôti
French snails, absinthe butter, fennel, garlic toast  16.50

Moules
mussels, Chablis butter, herbs, baguette  15.75

Steak Tartare*
sauce ravigote, leeks, potato chips  16.00

Paté de Foie de Canard
duck liver paté, sourdough, honey, thyme  12.00

 

PLATS PRINCIPAUX

Moules et Frites
mussels, Chablis butter, herbs, baguette, pommes frites  30.00

Truite à la Meunière
rainbow trout, braised almonds, bitter greens, lemon, herbs  34.00

Bistro Burger
prime beef, cornichon, dijon, au poivre, Gruyère, potato bun frites  21.00

Tourte au Poulet et aux Champignons
roasted chicken pie, leeks, mushrooms, Anaheim chiles, tomato salad, crème fraîche  28.00

Filet de Porc Grillé
grilled pork tenderloin, green garlic piston, long grain rice, leeks, jus  35.00

Risotto aux Asperges
asparagus, crème fraîche, confit hon-shemeji mushrooms, chives  27.00

Steak Frites

Grilled NY Strip Steak*, 
Double R Ranch NY strip,
classic béarnaise or sauce au poivre, frites  42.00

 

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, asparagus, pommes purée, 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

Asperges Pochées
poached asparagus, béarnaise   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