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

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

Galette de Biettes
rainbow chard stuffed pastry, pecorino, fennel, whipped ricotta  12.00

Steak Tartare*
aioli, gribiche, potato chips  15.75

Terrine de Poulet
pear, frisée, pickled mustard seeds  11.00

 

PLATS PRINCIPAUX

Pétoncles Rôtis*
pan seared scallops, turnips, chive oil, celery bisque  35.00

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

Schnitzel de Poulet
fried chicken breast, lima bean cassoulet, bacon, capers, orange marmalade  32.00

Porc Grillé 
grilled pork tenderloin, broccolini, fava beans, basil pistou, fennel pollen  29.00

Risotto à la Courge Musquée
butternut squash, black lentils, Camembert, honey, popcorn  27.00

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, carrot 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

Biettes Sautées
rainbow chard, wine, garlic confit, butter   6.00

Gratin de Carottes
bread crumbs, Gruyère  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