Onion soup gratinée with Gruyère cheese and baguette croutons
Chef's soup of the day
Frisée, arugula and endive, warm crispy goat cheese, herbs de Provence, pears, roasted almonds, lemon thyme honey vinaigrette
Butter lettuce hearts with Dijon mustard vinaigrette
Heirloom tomato, figs, St. Agur bleu cheese, caramelized hazelnuts, lemon thyme dressing, basil
Bolinas BN Ranch grass-fed, hand cut tartar, shallots, cornichons, capers, parsley, and farm fresh quail egg Prepared tableside
Organic Squash Blossom Beignets, stuffed with fresh goat cheese, niçoise olives, tomato, fresh basil, with arugula salad
Steamed mussels with shallots, garlic, parsley, white wine & crème fraîche. Entrée size served with French fries
Burgundy snails in shell with butter, parsley & garlic
Duck liver mousse with Port served with baguette toast, frisée radicchio salad, toasted pine nuts & raisins
Housemade pâté served with cornichons, pearl onions, Dijon mustard and housemade niçoise olive bread
Selection of three artisan cheeses served with fruits, nuts and house-made toasted wheat bread, walnuts & raisins
House-made hand cut French Fries
Mix of thinly sliced bell peppers, garlic, eggplant, zucchini, and tomato
Light puff potato beignets
Fresh baby spinach sautéed, Smoked Duck Breast, Blonde Raisins, and Pine nuts
Fresh Alaskan roasted Halibut filet, meyer lemon butter, cherry tomatoes, capers, croutons, pine nuts, over a fingerling potato purée
Grimaud Farm Muscovy young hen duck roasted and flambéed with orange and Grand Marnier, accompanied with pommes dauphine and wild mushrooms
Braised Cheappetti Chicago Natural Ranch sweetbreads in puff pastry with Madeira and seasonal mushrooms
Piedmontese flat iron steak, Bordelaise sauce, served with pommes Pont-Neuf
Arborio Risotto with seasonal wild mushrooms, poached organic egg, arugula salad, and parmesan crisp
Chef's soup of the day
Mixed green salad, warm crispy goat cheese, herbs de Provence, lemon thyme
Burgundy snails in shell with butter, parsley & garlic
Roasted Mary's Ranch free-range chicken St. Tropez Style served with potato purée
King Salmon, with reduction of shallots, chardonnay, and butter, over a fingerling potato purée
Arborio Risotto with seasonal local baby artichokes, green asparagus, poached organic egg, arugula salad, and parmesan crisp
Floating Island, raspberry coulis, roasted almonds, with a caramel drizzle
Crème brûlée made with fresh vanilla bean from Bourbon
Selection of sorbet
Selection of three artisan cheeses served with fruit and nuts
Warm Wild Oregon Huckleberry and Almond Finanicer with vanilla ice cream
Housemade pistachio, chocolate and coffee macaroons
Crème Brulée made with fresh vanilla bean from Bourbon
Warm soft chocolate cake with cream Anglaise
Apple turnover pie with caramel sauce and vanilla ice crème
Served with sauce Napolean crème Anglise Grand-Marnier. Allow 20 mins
Raspberry sorbet with shot of Chambord
Soft poached meringue Floating Island, crème Anglaise topped with roasted almonds and caramel sauce
Bailey's Irish Cream, Grand Marnier, hot coffee & whipped cream
Maker's Mark bourbon mixed with Kahlua & coffee, topped with whipped cream
Hennessy Cognac & Grand Marnier, served warm
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.