Tomato soup in puff pastry
Onion soup Gratinee
Country style pâté with cornichons
Duck foie gras mousse with brioche
Baked in the box with a truffled salad
Fried smelt with spicy aioli
Pike dumplings with lobster sauce
House smoked scottish salmon carpaccio
Duck confit & goat cheese pâte
With garlic pastis butter
Roasted Bone Marrow "Bordelaise"
Butter lettuce salad with mustard vinaigrette
Heirloom beets & mâche salad with feta cheese and citrus dressing
Escarole salad with a soft boiled egg and a warm apple smoked bacon vinaigrette
Warm lamb tongue and potato salad
Home smoked trout and potato salad with olive oil
Green bean salad with warm goat cheese oven roasted tomatoes, and honey vinaigrette
Ground to order (not cooked) with croutons
Ham, leek and cheese quiche with a butter lettuce salad
Petrale sole fillet with mashed potatoes, lemon caper butter sauce
Chicken, mushrooms, apple smoked bacon and red wine stew
Beef stew with mashed potatoes buttered peas and carrots
Mussels, white wine, crème fraîche, lardons
Slow roasted pork shoulder with butternut squash gratin, brussels sprouts and lardons
Baked beans, duck confit, toulouse sausage and apple smoked bacon
Short ribs with roasted carrots pearl onions and buttered noodles
Grilled rib eye steak with fries and béarnaise sauce
Black Angus tournedos with a black pepper crust, haricots verts and a creamy mushroom sauce
Yummy with Coq au Vin
Rich, triple cream from normandy, with truffled salad
Creamy, fine texture with pungent aroma from basse-normandie with a prune compote
Soft aged goat cheese served with port poached pear
Laura Chenel goat cheese served with wayne's star thistle honey, candied walnuts and green apple
Rich, creamy blue from the Auvergne region with sundried fruit compote
Full-flavored, creamy, marc de bourgogne washed rind from Burgundy with a sauternes poached pear
Selection of three cheeses with garnishes
Soft aged goat cheese served with port poached pear
Laura Chenel goat cheese, marinated in olive oil served with Wayne's starthistle honey, candied walnuts and green apple
Full-flavored, creamy, marc de bourgogne washed rind from Burgundy with a sauternes poached pear
Selection of three cheeses with garnishes
Caramel custard with a Palmier cookie
Lemon meringue tart with candied orange sauce
Armagnac soaked prunes with vanilla ice cream
Try it with a shot of Armagnac over the top, Chef's favorite
with vanilla ice cream
Warm crêpe with orange butter and orange liquor
Chocolate mousse crème brulee
Today's house made sorbet and ice cream
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.