Escargots

Traditional garlic, butter, parsley.

Paté de Campagne

Homemade country-style pate served with cornishons and whole-grain mustard.

Foie Gras en Torchon

House made terrine of Rougie foie gras topped bing cherry sauce.

Frites

Soupe à l’oignon Gratinée

Onion soup.

Coquilles St. Jacques

Sea scallops, mushrooms, garlic, with St André mornay sauce, gruyere cheese, bread crumbs, and baked au gratin.

Moules Marinière

Prince Edward Island mussels steamed with white wine, fennel, shallots, garlic, butter, and parsley.

Crab Croquettes

Jumbo lump crab cakes served with tarragon remoulade. Fresh green salad and lemon.

Steak Tartare

Minced steak, capers, shallots, parsley, egg yolk, with crostinis.

Frisee Aux Lardons

Flash grilled frisee, lardons, finished with cider mustard vinaigrette.

Salade Maison

House blended greens, tossed with balsamic vinaigrette.

Salade César

House blend of mixed greens tossed with house made Caesar dressing, tomatoes, manchego cheese, and white anchovy.

Salade de Betteraves Rôties

Roasted beets with house blended greens, goat cheese, pistachios, finished with citrus vinaigrette..

Steak Fries

10oz NY strip steak finished with red wine demi-glace, served with French fried potatoes.

Bouillabaisse

Fresh sea bass, Prince Edward Island mussels, Georgia shrimp, and clams in a tomato, fennel, saffron broth with rouille.

Côtelette de Porc

Berkshire pork chop paillard breaded and fried, served with seasonal vegetables and finished with lemon-butter sauce.

Circa 1875 Burger

Served with au poivre sauce and frites.

Magret de Canard aux Cerises

Seared Maple Leaf Farms duck breast, served with mashed potatoes, finished with bing cherry sauce.

Poulet Roti

Bone-in chicken breast with mashed potatoes, haricots verts, and finished with natural jus gravy.

Truite de Ruisseau Pôelé

Pan dressed Carolina brook trout served with glazed carrots and finished with lemon caper brown butter sauce.

Banana Bread Pudding

With praline sauce.

Mille Feuille

Puff pastry with fresh berries and whipped cream.

Vanilla & Lavender Creme Bruleé

Chocolate Mousse

Profiteroles

Choux pastry, with vanilla ice cream, chocolate sauce and toasted pecans.