Soupe a L'oignon Gratinee

Caramelized onions in a rich veal broth, topped with a classic "crouton" gratine and imported gruyere cheese.

Foie Gras Cuit Au Torchon Des Bistros Parisiens

Seasoned duck foie gras, cooked slowly, served with chilled apple and mango chutney, fresh raspberries, fleur de sel and cracked black pepper.

Escargots de Bourgogne Au Beurre D'ail

French burgundy escargots in a classic garlic and parsley butter.

Moule Mariniere a la Creme Et Lardons

Steamed prince edwards island mussels with white wine, shallots, bacon, cream and parsley.

Pate de Campagne Fait a la Maison

French coarsely ground country-style pate, mustard "a l'ancienne", cornichons, shallot marmalade and fresh bread.

Petite Salade de Saison

Local fresh mixed greens, grape tomatoes, croutons, radishes, pickled baby carrots, balsamic roasted squash and vinaigrette "grand-mere".

Coquille Saint Jacques

Sea scallop and pamlico sound shrimp with sauteed leeks, mushrooms, mornay cream sauce, gratineed in the shell and garnished with baby watercress.

L'assiette de Fromage Garnie

A selection of French cheeses, apricot sherry jam, grapes, nuts, crostini and butter.

Pate de Campagne Au Lapin Fait a la Maison

French coarsely ground country-style rabbit and pork pate, mustard "a l'ancienne", cornichons, shallot marmalade and fresh bread.

Petite Salade de Saison

Local fresh mixed greens, grape tomatoes, croutons, radishes, pickled baby carrots and vinaigrette "grand-mere".

Fromage de Chevre Chaud Gratine Et Canard Fume

Goat cheese crottin, lightly gratineed on baguette, with smoked duck breast, baby arugula, strawberries and vinaigrette "grand mere".

Foie Gras Cuit Au Torchon Des Bistros Parisien

Seasoned duck foie gras, cooked slowly, served with apple mango chutney, fresh raspberries, fleur de sel and cracked black pepper.

L'assiette de Fromage Garnie

A selection of French and local cheeses, apricot sherry jam, grapes, nuts, crostini and butter.

Soupe a L'oignon Gratinee

Caramelized onions in a rich veal broth, topped with a classic "crouton" gratine and imported gruyere cheese.

Ris de Veau Sautee, Jardiniere de Legume, Jus de Champignon (Main Course)

Pan sauteed crispy veal sweetbreads, sauteed vegetables and demi-glace mushroom sauce.

Ris de Veau Sautee, Jardiniere de Legume, Jus de Champignon (Appetizer)

Pan sauteed crispy veal sweetbreads, sauteed vegetables and demi-glace mushroom sauce.

Ravioles Du Royan Au Saumon Fume

Smoked salmon in basil cream sauce with stuffed petit French pasta.

Moules Marinieres a la Creme Et Lardons

Steamed prince edwards island mussels with white wine, shallots, bacon, cream and parsley.

Traditionnelle Cuisse de Grenouille a Lail Et Persil

Crispy frog legs sauteed with butter, garlic, parsley and finished with lemon juice.

Coquille Saint Jacques

Sea scallop and pamlico sound shrimp with sauteed leeks, mushrooms, mornay cream sauce, gratineed in the shell.

Escargots de Bourgogne Au Beurre D ail

French burgundy escargots in a classic garlic and parsley butter.

Crepe Saint Jacques

Sauteed sea scallops and local shrimp with bacon and mushrooms, deglazed with sherry wine and creamy lobster sauce, wrapped in a thin crepe. Served with a petite fresh mixed green salad or sauteed haricots verts.

Raviole Du Dauphine Aux Legumes Sautes

French stuffed pasta with comte cheese, smoked salmon and sauteed vegetables in a cream sauce.

Crevettes Et Polenta Au Vin Blanc Et Tomates

Local shrimp and grits with white wine, tomatoes, garlic and clam juice.

Boeuf Bourguignon

Tender beef, slowly braised with carrots and onions in red wine and aromatics, served on creamy goat cheese polenta.

Saumon Roti a la Croute de Basilic, Vinaigrette a L'orange

Roasted scottish salmon with a basil and sourdough crust. Served with ratatouille, EVOO mashed potatoes and orange citrus vinaigrette.

Boeuf Bourguignon

Tender beef, slowly braised with carrots and onions in red wine and aromatics, served on creamy goat cheese polenta.

Raviole Du Daphine Au Basilic

French pasta in a basil and garlic cream sauce.

L'assiette de Fromage Garnie

A selection of French cheeses, apricot sherry jam, grapes, nuts, crostini and butter.

Petite Salade de Saison

Local mixed greens, grape tomatoes, croutons, radishes, pickled baby carrots, balsamic roasted squash and vinaigrette "grand-mere".

Fromage de Chevre Chaud Gratine

Goat cheese crottin, lightly gratineed on baguette, local mixed greens, pickled cranberries, roasted almonds and house vinaigrette "grand-mere".

Roasted Saumon Roti, Vinaigrette Bearnaise

Roasted salmon, served with sweet potato EVOO, ratatouille and tarragon herbs vinaigrette.

Vol-au-vent Saint Jacques

Pan seared sea scallops with bacon and mushrooms, deg lazed with sherry wine and creamy lobster sauce on a puff pastry. Served with local vegetables.

Ratatouille Provencale, ecrasee de Pommes de Terre a L'huile D'olive

Ratatouille, EVOO smashed potatoes, sauteed kale and citrus vinaigrette.

Raviole Du Daphine Aux Legumes Sautes

French pasta with sauteed asparagus, carrots and mushrooms in a cream sauce.

Gnocchi de Patates Douces

House-made sweet potato gnocchi, sauteed mushrooms, roasted pecans, spinach, cherry tomatoes.

Filet Mignon de Boeuf, a la Rossini

Beef tenderloin served with a slice of foie gras, black truffle sauce, sauteed fingerling potatoes, creamy spinach and confit tomatoes.

Carre D'agneau Roti en Croute

Rack of lamb roasted with Dijon mustard and savory crust, gratin dauphinois, haricots verts and tomatoes "a la provencale".

Confit de Canard Sauce Aux Cepes

Duck leg confit, served with mushroom porcini sauce and sauteed Yukon potato hash with kale.

Bauf Braise Bourguignon

Beef short ribs slowly braised in a burgundy wine sauce with bacon and mushrooms, served with puree and sauteed collard greens.

Profiteroles Au Chocolat Chaud Et Amandes Grillees

Pate a choux filled with vanilla ice cream, hot chocolate sauce and grilled almonds.

L'assiette de Fromage Garnie

A selection of French and local cheeses, apricot sherry jam, grapes, nuts, crostini and butter.

Glace Et Sorbet

Today's pairing of house-made ice cream and sorbet.

Mousse Au Chocolat Maison

Authentic dark chocolate mousse with fresh raspberries.

Tarte Aux Pommes Des Soeurs Tatin

Warm apple and caramel tart, served with French vanilla ice cream.

Gratin de Fruits Frais Au Champagne

Fresh berry gratinee with warm sabayon.

Tarte Aux Pommes Des Soeurs Tatin

Warm apple and caramel tart, served with French vanilla ice cream.

Profiteroles Au Chocolat Chaud Et Amandes Grillees

Pate a choux filled with vanilla ice cream, hot chocolate sauce and grilled almonds.

Mousse Au Chocolat Maison

Authentic dark chocolate mousse with fresh raspberries.

L'assiette de Fromage Garnie

A selection of French and local cheeses, apricot sherry jam, grapes, nuts, crostini and butter.

Smoreve en Chocolat

Dark chocolate and caramel with a bruleed marshmallow sauce and graham cracker crumbs.

Gratin de Fruits Frais Au Champagne

Fresh berry gratinee with warm sabayon.

Glace Et Sorbet

Today's pairing of house-made ice cream and sorbet.

Coffee

Espresso

Double Espresso

Latte

Hot Tea

Cappuccino

Hot Tea

Coffee

Double Espresso

Espresso

Cappuccino

Latte