– HORS D’OEUVRES –

SOUPE À L’OIGNON GRATINÉE

9.00

french onion soup, crouton, 24-month aged comte

CLAMS A LA MARINIÈRE

15.00

1⁄2 lb.New Zealand Cockles, shallots, creme fraiche, fines herbs, lemon
ADD POMMES FRITES, $3

BŒUF TARTARE AU POIVRE

19.00

filet mignon, espelette, shallots, diable aïoli, hard cooked eggs, cornichons

PATE DE CAMPAGNE

17.00

house made chicken pate, apricot mostarda, Losada country olives, cornichons, grannysmith apples, house made bread

MOULES A LA MARINIÈRE

15.00

1⁄2 lb. bangs island mussel, shallots, creme fraiche, fines herbs, lemon
ADD POMMES FRITES, $3

PAIN DE CAMPAGNE

5.00

Babette's Bakery country bread, cultured sweet butter, Fines Herbs salt

– SALADES –

SALADE SIMPLE

13.00

butter lettuce, capers, radish, pine nuts, tomatoes, fines herbs, caper-miso vinaigrette

SALADE LYONNAISE

11.00

frisee, crisp lardons, pickled shallots, crushed croutons, warm lemon vinaigrette, perfect poached egg, aged balsamic vinegar

SALADE NICOISE

24.00

seared yellowfin tuna, greens, hard boiled egg, tomatoes, potatoes, white anchovies, nicoise olives, artichoke hearts, dijon basil vinaigrette

– LES PLATS –

POULET RÔTI

28.00

seared Green Circle farm ½ chicken, steamed broccolini, Spätzle d’Alsace, herb de provence butter sauce

SAUMON

36.00

Columbia River salmon, Beluga lentil salad, asparagus, country dijon buerre monte

CÔTELETTE D’AGNEAU

48.00

new zealand rack of lamb, roasted cauliflower & baby carrots, sauce verte

BOUILLABAISSE

34.00

Icelandic Cod, bang island mussel, Manila clams, key west pink prawns,
saffron-tomato fennel broth, sauce rouille & country bread

CANARD À L’ORANGE

34.00

duck confit crisp, duck breast, Parmesan - mascarpone polenta, farm baby carrots, broccolini, sauce a l’orange

RISOTTO DE CHAMPIGNONS

23.00

Carnaroli rice, trumpet and button mushrooms, roasted red pepper, garlic
Parmigiano Reggiano, French olive oil

– STEAK FRITES –

BAVETTE

28.00

8oz. bavette steak, pomme frites, white bean, parmigiano reggiano, and arugula salad & maître d’butter sauce

BIFTECK

41.50

10 oz. dry aged new york strip, pomme frites, , white bean, parmigiano reggiano and arugula salad & sauce au poivre

– CÔTÉS –

POMMES FRITES

9.00

SALADE VERTE

7.00

CHAMPIGNON RÔTIS

7.00

– FRUITS DE MER –

OYSTERS

Beausoliel  (New London Bay, CA) 5.00 EA
Glacier (AK) 5.00 EA
Savage Blondes (PEI,  CA) 5.00 EA
choice of tomato confit cocktail sauce or golden balsamic cucumber mignonette

SHRIMP COCKTAIL   18.00

avocado, tomato, basil, olive oil, new orleans style remoulade

– ASSIETTE DE FROMAGE –

MOUCOU CAMEMBERT

bloomy, cow’s milk, Fort Collins, Colorado

with truffle tossed strawberries, raspberry powder,

aged balsamic vinegar & River Bear Coppa

$13.50

HORNBACHER

semi-firm, raw cow’s milk,Wasen, Switzerland

Banyuls tossed fingerling potatoes, green apples,          

Jambon de Bayonne, fried sunflower seeds

$13.50

– COCKTAILS –

VIOLETTE SPARKLER 13.00

ketel one citron, lemon grass syrup, creme de violette

AVANT GARDE SANGRIA 11.00

citrus cordial
rum, chareau aloe, black raspberry liquer

STRAWBERRY BASILIC 13.00

strawberry basil cordial
ketel one, chareau aloe, st germain spritz

JALISCO PASSION 13.00

espolon tequila, vida mescal, passion fruit syrup, thai chile canton ginger liquer

AUVERGNE OLD FASHION 14.00

bulliet bourbon, truffle honey syrup, black walnut bitters

RÊVE DE FRAMBOISE 13.00

tanqueray gin, chamomile syrup, fresh raspberries, absinthe Spritz

– VINS –

SPARKLING

CHAMPAGNE, PIPER HEIDSIEK BRUT

glass 20.00

ROSE

DOMAINE DE PALLUS

glass 14.00

BLANC

CHAMISAL VINEYARS CHARDONNAY

glass 18.00

DOMAINE ZIND HUMBRECT RIESLING

glass 15.00

ROUGE

LA NERTHE COTE DU RHONE GSM 

glass 14.00

QUILT CABERNET SAUVIGNON

glass 21.00

To help provide our team with extended benefits, a 3.9% kitchen value fee has been added to your bill. Thank you for dining with us today.
*Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses. Although every effort will be made to accommodate food allergies, we’re afraid we cannot always guarantee meeting your needs.

– CHEF TONY HESSEL –