Dinner

Les Hors d’Oeuvres

Gravlax
Naturally raised, house cured salmon, sliced and served with julienne of Belgium endive, raddicio, watercress, Bosc pears, and pecans
tossed in hazelnut vinaigrette $14

Rillettes
House made country pork rillettes with house made onion marmalade, house pickled vegetables and croutons  $14

Pouple
Grilled Spanish octopus with tapenade puree, poached potatoes, virgin olive oil, and house pickled vegetables $14

Spaghetti Gourmade

Sautéed shiitake mushrooms with lardons, garlic, thyme, shallots, and foie gras sauce with spaghetti, and topped with grated parmesan and truffle oil $15

Crevettes Poutine
Sautéed shrimp with garlic, shallots, tomatoes, herbs, Swiss cheese, with Pomme Odette and garnished with crab Amoricaine sauce  $15

Champignons
Sautéed exotic, farm raised mushrooms with shallots and garlic, served on garlic cheese bread  $14

Escargot
Snails with garlic, shallots, butter and white wine $14

Ris De Veau
Braised sweetbreads bercy with grilled croutons and poached egg  $17

Saison
Seasonal greens tossed with lemon, garlic, and anchovy dressing, house made croutons and topped with grated pecorino cheese  $14

Soupe de Poisson
Breton fish soup, served with traditional garnish of grated Swiss cheese,
parsley, rouille and croutons $14

Entrees

Agneau
Grilled, grass fed lamb loin, served with Roquefort sauce, and Pomme Odette $45

Canard
Roast house made duck confit legs, served with tomato gastrique, roasted Bosc pears, butternut squash, and olives with garlic, rosemary, and thyme  $39

Veau
Grilled naturally raised Quebec veal chop, served with wild porcini coulis,
and slow cooked heirloom carrots  $42

Filet
Grilled Creekstone Farms naturally raised beef filet mignon, butterflied and brushed with Dijon, served with green peppercorn sauce, and spinach gratin  $42

Poisson du Jour Market Price
Chef’s selection of market fresh fish, served daily

Coquille St. Jacques
Pan seared day boat sea scallops, served with passionfruit vinaigrette,
and red beet risotto   $39

Legumes
Slow cooked heirloom carrots, roast Bosc pears, butternut squash, beet risotto, spinach gratin, Pomme Odette, and Chef’s seasonal vegetable  $34