Winter Warmer Prix Fixe

January 7th – February 3rd

First Course, Choice of One
House made country pork rillettes with house pickled radish, wholegrain mustard and croutons

Snails with garlic, shallots, butter and white wine

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

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

Second Course, Choice of One
Roast house made duck confit legs, served with tomato gastrique, roasted Bosc pears, butternut squash, and olives with garlic, rosemary, thyme

Boeuf Bourguignon
Braised Angus chuck, mushrooms, onions, thyme, and red wine, served with buttered potatoes

Poisson du Jour


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

Dessert – Chef’s Choice