Les Appetizers

Asperges avec Hollandaise

Steamed spring asparagus with classic Hollandaise

sauce, mushrooms and potatoes. 12

Steak Tartare

Raw chopped filet mignon with capers, Dijon mustard,

egg yolk and grilled baguette. 15

Escargots Bourguignons en Croute

Traditional Burgundian snails baked with garlic-

parsley butter, diced tomato

and mushrooms under a pastry crust. 13

Foie Gras Poele

Pan seared foie gras on Brioche French toast with

apples, apricot preserves, and Sauternes cream. 21

Raviolis aux Formage

Ricotta cheese filled ravioli with Grana Padano

cheese, spinach and beurre blanc. appetizer 14 or

entree 22

Coquilles St. Jacques avec Roquette

Sauteed sea scallops with English peas, Yukon gold

potatoes, and basil. 16

Moules Marinieres

Prince Edward Island mussels steamed in a creamy

white wine broth

with shallots and herbs, served with “Bistro” fries. 16

Assiette de Pates Maison

Housemade country pork pate and silky black-truffle

liver mousse

with Meaux mustard, cornichon pickles, currant jelly

and apricot preserves. 14

Grand Plat de Fromage

A four cheese tasting with fresh fruit, preserves

and raisin-nut bread. 17

Les Soupes

Soupe a l’Oignon

Our signature baked onion soup topped with toasted baguette and melted Gruyere cheese. 8

Potage de Asperge

Creamy asparagus soup with asparagus, basil and creme fraiche. 9

Les Salades

Tranches de Betteraves et Salade de Cresson

Thinly sliced roasted red beets with horseradish

creme fraiche, watercress and shaved fennel. 10

Euf Mollet

Sauteed asparagus with a fried whole soft cooked egg,

frisee lettuce, and black truffle vinaigrette. 12

Salade au Roquefort

Roquefort blue cheese with Granny Smith apples,

Belgian endive, raddicchio and walnuts in a red wine

vinaigrette. 11

Salade de Chevre

Aged French goat cheese with balsamic vinegar,

arugula, oranges, toasted hazelnuts and preserved

cherry tomatoes. 12

Salade Maison

Mesclun field greens with shaved fennel, red onion,

cherry tomatoes and English cucumber in sweet rice

wine vinaigrette. 7

Entrees

Les Viandes

Entrecote aux Champignons

Garlic marinated bone-in ribeye with seasonal

mushrooms in a rich red wine sauce and asparagus with

Hollandaise. 39

Agneau Grille avec Moutarde

Grilled lamb chops with baby potatoes, Swiss chard

and a Meaux mustard sauce. 32

Mignon de Veau Roti

Strauss free raised veal tenderloin with artichokes,

sauteed mushrooms and veal sauce. 35

Steak Frites du “Bistro”

Grilled hanger steak with “Bistro” fries and choice

of Roquefort butter,

red wine shallot butter sauce, or Bearnaise sauce. 22

Filet Mignon au Poivre

Pan-seared peppercorn encrusted beef medallion with

pureed potatoes, sugar snap peas and classic green

peppercorn Cognac cream sauce. 36

Les Poissons

Truite de Riviere

Rainbow trout with sauteed artichokes, sauteed

potatoes, seasonal mushrooms, beurre blanc,

and thyme. 27

Fletan Roti avec Asperges

Roasted Alaskan halibut with asparagus, baby potatoes

and basil. 30

Saumon Grille aux Tapenade

Grilled Scottish salmon with a Nicoise olive

tapenade, fava beans, and olive oil potatoes. 27

Sole Meuniere

True Dover sole with brown butter and fresh lemon.

Served with French beans,

and sauteed potatoes with oyster mushrooms.

Filleted Tableside. 49

Les Volailles

Canard “Deux Facon”

Slow cooked duck leg and roasted breast with duck fat

potatoes, spring vegetables and red wine sauce. 28

Poulet Roti a la Broche

Rotisserie chicken with pureed potatoes, sauteed

mushrooms and mushroom cream sauce. 19