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Pour Commencer - To Begin

Assortment of Garlic rubbed Crostini:   

Wild mushroom & chèvre cheese

Buffalo mozzarella, balsamic marinated tomatoes, chiffonnade of basil

Prime rib with sauce béarnaise

Cassoulet style white beans with duck confit

Duck Leg Confit   

With lavender honey vinaigrette drizzled micro greens and

crispy fingerling potatoes

Spice Crusted Pan Seared Ahi Tuna  

with meyer lemon aioli

Moules Marnière   

Prince Edward Island mussels braised in lemon, butter, wine and garlic with toasted  baguette

Pommes Frites    

Hand cut fries with sea salt, coarse black pepper and lemon aioli for dipping

Baby Field Green Salad 

with Warm Goat Cheese on toasted baguette crouton with white balsamic vinaigrette and tomato confit

Petite Caesar  

 with shaved Parmigiano-Reggiano

Fried Calamari

Lightly battered and fried, served with marinara sauce for dipping

Petite Pear and Goat Cheese Salad  

with Lavender Honey Vinaigrette and pecans

Entrees

Chicken au Pistou    

Half chicken marinated in extra virgin olive oil, garlic, lemon, and fresh basil. Oven roasted and served with potato celeriac puree and haricots verts in shallot butter

Duck served two ways     Deux Canard       

Oven Roasted boysenberry glazed breast of duck and duck leg confit with lavender honey drizzle.  Served with potato leek gratin and dressed greens

Chicken  Paillard

Thinly pounded breast of chicken sautéed with white wine, lemon and capers.  Served with potato celeriac puree and haricots verts

STEAK FRITES 

Pan seared Terre Major steak with red wine demi glace and parsley butter. Served with pommes frites

Bone-In Center Cut Pork Loin Chops   Cote  de porc rotie   

Pan roasted with Calvados brandy reduction.  Served with potato celeriac puree and braised Swiss chard

Steak au Poivre    

Peppercorn crusted filet with cognac demi-glace.  Served with potato celeriac puree and haricots verts in shallot butter

Cassoulet Moderne  

Grilled French garlic sausage on white bean ragout simmered with Bayonne ham and roast pork and topped with duck confit and baby arugula

Tilapia  Grenobloise    

Skate sauteed with lemon, brown butter, herbed croutons and capers.  Served with crispty fingerling potatoes and  dressed baby arugula

 Penne with pesto   

Topped with grilled chicken, balsamic marinated tomato and parmigiano-reggiano