LES APPETIZERS

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 with cherries and Sauternes cream.  21

Confit de Canard et Lentils du Puy

Slow cooked duck leg with French green lentils, rosemary

and red wine reduction.  14

Coquilles St. Jacques avec Roquette

Sauteed sea scallops with an arugula salad, lemon dressing

oranges and toasted hazelnuts.  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.  15

LES SOUPES

Soupe à l’Oignon

Our signature baked onion soup topped with toasted baguette

and melted Gruyere cheese.  8

Soupe de Saison

Seasonal soup selection. market price

LES SALADES

Tranches de Betteraves et Salade de Cresson

Thinly sliced roasted red beets with horseradish creme fraiche,

watercress and shaved fennel.  10

Œuf Mollet avec Champignons Truffe

Sauteed mushrooms with a fried whole soft cooked egg, frisee

lettuce, and black truffle vinaigrette.  11

Salade au Roquefort

Roquefort blue cheese with Granny Smith apples, Belgian endive,

raddicchio and walnuts in a red wine vinaigrette.  11

Salade de Chèvre Frais

Arugula salad with fresh goat cheese, smoked salmon

and lemon-honey vinaigrette.  10

Salade Maison

Mesclun field greens with shaved fennel, red onion, cherry tomatoes

and English cucumber in sweet rice wine vinaigrette.  7

ENTREES

LES VIANDES

Entrecôte aux Champignons

Garlic marinated bone-in ribeye with seasonal mushrooms in a

rich red wine sauce and potato gratin.  39

Agneau Grille a la Moutarde

Grilled lamb chops with sauteed spinach, pureed potatoes

and Meaux mustard sauce.  35

Mignon de Veau Roti “Jacques Pepin”

Strauss free raised veal with Swiss chard, Shiitake mushrooms

and tarragon cream.  33

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.  37

Halibut Roti avec Asperges

Roasted Alaskan halibut with asparagus and mushrooms

in a basil butter sauce.  29

Raie Poêlée

Sauteed Atlantic skate with fried capers, Yukon Gold potatoes

lemon and French beans.  25

Saumon Poele avec Tapenade

Sauteed Scottish salmon with a Nicoise olive tapenade, sauteed zucchini,

peppers and lemon vinaigrette.  26

Sole Meunière

True Dover sole with brown butter and fresh lemon. Served with French beans,

and sauteed potatoes with oyster mushrooms.

Filleted Tableside.  49

Roasted duck with Perigord style potatoes, sauteed spinach

and red wine sauce with cherries and rosemary.  26

Poulet Rôti à la Broche

Rotisserie chicken with pureed potatoes, sauteed mushrooms

and mushroom cream sauce.  22

Raviolis de Fromage Frais

Herbed ricotta cheese ravioli with spring asparagus,

Grana Padano and basil.  21