Our Menu
Vichyssoise Soup
10
chilled potato & leek, garnished with chive oil
Strawberry & Arugula Salade
12
Noble goat feta cheese, toasted walnuts, poppyseed vinaigrette
Appetizer: Duck Foie Gras Torchon
28
served with house made apple jelly
add a glass of Sauternes de la Tour Blanche '17
for 9
Pan Roasted Duck Breast
34
duck fat fingerling potatoes, Brussels sprouts, pea puree, crispy leeks, orange cassis sauce
Grand Marnier Soufflé
12
with creme anglaise
French Onion Soup
10
melted Gruyere cheese crouton garnish
Charcuterie plate
17
house-made pâté, trio of French cheeses, served with crostini, onion marmalade, whole grain mustard and cornichons
Calamari
14
lightly dusted, sweet chili drizzle, roasted garlic aioli
Crab Cake
13
piquant sauce and Calabrian chili aïoli, arugula, lemon oil
Moules
16
mussels in white wine, cream & shallot broth with leeks,
served with pommes frites
Escargots de Bourgogne
13
snails cooked in garlic herb butter
Mushroom Vol au vent
13
Frondosa Farms mushrooms, thin puff pastry,
Madeira cream sauce
Steak Tartare
15
prime beef, shallots, cornichons, whole grain mustard, quail egg yolk, capers, parsley, pomme frites
Salade de Caesar
11/6
hearts of romaine, parmesan croutons,
creamy dressing, anchovies
Mixed Greens and Burrata Salade
11/6
Groganica Farms mixed greens, arugula, basil, mint, lemon vinaigrette
Wild Chesapeake Oyster Salade
12
cornmeal crusted oysters, grilled corn, charred scallion buttermilk dressing, cherry tomatoes on a bed of frisée lettuce
Bistro Burger
18
Black Hawk Farms grass-fed beef, provolone cheese, caramelized onions, Frondosa mushrooms, garlic aioli, arugula, tomato, on a toasted brioche bun served with pomme frites
Berkshire Bone In Pork Chop (10 oz.)
34
coffee crusted, four cheese mac & cheese, caramelized Brussels sprouts, Calvados cream sauce
Roasted Rack of Lamb
45
herb encrusted, gratin daupinois, ratatouille, sherry-mustard jus
Filet Mignon (7 oz.)
45
Prime beef finished with a veal demi-glace & port reduction,
Yukon gold potatoes, roasted asparagus, maître d’ butter
Cast Iron New York Strip (8 oz.)
34
creamy green peppercorn Cognac sauce, haricot verts, pomme frites
Salmon
28/18
peak & leek risotto, ratatouille, sorrel cream sauce
Seared Sea Scallops
33
broccolini, pea & leek risotto, grapefruit & shallot compote, toasted Marcona almonds
Truite Picatta
28/18
lightly dusted rainbow trout, haricot verts, with choice of Yukon gold potatoes or gratin dauphinois, preserved lemon and caper beurre blanc
Shrimp Scampi Linguine
25
plump shrimp sautéed in butter and garlic over a bed of linguine with tomato confit, fresh parsley and parmesan garnish
Mousse au Chocolat
9
dark chocolate, Chantilly cream,
strawberry coulis
Pain Perdu
9
Parisian style bread pudding spiked with brandy, topped with warm caramel sauce
Tiramisu
9
ladyfinger cookies soaked in espresso and coffee liqueur, layered with mascarpone custard, topped with chocolate curls
Profiteroles
9
cream puffs filled with vanilla ice cream,
topped with warm
dark chocolate sauce
Crème Brûlée
9
vanilla bean custard topped with a layer of hard caramel