Dinner Menu

Appetizers

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• Pommes Frites with Garlic Aioli — 4

• Mezze Platter with Falafel, Hummes, Dolmas — 8

• Truffled Popcorn — 3

• Sauteed Sweetbreads with Caperberry Brown Butter and Preserved Lemon — 6

• Crispy Chicken Livers with Toasted Brioche and Pepper Jelly — 5

• Charcuterie Plate with House Made Sausage, Pate, Rillettes and Bresaola — 15

• Grilled Halloumi with Preserved Lemon and Olives — 3

• Steamed Mussels with Chorizo and Red Pepper Broth — 6

• Juniper Cured Tuna with Shaved Fennel and Saffron Aioli — 6

• Foie Gras Torchon with Fig Compote and Sea Salt — 9

• Crawfish Croquettes with Celery Root Remoulade — 8

• Spicy shrimp with carrot slaw  — 10

Soups

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• Onion Soup Gratinée: Classic French Onion soup with Gruyère Croutons  — 6

Salads

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• Caesar with Crisp Romaine Hearts, Garlic Anchovy dressing, Cracked Pepper Croutons and Parmesan — 6

• Baby Greens with Red Wine Shallot Vinaigrette, Almonds, Dried Cherries and Chèvre — 6

• Baby Spinach Salad tossed in Maytag Blue Cheese Vinaigrette and topped with Strawberries and Almonds — 6

Plateau de Fromage

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• An assortment of three Artesan Cheeses, Fruit and Flatbread Crackers — 10

Entrées

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• Roasted Half Chicken with Herbed Gnocchi, Roasted Root Vegetables and a Ham Parmesan Broth — 16

• Foie Gras stuffed Burger with Garlic Aioli and Caramelized Onions — 15

• Sauteed Yellowfin Tuna with a Warm Nicoise Salad of Fingerling Potatoes, Haricots Verts, Greens and Olives — 22

• Grilled Hanger Steak with Herb Butter and Sweet Potato Fries — 18

• Grilled Rack of Lamb with Curried Potato Raisin Phyllo and Olive Demi Glace — 30

• Grilled Filet with Lyonnaise Potato Gratin and Red Eye Demi glace — 26

• Seared Scallops over Sweet Pea and Lemon Risotto with Pancetta abd Basil Puree — 18