Dinner Menu
Appetizers
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
Onion Soup Gratinée: Classic French Onion soup with Gruyère Croutons — 6
Salads
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
An assortment of three Artesan Cheeses, Fruit and Flatbread Crackers — 10
Entrées
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




