Appetizers


Grilled radicchio with fig and walnut vinaigrette 8.95

Watermelon with French feta and basil 8.95

Brochette of lamb tenderloin with spring onions and pistou 13.95

Sautéed soft-shelled crab with roasted corn salad and red pepper coulis 14.95

Traditional steak tartare 12.95

Baby beets with Banyuls vinaigrette and shaved fennel 8.95



Entrees


Grilled salmon with gingered red lentils and spinach 23.95

Bouillabaisse with rouille croutons 26.95

Pork milanese with heirloom tomato salad 22.95

Pan-seared duck breast with tarragon-roasted peaches and basmati rice 25.95



À Côté


Side Dishes

Grilled asparagus, balsamic syrup 5.50

Baby squash, grape tomato sauté 5.95

Sautéed spinach 4.95 Ratatouille 5.50

Pommes frites 4.95 Haricots verts 5.50

- Bon Appétit!
Chef Tim Kirker