Appetizers Fromage fort, a warmed crock of house cheese 4.95 Arugula salad with chèvre-stuffed sweet peppers 8.95 Grilled quail with lentil and salsify salad 10.95 Venison and pistachio terrine, dried fruit chutney, celery root rémoulade 9.95 Gratinéed scallops with lobster-brandy cream 9.95 Baked gnocchi with butternut squash, broccoli rabe, and parmesan 11.95 Entrees Grilled Salmon with Potato-Leek Ragoût and Beurre Rouge 21.95 Pan-Seared Mahi Mahi with Fennel and Smoked Tomato Vinaigrette 19.95 Braised Beef Short Ribs with Whipped Potatoes and Baby Carrots 24.95 Grilled Pork Chop with Herbed Späetzle and Brussels Sprouts 20.95 Baked Acorn Squash with Roasted Fall Vegetables and Grain Stuffing 17.95 À Côté Side Dishes Cauliflower gratin 6.50 Pommes frites 4.95 Ratatouille 6.50 Brussels sprouts, bacon & prunes 6.50 Haricots verts 5.95 Sautéed spinach 4.95 - Bon Appétit! Chef Tim Kirker