Appetizers Risotto with Roasted Squash and Sage 7.95 Salad of Warm Duck Confit, Red Cabbage, and Pistachios 8.95 Traditional Steak Tartare 11.95 Peppered Mackerel with Celery Root Rémoulade and Watercress 7.95 Entrees Grilled Salmon with Braised Endive and Sauce Béarnaise 21.95 Pan-Roasted Mahi Mahi with Braised Fennel and Smoked Tomato Vinaigrette 22.95 Poussin “Coq au Vin” with Pearl Onions, Bacon, Mushrooms, and Egg Noodles 21.95 Grilled Pork Chop with Herbed Späetzle and Brussels Sprouts 20.95 Braised Beef Short Ribs with Whipped Potatoes and Haricots Verts 24.95 Sliced Lamb Sirloin with French Lentils, Baby Carrots, and Herb Coulis 22.95 Cheese Picandine Crottin with Honey and Walnut Bread 7.50 Dessert Coffee Pot de Crème 7.50 - Bon Appétit! Chef Tim Kirker