Happy Hour
(from 3 to 6 pm) Available after 6pm for an upcharge of $2.00
French fries with a trio of sauces (remoulade, red pepper, garlic, and herbs) | $5.00 |
Pork skewer, caramelized pearl onions, citrus ginger glaze, carrot purée, and demi-glaze | $6.50 |
Grilled Moroccan style shrimp skewer (4 shrimp) with roasted Brussels sprouts | $7.50 |
Lamb skewer, butternut squash purée, and cranberry chutney | $8.00 |
Wild boar skewer, carrot purée, and roasted Brussels sprouts | $9.00 |
Les entrées / First Course
Escargots à la FrançaiseTraditional French snails served in their shells with parsley and garlic butter | $12.50WP: Chardonnay |
Foie gras pôelé, banane et pistacheSeared Foie gras from Au Bon Canard, caramelized bananas and pistachios | $19.00WP: Sauternes |
Saint Jacques et risotto au champignon et truffeSeared scallops on top of a mushroom and truffle risotto | $15.00WP: Sauvignon blanc or Pinot noir |
Salade végétarienneMixed greens, poached apples, candied walnut with pickled red onions and radishes | $5.00WP: Vouvray |
Salade au canard fuméMixed greens, smoked duck, fresh goat cheese, cranberry chutney, and crispy capers | $8.50WP: Pinot noir l’Agnostique |
Soupe à l’oignon gratinéeFrench onion soup topped with bread and garlic, broiled with Gruyère cheese | $6.50WP: Bordeaux |
Soupe crémeuse aux courges d’automneCreamy fall squash bisque | $5.50WP: Vouvray |
Pommes fritesFrench fries with a trio of sauces: remoulade, garlic and herbs, red pepper sauce | $7.00WP: any or try and Belgium beer |
Charcuterie et fromagesPlatter of cured meats and cheese with Spanish olives and jam | $14.00WP: Côtes du Rhône |
Les plats de résistance / Main Course
Tagliatelle aux champignons et courges d’hiverSquid ink pasta with butternut squash cream sauce, mushrooms, roasted butternut, and leeksSide of shrimp (4)
Side of crab meat in cream sauce
Side of large scallops (3)
| $20.00WP: Alsace “One” white |
Risotto au homardLobster risotto with lemon and edamame topped with a petite lobster tail and herb oil | $35.00WP: Chardonnay |
Truite “Amandine”Rainbow trout, brown butter almonds, haricot vert, and rosemary sugar fingerling potatoesChef recommends a side of crab poached in cream on top
| $22.00WP: Sauvignon blanc |
Saumon, pommes, noix et épinardsSeared salmon with poached apples, spinach, pearl onions, and toasted walnuts | $24.00WP: Pinot noir l’Agnostique |
Caille farcieApple lacquered quail stuffed with Tasso dirty rice, served with pork belly braised cabbage | $26.00WP: Tannat Merlot |
Canard de deux façonsDuck confit and aged duck breast with parsnips purée, haricot vert and cranberry chutney | $33.00WP: Bordeaux |
Onglet de bison8oz Bison hanger steak with butternut squash purée and roasted Brussels sprouts | $36.00WP: Bordeaux |
Steak d’élan à la polentaBone-in elk loin, creamy goat cheese polenta, and roasted fall root vegetables | $41.00WP: Côtes du Rhône |
Filet d’agneau “en croûte”Lamb Wellington, spinach and fresh mushrooms with demi-glace | $36.00WP: Bordeaux |
Tournedos de boeuf5oz or 8oz filet with butternut squash purée and roasted Brussels sproutsSide of shrimp
Side of scallops
Topped with Foie gras
| $36 / $41.00WP: Côtes du Rhône |
Steak frites16oz Ribeye steak with French fries, side of remoulade sauce | $44.00WP: Bandol |
Fromage / Cheese
Chèvre chaud à la truffeBaked goat cheese on homemade focaccia bread, a drizzle of truffle oil, and small green salad | $12.50WP: Bordeaux |
Les Desserts
Moelleux au chocolatChocolate volcano cake with Bourbon caramel and vanilla crème anglaise | $9.00WP: Bandol |
Terrine au chocolat et pistachesChocolate, Cognac and pistachio terrine, meringues, cherries and sweet cream | $9.00WP: Port Wine |
Crème brûlée à la citrouillePumpkin crème brûlée, sweet cream and cranberry “caviar” | $8.50WP: Grand Marnier |
Crème brûlée cappuccinoCappuccino crème brulée, chocolate meringue and espresso powder | $8.00WP: Coffee Liquor |
Tarte tatin à la bananeInverted caramelized banana tart, serve warm, topped with coconut and curry ice cream | $8.50WP: Vouvray |
Tarte noisette et chocolatHazelnut and chocolate tart, serve warm, topped with vanilla ice cream and hazelnut brittle | $9.00WP: Vouvray |
Gâteau à la canelle et poireBishop’s bread with poached pear, walnut caramel, and cinnamon ice cream | $8.50WP: Frangelico |
Glace ou sorbetHomemade ice cream or sorbet scoop | $4.00WP: Cognac |
Boissons chaudes / Hot drinks
French press coffeeChocolate volcano cake with Bourbon caramel and vanilla crème anglaise | $3.50 for 1$6.00 for 2 |
Espresso | $2.20 |
Café noisetteEspresso with a dollop of milk froth in an espresso cup- | $2.70 |
Café Latte or CappuccinoDouble espresso with steamed and frothed milk in a coffee cup | $3.50 |
Café MochaEspresso with chocolate and steamed milk in a coffee cup | $3.50 |
Hot teaSelection of loose tea leaves | $2.80 |
Hot chocolate | $3.50 |
Alcoolisées / Specialty hot drinks
Brazilian CoffeeCoffee liqueur, Cognac, and orange liqueur with a double espresso, topped with whipped cream | $8.00 |
Aspen CoffeeCoffee liqueur, Frangelico and Bailey’s with a double espresso, topped with whipped cream | $8.00 |
French Connection CoffeeCognac and Amaretto with a double espresso, topped with whipped cream | $8.00 |
Almond KissAmaretto with hot chocolate, topped with whipped cream | $7.00 |
Blueberry TeaGrand Marnier and Amaretto, served with Earl Grey tea | $6.00 |