(Available from Tuesday to Saturday)
Hot Summer nights dinner $29
Three-Course Prix fixe including:
Any salad or soup
Bistro steak, Scallops, Chicken or Risotto
Seasonal Crème brûlée or Peach tatin or Clafouti
Please see a la carte menu for descriptions of dishes
No Substitutions or split orders
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A la Carte Dinner:
Soup & Salads
Soupe du jour
Goat cheese cromesqui, baby arugula, fresh berries, roasted shallots dressing
Heirloom tomatoes and Buffalo mozzarella, fresh basil pesto, roasted garlic crostini
Parmegianno pana cotta, Spanish white anchovies, cucumber, caesar-dressing
Farmer’s market salad, balsamic vinaigrette
Appetizers
Duo of foie-gras on brioche toasts and seasonal chutney
House made duck charcuterie tasting: confit, prosciutto and rillettes
Housemade Pate with cornichons and seasonal fruit chutney
*Calamari and shrimp beignets, sheep milk yogurt & harissa dip
Entrees
*Grilled Pacific tuna steak, fresh basil pesto, ratatouille
*Pan-roasted Sea Bass filet, brown butter caper sauce,
Smashed Yukon potato with olive oil and sea salt, sautéed cucumbers
*Sautéed Atlantic Sea scallops, Fine Sherry reduction, Paella-style rice
*Mussels in chorizo-saffron broth & pommes frites
Slow roasted All-natural chicken “a la Basquaise”, with tomato, sweet peppers,
Espelette, onions & garlic jus, served with whole grain red rice
Grilled Ribeye steak, long pepper sauce, pommes frites
*Pan-roasted Moullard Duck magret, Banyuls-fig sauce, roasted corn risotto
Grilled Lamb chops and Lamb sausage, Harissa & ras-el hanout spice oil
Served over couscous and garbanzo beans, seasonal vegetables
*Roasted rack of Veal: New Zealand pasture-raised all natural veal
Heirloom tomato sauce, smashed Yukon potatoes and seasonal vegetables
Risotto du jour, made with organic dry-aged carnarolli rice
Artisanal Cheeses: Choice of three or five
Choice of three or fiveCrottin, Vermont Butter & Cheese Co, Vermont
Kenny’s Farmhouse Cheddar, Kenny’s Country Farm, Kentucky
Dante, Wisconsin Sheep Dairy Co-op, Wisconsin
Winnemere, Jasper Hill Farm, Vermont
Bluebonnet, Westfield Farm, Massachusetts
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Chef’s Tasting menu $54
Wine pairing $35
This menu is available for the entire table only.
First Course
Heirloom tomato and Buffalo Mozzarella
Saint Meyland Brut Rose, Cave de Marsigny, NV
Second Course
Foie-gras duo
Pinot Gris, Heimberger, 2005
Third Course
*Grilled Tuna
Bordeaux Rose, Château Lalande Meric, 2006
Fourth Course
*Baby lamb chop & Merguez
Malbec, Finca La Linda, Argentina, 2006
Cheese Course
(Optional course)
Artisanal Cheese Trio
Coteaux du Layon “Les 4 Villages”, Domaine Jo Pithon, 2005
Dessert
Valrhona Chocolate mousse & black mission fig
Gaillac Mousseux, “Cuvee Saint Laurent”, Domaine des Terrisses
This menu is available for the entire table only.
18% gratuity will be added to all parties of 5 or more
Bastille
