PLATED APPETIZERS
Please select two:
(Menu for butler-style passed hors d'oeuvres is also available)
STEAK TARTARE
Raw chopped filet mignon with capers, Dijon mustard, egg yolk and grilled baguette. 15
ESCARGOTS BOURGUIGNONS EN CROUTE
Traditional Burgundian snails baked with garlic-parsley butter and mushrooms under a pastry crust. 13
FOIE GRAS POELE
Pan seared foie gras on Brioche French toast with apples, apricot preserves, and Sauternes cream. 21
RAVIOLIS AUX FROMAGE
Ricotta cheese filled ravioli with sauteed spinach, heirloom tomato sauce and Basque cheese. 14
COQUILLES ST. JACQUES
Sautéed sea scallops with braised artichokes, preserved tomatoes and herbs. 16
ASSIETTE DE PATES MAISON
House made country pork pate and black-truffle liver mousse with Meaux mustard, cornichon pickles, currant jelly and apricot preserves. 14
GRAND PLAT DE FROMAGE
A four cheese tasting with fresh fruit, preserves and raisin-nut bread. 18
FIRST COURSE
Please select two:
LES SOUPES
SOUPE A L'OIGNON
Our signature baked onion soup topped with toasted baguette and melted Gruyere cheese. 9
POTAGE DU JOUR
Seasonal soup. Market Price
LES SALADES
TRANCHES DE BETTERAVES ET SALADE DE CRESSON
Thinly sliced roasted red beets with horseradish crème fraîche, watercress and shaved fennel. 10
OEUF MOLLET AVEC CHAMPIGNONS TRUFFE
Sautéed mushrooms with a fried whole soft cooked egg, frisee lettuce, and black truffle vinaigrette. 12
SALADE AU ROQUEFORT
Roquefort blue cheese with Granny Smith apples, Belgian endive, radicchio and walnuts in red wine vinaigrette. 11
SALADE DE CHEVRE
Aged French goat cheese with balsamic vinegar, arugula, oranges, toasted hazelnuts and preserved cherry tomatoes. 12
SALADE DU MAISON
Mesclun field greens with shaved fennel, red onion, cherry tomatoes and English cucumber in sweet rice wine vinaigrette. 8
ENTREES
Please select three:
LES VIANDES
ENTRECOTE AUX CHAMPIGNONS
Garlic marinated bone-in ribeye with seasonal mushrooms in a rich red wine sauce and bacon roasted potatoes. 39
AGNEAU GRILLE AVEC LENTILS DU PUY
Grilled lamb chops with French green lentils, herbs and a white wine mustard sauce. 38
MIGNON DE VEAU ROTI
Strauss free raised veal tenderloin with French string beans, duck fat potatoes and roasted garlic. 35
ONGLET DE BOEUF
Grilled hanger steak with house pureed potatoes, sautéed spinach and red wine shallot butter sauce. 22
FILET MIGNON AU POIVRE
Pan-seared peppercorn encrusted beef medallion with pureed potatoes, sugar snap peas, and classic green peppercorn Cognac cream sauce. 36
LES POISSONS
TRUITE DE RIVIERE
Rainbow trout with sautéed artichokes, beurre blanc, and thyme. 27
FLETAN ROTI A LA PROVENCALE
Roasted Alaskan halibut with an heirloom tomato sauce, baby potatoes and basil. 30
SAUMON GRILLE AUX TAPENADE
Sautéed Scottish salmon with a Nicoise olive tapenade, arugula, and olive oil potatoes. 26
SOLE MEUNIERE
True Dover sole with brown butter and fresh lemon. Served with French beans,
and sautéed potatoes with oyster mushrooms. 49
*Pre-ordered counts for this entrée are required and are due one week prior to event.
LES VOLAILLES ET PATES FRAICHES
CANARD "DEUX FACON"
Slow cooked duck leg and roasted breast with duck fat potatoes, Swiss chard and red wine sauce. 28
POULET ROTI A LA BROCHE
Rotisserie chicken with house pureed potatoes, sautéed mushrooms, and mushroom cream sauce. 19
RAVIOLIS AUX FROMAGE
Ricotta cheese filled ravioli with sauteed spinach, heirloom tomato sauce and Basque cheese. 22
DESSERTS
Please select two:
MOUSSE AU CHOCOLAT “YVES CAMDEBORDE”
Valhrona chocolate mousse with a praline crust, saffron crème Anglaise, and coconut sorbet. 8
BISCUIT AU CHOCOLAT
A warm chocolate-almond cake around a chocolate ganache center with crème Anglaise and mint ice cream. 8
TARTE AUX POMMES
A cinnamon and Sauternes flavored Golden Delicious apple tart warmed and served
with Door County cherry preserves, caramel sauce, and crème fraîche. 8
CRÈME BRULEE
A bistro classic made with Madagascar vanilla beans and finished with caramelized sugar. 7
TARTE AU CITRON
Chilled lemon curd with lavender-honey meringue and marinated berries. 8
CREMES GLACEES ET SORBETS
A selection of three house-made ice creams or sorbets. 7