Main Dinner Menu

Premier Plats

Soupe à L’Oignon Gratinée
with Melted Gruyere and Spanish Sherry    7.95

Salade du Marché
with Dijon Vinaigrette and Cracked Hazelnuts   6.95
with Warm herbed Boucheron $3.00 sup

Salade Frisée
with warm bacon, Aged Chevre, Poached Egg & Croutons Grandmère   10.95

Roasted Beet & Aged Chevre Salade
with Mâche, Toasted Walnuts and Vinaigrette   9.95

Yellow Fin Tuna Tartare “Chinois"
with Avocado and Spicy Aioli   12.95

Mussels en Cassoulette
with Sancerre, Shallots and French Thyme*   9.95

Assiette De Fromage
with Candied Nuts, Fruit Chutney and Toast Points   12.95

Escargots
with Garlic Parsley Butter and Toasted Brioche   10.95

Belgian Endive Salade
with Apple, Roquefort, Walnuts and Watercress   8.95

Plats Principaux

Orecchiette
with Fennel Sausage, Broccoli Rabe, Toasted Garlic, Chiles and Pecorino   21.95

Portabella Frites
Périgord Black Truffle Vinaigrette and Watercress Shallot Salade     22.95

Pan Roasted Natural Chicken
with Pommes Puree, Kale, Carrots and Burnt Orange Madeira Glace   24.95

Lemon Sole Meunière
with Pommes Purée, Slivered Snap Peas and Tomato Concassé   26.95

Organic Black Pearl Salmon
with Horseradish Crust, Cucumber & Shallot Salade, Crispy Capers and Dill Crème Fraiche    25.95

Sea Scallops
with Corn Pudding, Fava Bean & Pearl Onion Ragout and Truffle Corn Emulsion    28.95

Fried Veal Milanese
with Arugula and Petite Heirloom Tomato Salade, Shallots, Aged Balsamic and Gorgonzola Cream    24.95

Steak Frites
with Meat Juices, Périgord Black Truffle Vinaigrette and Watercress Shallot Salade*   25.95

Filet Au Poivre,
with Cognac Cream, Grilled Scallions, Green Peppercorns and Gratin Dauphinois *   28.95

Aquitaine Burger
with Applewood Smoked Bacon, Sharpe Cheddar, Truffle Mayonnaise, House Made Brioche Bun, and Pommes Frites*   17.95

Plat Du Jour

Monday
Roast Lamb with Vegetable Ratatouille and Sauce Vin Rouge*   26.95

Tuesday
Golden Trout with Green Lentil-Arugula Salade and Brown Butter Balsamic Vinaigrette *   24.95

Wednesday
Brandt Natural Bistro Steak with Heirloom Tomatoes, Arugula, Pickled Red Onions and Gorgonzola*   27.95

Thursday
Tagliatelle with Rock Shrimp, Arugula, Nicoise Olives, Tiny Tomatoes and Lemon Caper Butter*   24.95

Friday
Rib-Eye Steak, Sauce Bordelaise, Slow Roasted Shallots, Whipped Truffle Potatoes and Braised Greens*   35.95

Saturday
Butter Poached Monkfish with Sweet Corn and Chorizo Hash, Wilted Spinach and Charred Tomato Vinaigrette*   28.95

Sunday
Duck Confit Ravioli with Grilled Ramps, Oyster Mushrooms, Madeira and Truffle Oil   22.95

Sides

Hand Cut Pommes Frites with Truffle Aïoli   6.95
Potato Gratin Dauphinois with Aged Gruyére and Parmesan   5.95
Whipped Pommes Puree with Sweet Butter and Cream   5.95
Haricot Verts with French Shallots   7.95
Sautéed Spinach with Olive Oil and Toasted Garlic   6.95