Soupe à L’Oignon Gratinée
with Amontillado Sherry et Crouton 7.95
Salade du Marché
with Dijon Vinaigrette and Cracked Hazelnuts 6.95
Salade Frisée aux Lardons
with Aged Chevre, Poached Egg & Croutons Grandmère 9.95
Warm Beet Root & Aged Chevre Salade
with Mâche, Toasted Walnuts and Vinaigrette 8.95
Yellow Fin Tuna Tartare
with Avocado, Daikon Radish Salade and Smoked Paprika Aioli 12.95
Mussels
with Sancerre, Shallots and Fresh Thyme* 9.95
Assiette De Fromage
with Candied Nuts, Fruit Chutney and Brioche 12.95
Escargots
with Garlic & Chive Butter, Sauce Bordelaise and Crouton 10.95
Heirloom Tomato Salade
with Poitou, Pickled Red Onions, Mâche, and Fines Herb Vinaigrette 11.95
Belgian Endive Salade
with Apple, Roquefort, Walnuts and Watercress 8.95
Plats Principaux
Crisp Eggplant Napoleon
with Arugula, Boursin, Whipped Garlic Confit And Sweet Pepper Relish 19.95
Pan Roast Natural Chicken
with Fricassee of Summer Vegetables, Baby Potatoes And Burnt Orange Madeira Pan Drippings 24.95
Lemon Sole Meunière
with Pommes Purée, Slivered Snap Peas and Tomato Concassé 26.95
Atlantic Salmon
with Sweet Corn & Summer Bean Succotash, Crisp Leeks and Cucumber Dill Crème Fraiche 25.95
Sea Scallops
with Asparagus & Pickled Red Onion Cous Cous, Chilled Tomato Broth 26.95
Wiener Schnitzel
with Wild Mushrooms, Haricots Verts and Sauce Bleu D’ Auvergne 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
Center Cut Pork Chop with Corn Spoon Bread, Baby Arugula and Bing Cherry Marmalade* 25.95
Tuesday
Atlantic Cod En Papillote with Mushroom Lemongrass Broth, Petite Salade of Clear Water Crab Meat & Arugula* 24.95
Wednesday
Long Island Duck with Lemon Gnocchi, Black Mission Fig Chutney and Marsala Reduction* 29.95
Thursday Swordfish Au Poivre with Roasted Sunburst Squash, Cauliflower Puree and Watercress Nage* 27.95
Friday Rib-Eye Steak, Sauce Bordelaise, Slow Roasted Shallots, Whipped Truffle Potatoes
and Petit Salade* 35.95
Saturday
Pan Seared Halibut with Fresh Maine Lobster and Frisée Salade, Slivered Confit Fingerling
Potatoes, Chiffonade Asparagus and Fennel Broth* 34.95
Sunday Hand Cut Tagliatelle with Duck Confit, Foraged Mushrooms, English Peas and Sherry Crème* 21.95
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
