PLEASE SPECIFY YOUR TIME OF PICKUP IN THE NOTE SECTION AT CHECK-OUT
PLATS DU JOURWE ARE NOW OPEN 7 DAYS. PLATS DU JOUR FOR THURSDAY JUNE 17th
Chilled English pea soup
9.50
Olive oil
Celeriac Remoulade
14.00
Serrano , mayonnaise, mesclun
Tuna a la plancha
31.00
Roasted tomato, potatoes, black olive tapenade
Floating Island
10.50
meringue, almonds, lemon crème anglaise, lemon coulis
DINNER MENUAvailable for takeout as well as indoor and outdoor patio dining
APPETIZERS
House made Duck Leg confit
14.50
potato salardaise, baby arugula salad
P.E.I.mussels
13.75
Steamed with shallots, white wine, “Mariniere”
Classic escargots 1/2 dz
14.00
In shells, persillade butter
Butter lettuce and Haricots verts
12.50
Shallots, fines herbs, mustard vinaigrette
Charcuterie plate
17.50
House made country pâté, Serrano ham, chorizo, saucisson sec, mustard and condiments
Roasted Red Beet Salad
14.50
Vermont Goat cheese “crotin”, balsamic vinaigrette
ENTREES
Prime Hanger Steak a la plancha
31.00
Please select your choice of garnish when ordering
Pan roasted natural lemon Chicken breast
28.00
Braised fennel and chickpeas, natural jus
Pan seared Sea Scallops
30.00
English peas, carrot, onion, bacon, lettuce, lemon juice
Oven baked monkfish
29.00
Cauliflower, piquillo pepper, lemon vinaigrette
Carnaroli Risotto, baby spinach
24.00
Bi-Color corn, zucchini, Parmesan cream
Bison burger
25.00
Smoked duck breast, grilled red peppers, watercress, French fries
Croque Monsieur
17.50
Premium bistro ham and Comte cheese gratinee
DESSERTS
Chocolate and Hazelnut Pavé
10.50
Bittersweet chocolate mousse, hazelnut caramel crunch, almond biscuit, chocolate sauce
Strawberry tart
10.50
Sable cookie crust, almond cream, strawberry coulis
Catalan crème brulée
10.50
citrus and cinnamon infused
SIDES
Gratin Dauphinois
7.50
French Fries
7.50
French green beans
7.50
Asparagus side
7.50
Side Aioli
0.50
The Kitchen ShareOn your check you will notice a 3% “for the kitchen staff” which represents a surcharge on Food-only portion of the bill. This will be passed directly through
to our kitchen staff for the tremendous efforts they put forth each and every day to prepare meals for our guests. Our goal and hope is that the
community will help us improve their quality of life and provide a more equitable distribution amongst our staff.
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