PLEASE SPECIFY YOUR TIME OF PICKUP IN THE NOTE SECTION AT CHECK-OUT
PLATS DU JOURWE ARE NOW CLOSED MONDAYS PLATS DU JOUR FOR JUNE 28th
Chilled Tomato and red pepper
9.50
Croutons
Salmon tartare
15.00
Orange infused mayonnaise, mesclun
Pan seared sea scallops
30.00
Fennel confit, carrot purée, beet root beurre rouge
DINNER MENUAvailable for takeout as well as indoor and outdoor patio dining
APPETIZERS
Summer tartine
16.50
Ricotta cheese, tomato chutney, fresh tomato, lemon vinaigrette
P.E.I.mussels
15.75
Shallot, white wine sauce, celery, fresh parsley
Classic escargots 1/2 dz
15.00
In shells, persillade butter
Bar Bouchée Salad
13.75
Cherries, Roquefort cheese, cucumber, mesclun, lemon vinaigrette
Salade nicoise
18.50
Tuna confit, Fingerling potato, haricots verts, hard boiled egg, mesclun, Dijon vinaigrette
Heirloom tomato salad
16.50
Fresh mozzarella, mesclun, walnut-basil pesto, vincotto vinaigrette
ENTREES
Prime Hanger Steak a la plancha
33.50
Please select your choice of garnish when ordering
Grass fed beef burger “au Comte”
29.00
Brioche buns, French fries, Comte cheese, whole grain mustard, lettuce
Oven baked trout
34.00
Wild rice pilaf, crayfish bisque, Stuffed with duxelle, baby spinach
Pan seared Black Sea bass
29.00
Chickpeas, tabouleh, harissa sauce
Tomato rissotto
26.00
Olive tapenade, braised fennel, Parmesan emulsion
Chicken basquaise
30.00
Piperade, chicken chorizo, mashed potato, espelette jus
Croque Monsieur
18.00
Premium bistro ham and Comte cheese gratinee
DESSERTS
Chocolate and Hazelnut Pavé
10.50
Bittersweet chocolate mousse, hazelnut caramel crunch, almond biscuit, chocolate sauce
Raspberry financier
12.00
Almond cake, raspberry sorbet, coulis, fresh berries
SIDES
Gratin Dauphinois
8.00
French Fries
8.00
Sautéed green beans
8.00
Mushroom side
8.00
Mushroom fracases with shallot and persillade butter
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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