• House charcuterie board

    cornichons, and mustard

  • Carpaccio of Black Angus beef

    arugula salad, parmesan shavings and caper vinaigrette

  • Salade Mathilde

    Kale salad, quinoa seeds, hard boiled egg and smoked trout

  • Terrine of Foie gras

    house made brioche toast, bitter sweet orange marmalade and sea salt.

  • Butter lettuce salad

    Myer lemon olive oil dressing, fine herbs

  • Ravioles with Boeuf Bourguignon in red wine jus

    Walnut vinaigrette, arugula and white truffle oil

  • Pan sautéed chicken liver salad

    deglazed with Sherry vinegar served on mixed greens salad

  • Onion soup gratinée

    with croutons and Gruyere

  • Boeuf Bourguignon Ravioles

    Walnut vinaigrette, arugula and white truffle oil

  • Os a Moelle

    roasted bone marrow served with sea salt and country bread

  • Les escargots

    Baked in a garlic parsley butter

Main Courses

  • Pan seared Day Boat scallop

    Provençal Tomato and olive compotée, mashed potato and spinach


  • Traditional duck leg confit

    cooked 7 hours in duck fat, Applewood bacon pommes Landaises


  • Pan seared Creekstone farm Black Angus filet mignon

    sauteed potatoes, smoked olive oil and red wine sauce


  • Braised lamb shank

    in a tomato garlic jus, served with mashed potato and spinach


  • Grilled Creekstone Farm flat iron steak

    caramelized onions and Pommes Frites


  • Gnocci a la Parisienne

    sautéed mixed mushrooms, white truffle oil and Arugula pesto sauce


  • Pan seared swordfish on rosemary skewer

    sautéed potato and olives, fish veloute sauce



  • Sautéed mixed mushrooms truffle oil

  • Fried Brussels sprouts Parmesan

  • Sautéed buttered spinach

  • Pommes Landaises

  • Pommes frites

  • Pommes dauphines


Cheese Plate

  • A Selection of French Cheeses

    with toasted walnut bread