july 2010
we will be closed for vacation from august 1st until September 6th
Appetizer
charcuterie 17 cheese 17 combination plate 17
escargots / garlic butter 11
caramelized onion tart / roasted red pepper / goat cheese / anchoiade 10
seared foie gras / cherry red wine sauce 19
mini comte cheese raviole / cream truffle sauce 16
tuna tartare, cucumber, tamari, ginger, scallion* 13
braised pork, veal, swiss chard paté / frisée / walnut vinaigrette 9
Sautéed veal sweetbreads / shallot / ginger / thyme / verjus demi 12
Salad
dandelion / corn / speck / feta / banyuls vinaigrette 10
romaine / ewe cheese / peach / white anchovy / brioche crouton / balsamic / olive oil 12
tomato / watermelon / basil / black olive / bib lettuce / red onion / red wine vinaigrette 8
Main
grilled arctic char, white wine, artichoke, onion, carrot, pistou 26
sauteed rainbow trout, almond caper butter, haricots verts* 21
roasted monkfish / ratatouille / olive coulis 23
veal tenderloin / lemon garlic / hot pepper / rosemary / white wine / potato gratin* 27
filet mignon / grilled eggplant / tomato sauce / red wine demi * 29
smoked ham wrapped chicken breast / shallot / sage / pine nuts / white wine / TMC 24
sauteed calf liver / shallot sherry vinegar demi / asparagus parmesan truffle oil 22
Side 4
shallot sauteed French string beans - pommes frites -
Yukon gold mashed potato - potato gratin - ratatouille - summer squash
sauteed garlic spinach - truffled mac & cheese (TMC) - asparagus
3 course prix fixe dinner every day from 5 – 6 pm
soupe du jour or field green salad – land, sea or garden course – dessert 20
