SALADS and SOUPS

WARM SPINACH SALAD
goat cheese, walnuts, red onion, balsamic vinaigrette
10

GRILLED RADICCHIO SALAD
fig vinaigrette, pears, blue cheese, pine nuts
12

FRENCH ONION SOUP
beef stock, sherry, three onions, three-cheese crouton
12

CHEESE and CHARCUTERIE
9 each or 25 for three
Served with roasted nuts, fig jam, house pickles, and baguette

Comte – semi-soft gruyere/cow
Nancy’s Camembert – velvety/sheep and cow
Ewe’s Blue – roquefort-style/sheep  
Fromage Blanc – fresh, creamy/goat
Saucisson Provencal – french salami with herbs, garlic, and black pepper
Duck Rillettes – rustic style pâté with rosemary

WARM NUT MEDLEY
salty and sweet cashews, pecans, almonds, and pistachios
8

WARM OLIVES
green and black olives, hot pimento, lemon
7

RACLETTE
melted, served over potatoes with house pickles, toast
14

LIVER PÂTÉ
red onion compote, spiced prunes, grilled baguette
11

PARMESAN and TRUFFLE RISOTTO
creamy carnaroli rice, winter truffles
15

MUSSELS
pernod, cream, parsley, grilled baguette
14

DUCK SAUSAGE
lentils, roasted onions
12

NIÇOISE
caramelized onions, gruyere, olives, anchovies
14

ALSATIAN
garlic cream, onions, bacon, raclette
15

AMERICAN
traditional tomato sauce, mozzarella, parmesan, pepperoni
12

SPINACH and GRUYERE QUICHE
lyonnaise potatoes, garlic aioli
23

CHILEAN SEA BASS
mussels, potatoes, fennel, lobster sauce
19/36

ROSEMARY and GARLIC CHICKEN
rösti potatoes, root vegetables, pan sauce
15/29

CRISP DUCK CONFIT
hazelnut polenta, glazed brussels sprouts, cranberry mostarda
25

RACK of LAMB
gigante beans, thyme jus, pearl onions, carrots, swiss chard
19/36

BEEF TENDERLOIN
bistro cut tenderloin, duck fat fries, bone marrow butter
19/36

DARK CHOCOLATE MOUSSE
amarena cherries, hazelnuts
10

WARM TARTE TATIN
classic french apple pie with chantilly cream
10

GELATO SELECTION
9

Presented by chef Dominic Colose and sous chef Jim Hughes