LE DÎNER

APPETIZERS / ENTRÉES

SOUPE DU JOUR
soup of the day
10
SALADE VERCINGÉTORIX
baby gem lettuce, garlic vinaigrette, white anchovies, lemon, soft-poached egg, gruyère
14
SALADE VERTE
mixed green salad, house dressing
9
TOMATE ET CONCOMBRE
heirloom tomato salad, charred cucumber, sorrel
16
TARTARE DE VEAU
veal tartare, corn mousse, charred sourdough
18
CARPACCIO DE THON
tuna carpaccio, sauce vierge, espellete pepper cream
17
ASSIETTE DE CHARCUTERIE
house and artisan cured meats
18
ASSIETTE DE FROMAGES
one cheese – three cheeses
7 – 15
BLOC DE FOIE GRAS
cured foie gras terrine, cherry, verjus, brioche
20

MONDAY
Tagine

WEDNESDAY
Mussels & Fries

THURSDAY
Cheese Night

SUNDAY
Grilled Lobster

MAIN / PLATS PRINCIPAUX

FARCIE DE RATATOUILLE
ratatouille stuffed tomatoes, charred eggplant purée, pine nuts
24
THON GRILLÉ
grilled albacore tuna, summer vegetables, tomato essence, confit potato
29
SAUMON À L’UNILATÉRALE
pan roasted wild salmon, fennel tagliatelle, gem lettuce, sorrel velouté
28
COQUILLE ST-JACQUES
pan roasted scallops, artichoke fennel and snap pea salad, sauce vierge
34
ENTRECÔTE, FRITES
grilled ribeye, peppercorn sauce, fries, salad
36
BAVETTE D’ALOYAU, POMMES DAUPHINES
pan roasted bavette steak, pommes dauphines, salad, roquefort or shallot-red wine sauce
30
MAGRET DE CANARD
honey glazed duck breast, quatre épices, melon, charred onion, radish
32
JARRET D’AGNEAU GRILLÉ
grilled confit lamb shank, piperade, summer squash, zucchini purée
33

SIDE / ACCOMPAGNEMENT

LÉGUMES DU MARCHÉ
market vegetables
7

FRITES
french fries
6

FRICASSÉE DE CHAMPIGNONS
sautéed mushrooms, shallots, white wine, parsley
9

*The consumption of raw oysters poses an increased risk of food borne illness. A cooking step is needed to eliminate potential bacterial or viral contamination.
Ingredients are locally sourced where possible so that we can provide our guests with the freshest quality.