HOUSE WINE

APERITIFS

Cassis citrus martini   11

Cassis cocktail   8

Kir   8

Kir Royale   9

Pastis (Pernod, Ricard)    8

Bundaberg Ginger Beer  3.50

Badoit Sparkling Water sm 3, lg 6

Proletariat

Sauvignon Blanc, Rosé, Malbèc

Bordeaux Blend

 

1/4 litre    10

1/2 litre    16

full litre    28

FIRST COURSE AND SALAD

Warm Macrina bakery bread - house made herb salt butter   3

Salade Frisée - warm bacon vinaigrette, poached egg    10
Salade Verte – house vinaigrette, chèvre crouton 8
Bone Marrow - Cherry mostardo, parsley, sea salt 13

Poached Trout - Cucumber, pickled red onion, espellette 12

Cherry Salad - Local cherries, basil, sweet onion, balsamic vinaigrette 10

Squash Blossoms - Chevre, mint puree 11
Soup du Jour - 8

Mussels Marinière – white wine, butter and herbs 14

 

 

 

ENTRÉE

Tarragon Poulet Roti - Melange du haricots 19

Halibut Cheeks - Mustard braised squash and heirloom tomatoes 24

Oil Poached Duck Breast - Padron chile, sweet onion rice 20

Steak Frites – Aged sirloin, sauce Au poivre, frites 26
Fresh Fish – Nôtre façon AQ

Wild Boar Loin Chop - Fig chutney, warm potato and fennel salad 22
Calves Liver – chive vinaigrette, frites 19

Pasta du Jour - AQ

Fish Soup - poisson, moules, tomato, saffron and fennel broth, rouille 18

 

 

 

 

SIDES

Pommes Frites   7

Summer squash and tomatoes   8

Melange du haricot   6

Potato fennel salad   8

 

JULY, 2014 CHEF – ANDY DEKLE