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

Mussels Marinière – white wine, butter and herbs 14

Pate du Jour - House Moutarde, Cornichon, Baguette - 10

Soup du Jour - 8

Petatou aux Chevre - Potato, Chevre, Olive Creme -11

Warm Beet and Apple Salad - Soft Boiled Egg, Cider Vinaigrette, Parmesan -11

Salade Verte – house vinaigrette, chèvre crouton - 9

Soupe l’Oignon Gratinee - Sweet Onions, Sherry, Beef Broth, Gruyere, Baguette -10

Faux Gras - Chicken Liver Mousse, Spiced Honey, Apple Gelee -12

Salade Frisée - warm bacon vinaigrette, poached egg - 10

Warm Macrina bakery bread - house made herb salt butter - 3

ENTRÉE

Cassoulet - Lamb, Sausage, Duck Confit -27, for two - 50

Pan Roasted Quail - Wild Rice Stuffing, Sauteed Chard, Jus Lie - 21

Steak Frites – Green Peppercorn Demi Glace, Frites - 28
Fresh Fish – Nôtre façon - AQ

Leek and Mushroom Tart Tatin - Roasted Garlic Cream, Frisee - 17

Matelote de Poisson - Poisson, Moules, Mushrooms, Reisling, Herb Cream - 19
Calves Liver – Warm Pickled Onion, House Mustard, Frites - 19

Venison Medallions - Walnut Yam Puree, Sauteed Spinach, Sauce l’Orange - 24

Pasta du Jour - AQ

 

 

 

 

 

SIDES

Pommes Frites   7

Yam and Walnut Puree 8

Sauteed Greens  6

Wild Rice and Mushrooms 6

 

NOVEMBER 2014 CHEF – ANDY DEKLE