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

Goose Crepinette - Pistachio, Cranberry, House Moutarde, Cornichon, Baguette -11

Soup du Jour - 8

Roasted Winter Vegetable Salad - Watercress, Pomegranate, Chai Spiced Crème Fraiche -10

Shallot Royale - Parmesan Custard, Roasted Shallot, Sherry Gastrique - 10

Salade Verte – house vinaigrette, chèvre crouton - 9

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

Seared Foie Gras - Shipwreck “Captains Daughter” Honeycomb, Brioche -15

Salade Frisée - warm bacon vinaigrette, poached egg - 10

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

ENTRÉE

Cassoulet - Lamb, Sausage, Duck Confit -26, for two - 48

Roasted Goose - Chestnut Sage Bread Pudding, Sauteed Brussels Sprouts - 21

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

Winter Vegetable Gratinee - Raclette, Marjoram -18

Matelote de Poisson - Seasonal Vegetables, Hearty Cream Broth - 19
Calves Liver – Warm Pickled Onion, House Mustard, Frites - 20

Stuffed Pork Loin- Port Braised Prunes, Creamed Spinach - 22

Pasta du Jour - AQ

 

 

 

 

 

SIDES

Pommes Frites   7

Chestnut Sage Bread Pudding  8

Brussels Sprouts  6

Creamed Spinach 8

 

DECEMBER 2014 CHEF – ANDY DEKLE

CLOSED 12/24 AND 12/25