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 - 15

Pate du Jour -  House Moutarde, Cornichon, Baguette - 12

Soup du Jour - 9

Radish Salade - French Breakfast, Easter Egg, and Ruby Radish, Butter Lettuce, Chive Vinaigrette -11

Warm Asparagus and Mushroom Salad - Cider Vinegar Balsamic Dressing - 12

Salade Verte – house vinaigrette, chèvre crouton - 10

Boudin Noir - Roasted Baby Sweet Onions, Whole Grain Mustard - 14

Escargots Rockefeller - Spring Garlic Bechemel, Baby Spinach, Morels - 13

Salade Frisée - warm bacon vinaigrette, poached egg  -11

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

ENTRÉE

Tenderloin du Porc - Baked Polenta, Morels, Asparagus  -25

Roasted Squab - Wild Rice Arancini, Ramps, Green Almond Beurre - 23

Steak Frites – Aged Sirloin, Black Garlic Scallion Butter, Frites - 29
Fresh Fish – Nôtre façon - AQ

Squash Blossom “Agnolotti” - English Pea, Mint, Ricotta, Pea Vines, Brown Butter -20

Cassis Bouillabaisse - Poisson, Moules, Tomato Fennel Broth, Rouille - 20
Calves Liver – Wild Leek Vinaigrette, Frites - 21

Lamb Kidney Brochette - Roasted Radish and Fava Bean Hash, Smoked Chili Sauce  -23

Plat du Jour -AQ

 

 

 

 

 

SIDES

Pommes Frites - 7

Asparagus - 8

Polenta - 6

Radish and Fava Bean Hash - 8

 

MAY 2015 CHEF – ANDY DEKLE