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

Clove Braised Pork Raviolo - Pumpkin Sage Sauce, Frisee - 14

Curried Carrot Salad - Golden Raisin, Crème Fraiche, Butter Lettuce - 9

Salade Verte – house vinaigrette, chèvre crouton - 9

House Cured Cod Brandade -  Lovage, Garlic Toast - 13

Butternut Gougere - Squash Puree, Pancetta, sage cream - 8

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

Poulet Basquaise -  Fennel, Sweet Peppers, Paprika, Jus Espelette, Pomme Puree - 22

Steak Frites – Aged sirloin, sauce Au poivre, frites - 28
Fresh Fish – Nôtre façon - AQ

Vegetables en Cocotte - Rutabega, Parsnip, Celery, Carrot, Herb Brisee - 17

Cote du Porc - Squash and Farro Cake, Mustard Greens, Huckleberry Gastrique - 24
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

Glazed Root Vegetable 8

Sauteed Greens  6

Pomme Puree  6

 

OCTOBER 2014 CHEF – ANDY DEKLE