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

White Bean and Sorrel Salad - Spring Garlic, Herb Verjus Vinaigrette - 11

White Asparagus - Hollandaise, Lovage -15

Salade Verte – house vinaigrette, chèvre crouton - 10

Choux Farci - Smoked Salmon, Cabbage, Preserved Lemon, Caper Relish - 13

Jambon Persille - Bayonne Ham, Parsley, Potato Terrine, Mustard Mayonnaise Sauce - 12

Salade Frisée - warm bacon vinaigrette, poached egg  -12

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

ENTRÉE

Lapin - Braised Rabbit, Kale, Saffron Consomme -24

Horseradish Crusted Sweetbreads - Madeira Demi Glace, Broccoli Rabe -25

Steak Frites – Aged Sirloin, Bleu Cheese, Red wine Gastrique, Frites - 29
Fresh Fish – Nôtre façon - AQ

Gnocchi Parisienne - Fiddlehead Fern, Slivered Spring Garlic, Preserved Lemon - 20  (add house cured bacon $2)

Cassis Bouillabaisse - Poisson, Moules, Tomato Fennel Broth, Rouille - 21
Calves Liver – Sauce Robert, Frites - 21

Blanquette du Porc - Spring Onion, Baby Carrot, English Peas, Dijon Cream - 24

Plat du Jour -AQ

 

 

 

 

 

SIDES

Pommes Frites - 7

Sauteed Spring Vegetables - 6

Kale and Pine nuts - 8

Fiddleheads and Spring Garlic - 8

 

APRIL 2015 CHEF – ANDY DEKLE