APPETIZERS

SMOKED SALMON
Potatoes and Goat Cheese with Poached Egg 14.5

JONAH CRAB Slaw of Fennel & Carrots with a Vinegar Cream, Apple and Cider Sorbet 14

MUSSELS 3-WAYS – Piperade Style Green Lip, Smoked and Mariniere 11

SURF & TURF TARTAR Marinated Cucumber and Radish Salad with Avocado 12

“MISTER B HANGTOWN” Omelette of Oysters, Mozzarella, Bacon, Chorizo, Tomato and Horseradish 11.5

VOL au VENT OF LOBSTER with Early Fall Succotash in Brandy Cream Sauce, 13.5

DUO of SNAIL and FROG LEG Serrano, Brie and Garlic Puff Pastry with Alsatian Parsley Butter Sauce 11

FOIE GRAS TORCHON Duck Confit Aspic, with duo of Pear and Zucchini Bread 18

CONFIT QUAIL Dried Cherry, Pistachio, Corn and Belgian Endive 13.5

SWEETBREAD seared in duck fat with Mushroom, Leek and Bleu Cheese Quiche, Grape Compote 12.5

HOUSE SALAD Baby Arugula, Beet Barigoule, Duo of Cauliflower, Pommery Mustard Vinaigrette 9

 

ENTREES

VEGETARIAN
a composition of Seasonal Vegetables 17

SEA SCALLOPS Lobster Anise Cream, “Nicoise”Risotto, Oyster Mushrooms, Crispy Spinach, Cauliflower Puree 26

SKATE FISH WINGS Roasted Fingerlings, Lettuce, Carrots, Duo of Parsnips, Mushroom Duxelles, Cider Demi  19.5

SOLE Truffle Beurre Blanc, Vichy Carrots, Roasted Asparagus, Boulangere Potatoes 26

SALMON Wrapped with Bacon, Light Soy Sauce, Medley of Rice, Shiitake Mushrooms, Snow Peas 23

CROQUE MONSIEUR Chicken Confit, Sauteed Chicken Liver, Frisee Salad, Vinaigrette, Fried Egg 15.5

DUCK BREAST Burgundy Sauce, Plum and Ginger Compote, Toasted Couscous with Corn, Mushroom, Goat Cheese 26

CHICKEN BREAST Light Tarragon Jus, Purple Potatoes, Seasonal Vegetables Julienne, Portabella, Swiss Chard 19.5

3 LITTLE COCHON: Belly, Ribs & Tenderloin with Medley of Beans, Country Potatoes with Bleu Cheese 24

FRENCH CHATEAU BURGER Bleu Cheese, Caramelized Onion, Bacon and Tomato on Brioche with Frites 13.5

RACK of LAMB Rosemary Demi, Zucchini, Bell Pepper, Onion Fondue, Mushroom, Gnocchi, Parmesan Cream 36

DESSERTS

Persimmon Tart with Chestnut Cream, Pomegranate Sorbet & Candied Pomegranate – 9

Butternut-Chevre Cheesecake Rosemary Crust and Cranberry Compote – 9

Pear Financier with Elderflower Butterscotch -Chamomile Ice Cream and Candied Almonds – 9

Milk Chocolate and Meyer Lemon Mousse -Chocolate Biscuit and Meyer Lemon Curd – 9

Assortment of Imported and Domestic Cheeses – 14