Dinner Menu

Appetizers

Tempura Shrimp

Lightly tempura battered shrimp with mango relish and a ginger soy cream sauce.

French Farm House Pâté

Rustic pate made with livers, brandy, and cream. Served with cornichons and Dijon mustard.

Grilled Scallops

Grilled scallops with a red onion and tomato confit.

Apple Brie en Croute

An individual imported brie wheel topped with stewed cinnamon apples, wrapped in puff pasty and baked until golden brown. Garnished with seasonal fruit.

Escargot 501

Imported helix snails baked in a rich garlic and goat cheese cream sauce. Capped with flaky filo pastry.

Pommes Frites

Traditional French fried potatoes that are hand cut in our kitchen and flash fried in extremely hot oil to ensure crispness. Served with garlic aioli.

Cheese Board

The chef's selection of imported cheese from around the world. Accompanied with seasonal fruits.

Specialty Pizza

A house-made pizza dough topped with our fresh weekly suggestions. Available Thursday, Friday, and Saturday.

Soups & Salads

Soup Du Jour

Made fresh daily.

Country French Onion Soup

Traditional French onion soup topped with a toasted French bread crouton and melted cheese.

Caesar Salad

A traditional salad of romaine lettuce tossed with Caesar dressing and presented in a parmesan bowl. Topped with anchovies. You may also add your choice of grilled chicken or grilled steak.

Fried Goat Cheese Salad

Mixed field greens with artichoke hearts, kalamata olives, oyster mushrooms, and a goat cheese fritter. Tossed in a Champagne balsamic vinegrette and topped with candied pecans.

The Parisian

A large salad with red wine marinated figs, toasted walnuts, patch berries, and bleu cheese crumbles, tossed with mixed greens. Best served with our creamy balsamic dressing.

Entrées

· Featured Entrées ·

Please ask your server about our weekly- and daily-featured seasonal entrées.

· Regular Entrées ·

Rack of Lamb

Herbes de Provence and sea salt-rubbed lamb rack with watercress-garlic Yukon mashed potatoes, mixed vegetables, and a Syrah and balsamic gastrique.

Filet Mignon

Center-cut filet of beef tenderloin topped with your choice of herbed bleu cheese, mushrooms, or a red wine and chive butter compound, served with watercress-garlic Yukon potatoes and mixed vegetables.

Steak Frites

Pepper-crusted, center-cut New York strip, served on a bed of pommes frites, and finished with a rich brandy-shallot sauce.

Roast Duck Breast

Roasted duck breast with a warm roasted fennel and frisee salad, fried string potatoes, and a raspberry gastrique.

Blackened Grilled Salmon

Served on a bed of lola rosa with a corn polenta cake, mixed vegetables, and topped with pecan butter and citrus-infused honey.

Vegetable Napoleon

A Layered entrée consisting of eggplant, spinach, artichokes, olives, herbed cheese, and tomato caper salsa, topped with toasted goat cheese and a balsamic vinegar reduction.

As per the State Board of Health, we are required to inform you that any foods served raw or undercooked pose an increased health hazard.