Dinner is being served Thursday and Friday Nights from 6:00 PM to 10:00 PM
Items change weekly…here is this week’s items
Appetizers
(Apps/Share plates)
Charcuterie Board– 3 for $13, 5 for $17
Duck Prosciutto, Waygu Bresaola, Pate De Campagne, Jambon de Bayonne, Artisanal Dry-Cured Saucisson
with Olives, Cornichons, and sliced Baguette
Cheese Board – $14
Tommes Bretik, Camembert, Brillat Sevarin & Racine sliced Baguette, Fresh Fruit, and House Made Preserves (Changes Weekly)
Roasted Seasonal Vegetables – $10
Butternut Squash, Sweet Potatoes, Red Peppers, Carrots and Brussel Sprouts
Goat Cheese Purses – $7
Anjou Pear poached in white wine with Goat Cheese in Phyllo
Soup and Salad
Soup du Jour– $6.50
Chilled Potato and Leek with Heavy Cream and Apple Wood Smoked Bacon Crumbles
French Onion – $5.50
Fresh Onions in a Vegetable Broth and Sherry with Melted Gruyere Cheese
Duck Confit Salad – $15
Traditional Duck Confit served on Arugula in Blackberry Vinaigrette
Big Salad – $12 add Chicken, Portabella, or Salmon $5
Greens, Red Onions, Cucumbers, Carrots, Watermelon Radish, Celery, Cornichons, Apple
Entrees
Includes one side item
Coq au Vin – $15
Chicken Leg and Thigh marinated in Red Wine with Mushrooms, Bacon, Onions and Brandy
Seafood Newburg Crepes– $16
Lobster and Scallops in Cream, Egg Yolks, and Sherry
Beef Bourguignon – $17
Braised Beef in Red Wine with Mushrooms, Carrots, Pearl Onions and Bacon
Sides – $4.00
Haricots Verts (vegan)
Green Lentils with onions, red peppers, carrots (vegan)
Chateau Potatoes (vegan)
Brussel Sprouts w/ Bacon Bits
Sautéed Spinach w/ Almonds (vegan)