Dinner Officially Starts : Thursday and Friday Nights

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


(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



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)