BRUNCH
FROMAGE & CHARCUTERIE
CHEESE & MEATS SERVED WITH BAGUETTE AND ACCOUTREMENT
PER CHOICE $7 CHOICE OF FOUR $14 CHOICE OF EIGHT $26
Roquefort – Sheep’s Milk
Tête de Moine – Cow’s Milk
Tête de Cochon – House-Cured Pork
Brie de Meaux – Cow’s Milk
Ossau-Iraty – Sheep’s Milk
Valencay – Goat’s Milk
Jamon de Bayonne – Aged 12 Months
Housemade Paté de Campagne –
Pork shoulder, chicken liver, Cognac
Morbier – Cow’s Milk
Rilletes – Duck Confit, Cognac
SALADS
HORS D’OEUVRE
Roasted Beets, Roquefort Crème, Hazelnuts,
Pike Quenelle, with Lobster Sauce, Crayfish Tails $12
Banyuls Vinaigrette $9
Traditional Beef Tenderloin Tartar, Hand-chopped, Served
Frisée aux Lardons, Watercress, Poached Egg,
with Àvert Potato Chips $13/$20
Smoked Bacon, Sherry Vinaigrette $10
Onion Soup with a Toasted Baguette, Comté Gratinée $8
Endive, Cider Vinaigrette, Apple, Walnut, Celery, Herbs $9
Classic Escargots In-Shell, Garlic and Parsley butter,
Baby Greens with Mesclun Mix, Shallots,
Toasted Breadcrumbs $12
Radish, Mustard Dressing $6
1/2 Dozen Oysters, East Coast Oysters Served with
ADDITIONS
Mignonette and Lemon $15
Garlic Roasted Shrimp $8
Fried Local Egg $2
Duck Confit $8
Salmon $8
Roasted Chicken $5
BRUNCH
Local Egg Omelette, Chef’s Daily Preparation, Sautéed Potatoes $12
Head, Egg & Cheese Sandwich, Pickled Onion, Croissant, Home Fried Potatoes $12
Shrimp Omelette, Garlic Roasted Shrimp, Poached Fennel, Chives, Lobster Sauce $14
Americana, Two Eggs Any Style, Bacon, Home Fried Potatoes and Toast $11
Oeuf Poche, Àvert Style, Poached Farm Eggs, Sliced Ham, Toasted Sourdough, Bearnaise $13
Croque Monsieur, Baked Ham and Cheese Sandwich, Baby Greens Salad, $13 – Croque Madame with Egg $15
Pain Perdu (Classic French Toast), Brioche, Berries and Walnuts $12
Fresh Belgium Waffle, Mixed Fresh Berries and Vanilla Ice Creme $10
Chicken Salad Sandwich, Roasted Chicken Breast, Dijon Aioli, Smoked Bacon, Green Apple, Comte, Baby Green Salad $12
PLAT PRINCIPAL
ENTRÉES
Chicken Paillard, Endive, Cider Vinaigrette, Apple, Walnut, Celery, Herbs $12
Braised Beef Short Rib ‘Bourguignon’, Button Mushrooms, Bacon, Pearl Onions, Burgundy Veal Jus $17
Pan-Roasted Sea Scallop, Fennel Puree, Citrus, Crispy Capers, Parsley $16
Moules Frites, PEI Mussels Steamed with White Wine, Saffron, Dijon Crème, served with House Made Frites $13
Steak Frites, House-made Frites, Sauce Béarnaise
NY Strip $29
Bowl of Berries $5
TTE
DE
VE
EN
Smoked Bacon $4
T
Two Fried Eggs $4
ed s
r
u
t ine Muscadet, Domaine Des 3 Versants 10(gl) 40(btl)
a
fe w
A dry white wine from Loire Valley with a perfect
VINS
Croissant $3
FEATURED WINES
VEDETTE
N
NS E VEDE
$4
EN
S
VI
Fresh-Squeezed Orange Juice
VI
N
LES SIDES
Filet $32
TE
Hanger $24
balance of citrus and minerality.
Chateau De Paraza 10(gl) 40(btl)
A blend of Grenache, Syrah, and Mourvedre
from Languedoc. Medium to full body red
wine, with hints of black cherry and spice.
*Consuming raw, cooked to order or undercooked meats, poultry, seafood, shellfish, or egg may
increase your risk of foodborne illness, especially if you have certain medical conditions.
Thoroughly cooking meets, poultry, seafood, shellfish or eggs reduces the risk of foodborne illness.
Executive Chef: Scott Damboise
$20.00 Corkage Fee