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~ DINNER MENU ~
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| Download a pdf version. | |
| HORS D’OEUVRES | |
| PRINCE EDWARD ISLAND MUSSELS, YOUR CHOICE | 13 |
| • Steamed in white wine with garlic, shallots, fines herbs and butter • Steamed in saffron cream, with house-made bacon lardons, and char-grilled onions |
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| Add pommes frites** | 4 |
| PACIFIC NORTHWEST OYSTERS | |
| 13 six 24 chef’s dozen | |
| Flown in fresh daily, served with lemon, classic mignonette, Tabasco, and aromatic salt | |
| CHILLED SEAFOOD | |
| 35 petite 65 grand | |
| Pacific Northwest Oysters, poached prawns, fresh clams, house-smoked mussells, horseradish ketchup, mustard sauce |
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| POUTINE | 12 |
| Pommes frites, local cheese curds, foie gras, duck confit, roasted duck gravy, cracklins** | |
| SOUPE à l’OIGNON GRATINEE | 8 |
| Classic caramelized onion soup, with chicken stock, Sherry, Gruyere cheese and crouton | |
| RACLETTE | 13 |
| Broiled mountain cheese, your choice of cured meats or vegetable crudités with seasonal fruit and nuts for dipping | |
| STEAK TARTARE | 10 |
| Chef’s blend of hand chopped raw strip loin and tenderloin, watercress, house made potato chips | |
| TARTE FLAMBÉ | 9 |
| Baked with house made bacon lardons, shaved onion, Fromage Blanc, spinach and a poached egg | |
| SALADES | |
| SPINACH/FRISEE | 8 |
| Tossed in a hot bacon dressing with a soft egg, red onion, fresh herbs, house-made brioche crouton |
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| ROASTED BEETS | 10 |
| Golden and crimson beets, pomegranates, shaved fennel, pickled butternut squash, smoked maple vinaigrette, Bleu d’Affinois |
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| BUTTER LETTUCE | 5/9 |
| Figs, toasted hazelnuts, oven dried Jambon Cru ham, hazelnut vinaigrette | |
| THE LOCAL | 6/9 |
| River Road Gardens greens, compressed local radish, Meyer lemon, fresh herbs, red wine vinaigrette |
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| FROMAGES | 4/13 |
| 1 oz. of one from our collection or a sampling of five with condiments: | |
| • Humboldt Fog: California, semi-soft goat’s milk, core of fresh cheese surrounded by a runny shell | |
| • Beemster XO: Netherlands, aged 24 months, creamy texture, superb example | |
| • Roquefort: France, ewe’s milk, king of bleu cheeses, complex, rich | |
| • Idiazabal: Basque, unpasteurized young sheep’s milk, light smoky flavor, buttery notes | |
| • Belletoile: France, bloomy rind, 70% triple cream, buttery & luscious | |
| PLATS | |
| COQ AU VIN | 25 |
| Organic, cage-free chicken simmered in a red wine stew with sous vide apples, house-made bacon, foraged mushrooms and roasted vegetables with braised greens and wild rice | |
| CHOUCROUTE GARNIE | 23 |
| Strasbourg, Montbeliard, and Frankfurt sausages, ssmoked pork tenderloin, apples, tourneau potatoes, Riesling and juniper berry braised sauerkraut, house-made Alsatian mustard | |
| FRESH FISH | MP |
| Always sustainable, ask your server for today’s selection | |
| BOULLIABAISSE SUPREME | 28 |
| Fresh fish, prawns, scallops, mussels and clams, simmered in a rich saffron lobster broth with potatoes, onions and peppers served with traditional rouille toast | |
| THE BURGER | 15 |
| 2/3lb. hand formed Certified Angus Beef chuck, brioche bun, butter lettuce, fresh tomato and char-grilled red onions, served with pommes frites** | |
| Add cheese, bacon, or mushrooms 2 | |
| PORK SHANK | 25 |
| Oven roasted bone in pork confit, “risotto” of celery root, wine barrel smoked grapes, pickled raisins, toasted hazelnuts and local goat cheese with braised Brussels sprouts and maple vinegar butter sauce | |
| WINTER VEGETABLES | 24 |
| Butternut squash, fennel and black truffle “scrapple”, braised greens, golden beet gastrique, potato/leek veloute, figs, foraged mushrooms | |
| À LA CARTE | |
| In-house dry aged Certified Angus Beef prepared to your liking | |
| NY STRIP STEAK | 32 |
| 14 oz served with caramelized onions, Bordelaise and Maitre d’ Hotel butter | |
| FILET MIGNON 30 8 oz. / 40 12 oz. | |
| Served with classic sauce Béarnaise and fingerling potato chips** | |
| LOUP DE MER | MP |
| Whole Mediterranean bass, char-grilled with fennel, scallions, garlic, fresh lemon and brown butter |
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| GARNITURE | 6 |
| Brussels Sprouts and house-made bacon lardons | |
| Celery root puree a la minute | |
| Macaroni Gratin | |
| Pommes Frites** | |
| Chef’s choice of side ~ MP | |
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** Fried in peanut oil. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. |
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