Monthly archive for April 2016

May Specials

Appetizers

Papardelle with mixed mushrooms, spring peas, parmesan 12.95

Beet salad with shaved fennel and citrus vinaigrette 8.95

Sliced beef tongue with house pickles and whole grain mustard 8.95

Twice-baked chèvre soufflé with sundried tomato tapenade 9.95

Seared tuna, artichokes, niçoise olives raisin-caper relish 12.95

Brochette of lamb tenderloin, spiced carrot-chickpea salad 14.95

Entrees

Grilled salmon with quinoa salad and yellow tomato coulis 24.95

Pan-seared walleye with squash sauté and tarragon beurre blanc 26.95

Grilled quail with French lentils, bacon, pistou 27.95

Braised pork cheeks with späetzle and rhubarb compote 24.95

À Côté

Side Dishes

Grilled asparagus with balsamic syrup 5.50

Sautéed squash with pistou 5.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50

– Bon Appétit!
Chef Tim Kirker

April 28, 2016 | Leave a Comment » | Posted in: Specials

Spinach Salad with Strawberries, Almonds, French Feta, and Balsamic Vinaigrette

Spinach Salad with Strawberries, Almonds, French Feta, and Balsamic Vinaigrette

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April 26, 2016 | Leave a Comment » | Posted in: News

Poached Chicken with Country Stuffing and Baby Vegetables

Poached Chicken with Country Stuffing and Baby Vegetables

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April 22, 2016 | Leave a Comment » | Posted in: News

Asparagus Risotto with Parmesan

Asparagus Risotto with Parmesan

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April 19, 2016 | Leave a Comment » | Posted in: News

Pan-Roasted Lamb Rack with Potato-Fennel Gratin and Haricots Verts

Pan-Roasted Lamb Rack with Potato-Fennel Gratin and Haricots Verts

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April 15, 2016 | Leave a Comment » | Posted in: News