February Specials


Swiss chard tart with petit salad 7.95

Twice-baked chèvre soufflé with sun dried tomato tapenade 8.95

Beet salad with Roquefort and walnuts 8.95

Oeuf en Meurette 7.95

Scallop and salmon terrine with leeks and wild rice fritter 9.95

Smoked duck breast with dried fruit chutney and celery root rémoulade 12.95


Grilled salmon with gingered red lentils and pickled cauliflower salad 22.95

Pan-seared mahi mahi with roasted fennel and blood orange vinaigrette 22.95

Grilled flatiron steak with ratatouille and whipped potatoes 24.95

Cider-braised pork cheeks, butternut squash, roasted apples and egg noodles 23.95

À Côté

Side Dishes

Roasted beets with chèvre 5.50

Pommes frites 4.95

Ratatouille 5.50

Brussels sprouts, bacon & prunes 6.50

Haricots verts 5.50

Sautéed spinach 4.95

– Bon Appétit!
Chef Tim Kirker

February 7, 2013 | Leave a Comment » | Posted in: Specials

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