FIRST COURSE

(choice of one)


FROMAGE

house-made jam, baguette


ROASTED BONE MARROW

gremolata crumb


ESCARGOTS

hazelnut butter


FRISSEE SALADE

honey crisp, walnut, chevre, 

sherry vinaigrette

SECOND COURSE

(choice of one)


CONFIT DUCK LEG

puy lentils, orange gastrique


STEAK FRITES

maison du beurre


WILD ISLES SALMON

olive, caper, red potato, 

tomato-anchovy vinaigrette


BISTRO BURGER

raclette, grilled onion, arugula, 

dijon aioli

THIRD COURSE

(choice of one)


CHOCOLATE POT DE CREME

chantilly cream


WARM ALMOND POUND CAKE

grapefruit glaze, candied ginger







*Everyone at the table must participate in the Restaurant Week menu (a la carte menu available as well).*

*Restaurant Week menu substitutions are politely declined.*