Menu

A Prix Fixe Menu is offered Tuesday to Thursday • Appetizer, Entree, Dessert • $29 – 34.

MENU D’AUTOMNE

Appetizers
Oysters on the half shell • market.
Arugula salad with Roquefort souffle, walnuts, beets • 9.
Foie gras torchon served with leek-potato terrine and apple chutney • 15.
Terrine of braised beef and beets with horseradish cream • 9.
Octopus salad à la Nicoise • 10.
Seared sea scallops with almond sauce and curry • 12.
Sweet potato gnocchi with wild mushroom sauce • 11.
Sauté of snails with parsley coulis and garlic • 11.
Parsnip and pear soup with bacon • 8.
Mixed green salad with mustard vinaigrette • 7.

Entrees

Sole paupiettes and seafood sausage with light tomato cream, spinach, jasmine rice • 25.
Peppered salmon fillets with celery root mousseline and shallot compote • 24.
Red snapper with ginger vinaigrette and pickled eggplant • 26.
Roast game hen with spiced honey sauce and roasted autumn vegetables • 23.
Squab breast with cardamom sauce, nappa cabbage, grapes. Served medium-rare • 29.
Venison loin with Cassis sauce, currants, corn pudding. Served medium-rare • 28.
Veal rib chop à la Basquaise with sweet peppers and polenta-olive tart • 31.
Braised beef short ribs with Armagnac sauce, prunes, fingerling potatoes • 26.
Filet mignon with red wine suuce and macaroni gratin • 31.
Cheese plate • 12.