Dinner menu

Soupes - Soups

Soupe du Jour  7
Daily soup inspiration

Soupe à l'oignon  9
French onion consommé, melted Swiss cheese croutons

Hors d'Oeuvres - Appetizers

Escargots "Atmosphère" 12
Signature appetizer: marinated escargots baked in garlic butter

Foie gras Poêlé 25
Classic French delicacy: Seared duck Foie Gras served with toasted bread
Apple Purée, white port and truffle honey reduction, truffle sea salt

Poitrine de porc et Camembert 13
Crispy Braised pork belly, warmed Camembert cheese, micro arugula

Assiette d’Huîtres  14 (half dozen)
East Cost oysters on half shell, served with champagne Mignonette and Cocktail sauce 

Moules Marinières 11
Mussels cooked in white wine, shallots, garlic, and light cream broth 

Carpaccio de boeuf Small 10 - Large 15
Raw Wagyu beef, shaved Parmesan Reggiano, organic extra virgin olive oil

Mousse de foie gras et poulet 11
Foie Gras and chicken liver Mousse, served with red onion Compote, and crostinis

Assortiment de charcuterie 14
Assorted cured meats, served with Cornichons and Dijon mustard 

Plateau de fromages 15
Selection of imported cheeses with pairings 

Salade de Betterave 9
Sliced red beet, grated aged goat cheese, apple, walnuts, red wine vinaigrette

Salade - Salads

Salade "Maison" 8
Mesclum greens, marinated tomatoes, black olives, Parmesan cheese and balsamic vinaigrette

Salade d’endives au Roquefort 10
Belgium endives salad, Roquefort cheese, sliced fresh apple, walnuts and Malt vinaigrette

Végétarien - Vegetarian

Assiette végétarienne 21
Roasted butternut squash risotto with sautéed mushroom medley and truffle parmesan cream sauce 

Poissons - Seafood

Moules Marinières frites 22
Mussels cooked in white wine, shallots, garlic and light cream broth with house-made French fries 

Truite Amandine 22
Sautéed Trout fillet with glazed green beans, carrots, fingerling potatoes, caper lemon butter, toasted almonds
Dos de saumon aux artichauts 26
Pan roasted salmon fillet, artichokes, organic arugula, marinated tomatoes
Niçoise olives, fingerling potatoes and lemon Confit, red bell pepper sauce

Coquilles St-Jacques à la crème de truffes 31
Sautéed scallops, wild mushroom raviolis, asparagus, corn, truffle Parmesan emulsion, organic arugula 

Poisson du Jour   Market price
Fish of the day

Viandes - Meat

Confit de canard 25
Duck leg Confit, cooked in the time honored French tradition, red wine duck jus
French green beans, Salardaise potatoes roasted in garlic and parsley

Filet de boeuf avec frite 38
Center cut beef filet, House-made French fries, Haricot Verts, and Porcini cream sauce

Foie de veau au beurre ailé 24
Sautéed veal liver, broccolini, mashed potatoes, caramelized onions, and melted garlic butter

Osso Bucco d’agneau 31
Braised lamb Osso Bucco, white bean stew, baby carrots, pearl onions, lamb jus, orange zest and parsley

Boeuf Bourgignon 28
Burgundy red wine braised beef, porcini tortellini, butter braised leeks, baby carrots, red wine and veal reduction


Garnitures – Sides 6
Organic Mesclum  - Mashed potatoes - House made French fries - Green Beans - Asparagus  - Sautéed mixed vegetables

Cuisine: Adam Olejniczak


Substitutions $2 - Kitchen split: Appetizers & Salads $2, Entrees $4