appetizers

Pomme Frites hand-cut house special russet fries served with traditional mayonnaise				5.50
Salad Verte romaine and green-leaf lettuces, cucumber, tomato, and house croutons served with creamy anchovy-garlic dressing				7
Salade mesclun, Garnie Chevre Bien Conserve et Crouton D'ail gentle baby lettuces and bitter field greens tossed in extra virgin olive oil and framboise vinegar-garnished with a garlic crouton and a disk of well aged coach farms goat cheese				7
Pate de Campagne country-style pate served with two mustards, cornichons, nicoise olives, and leaf lettuce				8.50
Truite Fumee smoked brook trout filet set on leaf lettuce with a hard cooked egg and dolloped off whipped horseradish crème				8.50
Salade de Sept Laitues arugula, frisee, and various baby lettuces tossed in a dressing of roasted pine nuts and watercress-served on leaves of belgian endive and radicchio				8.50
Napoleon de Betteraves et Chevre fraiche, Vinaigrette D'orange Sanguine red and gold heirloom beets layered with fresh goat cheese set on leaf lettuce, dressed with blood orange vinaigrette				9.50
Escargots Maison snails baked in green garlic butter, capped with hollandaise sauce				10.50
Champignon Grille a grilled portobello mushroom topped with bitter salad of radicchio and arugula, dressed with balsamic vinaigrette and extra-virgin olive oil				8.50
Saumon Fume Classique a traditional presentation of oak-wood smoked scottish salmon garnished with hard-cooked egg, capers, and finely diced red onion-served with rye and white toast				11.50
Huitres de Famille "flower" farmed blue point oysters served on the half shell, sauce mignonette				13
Salade Lyonnaise belgian endives tossed in a strong roquefort dressing, then garnished with red and gold beets, bacon lardons, and a warm poached egg				13.50

entrees

Hamburger Deluxe Avec Pomme Frites et Garniture				14.50
Assiette de legumes, fuits, Noix a composition of grilled and steamed seasonal vegetables, fruits, and nuts				15.50
Blanc de Poulet Roti a L'estragon a "french" breast of local farm raised chicken-pan roasted and finished with a tarragon jus-served with mashed red bliss potatoes and house vegetables				18.50
Carpaccio de Thon slices of very rare, deep fried yellow fin tuna set over chopped lettuce and organic sunflower sprouts-served with asian slaw, marinated cucumber, soy-ginger dipping sauce, garnished with tiny onion sprouts				18.50
Filet de Saumon Grille sur Trois Salade grilled filet of farm raised salmon set over lightly dressed mesclun greens-garnished with diced red and gold heirloom, cut corn, and tomato caper salad				19.50
Bavette Frites grilled marinated skirt steak served with pomme frites, vegetables and caramelized shallot glaze (served medium rare)				21.50
Thon Grille sur Coux Chinois Aux Deux moutards, Garni Caviar D'exocet filet of yellow fin tuna marinated in an asian manner, grilled, and set over sautéed bok-choy leaves painted with two mustards (japanese wasabi and french dijon) and garnished with flying fish roe (tobiko)-served with sticky shiitake rice and various house vegetables				22.50
Petite Carre D'agneau Roti roast rack of new zealand spring lamb, served with mashed red bliss potatoes, various house vegetables, mint jelly and reduced cabernet jus				25
Tournedos de boeuf, Sauce Au Poivre Vert a pair of petite filet mingons of beef sauces with a reduction of cognac, cream, and soft green peppercorns-served with mashed red bliss potatoes and house vegetables				26