| HOME | CONTACT / HOURS |
 |
 |
| DINNER MENU | |
| CATERING MENU | |
| COCKTAILS & WINE | |
| DESSERT MENU | |
| PRESS/REVIEWS | |
| PHOTO GALLERY | |
| CONTACT / HOURS | |
| JOIN OUR EMAIL LIST | |
| :: DINNER MENU :: | |
 |
|
| FRENCH ONION SOUP With Croutons & Gruyere Cheese |
11 |
| SOUP DU JOUR | 10 |
| ESCARGOT BOURGUIGNON Garlic - herb Butter Sauce |
15 |
| GRILLED OCTOPUS Baby arugula, garbanzo beans and tomato in a lemon vinaigrette |
21 |
| GOAT CHEESE FLATBREAD Truffle fondue, mushroom and spinach |
14 |
| GRILLED BABY LAMB CHOP Sautéed spinach and rosemary au jus |
16/34 |
| PAN SEARED SCALLOPS Sautéed spinach and citrus bro blanc |
19 |
| SHRIMP COCKTAIL (5) | 19 |
| STEAK TARTARE Toast points, cornichon pickles and field greens |
17/28 |
| TUNA TARTARE Avocado, cucumbers and soy ginger glaze served with toast points |
17 |
| FOIE GRAS CHICKEN LIVER MOUSSE Toast points and field greens |
19 |
 served with french fries and house greens |
|
| GRILLED CHICKEN Caramelized onions, Swiss cheese and a side of Chipotle mayo |
15 |
| HANGER STEAK Sautéed mushrooms and Gruyere cheese |
18 |
| SIRLOIN BURGER | 17 |
| SIRLOIN CHEESEBURGER | 18 |
| FILET MIGNON SLIDERS Topped with sautéed mushrooms and carmelized onions |
21 |
 |
|
| ADD CHICKEN +$7 | ADD SHRIMP $9 | ADD SALMON +$14 | ADD HANGER STEAK +$11 | |
| BISTRO SALAD Baby spinach, roasted peppers, tomato, golden raisins, Goat cheese and Balsamic Vinaigrette |
15 |
| SEAFOOD SALAD Chilled scallops, shrimp and calamari in Citrus Dressing over field greens |
25 |
| PERSIL SALAD Baby argula, white beans, artichoke, cucumber, Ricotta Salada cheese, Lemon Vinaigrette |
14 |
| WALDORF SALAD Mixed greens, string beans, apples, beets, blue cheese, Champagne Vinaigrette |
16 |
| CAESAR SALAD Romaine lettuce, croutons, parmesan cheese, Caesar Dressing |
13 |
| GRILLED SHRIMP & AVOCADO Romaine lettuce, tomato, hearts of palm, Lemon Vinaigrette |
18 |
 add fries +$6 |
|
| MUSSELS PROVENCAL Tomato, garlic and basil |
15 / 24 |
| MUSSELS MARINIERE Garlic, parsley and white wine |
15 / 24 |
| MUSSELS DU JOUR | 15 / 24 |
| LITTLE NECK CLAMS (1/2 dozen) |
13 |
| CLAMS Provençal or Mariniere |
13 / 22 |
| BLUE POINT OYSTERS (6) | 18 |
| SEAFOOD SAMPLER 4 Oysters, 4 Clams, 10 Steamed Mussels and Chilled Mixed Seafood |
27 |
 |
|
STEAK FRITES |
39 |
DUCK A L’ORANGE |
38 |
WALNUT CRUSTED SALMON |
31 |
PORK PAILLARD |
32 |
BEEF BOURGUIGNON |
29 |
| SOLE MEUNIERE Sautéed in lemon caper sauce, with jasmine rice and sautéed broccoli |
29 |
| GRILLED CHICKEN PAILLARD Over Waldorf Salad |
25 |
| COQ AU VIN Chicken braised in red wine, served with mashed potatoes, carrots and mushrooms |
27 |
| GRILLED FILET MIGNON Asparagus, roasted potatoes and Au Poivre |
45 |
| FRICASSE OF SHRIMP & SCALLOPS with vegetable risotto and vermouth cream sauce |
35 |
| HERB CRUSTED RACK OF LAMB Sautéed spinach, roasted potato and rosemary au jus |
42 |
| CHOPPED FILET MIGNON RISOTTO Asparagus, mushrooms, and Au Poivre |
16 / 31 |
| WILD MUSHROOM RAVIOLI Spinach, walnuts and truffle butter sauce |
15 / 28 |
| GRILLED BRONZINO FILET Sautéed asparagus, jasmine rice and lemon butter sauce |
32 |
| SEAFOOD FETTUCCINE Shrimp, mussels, clams and calamari with Provencale Sauce |
33 |
| ROASTED CORNISH HEN Mashed potatoes and broccoli in a lemon rosemary au jus |
27 |
| BOUILLABAISSE Traditional fisherman’s stew with assorted seafood in tomato seafood broth |
35 |
| SESAME CRUSTED TUNA with saut�ed spinach and mashed potatoes with soy ginger glaze |
33 |
| DESSERTS | |
| CHOCOLATE MOUSSE | 10 |
| TIRAMISU | 10 |
| PROFITTEROLES | 10 |
| CREME BRÛLÉE | 10 |
| CREPES SUZETTE | 10 |
| ICE CREAM | 7 |
| BANANAS FOSTER | 11 |
| SORBET | 7 |
HOME l DINNER MENU l CATERING MENU l COCKTAILS & WINE l DESSERT MENU |
| Designed by:Restaurantbyclick.com |