Dinner Menu 2020


Bistro Bread Basket: House Baked French Baguette, Artisan Butter. $1.50
Cheese and Charcuterie: Prosciutto, Chef’s Pate, Toulouse Sausage, and Chef’s Selection of Cheese. $17
Foie Gras Terrine: Hudson Valley Foie Gras, Apples, Port Raisins, Charred Pickled Onions. $16
Crab Cakes: Lump Crab, Celery Root and Apple Slaw, Remoulade Sauce. $17/$29
Escargot Fricassee: Escargot, Root Vegetables, Garlic, Herbed Veal Jus, Puff Pastry. $12
Deviled Ham Gougeres: Gruyere Gougeres with Deviled Ham, Mustard. $10
Mussels “Bili Bi”: Prince Edwards Island Mussels, Vegetables, Garlic, Saffron Cream, Crostini. $10
Eggplant Croquant Napoleon: Crispy Fried Eggplant, Goat Cheese, Oven Dried Tomatoes, Pesto. $10
Baked Brie: Brie Cheese, Phyllo Dough, Kumquat Marmalade, Honey, Petite Herb Salad. $10
Beignets du Marche: Tempura Fried Seasonal Vegetables, Garlic-Saffron Aioli. $11
Ricotta and Spinach Gnudi: Toasted Hazelnuts, Brown Butter, Greens. $14/$18
Truffled Deviled Eggs: Dijon, White Truffle Oil, Crème Fraiche (GF). $10

Classic: Gruyere, White Cheddar, Fontina, White Wine, Garlic, Nutmeg and Thyme, Kirsch $12 for Two
+additional person $6
Frisee aux Lardon Salad: Frisee, Bacon Lardons, Red Onions, Warm Sherry Vinaigrette, Poached Egg (GF). $12
Belgium Endive Salad: Blue Cheese, Walnuts, Poached Pears, Red Wine Vinaigrette (GF). $10
Caesar Salad: Romaine, Shaved Parmesan, House Croutons, Caesar Dressing (add white anchovies +$1.50). $9
Heirloom Root Vegetables Salad: Roasted, Baby Carrots, Sweet Potato, Parsnip, Baby onions, Goat Cheese,
Pea Shoots, Lemon Vinaigrette (GF). $10
(add Chicken $6, Salmon* $12, Hanger Steak * $10)
Bistro French Onion Soup: Caramelized Onion, Beef Broth, Crostini, Gruyere Cheese. $7
Soup du Jour (GF): Seasonal Daily Soup (GF). $6

Main Courses
Steaks/Red Meat
Steak and Frites: Prime New York Strip, Rosemary Parmesan Pomme Frites, Mixed Greens* (GF). $39
Filet Mignon: Prime Beef Filet, Asparagus with Prosciutto Potato Galette, Demi-Glace* (GF). $32
Ribeye “7 Hills Farm”: Onion and Gruyere Tart, Glazed Potatoes, Cognac Green Peppercorn Sauce* (GF). $42
Cote du Pork:16oz Berkshire Pork T-Bone, Braised Red Cabbage, Whole Grain Mustard Tarragon Spaetzle. $26
Beef Short Ribs Bourguignon: Baby Vegetables, Gnocchi, Crème Fraiche, Red Wine Glace (GF). $25
Medallions of Venison: Sweet Potato Puree (goat cheese/prosciutto), Kale with Garlic* (GF). $32
Rack of Lamb: Tomato Persilles, Lemony Spinach and Pea Puree, Charred Onions, Lamb Jus. $34
Sancerre Burger: Caramelized Onion, Lettuce, Tomato, Cheddar, Rosemary Parmesan Fries. $15

(add Applewood Bacon $2, Fried Egg* $2)
Duck Breast: Many Onions, Orange Fennel Marmalade* (GF). $26
Poussin: Crispy Game Hen, Roasted Baby Vegetable, Glazed Peewee Potatoes, Harissa (GF). $19
Pave of Salmon: Smashed Peas, Baby Leeks, Spring Onion Coulis, Sorrel* (GF). $24
Coquilles St. Jacques: Seared Sea Scallops, Leeks, Wild Mushrooms, Herb Cream, Toasted Breadcrumbs*. $26
Wild Mushroom Orzo: Creamy Orzo, Wild Mushrooms, Onions, Parmesan. $15
Mac and Cheese: White Cheddar and Aged Gruyere Cheese Sauce, Smoked Bacon, Penne Pasta. $14

(GF) – Gluten Free

*Denotes items served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat,
poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Note: Parties of 6 or more have an 18% gratuity automatically added