Appetizers


Pastiche Onion Soup

Classic onion soup topped with a baguette crouton and melted Gruyere.

10
Homemade Pommes Frites with Aioli

Homemade French fries with traditional aioli.

7
Charcuterie Plate

Daily selection of pates, rillettes, cured meats and sausages served with whole grain mustard, cornichons and crackers.

12
Escargots Bourguignonne

six escargots baked in garlic butter with toast points

14
Shrimp De Jonghe

shrimp, garlic, lemon, and brioche crumbs, drizzled with butter and baked

12
Calamari Steak

Dipped in egg and Parmesan, sautéed and served with lemon butter

16
Soup du Jour

Changes daily, but usually pretty good

8.00

Salads

Our dressings are made with imported extra-virgin olive oil and wine vinegars; we use minimal amounts of vinegar in order to not negatively affect the flavors of the wine you may be drinking. Each salad is made to order and if you’d like a little more vinegar please tell your server and we’ll be happy to adjust accordingly.


Salade Lyonnaise

Frisee lettuce tossed in a light dressing with bacon, bleu cheese, a lightly poached egg and fresh baked croutons.

10
Classic Caesar Salad

Romaine lettuce tossed with baked croutons, Parmesan cheese, anchovy filets and traditional Caesar dressing*.

9
Pastiche Salad

seasonal greens tossed with raspberry vinaigrette and garnished with fresh berries, orange segments, shaved red onions, and fried won ton strips

9
Salade Betteraves

roasted beets served with mesclun, breaded warmed goat cheese medallion and balsamic dressing

10
Bistro Salad

Mesclun, radishes, cucumbers, carrots, peppers, tomatoes, fines herbs, croutons, red wine dressing

9

Entrees


Trout Almandine

lightly floured, sautéed, with almonds in beurre noisette

25
Raie Au Beurre Noisette
Raie Au Beurre Noisette

lightly floured skate wing, sautéed and finished with browned butter, capers and a few drops of fresh lemon juice

25
Pave de Saumon en Croute d'Herbes

seasonal salmon*, dijon, herb, breadcrumb crust, asparagus, roasted potatoes

27
Supreme de Volaille aux Morilles

pan-roasted chicken breast with morel mushrooms in a light Armagnac demi cream

28
Magret de Canard aux Cerises
Magret de Canard aux Cerises

pan-roasted duckling breast* with Door County cherries in a natural sauce flavored lightly with fresh cracked peppercorns

28
Poulet Grille

grilled chicken breast, preserved lemon, oil-cured Moroccan olives, oven-dried baby tomatoes, EVOO, roasted sweet corn risotto

26
Steak Frites

8oz. beef NY steak or 6oz beef filet, Maitre d'Hotel butter, homemade frites, aioli 

24/29
Beef Entrecote Steak au Poivre

14oz beef NY steak crusted with cracked black peppercorns and finished with a cognac and shallot demi glace

38
Filet Mignon au Crabe

hand-cut beef filet, grilled to order, topped with crab leg meat and Bearnaise sauce

39
Filet de Porc*

pan-roasted pork tenderloin, dried bluebarry gastrique demi glace, glazed carrots, Dauphinoise

25
Filet de Boeuf Rossini
Filet de Boeuf Rossini

beef filet, foie gras, mushroom, truffle, Madeira sauce

39
Cotelette du Porc aux Pommes

grilled pork chop*, caramelized apples, cider sauce, haricots verts, glazed carrot, Dauphinoise

24
Carré d’Agneau
Carré d’Agneau

grass-fed lamb rack, brushed with mustard, dusted with herbed breadcrumbs, roasted pink and served with a natural sauce

42

Desserts


Creme Brûlée

traditional with fresh berries and a homemade cookie

8
Angela’s Lemon Tart with Meringue and Caramel Sauce

refreshing lemon curd on a homemade crust, topped with meringue and served with caramel sauce

9
Chocolate Ganache Cake

flourless chocolate cake topped with chocolate ganache and served with raspberry sauce, crème anglaise and homemade raspberry Grand Marnier sorbet

9
Baked Alaska

layers of sponge chiffon cake and homemade ice cream under toasted meringue, with raspberry Grand Marnier sauce and creme Anglaise.

12