Executive Chef Fabrice Marcon, Master Chef of PRIVATE DINING General Manager AVAILABLE Frank Caiazzo Dinner HORS D’OE UVRES Plats de Saison

LES HUÎTRES* ea/3 SALADE D'ASPERGE RAVIGOTE 15 market oysters, mignonette, horseradish, cocktail sauce asparagus salad, capers, egg, chervil, mustard vinaigrette

ESCARGOTS 14 BOUDIN DE HOMARD 19 Pernod garlic butter baked lobster sausage, sunchokes, lobster tarragon sauce

STEAK TARTARE* 14 GNOCCHI A LA PARISIENNE 18 raw chopped natural beef, capers, shallots, Dijon, quail egg gluten free gnocchi, Parmesan cream sauce, herb purée, yellow chanterelles CALAMARI FRIT 15 whole grain mustard vinaigrette

FONDUE AUX FROMAGES 11 melted , blue, and goat cheese, Madeira wine SOUPES ET SALADS - add crudité (3.50) SOUPE DU JOUR 9 TARTE FLAMBÉE AU SAUMON FUMÉE 16 smoked salmon, leek compote, whipped fromage blanc SOUPE A L’OIGNON GRATINÉE 9 baguette, Emmenthal cheese MOULES FLORENTINE half pound 12 | one pound 16 steamed mussels, spinach, white wine, SALADE LYONNAISE 11 Pernod garlic butter, shallots sautéed lardons, croutons, baby frisée, warm poached egg

Charcuterie et Fromage SALADE VERTE 10 select one/8 two/14 three/18 four/20 butter lettuce, fines herbs, shallots, Dijon vinaigrette

country pâté Cantal SALADE D’ÉPINARD 9 chicken liver mousse Saint Agur Blue spinach salad, roasted red beets, crumbled goat cheese, pork rillette Truffle Tremor raspberry vinaigrette

SALADE RIVE GAUCHE 9 ENTRÉES chopped salad, apples, candied walnuts, bleu d’Auvergne, honey Dijon vinaigrette TRUITE GRENOBLOISE 22 pan seared rainbow trout, baby spinach, SALADE NIÇOISE* 16 brown butter, capers, parsley, lemon seared rare Ahi tuna, green beans, capers, olives, tomatoes, fingerling potatoes, hard-boiled egg, avocado, shallots, POULET RÔTI 23 tapenade, anchovy, roasted red bell peppers roasted Rocky Jr. natural chicken, whipped Yukon Gold potatoes, market greens, jus de poulet Les Légumes SAUMON ÉCOSSAIS 25 Loch Duart salmon, chanterelles, lemon butter, each 6 sorrel and chervil purée POMMES FRITES

CANARD A L’ORANGE 25 GREEN BEANS shallots roasted natural duck breast, red Camargue rice, pea tendrils, orange gastrique SALINAS ASPARAGUS

COQ AU VIN 24 WHIPPED YUKON GOLD POTATOES 24 hour red wine marinated chicken, lardons, mushrooms, pearl onions, egg noodles BABY SPINACH roasted garlic

STEAK FRITES 26 8 oz natural skirt steak, pommes frites, includes choice of Bordelaise, butter, or au poivre sauce - additional sauce (each 1.50) D E S S E R L E S T S LE SANDWICH AU POULET 13 CRÈME BRÛLÉE natural chicken breast, brie, apple chutney, LES PROFITEROLES Dijon balsamic reduction LA POIRE POCHÉE BURGER AMÉRICAIN 13 LA TARTE A LA RHUBARBE 1/2 pound grass fed beef, pommes frites FONDANT AU CHOCOLAT ~ ADD bacon, avocado, grilled red onions, Emmenthal, cheddar, or Fourme d’Ambert (each 1.00) each 8 ~ADD sautéed mushrooms (2.25)

Turn the page for Wines by the Glass, House Cocktails, and Bottle Selections *served raw; consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement) LK 02.17.17