DINNER CUISINE FRANÇ AISE MENU West End, Portland Starters Salads ONION SOUP GRATINÉE HEIRLOOM TOMATO SALAD GEM LETTUCE SALAD cave-aged gruyère, thyme croûtons 13- warm chèvre croquette, sherry vinaigrette, fines herbes, radish, dijon vinaigrette 10- hazelnuts, tarragon 14- MARINATED OLIVES SALADE NIÇOISE SALADE LYONNAISE herbed parmesan panisses, grandma agnes pickles 9- seared albacore,* tomato, green beans, frisée & escarole, warm bacon vinaigrette, new potato, olive tapenade vinaigrette, * 14- SMOKED SALMON CARPACCIO poached egg, brioche croûtons red onion, boiled egg 17- endive, crème fraîche, radish, cucumber, dill 14- BEEF TENDERLOIN TARTARE* caper, red onion, dijon, egg yolk,* potato chips 18- Entrées FRIED CALAMARI fresh tomato sauce vierge, swiss chard, lemon aïoli, cracked coriander 14- MUSSELS MARINIÈRE white wine, shallot, thyme, crème fraîche, grilled garlic-rubbed baguette 22- ESCARGOT & BUTTON MUSHROOM GRATIN herb & garlic butter, almond-parmigiano cream 14- PETRALE SOLE MEUNIÈRE sautéed green beans, potato purée, brown butter, lemon, capers 27- CHICKEN LIVER MOUSSE cherry & pinot noir preserves, baguette 9- COQ AU VIN red wine braised chicken, oyster mushrooms, bacon, buttered new potatoes 25- PORK PÂTÉ MAISON celery root rémoulade, cornichons 12- DUCK CONFIT fennel duck sausage, ratatouille, potatoes persillade, basil 30- FOIE GRAS TORCHON toasted brioche, sauternes gelée 19- GRILLED CHEESEBURGER À LA FRANÇAISE 8oz house-ground beef patty,* aged cheddar, grilled onion, truffled bordelaise 16- CHEESEBOARD 17- chevrot, goat, loire valley, FR STEAK FRITES p'tit basque, sheep, pyrénées mountains, FR grilled 12oz beef ribeye,* sauce béarnaise,* french fries, tomato provençal with marrow breadcrumb 38- fourme d'ambert, cow, l'auvergne, FR époisses, cow, burgundy, FR FILET MIGNON AU POIVRE 6oz black pepper-crusted beef tenderloin,* madeira cream, roasted zucchini & summer squash 41- BEEF SHORT RIB BOURGUIGNON roasted mushrooms, bacon & onion, buttered egg noodles 32- Daily Specials Sides SUNDAY POMMES FRITES SAUTÉED SPINACH CASSOULET house catsup, anchovy mayonnaise 6- garlic confit, lemon 7- duck confit, roasted pork belly, toulouse sausage, white bean stew 36- POTATOES ALIGOT PAN-ROASTED LOCAL OYSTER MUSHROOMS cantal & fontina cheese, truffled bordelaise 11- thyme, brown butter 13- MONDAY SAUTÉED VEAL SWEETBREADS ...add 2.5oz seared foie gras* to anything +22 truffled macaroni, oyster mushrooms, madeira, tarragon 30- Desserts TUESDAY BEEF TRIPE À LA BASQUAISE CHEESEBOARD 17- RIZ AU LAIT tomato & pepper braised beef tripe, vanilla bean rice pudding, fresh nectarine, chorizo, potato, garlic breadcrumb 21- TARTE DU JOUR 9- salted caramel sauce, toasted almond 10- WEDNESDAY PROFITEROLES SEARED FOIE GRAS* (please allow 20 minutes for preparation) DUCK BREAST* WITH BRANDIED CHERRIES vanilla bean ice cream, fudge sauce 9- pain perdu, maple-roasted blueberries 26- giblet confit, roasted endive, potato purée 32- BROWN SUGAR-VANILLA BEAN HOUSE ICE CREAM OR SORBET 7- THURSDAY CRÈME BRÛLÉE choice of: GRILLED LAMB T-BONES* armagnac-soaked prunes 9- peach sorbet petits pois, smoked ham, onion, mint 29- blackberry-nectarine sorbet MALTED CHOCOLATE MOUSSE strawberry-pineapple sorbet chantilly cream, perles croquantes 9- vanilla bean ice cream blueberry ice cream honey-lavender ice cream blueberry-lime sherbet ...add salted caramel or chocolate sauce +2 *Consuming raw or undercooked meats, poultry, seafood, or eggs may increase risk of foodborne illness. Greg and Gabi thank you for your patronage. 20% service charge will be added to parties of eight or more..