Dinner Menu


Menu du 9 Septembre

A note to our dear friends and family~!
As the news of our imminent ~FIN~ on the 13th spreads, we’ve had to forgo our reservation policy. It has simply become impossible with the high volume of guests waiting at the door even before WE arrive to uphold any sort of reservation. We will be accommodating guests of a first come, first serve basis. As necessary, we can also provide communal style seating with more petite groups sharing a larger table.
With the extended wait, we encourage everyone to take the opportunity to share their experiences with one another and keep in mind that our only intent is to give one more great experience.
Thank You
- William

Les Viandes

Pavé de Boeuf Maitre d’Hôtel*


Grilled and Sliced Beef Shoulder Tender Steak; topped with a herb compound butter and served with mashed potatoes and sautéed vegetable

Confit de Canard


Slow Braised Duck leg accented with a raspberry pan sauce; sided by a bacon flavored white bean sauté and red wine cabbage

Boeuf Bourguignon


Tender Pieces of Beef Short Rib, braised with bacon, onions, carrots, and mushrooms in Burgundy Win, over Yukon Gold mashed potatoes

Les Poissons

Bouillabaisse du Central a Homard*


Mediterranean fish fumet accented with saffron and prepared with lobster, shrimp, whitefish, clams, and potato; simmered with bell peppers, leeks, onion, garlic, and fennel and served with croutons, Parmesan cheese and a spicy rouille

Saumon Provencal*


Pacific Salmon, poached in white wine herb court bouillon, atop a ragout of  bell pepper, onion,  tomato, capers, olives and capers pilaf and sautéed vegetables

Truite Amandine


Almond crusted Rainbow Trout sautéed in sweet butter with lemon and fresh herbs; served over rice pilaf and sautéed vegetables

Le Végétarien

Pates du Printemps


Cavatappi Pasta, summer vegetables and wilted spinach with sun dried tomatoes, marinara sauce, and topped with Parmesan cheese

Salade Bergère


Mixed greens tossed in a Raspberry vinaigrette with poached pears, macerated figs, dried cherries, and carrots; topped with warm goat cheese gratinéed croutons

 Entrees may be split for an additional fee of $2.50

Salads may be split for a fee of $.50

Join us for Happy Hour!

Every Friday, Saturday, and Sunday

From 2:30-5:00 pm

$3.50 Desserts and Martinis!

  • Calendar is loading...