DINNER MENU
SOUPS
ONION SOUP 8.50
SOUPE GRATINÉE À L’OIGNON
Soup of the day 7.50
SOUPE DU JOUR
SALADS
MIXED ORGANIC GREENS WITH CUCUMBER, CARROT AND BEET 7.50 SALADE “PETITS PLATS”
ARUGULA SALAD WITH WARM GOAT CHEESE TOAST 8.50
SALADE DE ROQUETTE, TOAST AU FROMAGE DE CHÊVRE
ET PAMPLEMOUSSE
CAESAR SALAD 8
SALADE CÉSAR
ROASTED BEET AND CREAMY GOAT CHEESE NAPOLEON 8.50
TERRINE DE BETTERAVE ET FROMAGE DE CHÊVRE CREMEUX
APPETIZERS
FOIE GRAS TERRINE, WARM BRIOCHE AND CHERRY JAM 14
FOIE GRAS AU TORCHON ET CONFITURE DE CERISE D’ITXASSOU
MUSHROOM MEDLEY RAVIOLI WITH PORCINI SAUCE 9.50
RAVIOLI FARCI AUX CHAMPIGNONS (MAIN-COURSE) 19
MUSSELS BAKED WITH GARLIC, PARSLEY AU GRATIN 8
MOULES GRATINÉES
SAUTÉED CALAMARI WITH GARLIC, PINE NUTS, TOMATO AND BASIL 10.50 SUPIONS PROVENÇALE
SNAILS WITH GARLIC PARSLEY BUTTER 9.50
ESCARGOTS DE BOURGOGNE
ENTRÉES
IRISH SALMON WITH LENTILS “DU PUY”, RED WINE SAUCE 26
FILET DE SAUMON AUX LENTILLES, SAUCE AU VIN ROUGE
SAUTÉED BRONZINI FILLET WITH ORGANIC VEGETABLE RATATOUILLE, FRESH HERBS AND EXTRA VIRGIN OIL EMULSION 26
FILET DE BRONZINI, RATATOUILLE ET SAUCE VERTE
PAN SEARED SEA SCALLOPS WITH WILD MUSHROOM MOUSSE, VEGETABLES AND CHARDONNAY REDUCTION SAUCE 28
COQUILLES ST JACQUES, MOUSSE DE CHAMPIGNONS SAUVAGES
TRADITIONAL BEEF BOURGUIGNON AND FRESH PASTA 26
BOEUF BOURGUIGNON TRADITIONNEL ET PÂTES FRAICHES À LA CREME
GRILLED BEEF TENDERLOIN WITH POTATOES, VEGETABLES, GREEN PEPPERCORN SAUCE 29
FILET DE BŒUF GRILLÉ, SAUCE AU POIVRE VERT
CHICKEN BREAST FROM ASHLEY FARM, WITH PIMENTOS (SWEET SPANISH RED PEPPERS) COOKED IN ONIONS, GARLIC AND HERBS SERVED WITH WILD RICE 22
POITRINE DE POULET AUX PIMENTOS ET RIZ SAUVAGE
LEG OF DUCK MOULARD CONFIT (HUDSON VALLEY), SAUTÉED POTATOE PERSILLADE AND SALAD 26
CONFIT DE CANARD, POMMES DE TERRE SAUTÉES ET SALADE
Arugula Salad
Onion Soup
Snails
Scallops
Duck leg
Bourguignon