| Soups & Salads |
| Soupe du jour | $7.00 |
| Mozzarella di Buffalo and farmer's market tomatoes, sea salt, aged balsamic and extra virgin olive oil | $7.00 |
| Goat cheese cromesqui, baby arugula, marinated black figs, roasted shallots dressing | $7.00 |
| Baby spinach, poached pear, toasted walnuts, blue cheese, balsamic vinaigrette | $8.00 |
| Farmer's greens and baby beets, shallot vinaigrette | $7.00 |
| Appetizers |
| * Consuming raw or undercooked ingredients may increase your risk of food-borne illness. | |
| Goat cheese, figy-banyuls compote | $8.00 |
| House-made Foie gras terrine with fresh brioche | $14.00 |
| Pan-seared Foie gras, Jurancon wine poached pear, candied pistachio* | $15.00 |
| House-made duck charcuterie tasting: confit, prosciutto and rillettes | $10.00 |
| Calamari and shrimp beignets, sheep milk yogurt & harissa dip* | $7.00 |
| Entrees |
| * Consuming raw or undercooked ingredients may increase your risk of food-borne illness. | |
| Grilled Branzion filet, oven-roasted tomato compote, sauteed spinach & wild mushrooms* | $23.00 |
| Pan-seared Halibut filet, tarragon scented mushroom ragout, squash risotto* | $24.00 |
| The chef cooks this fish medium to preserve its flavor and texture |
| Roasted Monkfish loin, pancetta crisp, green lentils ragout* | $23.00 |
| The chef cooks this fish medium to preserve its flavor and texture |
| Slow-roasted free-range chicken with prunes, lardons, cipoline, Cognac Foie gras sauce, Chef's "Aligot" Yukon mashed potatoes | $19.00 |
| Duo of Moullard Duck: seared breast* and confit leg Cassoulet-style bean ragout and wild mushrooms | $23.00 |
| The chef recommends the breast to be cooked rare to medium rare to preserve flavor and tenderness |
| Braised lamb shank, fig-rosemary sauce, wild mushrooms and creamy polenta | $22.00 |
| Boeuf bourguignon | $19.00 |
| Beef tenderloin stewed in a rich red wine sauce, garnished with baby onions, lardons, mushrooms and "Aligot" mashed potatoes |
| Grass-fed Beef filet medallions*, Porcini and Truffle sauce, Yukon Manchego potato cake | $26.00 |
| Organic dry-aged carnarolli risotto with squash and farmers' market vegetables | $16.00 |
| Prix Fixe Dinners |
| * Consuming raw or undercooked ingredients may increase your risk of food-borne illness. | |
| Pre-theater Menu | $35.00 |
| Available Thursday to Saturday before 7 pm. Includes soup or salad; Chicken, Halibut, or risotto; Crème brulee or cheesecake |
| Chef's Tasting Menu | $49.00 |
| This menu is available for the entire table only. First course: calamari and rock shrimp beignets; Second course: Foie-gras terrine; Third course: Roasted Monkfish*; Fourth Course: Duck magret*; Cheese Course (optional, $8): Goat cheesecake, fig-banyuls compote; Dessert: Walnut cake and caramelized figs |
| Wine Pairing Menu | $30.00 |
| This menu is available for the entire table only. First course: calamari and rock shrimp beignets; Second course: Foie-gras terrine; Third course: Roasted Monkfish*; Fourth Course: Duck magret*; Cheese Course (optional, $12): Goat cheesecake, fig-banyuls compote; Dessert: Walnut cake and caramelized figs |
| Three-Course Sunday Dinner Prix Fixe |
| Select one dish from each section: First Course, Entrée, Dessert | |
| Four-course meal including cheese & dessert is $33.00 | |
| First Course | $24.00 |
| Soupe du jour |
| First Course | $24.00 |
| Calamari and rock shrimp beignets, shrimp milk yogurt & harissa dip |
| First Course | $24.00 |
| House-made duck charcuterie tasting: confit, prosciutto and rillettes |
| First Course | $24.00 |
| Mozzarella di Buffalo and farmer's market tomatoes, sea salt, aged balsamic and extra virgin olive oil |
| First Course | $24.00 |
| Arugula & goat cheese cromesqui, black mission figs, shallot vinaigrette |
| First Course | $24.00 |
| Farmers' greens and baby beets, shallot vinaigrette |
| Entrée | $24.00 |
| Poisson du jour |
| Entrée | $24.00 |
| Moules a la crème & pommes frites |
| Entrée | $24.00 |
| Poulet chasseur: slow-roasted free-range chicken with prunes, lardons, cipoline, Cognac Foie gras sauce, Chef's "Aligot" Yukon mashed potatoes |
| Entrée | $24.00 |
| Jarret d'Agneau aux figues: Braised lamb shank, fig-rosemary sauce, wild mushrooms and creamy polenta |
| Entrée | $24.00 |
| Boeuf bourguignon: Beef tenderloin stewed in a rich red wine sauce, garnished with baby onions, lardons, mushrooms and "Aligot" mashed potatoes |
| Entrée | $24.00 |
| Organic Carnarolli risotto with roasted squash |
| Dessert | $24.00 |
| Valrhona Manjari mocha pot de crème |
| Dessert | $24.00 |
| Fall squash cheesecake with Maple-pecan streusel |
| Dessert | $24.00 |
| Crème brulee, Madagascar vanilla bean custard with homemade cookie |
| Dessert | $24.00 |
| Warm pear tatin, with crème fraiche |
| Artisanal Cheeses |
| Paired perfectly with our selection of dessert white wines | |
| Cave-Aged Chapelle, Chapel Creamery, Talbot County, MD | $11.00 - choice of three; $15.00 - choice of five |
| A young & moist cow's milk cheese with bloomy rind and mushroomy flavor. |
| Appalachian Spring, Locust Grove Farm, East Tennessee | $11.00 - choice of three; $15.00 - choice of five |
| Ash-ripened goat cheese, in the traditional French style. Sweet and gentle flavor, creamy texture. |
| Everona Marble, Everona Dairy, Rapidan, VA | $11.00 - choice of three; $15.00 - choice of five |
| Raw sheep's milk. Full and nutty flavor. Ash in the center for marbled appearance & a complex, sweet finish. |
| Ewe's Blue, Old Chatham Sheepherding Co, NY | $11.00 - choice of three; $15.00 - choice of five |
| Aged six months, this moist, creamy, crumbly sheep's milk blue is made in the style of Roquefort |
| Aged goat log, Coach Farm, Pine Plains, NY | $11.00 - choice of three; $15.00 - choice of five |
| A bloomy-rind cheese and aged for more robust and tangy flavors. |
| Desserts |
| Valrhona Manjari mocha pot de crème | $6.00 |
| Fall squash cheesecake with Maple-pecan streusel | $6.00 |
| Warm pear tatin, with crème fraiche | $6.00 |
| Walnut cake with fresh caramelized figs and Armagnac crème anglaise | $6.00 |
| Crème brulee, Madagascar vanilla bean custard with homemade cookie | $6.00 |
| Signature Cocktails |
| Reve d'ete | $9.00 |
| Riesling, Prosecco, fresh mint and lime |
| Traditional Kir | $9.00 |
| Cassis syrup and Bourgogne Aligote |
| Kir Royal | $12.00 |
| With Champagne tradition, Janisson and Fils, NW; with housemade cassis syrup or passion fruit |
| Provencal Spritzer | $8.00 |
| Wolfberger Cremant d'Alsace Rose, Lavender syrup |
| Dirty Bellini | $8.00 |
| Prosecco, Madagascar Vanilla bean simple syrup |
| Vin de Fruit | $9.00 |
| Rose, Prosecco, red berries and fresh mint |
