Dinner
Served Every day from 5:00 pm to Close
SOUPES ET SALADES
SOUPE DU JOUR 7
Pureed, Chef selected stewed vegetables, vegetable broth, cream
SOUPE À L’OIGNON GRATINÉE 9
Caramelized onions, baguette croutons, gruyere and muenster cheese crust
LOBSTER BISQUE 13
Maine Lobster, lobster bisque, cream
PETIT SALADE 9
Mixed field greens or Boston Bibb lettuce, shallot vinaigrette
SALAD D’ENDIVES 13
Poached leeks, shallot vinaigrette, Roquefort chunks, caramelized walnuts
SALADE DE HARENG 11
Smoked and salted herring filets, warmed farmer potatoes, carrots, basil oil
FRENCH SALAD 13
Romaine hearts, Roquefort chunks or shaved parmesan, shallot vinaigrette
BETTERAVE ET FROMAGE DE CHÈVRE 13
Marinated beets, Vermont goat cheese crostini, mixed field greens
PLATEAU DE FROMAGES 12
Selection of French and local cheese, accompaniments
(Add Grilled Salmon, Shrimp or Roasted Chicken + 5)
HORS D’OEUVRES
HUÎTRES 1 oyster 3 | ½ dozen 16
Cape Cod oysters on a half shell, mignonette sauce
ESCARGOTS BOURGUIGNON 11
Escargot, garlic butter, parsley
PÂTÉS MAISON 12
Trio of house made pates; country, chicken and pork, cornichons, dijon mustard
LE SAUMON FUMÉ 13
House cured applewood smoked salmon, capers, lemon
CHARCUTERIE 14
Duck prosciutto, saucisson sec, French garlic sausage, accompaniments
QUENELLES DE CREVETTES 14
Shrimp dumplings, lobster cream sauce
MOULES MARINIÈRE 15
Steamed mussels, white wine, shallots
CAILLES FARCIES 15
Roasted semi-boneless quail stuffed with mushrooms and garlic, parsnip puree, port sauce
TUNA TARTAR 18
Yellowfin tuna, avocado, sesame soy scallion vinaigrette, toasted baguette
FOIE GRAS POÊLÉ AUX POMMES 23
Sautéed foie gras, apples, cinnamon reduction
LES SPÉCIALITÉS
COQ-AU-VIN 19
Braised chicken in red wine, mushroom, onion, parsley buttered noodles
PETIT LIVER À LA LYONNAISE 18
Sautéed grass-fed calf liver, bacon, caramelized onion
TRIPES À LA MODE PROVENÇALE 17
Tripes, stewed vegetables, white wine, roasted potato
STEAK FRITES 25
Grilled skirt steak, French fries, choice of Bordelaise, Béarnaise or Poivre Sauce
POULET RÔTI 19
Boston Magazine award winning roasted chicken, natural jus
BOEUF BOURGUIGNON 24
Braised beef short ribs, burgundy wine, carrots, mushroom, roasted potato
PLATS PRINCIPAUX
GNOCCHI À LA PARISIENNE 19
Sautéed French herb gnocchi, peas, parsley, parmesan cream sauce
CHAMPIGNONS PORTABELLA STROGANOFF 20
Portabella mushrooms, pappardelle pasta, sherry cream sauce
MERLU AU BEURRE DE CITRON 20
Pan-seared hake, lemon butter sauce, sauteed spinach, mashed potato
SAUMON GRILLÉ 23
Grilled salmon, roasted root vegetables, tarragon cream sauce
COQUILLES SAINT-JACQUES 23
Pan-seared scallops, Normandy cream sauce, herbed basmati rice
CÔTE DE PORC 22
Herbed grilled pork chop, apple compote, braised kale, lentils
CONFIT DE CANARD AUX CHOUX DE BRUXELLES 21
Duck confit, brussels sprouts, mustard sauce, roasted potato
RIS DE VEAU 22
Pan-seared veal sweetbreads, leek cream sauce
GARNITURES
POMMES FRITES 7 POTATO CROQUETTES 7 SAUTÉED MUSHROOMS 7 CREAMED SPINACH & ARTICHOKE 8 SAUTÉED SPINACH 8 BRUSSELS SPROUTS – VEGAN/CREAM SAUCE 8 GRILLED ASPARAGUS GRATIN 9 RATATOUILLE NIÇOISE – VEGAN/GRATINÉE 9
