Dinner

Appetizers

  • Classic French Onion Soup with Croutons and Swiss Cheese

    16

  • Fish Soup SAerved with Croutons, Rouille, Gruyere

    15.50

  • Duo of Red and Yellow Beets Salad with Goat Cheese, Orange Dressing

    17

  • Endive Salad with Blue Cheese, Green Apples and Walnuts

    18

  • Heirloom Tomato Salad with Mozzarella and Balsamic Dressing

    17.50

  • Broiled Snails Cassolette with Garlic and Parsley Butter

    16
    1/2 Dozen

    27
    1Dozen

  • Lobster Salad, Celery Remoulade, Port Mayonnaise

    27

  • Chef Luc’s Homemade Terrine of Duck Foie Gras with Fruit Chutney

    23

  • Baby Calamari with Vegetable Provencale

    17

  • Salmon and Tuna Tartare with Ginger and Sesame Seaweed Salad

    19.50

  • Cheese Board with Your Selection of 3

    21

  • Field Green Salad,Tarragon House Dressing

    14

    • Vegetable Substitutions or Split Plate add $3
    For the comfort of all our patrons, please silence your cell phone. Thank you

    Entrées

  • Pike Quenelles with Lobster Sauce, Basmati Rice

    33

  • Broiled Atlantic Salmon with Zucchini Tagliatelle, Sun-dried Tomato Broth

    32

  • Roasted Sea Scallops with Orzo, Porcini Sauce and Parmesan

    34

  • Bronzini with Spring Vegetables and Pea Coulis

    32.50

  • Classic Dover Sole Meunière with your Choice of Vegetables

    58

  • Roasted Chicken Breast with Mashed Potatoes, Garlic Jus

    32

  • Duck Confit with Lentils and Truffle Sauce

    35.50

  • Grass Fed Black Angus Steak (10OZ)
    Served with French Fries, Salad and choice of Green Peppercorn or Béarnaise Sauce

    39

  • Grass Fed Rib-Eye Steak (14OZ)
    Served with French Fries, Salad and choice of Green Peppercorn or Béarnaise Sauce

    45

  • Oven Roasted Rack of Lamb with Potato Gratin and Tomato Provençale

    44

  • Iberico Pork Chop with Brussels Sprouts and Mustard Sauce

    36

  • Organic Wagyu Beef Burger with French Fries
    (with Cheese add$2)

    26

    with Cheese add $3

  • Steak Tartare served with French Fries and Mixed Green Salad

    33

  • Comté Cheese Ravioli with Porcini, White Truffle Oil

    29

  • Calf's liver with Grape Sauce.
    Root Vegetable puree

    32

    • Master Chef From France Luc Holié
    Please let us know about your food allergies

    Les Moules

    20.

    With French Fries or Salad
    28.50

  • Marinière

    White Wine, Shallots and Parsley

  • Curry

    Curry, Coconut Milk,
    Shallots and Lemongrass

  • Poulette

    Creamy Chicken Broth, Mushrooms,
    Chives and White Truffle Oil

  • Catalane

    Tomato and Chorizo Broth

  • Dijonnaise

    Old Fashion Mustard Sauce

  • Citronnée

    Light Creamy Lemon-Garlic Sauce

  • Blue Cheese

    Creamy Fish Broth with Bleu Cheese

  • Asian

    Kaffir Lime Coconut Milk and Jalapeño

  • Beer

    IPA Beer, Garlic Crushed Red Pepper Flakes

  • Mussels Trio

    Your choice of any 3 Flavors above

  • Farcies à la Provençale

    Broiled on the Half Shell with
    Garlic and Parsley Butter

    • Sides

  • French Fries, Mashed Potatoes Orzo, Root Vegetable Puree

    10

  • Spinach,
    Broccoli
    Brussels Sprouts, Asparagus, string Beans,Lentils

    12

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