Dinner Menu View Our Daily Features TONIGHT’S FEATURES will be posted on our chalkboard Appetizers Our menu changes often based on seasonal inspiration and fresh ingredients. Please keep checking back for our updated offerings. CAESAR SALAD 15 Romain hearts, bacon, croutons, eliixir dreassing and shaved permigiano cheese SMOKED SALMON 19 With cucumbers, red onions, tomatoes, and capers ROASTED BEET SALAD 16 Mixed greens, roasted beets, goat cheese, and candied pecans with mango balsamic vinaigrette BEEF TARTARE 24 THand chopped, tenderloin, tartare sauce, toasted baguette ESCARGOT 18 With beurre rouge, red wine, garlic black grapes SEARED SCALLOPS 15 Pan seared scallops, cauliflower puree and lemon butter ENTREES Click Here to Reserve Your Table for Dinner BOEUF BOURGUIGNON 34 Braised beef cheeks, with red wine, bacon, mushrooms, tomato, mashed potatoes and vegetables DUCK CONFIT 38 Slow Roasted duck legs, orange sauce braised red cabbage and vegetables COQUILLES ST. JACQUES 38 Fresh scallops gratin with tarragon cream and gruyere cheese BOEUF FILET 45 Grilled prim cut beef tenderloin, port wine sage, mushrooms, beef jus, mashed potatoes and vegetables BRIASED LAMB SHANK 34 Slow cooked to fall off the bone with mild spices and tomato lamb jus COQ AU VIN 32 With red wine,. Mushrooms, tomatoes served withmashed potatoes and vegetables ROASTED SALMON FILET 32 Fresh filet, cauliflwer puree, lemon butter and fersh vegetables CHILEAN SEE BASS 48 baked filet with beurre blanc sauce and sweet potatoes puree PLERON DU BOEUF AU POIVER 28 Flat iron steak with peppercon sauce and mashed potatoes Please call (519) 576-2800 to speak with Chef Firooz about accommodations for vegetarian, vegan, and gluten-free diets, or any other dietary restrictions before your visit. We look forward to seeing you!