Dinner Menu
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
-
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!
