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.
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CAESAR SALAD 15
Romain hearts, bacon, croutons, eliixir dreassing and shaved permigiano cheese
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SMOKED SALMON 19
With cucumbers, red onions, tomatoes, and capers
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ROASTED BEET SALAD 16
Mixed greens, roasted beets, goat cheese, and candied pecans with mango balsamic vinaigrette
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BEEF TARTARE 24
THand chopped, tenderloin, tartare sauce, toasted baguette
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ESCARGOT 18
With beurre rouge, red wine, garlic black grapes
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SEARED SCALLOPS 28
Pan seared scallops, cauliflower puree and lemon butter
ENTREES
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BOEUF BOURGUIGNON 34
Braised beef cheeks, with red wine, bacon, mushrooms, tomato, mashed potatoes and vegetables
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DUCK CONFIT 38
Slow Roasted duck legs, orange sauce braised red cabbage and vegetables
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COQUILLES ST. JACQUES 38
Fresh scallops gratin with tarragon cream and gruyere cheese
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BOEUF FILET 45
Grilled prim cut beef tenderloin, port wine sage, mushrooms, beef jus, mashed potatoes and vegetables
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BRIASED LAMB SHANK 34
Slow cooked to fall off the bone with mild spices and tomato lamb jus
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COQ AU VIN 32
With red wine,. Mushrooms, tomatoes served withmashed potatoes and vegetables
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ROASTED SALMON FILET 32
Fresh filet, cauliflwer puree, lemon butter and fersh vegetables
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!
