Dinner menu

 

STARTERS


MUSSELS 17

1/2 LB OF MUSSELS, WHITE WINE GARLIC BUTTER

 

STEAK TARTARE 18

CURED EGG YOLK, HOUSE PICKLES, FRITES

 

LEEK AND POTATO SOUP 9

 

FRENCH ONION SOUP 11

CROSTINI & GRUYERE CHEESE

 

TARRAGON ESCARGOT  14

SNAILS, TARRAGON BUTTER

 

PASTIS ENDIVE SALAD  16

RED AND YELLOW ENDIVE, POACHED

PEAR, ROQUEFORT, CANDIED WALNUT, SHALLOT VINAIGRETTE

 

MAINS

 

SEAFOOD AND VEGETARIAN

 

SEARED ARCTIC CHAR 28

FRESH FISH FEATURE

 

SAUTEED DIGBY SCALLOPS  40  

SQUASH RISOTTO, HERBED BUTTER


MUSSELS 26

1 LB OF MUSSELS, WHITE WINE GARLIC BUTTER

WITH FRITES


KING OYSTER MUSHROOM  22

FRESH CORN, SWEET ONION, GRILLED RED CHICORY, TRUFFLED SUNFLOWER SEED RISOTTO, VEGETABLE JUS


MEAT

 

STEAK FRITES

GRILLED 6 OZ FLATIRON  32

CHOICE OF PEPPERCORN SAUCE OR

ROQUEFORT BUTTER

 

SAUTÉED CALF LIVER  31

POTATO MOUSSE, CRISP SAGE, MUSHROOM AND

ONION ‘CAFÉ AU LAIT’ SAUCE, BACON

 

 

 

FOR PARTIES OF 8 OR MORE  17% SERVICE ADDED