Heirloom tomatoes and sweet corn over Farmer’s greens, with balsamic vinaigrette and French feta

Roasted beets, blood orange slices, and chevre in a mint vinaigrette

Poached shrimp over Bibb Lettuce with potato, parsley, radish and spring peas in a creamy tarragon dressing

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

Loire Valley specialty of slow-cooked shredded pork, pork and duck fat, salt, pepper, and clove. Served with sliced baguette, cornichons and whole grain mustard

Loire Valley specialty of slow-cooked shredded pork, pork and duck fat, salt, pepper, and clove. Served with sliced baguette, cornichons and whole grain mustard

Chicken Liver, Pâté de Campagne, & Rillettes

Ask your server about our daily selection

Grilled center cut pork chop with a sherry and stone fruit compote, served with a warm potato salad

Grass-fed beef tenderloin served with a red wine bordelaise, and chive mashed potatoes

Lamb shank braised with tomato and north African spices, with zucchini, chickpeas, and apricot, over couscous, garnished with harissa and yogurt

Seared salmon filet with potatoes, haricot verts, black olives, and tomato, drizzled with basil oil

Braised Stony-Hill Farm rabbit with Porcini mushroom ravioli and a sage, mustard cream

Daily fresh fish with shrimp, mussels, and clams in a tomato saffron broth, over an herbed risotto, served with crispy baguette and red pepper aioli

Veg du Jour, Warm Potato Salad, or Moroccan Chicpea Ratatouille

Ask your server about today's cake. Served with Bassett’s vanilla ice cream

Served with French macaroons. Ask your server what ice cream and sorbet are available

A dense, nearly flourless chocolate cake with cherries and whipped cream

Pistachio genoise with crème fraîche, garnished with toasted pistachios and powdered sugar

Traditional light and fluffy French chocolate mousse

Light angel food cake with a citrus cream, toasted coconut and freshly grated lime

Ask your server about our daily selection

Ask your server about today’s selection

Heirloom tomatoes and sweet corn over Farmer’s greens, with balsamic vinaigrette and French feta

Roasted beets, blood orange slices, and chevre in a mint vinaigrette

Poached shrimp over Bibb Lettuce with potato, parsley, radish and spring peas in a creamy tarragon dressing

Chicken liver mousse made with cream, black truffles and brandy, served with sliced baguette, cornichons, and whole grain mustard

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

Belgian style waffle, with summer berry compote

Savory cornmeal grits served with French white sausage and grilled baguette

Three egg omelette with sautéed zucchini and French goat cheese, served with roasted potatoes

House-made brioche bread with poached eggs, Canadian bacon and hollandaise, served with roasted potatoes

Seared salmon filet with potatoes, haricot verts, black olives, and tomato, drizzled with basil oil

Grass fed bistro steak with bordelaise and fries

North African spiced ratatouille of spring peas, zucchini, chickpeas, and apricot, with roasted potatoes and two fried eggs. Served with yogurt and harissa