Dinner
Friday, September 21st
SOUP
TOMATO BASIL 4.00
Steamed tomatoes, fresh basil, cream, and Parmesan cheese
SOUP OF THE DAY 4.00
Ask about our Soup of the Day
APPETIZERS
ESCARGOT 6.95
Six pieces of escargot cooked with herbed butter and served with crusty bread
PATE CAMPAGNE 6.95
Pork Country Pate served with cornichons and toasted brioche
PORK RILLETTE 6.95
Slowly cooked pork butt with baguette and cornichon
JUMBO LUMP CRABCAKE 6.95
Crabcake made with fresh lump crabmeat, served over a bed of arugula with Remoulade sauce
SPECIALS
CHEF SPECIAL 29.95
Choose one appetizer, one entrée, one pastry, and one glass of wine (excludes Thierry's Cote de bouef)
PARROT FISH W/ A GLASS OF WINE 19.95
Pan Seared and topped with hollandaise artichoke sauce, served with jasmine rice and seasonal vegetables
FRUIT DE MER FETTUCCINE W/ A GLASS OF WINE 18.95
Shrimp, calamari, and a scallop in a white wine cream sauce over fettuccine served with a side of seasonal vegetables
HOMEMADE LOBSTER RAVIOLI W/ A GLASS OF WINE 16.95
Homemade ravioli w/ a fresh lobster & mascarpone filling, served with sautéed leeks, citrus saffron cream sauce, & gremolatta
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
All entrees come with a house salad
ENTREES
VENISON OSSO BUCCO 18.95
Red wine braised venison osso Bucco served with butternut squash purée and seasonal vegetables
RED SNAPPER 19.95
Pan-seared and topped with caper artichoke barigoule, served with jasmine rice and seasonal vegetables
SEARED SCALLOPS 18.95
Pan-seared Diver Scallops with ginger harissa pan sauce, white rice, and roasted vegetables
HONEY & HERB ROASTED PHEASANT 17.95
Pan roasted airline pheasant breast with an herb honey glaze served with butternut squash puree & roasted vegetables
*STEAK FRITES 18.95
New York Strip au Poivre topped with demi-glace sauce and served with roasted vegetables and French fries
*LAMB PROVENÇALE 17.95
Pan-seared rack of lamb crusted with thyme and rosemary, served with roasted potatoes and tomato Provençale
*CANARD A LA MYRTILLE 16.95
Pan-seared duck breast topped with blueberry vierge sauce, served with roasted vegetables and jasmine rice
DUCK CONFIT 16.95
Slow cooked duck leg in duck fat served with roasted potatoes and vegetables
LAPIN AU VIN BLANC 17.95
Rabbit braised with onions and cooked in white wine sauce and served over fettuccini with a side of seasonal vegetables
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
DESSERT CRÊPE
TRY OUR DESERT CRÊPE OF THE DAY:
Chocolate Banana
WHITES
Domaine Paul Buisse, Sauvignon Blanc
5.00/20.95
Jean Paul Droin Chablis
8.00/34.95
Le Charmel Muscadet Sevre et Maine
5.00/19.95
Macon Village, Vieilles Vignes Chardonnay
5.00/19.95
Domaine Paul Blank, Riesling, Alsace
5.00/19.95
ROSÉ
Rosé Magali Domaine St Andrè de Figuière
5.00/16.50
REDS
Fat Bastard Cabernet Sauvingnon
5.00/19.95
Chateau Haut-La Pereyre, Bordeaux Superieur
7.00/26.95
Fat Bastard Pinot Noir
5.00/19.95
Fat Bastard, Merlot
5.00/19.95
BEERS
Corona 4.50
Modelo 4.50
Hoegaarden Wheat Ale 4.50
Black Butte Porter Deschutes 4.50
Miller Lite 3.00
Lagunitas IPA 4.50
Samuel Adams Lager 4.50
Champion Missle IPA 4.50
