°— Table d’Hôte —°

Daily three course set menu of seasonal specialties

includes a pichet of wine; red, white, or rose

$42,5 per person

Hors D’oeuvres

Soupe du jour 7,5

Onion tarte a l’Alsatian 9

Steamed mussels Basquaise 11

Avocado & handpeeled shrimp salad, pink grapefruit 11

Foie gras parfait, toasted housemade brioche 12

Steak tartare with crisp baguette garlic toast 10,5

Salad Maison: endive, apples, bacon, croutons, walnuts, Roquefort 9,5

Heirloom tomato salad 11,5

Les Plats

Dijon mustard rabbit, young carrots, peas à la Francaise 25

Sockeye salmon grilled with chive beurre blanc, & shellfish crushed potato 23,5

Beef tenderloin and braised shortrib Bourguignon 25

Grilled rack of lamb, sauce Paloise 27

Free range chicken, coq au vin jus, buttered noodles 19,5

Muscovy duck confit with grilled peaches 21,5

Slow roast breast of veal, mushrooms, pomme aligot 21,5

Steaks Frites

Onglet (8 oz) 19,5

Rib eye (10 oz) 26

Dry-aged entrecote (9 oz) 27,5

all steaks are served withhand cut pommes frites, roquette salad, and a baked tomato

and a choice of sauce

roquefort & mustard * au poivremarchand du vin * anchovy butter

Assiette de Fromages

12,50