Hors d’œuvres et Salades – Appetizers and Salads
Soupe à l’oignon..........................................................$7.95
Caramelized white onions, chicken broth,
croutons and gratin Gruyère cheese
Soupe du jour.............................................................$6.95
Chef Christophe’s daily selection
Salade du Parc.............................................................$10.95
Fresh bacon, comté cheese, crouton, poached egg, and avocado
Assortiments de tapas..................................................$11.95
Pan fried chicken wings in a spicy glaze, accras de Morue with aioli,
crudite with olive tapenade, mussels in a vinegar marinade
Moules à la marinière..................................................$13.95
Mussels steamed in white wine,
shallots, garlic, parsley and butter
Piperade, oeuf poché, croûtons aux chipirons.....................$10.95
Toasted country bread, sauteed calamari and a side of piperade,
topped with a poached egg
Salade de poulpe aux agrumes........................................$10.95
Boston bibb lettuce, octopus, watermelon, black radish,
citrus, cilantro, rosemary and basil
Assiette de cochonnailles..............................................$17.95
Foie gras paté, pork rillettes, pork terrine,
shaved French ham, dry saucisson
with cornichons and country toast
Assiette de fromage.....................................................$15.95
Cheese plate – Please inquire with your server
Asperges
en vinaigrette ou sauce hollandaise........................$10.95
Fresh asparagus served with your choice of sherry
vinaigrette or warm hollandaise sauce
Lieu jaune façon koshkera.............................................$19.95
Pan-fried parsley encrusted Pollock served over a creamy sauce of fresh peas,
asparagus, mussels, and poached quail eggs
Poêlée de chipirons......................................................$21.95
Sautéed calamari with tomato, parsley and garlic
St Jacques rôties à la ventrèche........................................$26.95
Pan roasted East Coast scallops topped with parsley and garlic butter
Poitrine de cochon croustillante.........................................$19.95
24 hour sous-vide pork, sautéed crisp with natural thyme and garlic jus
Pavé de rumsteck au poivre............................................$21.95
Top sirloin in a green and black peppercorn sauce served with
braised romaine lettuce
Poulet rôti tout simplement...............................................$19.95
“Wellington Farm” chicken simply roasted with natural jus
Each entree is accompanied by your choice of side dish
Garnitures au choix – Side dishes
Garnitures au choix – Side dishes
Purée de pomme de terre
Yukon gold potato purée finished with milk and butter
Tagliatelles fraîches
Hand-cut fresh noodles tossed with butter, Guérande sea salt
Pommes frites
French fries
Ragout de lentilles du Puy
Le Puy green lentils
Gratin de choux fleur
Cauliflower gratin topped with comté cheese
Poêlée de légumes sautés
Sautéed seasonal vegetables in olive oil
Consuming raw or undercooked meats, poultry, seafood shellfish,
or eggs may increase your risk of food-borne illness.
Parties of 8 or more are subject to an 18% service charge and applicable tax
Plats du jour - Daily Specials...................................................$19.95
Monday: Navarin d’agneau
Braised leg of lamb served with garden vegetables
Tuesday: Quenelle de brochet
Mousse of pike filet served with slow cooked Chesapeake Bay crab and cognac broth
Wednesday: Parmentier de boeuf
Confit beef in a red wine sauce topped with mashed potatoes
Thursday: Bouchée à la reine
Braised veal with button mushrooms, white wine cream sauce and chicken gnocchi
served in crisp savory pastry
Friday: Cabillaud poché et une aioli
Poached New England cod fillet in consommé with garlic aioli
Saturday: Cassoulet de Castelnaudary
White bean cassoulet with pork pieces, pork ribs and “Toulouse” sausages
Sunday: Poulet rôti, frites et salade
Whole roasted free range chicken, hand cut french fries
with natural jus and mesclun salad
Plats végétariens – Vegetarian
Gnocchi aux champignons et parmesan......................................$19.95
Potato gnocci in a parmesan cream sauce and seasonal mushrooms
Escalope d’aubergine en tempura aux petits legumes..........................$18.95
Sliced eggplant cooked tempura style, topped with eggplant caviar and a medley of raw and cooked vegetables
Trio de crèmes, allumette de sucre
Small pots of coffee, vanilla and caramel custard creams
Compote de rhubarbe avec crumble, glace verveine
Rhubarb compote crumble, served with verbena ice cream
Parfait nougat
Puff pastry layered with frozen nougat and crispy
toffee topped with honey
Profiteroles au chocolat chaud
Profiteroles filled with vanilla ice cream & warm chocolate sauce
Macaron aux fruits rouges, sorbet fruits rouges
Macaron with fresh berries and a berry sorbet
Saint Honoré
Puff pastry filled with a custard cream and topped with a Chantilly cream