Dinner Menus

MENU DE PRINTEMPS

 

Oysters on the half shell

Market.

 

Chicken sausage with rice croquette, onion compote and beets

13.

 

Spring snails with peas and radish

16.

 

Seared sea scallops with celery root and balsamic

19.

 

Mushroom bisque with smoked mushrooms and crème fraîche

12.

 

Mixed greens salad with Dijon vinaigrette

9.

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Fromage:

Selection of five cheeses from Nickel City Cheese and Mercantile

20.

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Grilled Atlantic salmon with turnips, orange and pistachio

36.

 

Monkfish with beet dashi and spring vegetables

38.

 

Roast chicken with vegetable fricassee

37.

 

Magret de canard with parsnip and toasted farro

42.

 

Lamb loin au jus with spring vegetables, couscous and mint

44.

 

Filet mignon with potatoes, asparagus and béarnaise sauce

44.

Oui Chef

This is a six course tasting menu that our team assembles in the moment to make your decision easy; all it takes is saying “Oui Chef.”

87.

 

Wine pairing

50.