| Authentic Onion Soup Gratinée |
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| Mixed Greens |
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with Asparagus, Vine Ripe Tomatoes and Dijon Vinaigrette |
| Caesar Salad Provençal |
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with Basil Croutons |
| Heirloom Tomatoes, Organic Cucumber |
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with Red Onion Caspian Vinaigrette |
| Endive and Arugula Salad |
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with Roquefort and Poached Pears |
| Soufflé au Fromage |
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| Macaroni & French Cheese |
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with Mushrooms and Truffle Oil |
| Charcuterie |
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Páté de Foie, Saucisson and Parma Ham |
| Salmon Tartare |
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with Capers, Diced Cucumber and Dill |
| Escargots "Classique" |
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| Le Grenouille |
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Frogs' Legs with Tomato Tarragon Vinaigrette |
| Crispy Calamari |
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with Spicy Romana Sauce |
| Black Mussels, White Wine, Thyme and Chili |
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| Half-Order Old-World Risotto |
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| Market Fresh Oysters. Champagne Mignonette |
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| Market Fresh Fish Papillote |
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| Roasted Chicken |
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with Pommes Puree, Melted Leek & Mushroom Sauce |
| Grilled Salmon |
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with Garlic Spinach and Potato Rösti |
| Old World Risotto |
|
(Changes Nightly) |
| Pot-au-Feu |
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Braised Short Ribs of Beef and Horseradish Créme |
| Steak au Poivre Classic |
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(flat Iron), with Pommes Frites |
| Steak au Poivre American |
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(dry Aged Rib Eye), with Pommes Frites |
| Pan Roasted Trout |
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with Fennel, Lardons, Finger Potatoes Sage Butter |
| Duck Confit Cassoulet |
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| Venison Loin |
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with Roasted Beets, Turnips, Huckleberry Port Wine Jus |
| Osso Buco |
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with Soft Polenta |
| Bouillabaisse |
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Fisherman's Stew |
| Plum-Basted Pork Medallions, Caramelized Fennel, Port & Vinegar "Deglaze" |
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| Calf's Liver |
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with Bacon and Onions, Potato Purée and Sauce Dijon |
| Sautéed Sweetbreads |
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with Spinach and Wild Mushrooms |
| Fries In A Cone |
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| Potato Puree |
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| Macaroni And Mushrooms Au Gratin |
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| Carmalized Brussels Sprouts |
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| Garlic Spinach |
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| Humboldt Fog |
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Aded American Goat with an Ash Layer |
| Tomme De Levezou |
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Smooth, Unpasterized Sheep from Savoire |
| L'edel De Clermon |
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Vacherin from The Jura. Nutty Tones and Creamy Palate |
| Valencay |
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Ash-Covered Goat Pyramid from The Loire |
| Fourme D'ambert |
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Un-Pasteurized Cow's Milk Blue from Auvergne |
| Brie De Meaux |
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The Un-Pasteurized Cow's Milk Classic from The Ile De France |
| Beaurfort |
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Un-Pasteurized, Gruyere-Style Cow's Milk From Savoie |
| Pecan Tart |
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with Ice Cream |
| Créme de la Créme Brulee |
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| Profiteroles |
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with Warm Chocolate Sauce |
| House-Made Fruit Sorbet |
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| French Cheese Plate |
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| Choclolate Pot au Créme |
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| Apple Tarte Tatin |
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| Almond Pear Financier |
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