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HOMEMENUREVIEWSDIRECTIONSUPCOMING WINE DINNERVALENTINE


Appetizers...

Foie Gras poêlé, seared foie gras    19
Salade Bistro, mixed green, goat cheese croutons, Prosciutto and Dijon mustard vinaigrette   10
Verrine de crabe, mangue et avocat, crabmeat , avocado and mango “big shot”       14
Smoked Salmon, house smoked salmon    15
Assiette de Charcuterie, Chef’s pâté, rillettes, cured ham and dry sausage    15
Rillettes de Canard, Shredded duck and pork pâté    12
Tarte Fine aux Tomates Confites, Mousse de Chèvre et Tapenade, thin tomato tart with goat cheese mousse9
Soupe à l’Oignon, French onion soup “gratinée”    9
Soupe de Poisson “Marseillaise”, fish soup prepared “bouillabaisse” style    9
Escargots Maison, snails baked in our wood oven with garlic and parsley butter    11



Pizzas...

Pizza Landaise, duck confit, sautéed onions, garlic cloves and Swiss cheese    14
Pizza Bistro, prosciutto, goat cheese, mushroom, and Swiss cheese    14
Pizza Végétarienne,an assortment of fresh grilled seasonal vegetables,Swiss cheese    14


Main Courses...

Boeuf aux olives, tender and juicy beef stew, in a hearty tomato, green olives* and red wine sauce    22
Poussin Rôti, cornish hen topped with “Provençal herbs”, Dijon mustard,
and roasted in our wood oven   21
Cassoulet à Notre Façon, Navy beans, confit Moulard duck leg, pork belly, sausage23
Côte de Veau Brillat Savarin, veal chop in a wild mushroom and Cognac sauce       40
Brochettes d’Agneau et son Ketchup Maison, lamb skewer served with homemade ketchup, 24
Faux Filet de Boeuf au poivre vert, NY Strip with green peppercorn cream sauce, country style potatoes    32
Médaillons d'agneau sauce tomate et Pastis, lamb médaillons tomato and Pastis sauce    32
Magret de Canard, honey and lavender roasted duck breast and leg confit with sautéed potatoes    22
Côte de Porc à la Sauge, grilled pork chop with sage and mustard rub, ratatouille and mashed potatoes    24
Ravioles de Chèvre et ses Fruits de Mer,    25
goat cheese filled ravioli, served over a garlic and Provençale herbs ratatouille, topped off with shrimp and jumbo scallop
Filet de Truite Amandine, fresh rainbow trout sautéed in brown butter and almonds    25
Traditional Salade Niçoise, white tuna on a bed of mixed greens, tomatoes, greens beans, bell peppers, hard-boiled eggs, potatoes, onion rings, black olives*, anchovy filets and house vinaigrette    18




“Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of foodborne illness. 
Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.”


WE DO NOT SPLIT CHECK
AS A COURTESY TO OUR OTHER GUESTS, 
PLEASE REFRAIN FROM USING YOUR CELL PHONES
 IN THE DINING ROOM
*To retain flavors, our olives are NOT pitted
Poultry and fish may contain small bones.