Soup Du Jour 12

French Onion Soup 14

Classic onion soup, melted Gruyère ^

Prosciutto and Melon Salad 16

Cantaloupe, Honeydew, Baby Arugula, House made Mozzarella, Basil, Mint with Balsamic Reduction and Champagne Vinaigrette*
 

Roasted Corn and Blueberry Salad 16

Frisée, Grilled Pears, Toasted Pine nuts, Cotija Cheese, Raspberry Balsamic Dressing*  

Heirloom Tomato and Burrata Salad 18

Grilled Peaches, Micro Basil, lemon Thyme Oil, Pistachio with French Bread^ 

Grilled Octopus 18

Beet marinated octopus, avocado, fresh figs, saffron aioli, black garlic aioli, tomato, 
arugula with squid ink vinaigrette *

Brie Toast 17

House-made country bread, melted brie, avocado, blackberries, cracked pepper, fresh melted berry syrup

Chicken Liver Pâté Mousse 18

Toasted Baguette, Luxardo Cherries^

Shrimp Cocktail 19

Four jumbo shrimp, Chef’s classic Bloody Mary cocktail sauce *

Oysters on the Half Shell 6 at 20 / 12 at 38

Chef’s selection, champagne mignonette, cocktail sauce *

Fruits de Mer 65

Shrimp cocktail, crab & smoked salmon rolls, mussels dijonnaise, oysters, octopus salad *

Pastry Basket 12

Chef’s selection, butter, jam

Plantain Crêpes 18

Ripe plantain, roasted pears, blackberries, whipped crème fraiche, brown sugar butter syrup

Pain Perdu 19

Brioche toast in crème brûlée batter, cinnamon sugar, fresh berries, whipped crème fraiche, berry syrup, homefries

Eggs Benedict 19

Canadian bacon, poached eggs, truffle hollandaise, homefries ^

Duck Hash 20

Duck confit, potato hash, poached eggs, truffle hollandaise, sautéed spinach *

Crab Omelet 21

Crab, bacon, brie, home fries *

Smoked Country Pain 20

House-made country sourdough, smoked salmon, crab mayo, avocado, poached eggs, dill hollandaise

Blackened Salmon Salad 32

Bibb Lettuce, Cucumber, Radish, Avocado, Orange Segments, Celery Leaves, Citrus Honey Vinaigrette *

Thai Moules Frites 26

Tamarind, Lime, Garlic, Chili Flakes, peanuts ^

Honey Lavender Chicken 26

Pan Seared airline chicken breast, Roasted Fingerling Potatoes, Haricot Vert*

Steak Frites 30

Grilled Hanger Steak, Cauliflower purée, Melted Leeks, Truffle Butter, House-Cut Frites* 

Brie and Fig Flatbread 20

Arugula, Caramelized Onions, Balsamic Reduction

French Bistro Burger 22

8 oz. prime beef, caramelized onions, Fourme d’Ambert, roasted garlic aioli, frites ^

French Bistro Burger 22

8 oz. prime beef, caramelized onions, Fourme d’Ambert, roasted garlic aioli, frites ^

Steak Frites 30

Grilled Hanger Steak, Cauliflower purée, Melted Leeks, Truffle Butter, House-Cut Frites*

Thai Moules Frites 26

Tamarind, Lime, Garlic, Chili Flakes, peanuts ^

Brie and Fig Flatbread 20

Arugula, Caramelized Onions, Balsamic Reduction

Duck Confit 26

pears & prunes, sour cherry gastrique *

Soup du Jour 12

French Onion Soup 14

Classic onion soup with melted Gruyère ^

Prosciutto and Melon Salad 16

Cantaloupe, Honeydew, Baby Arugula, House made Mozzarella, Basil, Mint with Balsamic Reduction and Champagne Vinaigrette*
 

Roasted Corn and Blueberry Salad 16

Frisée, Grilled Pears, Toasted Pine nuts, Cotija Cheese, Raspberry Balsamic Dressing*  
 

Heirloom Tomato and Burrata Salad 18

Grilled Peaches, Micro Basil, lemon Thyme Oil, Pistachio with French Bread^ 

Escargot Tart 18

Escargot tart, sautéed tomatoes, roasted garlic, fresh tarragon, Fourme d’Ambert & bourguignonne butter

House-Made Ricotta Gnudi 18

Sweet corn, Speck, Morels, Truffle Butter, Ricotta Salata 

Grilled Octopus 18

Beet marinated octopus, avocado, fresh figs, saffron aioli, black garlic aioli, tomato, arugula with squid ink vinaigrette *

Chicken Liver Pâté Mousse 18

Toasted Baguette, Luxardo Cherries^

Shrimp Cocktail 19

Four jumbo shrimp, Chef’s classic Bloody Mary cocktail sauce *

Cheese Plate 3 at $21 or 5 at $33

Chef’s Selection, Candied walnuts, Fig Jam, Blackberry Mustard, Apricot Honey^

Charcuterie Board 26

Chef’s assortment of sliced meats and pate, whole grain mustard, Olives, Baguette ^

Oysters on the Half Shell 6 at 20/ 12 at 38

Chef’s selection, champagne mignonette, cocktail sauce *

Fruits de Mer 65

Shrimp cocktail, crab & smoked salmon rolls, mussels dijonnaise, oysters, octopus salad *

Grilled Salmon 40

Shaved Fennel and Apple Salad, Roasted Fingerling Potatoes, Dijon Honey Butter* 

Seared Sea Scallops 45

Soba Noodle Pancake, Pickled Green Tomatoes, Chive Oil, Sweet Soy Sauce

Tuna Steak Niçoise 43

Haricot Vert, Olive Tapenade, French Potato Salad *

Pan Seared Pheasant 40

Olive Oil Potato purée, Rainbow Chard, Raspberry Verjus Bacon Jam*

Filet Mignon 46

 Potato Dauphinoise, Roquefort, Creamed Spinach, Sauce Périgourdine 

Bone-In Pork Chop 39

Roasted Fingerling Potatoes, Heirloom Tomato and Roasted Corn Salad, Peach Gastrique *

Herb Crusted Rack of Lamb 46

Ratatouille, Israeli Cous Cous, Tarragon Chimichurri 

Soba Noodle Primavera 30

Roasted Red Peppers, Maitake mushrooms, Scallions, Sundried Tomato, Sugar Snap Peas, Ginger, Yuzu Sauce *V

Creme Brulée

Lavender whipped cream and lavender leaf agave ^{NF DF}

Toasted Cashew Dacquoise

Strawberry compote, caramel whipped cream and candied cashew GF

Chocolate Olive Oil Cake

Rose-white tea ice cream, candied almond GF DF

Vanilla Parfait with Blueberry Swirl

Apricot "honey" and oatmeal Florentine cookie ^{NF GF}

Choux au Craquelin

blackberry ice cream, yogurt mousse and blackberry compote NF

Ice Creams and Sorbets

Chef’s selection of homemade ice cream ^GF& sorbet ^{GF DF NF}

De Perriere Brut Blanc de Blanc, France 12/40

I Castelli Prosecco, Italy 13/44

Conti di San Bonifacio Pinot Grigio, Veneto, Italy 12/42

Rata Sauvignon Blanc, Marlborogh, New Zealand 12/42

Pierre Prieur “Domaine St. Pierre” Sancerre, Loire Valley 16/58

Louis Jadot, Mâcon Village, France 15/55

Eshcol by Trefethen Chardonnay Central Coast, California 16/ 60

Duckhorn Chardonnay, Napa Valley, California 22/75

Samsara Chardonnay Central Coast, California 21/ 80

Domaine du Moulin Camus Muscadet, Loire Valley, France 12/42

Trimbach Riesling, Alsace, France 14/52

Peirano Estate Viognier Lodi Central Valley, California 12/45

Capitelles des Fermes Pinot Noir, Aude Valley, France 12/42

Migration by Duckhorn Pinot Noir, Sonoma Coast, California 22/82

Collier Creek Merlot, Lodi, California 13/52

Decoy Merlot by Duckhorn, Sonoma County, California 16/60

Block Nine Cabernet Sauvignon, Napa Valley, California 13/47

Pull Estate Cabernet Sauvignon, Paso Robles, California 14/54

Canvasback Red Mountain Cabernet Sauvignon, Washington State 22/82

Ferraton Père & Fils, Côtes du Rhône, France 14/54

Rasa Occam’s Razor Red Blend, Washington State 16/58

Ataliva Malbec, Mendoza, Argentina 12/42

Grayson Cellars Zinfandel, California 12/42

Golden Pheasant Martini 16

Orange vodka, Grand Gala, St. Germain

White Cosmo 16

Vodka, Triple Sec, Lime Juice, White Cranberry Juice

Pomegranate Paloma 16

Patron, Pomegranate Juice, Grapefruit, Lime

Bees Knees 16

Sapphire Gin, Lemon, Honey Syrup

Ginger Martini 16

Citrus vodka, Canton Ginger, Lemon Juice

Peppermint Espresso Martini 16

Peppermint Vodka, Espresso, White Chocolate Liquor, Peppermint Rim

Golden Pheasant Manhattan 16

Dad's Hat Rye Whiskey, St. Germain, Bitters, Cherry

French Pear Martini 16

Absolut Pear, St. Germain, Prosecco

Lemon Rosemary Gin Fizz 16

Gin, Rosemary, Lemon Juice, Tonic

Cranberry Mule 16

Vodka, Cranberry Juice, Ginger Beer, Lime

Soup of the Day

Chef's choice made with fresh seasonal Ingredients

House Salad

Mixed Greens, Cucumbers, Grape Tomatoes, Red Onions, Carrots, Radish with White Balsamic Vinaigrette *

Alpine Cheeseburger

8 oz prime beef burger topped with sauteed mushroom, Swiss cheese & bacon on a brioche roll. Served with lettuce, tomato, pickle spear and French fries

Canadian Chicken Cordon Bleu

Pan-Seared Chicken Breast stuffed with Canadian bacon and Swiss cheese; served with broccolini *

Vegetarian Flatbread

Portabella Mushrooms, Bell Peppers, red oNion, Tomato Sauce and Mozzarella cheese