- APPETIZERS
- LOIE FULLER PLATE
- 14
- ASSORTED OLIVES, CURED MEATS AND CHEESES
- ESCARGOTS DE BOURGOGNE
- 8
- SERVED IN WARM, GARLIC BUTTER
- HOUSE CURED BRISKET
- 12
- WITH HOUSE MADE POTATO CHIPS, MUSTARD
- AND ALSACE STYLE PICKLED CABBAGE
- CARPET BAGGER
- 13
- PEPPERCORN CRUSTED SIRLOIN FOLDED OVER RAW OYSTERS
- CAJUN SHRIMP
- 10
- SAUTEED SHRIMP WITH SPICY CAJUN SAUCE
- POTATO RACLETTE
- 9
- ROASTED FINGERLING POTATOES, CORNICHONS
- AND MELTED RACLETTE CHEESE
- MUSSELS AND FRITES
- 10
- SERVED WITH TOMATOES IN A WHITE,
SHALLOT, CREAM SAUCE
- POLENTA FRIES
- 5
- WITH AIOLI
- DUCK CONFIT CREPES
- 13
- WITH FOIE GRAS MOUSSE AND CRUSHED PISTACHIOS
- OYSTERS ON THE HALF SHELL
- 10
- THREE LOCALY SOURCED OYSTERS WITH CHAMPAGNE MIGNONETTE
- SALADS
- BABY SPINACH SALAD
- 6
- WITH BLUE CHEESE DRESSING, LOCAL APPLE SLICES AND
- HOUSE SMOKED PORK BELLY BACON
- ROASTED BEET AND CELERY ROOT SALAD
- 6
- WITH GOAT CHEESE AND CHAMPAGNE VINAIGRETTE
- MIXED GREENS
- 5
- WITH POMEGRANATE VINAIGRETTE
