APPETIZERS
Salade aux Herbes
Locally grown mixed greens with fresh herbs, local goat cheese, pine nuts, and dried tomatoes
Tartare de Boeuf Terre et Mer
Beef and oyster tartare, egg yolk, shoestring potatoes
Spaetzle l'Alsacienne
Casserole of spaetzle, salsify, and chestnuts, veal jus
Foie Gras du Jour
Our foie gras preparation of the day
Langue d'Oiseau Façon Bordelaise
Orzo braised in Cabernet, pulled duck, creamed brussels sprouts
Saumon aux Betteraves
Beet agrodolce, salmon gravlax, horseradish cream, and buckwheat crumble
Saint Jacques aux Curry
Roasted scallops, cauliflower, pear and mango, spiced curry sauce
Bisque de Homard
Lobster bisque with cognac
ENTRÉES
Gateau aux Pois Chiches
Chickpea cake, zucchini with couscous, assorted vegetables
Bar Bonne Femme
Roasted sea bass with mushrooms, Chardonnay and mushroom reduction
Risotto de la Mer
Roasted scallop, sea bass, and octopus, over squid ink risotto
Homard Saint-Germain
Roasted lobster tail, split pea purée, carrot and bacon, sauce Genevoise
Filet Mignon Acidulé
Pan roasted beef tenderloin, parsnips, and gnocchi Parisienne, reduction of a sauce Choron
L'Agneau Provençal
Lamb filet with herbs of Provence, Mediterranean vegetables, lamb jus
Côte de Veau Normande
Veal chop crusted with apple, brussels sprouts, apple and Calvados reduction
DESSERTS
Gâteau de Pistache à l'Américaine
Pistachio blondie, pistachio ice cream
Baba Au Whiskey
Maple cake soaked in whiskey with Chantilly cream
Tarte Tatin au Pommes
Baked apple tart, salted caramel, and vanilla ice cream
Crème Brûlée
Vanilla bean custard
La Bombe au Chocolat
Dark chocolate and raspberry mousse, hot chocolate
After Dinner Beverages
Shenandoah Joe's Brewed Coffee5,00 USD
Regular or Decaffeinated
Selection of Artisanal Teas6,00 USD
Inquire with your server for our current selection
Appetizers
Salade de Tomates à la Sardine
Heirloom tomato salad, sardine emulsion, toasted breadcrumbs & red pepper sorbet
Salade de Homard
Lobster salad with Marie Rose sauce, cucumber and Siberian caviar
Escargot à l'Ail
Braised escargots, gnocchi Parisienne, garlic and sunflower root puree
Entrées
Le Canard à l'Orange
Duck breast roasted with spices, beets & butternut squash, sauce Bigarade
Dessert
Camembert Normand
Normandy Camembert served with our farmer’s mixed greens