Marinated beet and picked fennel salad w goat cheese, maple crust, arugula, citrus vinaigrette. Moules Frites: Mussels, white wine, garlic, creamy sauce, pommes frites. Coq au Vin: Free range chicken, mushrooms, pearl onion, bacon. Charcuterie: Selection of local artisan cured meats, rillettes, duck pate, onion marmalade. Sauteed Calf Liver: Chopped bacon, onion and parsley with butter. Duck confit cassoulet: Stewed white beans, duck leg, braised pork, Toulouse sausage. Baked Steelhead Salmon: Swiss chard, kale, braised fennel, beets and potato, shrimp croquettes, rouille. Seafood Linguine: Creamy lemon, roasted garlic & caper sauce. Grilled New York Steak: Oven roasted tomatoes, vegetables, green peppercorn sauce. Duck Terrine: Onion marmalade, picked gherkins, pearl onions, grainy mustard and country loaf bread. Burgundy Fondue: Beef tenderloin, pinot noir broth with aromatics and vegetables, nugget potatoes, green salad, and 5 different types of mayonnaise. Seared Scallops with Espelette Pepper: Tomato fondue, arugula, crispy parsnips. Soupe a l’oignon: Gruyere cheese, croutons. Sweet Breads Grenobloise: Capers, tomatoes, onion, parsley, lemon butter, celeriac remoulade. Cheese Fondue: Emmenthal, gruyere and appenzeler cheese, white wine, garlic, Kirsch, nugget potatoes, green salad, cubed bread.