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.
