Cured and house smoked salmon, capers, shallots, horseradish aioli and bread points.

Iceberg lettuce, small diced tomatoes, scallions, house smoked bacon, blue cheese dressing and crumbles.

House pate and duck liver mousse, whole grained mustard, cornichons and bread selection.

Full of crab and shrimp, with ginger soy citrus sauce over petite portion mixed greens.

White wine, garlic, butter, herbs, with bread selection.

Assortment of cured meats, garnishes and breads.

Whole leaf hearts of romaine, caesar dressing, parmesan, croutons, anchovies and crispy non-paireilles.

Baguette with roasted chicken breast, ham, applewood smoked bacon, lettuce, tomato, herbed aioli, gruyere- swiss mix cheese, served with frites.

House made challah bread, served with bacon.

Applewood smoked bacon, lettuce, tomato, red onion, frites. Cheddar, crumbled bleu and a gruyere - Swiss cheese mix available.

2 eggs any style, choice of sausage patties or bacon and choice of toast or bistro potatoes.

House made bread grilled , ham and gruyere swiss cheese mix, topped with béchamel sauce, and 62° egg. Served with frites.

Served with bistro potatoes. Choice of 2 ingredients: ham, bacon, sausage, swiss cheese, cheddar cheese, mushroom, sauteed onions, spinach, tomato, sun-dried tomato, red or green peppers.

Baguette with blackened grilled hanger steak, lettuce, red onion, tomato, gruyere and mustard aioli, side of frites.

One house made waffle dusted with powdered sugar.

Poached eggs, English muffin, hollandaise with bistro potatoes.

Polenta served over red sauce, topped with wilted baby kale, sauteed shiitake mushroom, onionand butternut squash.

Arborio rice, sauteed shrimp and scallops, gruyere cheese.

Hanger steak with red wine reduction and frites.

Applewood smoked bacon, lettuce, tomato, red onion, pickle slices on top of an 8 ounce premium grind angus burger. Choice of: cheddar, crumbled bleu, swiss, or jalapeno jack cheese. Side of frites.

10 Ounces Frenched pork chop pan seared with dijon cream sauce, accompanied by alsatian spatzle and chef's selection of vegetables.

Grilled 8 Ounces N.Y. Strip steak with green, redand black peppercorn crust, cabernet wine reduction and fine herb butter. Served with mashed potatoes.

Gulf red grouper lightly dredged and delicately sauteed in butter with herbs, topped with lemon beurre noisette sliced almonds. Accompanied with seasonal vegetables and rice pilaf.

6 new zealand prime lamb chops seasoned and panko breaded, served on a bed of wilted spinach, onion, kalamata olives, roasted red pepperand house made parisian gnocchi.

Confit leg of duck and medium rare breast, dried cherry and fig sauce, served with rice pilaf and seasonal vegetables.

Frites are cooked in animal lard unless otherwise requested.

Cured and house smoked salmon, capers, shallots, horseradish aioli and bread points.

Whole leaf hearts of romaine, caesar dressing, parmesan, croutons, anchovies and crispy non-paireilles.

White wine, garlic, butter, herbs, with bread selection.

Full of crab and shrimp, with ginger soy citrus sauce over petite portion mixed greens.

Iceberg lettuce, small diced tomatoes, scallions, house smoked bacon, blue cheese dressing and crumbles.

House pate and duck liver mousse, whole grained mustard, cornichons and bread selection.

Assortment of cured meats, garnishes and breads.

Applewood smoked bacon, lettuce, tomato, red onion, pickle slices on top of an 8 ounce premium grind angus burger. Choice of: cheddar, crumbled bleu, swiss, or jalapeno jack cheese. Side of frites.

Grilled 8 Ounces N.Y. Strip steak with green, redand black peppercorn crust, cabernet wine reduction and fine herb butter. Served with mashed potatoes.

Confit leg of duck and medium rare breast, dried cherry and fig sauce, served with rice pilaf and seasonal vegetables.

Hanger steak with red wine reduction and frites.

6 new zealand prime lamb chops seasoned and panko breaded, served on a bed of wilted spinach, onion, kalamata olives, roasted red pepper and house made parisian gnocchi.

Polenta served over red sauce, topped with wilted baby kale, sauteed shiitake mushroom, onion and butternut squash.

Gulf red grouper lightly dredged and delicately sauteed in butter with herbs, topped with lemon beurre noisette sliced almonds. Accompanied with seasonal vegetables and rice pilaf.

10 Ounces Frenched pork chop pan seared with dijon cream sauce, accompanied by alsatian spatzle and chef's selection of vegetables.

Chicken breast and winglet seasoned with herbs and wrapped in ventreche, over house made spinach cavatelli.

Arborio rice, sauteed shrimp and scallops, gruyere cheese.

Frites are cooked in animal lard unless otherwise requested.