Entre Nous

an ohayon family recipe. house made with three different kinds of onions and cheeses

a southern french favorite due to its fresh ingredients and albacore tuna.

finely chopped fennel, bell peppers, baby spinach, pears, and gouda tossed in lemon vinaigrette

served with balsamic candied walnuts, crumbled blue cheese and vinaigrette

smoked salmon, apples, apple butter, goat cheese and baby greens.

asiago bread, black forest ham, gruyere and béchamel. if you add a fried egg on top, it turns into madame croc. both are served with a side of tapenade and zucchini fritters

usda prime top sirloin, fries and dijon mustard served in baguette

forest ham and butter served in a baguette. served with a side of fries

brie served in a baguette. served with a side of fries

country pate and cornichons served in a baguette. served with a side of fries

take the salade nicoise and squeeze it in a baguette

mediterranean sausage made with lamb, beef and cumin. served in a baguette with a side of fries

classic combination of provincial vegetables combined to make a savory fresh stew.

usda top sirloin served with fries tossed in basil garlic salt

penne pasta, mint infused extra virgin olive oil, garlic, cherry tomatoes, pearl onions, blue cheese and king oyster mushrooms

mussels of the day, fries and small confetti salad or dessert of the day

ask your server for today's selection

marinated pork loin

spinach, tomato, mushroom, onion and basil tower topped with lamb loin.

provincial roasted duck

marinated top sirloin beef

grilled lamb and beef sausage served with potatoes

scalloped pork loin smothered in wild mushroom and brie cream sauce

ham, gruyere, and béchamel in an asiago baguette. add a fried egg and it becomes madame croc

rosemary marinated baby lamb chops

button mushrooms in garlic and persillade sauce

zucchini fritters

sautéed green beans with pine nuts

baked onion stuffed with andouille sausage

parma wrapped asparagus

barely stuffed tomatoes with garlic, parsley and olive oil

ask your server for today's quiche

french fries in basil garlic salt

endive salad with blue cheese and balsamic candied walnuts

potato pie

shrimp in a fennel sauce

mussels in basil butter

marinated squid

scallops and mushrooms

assorted cheese plate designed by dylan kirsten, master cheese fanatic

artesian selection of fine meats and house made pate

classic cheese fondue

blue cheese fondue

ask your server for today's selection