스프링 밀 카페

An almond flour, spiced orange cake served with Bassett's vanilla ice cream and candied orange

Served with French macaroons. Ask your server what ice creams and sorbets are available

Daily selection of berries with cassis and whipped cream

Light angel food cake with a citrus cream, toasted coconut and freshly grated lime

Traditional light and fluffy French chocolate mousse

A dense, nearly flourless chocolate cake with cherries and whipped cream

Small cheese plate offers three selections while the large offers four. Ask your server about today's cheeses

with Pan-Seared Sea Scallop

(Pound Cake) with Grand Marnier Cream

Celeriac Poached Pears, French Blue Cheese & Walnuts

with Blini & Crème Fraîche

with Toast Points, Cornichons & Whole Grain Mustard

with Rosemary Béarnaise & Warm Potato Salad

(Grass-fed beef short ribs) with Parsnip & Fennel Purée

Clouded Eggs with French Ham & Crispy Baguette

with Beluga Lentils

with Warm Potato Salad

Coffee or Tea

Ask your server about today's selection

Beluga lentils, sumac roasted carrots, and charred radicchio with goat cheese and our house red wine vinaigrette

Roasted beets with blood oranges, feta, and toasted pistachios, in a mint vinaigrette

Smoked salmon with a cucumber dill salad served with capers, crème fraiche, and toasted pumpernickel

Chicken liver mousse made with cream, and brandy, served with sliced baguette, cornichons, and whole grain mustard

Snails, garlic butter and parsley over house baked brioche

A daily selection of two artisanal cheeses with fruit and baguette. Ask your server about our daily selection

Belgian style waffle, with brown butter and cinnamon sautéed apples

Savory cornmeal grits served with butter and garlic sautéed gulf shrimp

Three egg omelet with cauliflower, kale, and gruyere, served with roasted potatoes

House-made brioche bread with poached eggs, Canadian bacon and hollandaise, served with roasted root vegetables

Roasted local duck and stone fruit over farmer’s greens, in a citrus vinaigrette

+$5; Grass fed bistro steak with bordelaise and fries

Fried eggs served with sausage, red peppers, sautéed onions and roasted potatoes

Ask your server about our daily selection

Grilled asparagus with Manchego and shaved egg yolk, in a shallot vinaigrette

Roasted beets, farro and chevre in a mint vinaigrette, served over butter lettuce

Salmon mousse with a dill crème fraîche, caper berries, and lemon with pumpernickel toast points

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

Chicken liver mousse made with cream, black truffles and brandy, served with sliced baguette, cornichons, and whole grain mustard

Loire Valley specialty of slow-cooked shredded pork, pork and duck fat, salt, pepper, and clove. Served with sliced baguette, cornichons and whole grain mustard

Chicken Liver, Pâté de Campagne, & Rillettes

Ask your server about our daily selection

Ask your server about our daily selection

Grilled center cut pork chop with a sherry, shallot and thyme glaze, served with thinly sliced, pan fried potatoes and caramelized onion

Grass-fed beef tenderloin served with a red wine bordelaise, and chive mashed potatoes

Lamb shank braised with tomato and north African spices, with spring peas, zucchini, chickpeas, and apricot, over couscous, garnished with harissa and yogurt

Baked cod with a hazelnut bread-crumb crust, served with a new potato and artichoke hash

Braised Stony-Hill Farm rabbit with bistro ham, and pappardelle pasta, in a sage mustard crème fraîche

Ask your server about today's selection

Ask your server about today’s selection

Grilled asparagus with Manchego and shaved egg yolk, in a shallot vinaigrette

Roasted beets, farro, and chevre, in a mint vinaigrette, served over butter lettuce

Salmon mousse with a dill crème fraîche, caper berries, and lemon with pumpernickel toast points

Chicken liver mousse made with cream, black truffles and brandy, served with sliced baguette, cornichons, and whole grain mustard

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

A daily selection of two artisanal cheeses with fruit and baguette. Ask your server about our daily selection

Belgian style waffle, with a brown butter apple compote

Savory cornmeal grits served with gulf shrimp sautéed in butter and garlic

Three egg omelette with sautéed zucchini and French goat cheese, served with roasted potatoes

House-made brioche bread with poached eggs, Canadian bacon and hollandaise, served with roasted potatoes

Seared duck breast over farmer’s greens with carrots, cucumber, and cranberry vinaigrette

+$5; Grass fed bistro steak with bordelaise and fries

North African spiced ratatouille of spring peas, zucchini, chickpeas, and apricot, with roasted potatoes and two fried eggs. Served with yogurt and harissa

Chilled potato and asparagus purée, garnished with a pan seared sea scallop

House made brioche with Grand Marnier cream and shaved dark chocolate

with celeriac poached pears, French blue cheese and walnuts

with toasted pumpernickel and crème fraîche

with toast points, cornichons and whole grain mustard

with roasted potatoes and asparagus

with parsnip and fennel puree

Two fried eggs, French ham, roasted potatoes and toasted baguette

with Beluga lentils

with spinach, Niçoise olives, tomato, and French feta, served with Roasted Potatoes

Chilled Potato and Asparagus Purée garnished with a Pan Seared Sea Scallop

House Made Brioche with Lemon Curd and Shaved Dark Chocolate

Belgian Endives with Blue Cheese, Poached Pears and Walnuts

Poached Lobster over Bibb Lettuce with Potato, Parsley, Radish and Spring Peas in a Creamy Tarragon Dressing

with Toast Points, Cornichons & Whole Grain Mustard

with Strawberry Mousse and Fresh Mint

with Roasted Potatoes and Asparagus in a Rosemary Béarnaise

White Wine Braised, Grass-Fed Beef Short Ribs with Polenta, Roasted Carrots and Spring Peas

Two Fried Eggs, Boudin Blanc (French White Sausage), Roasted Potatoes and Toasted Baguette

Seared Salmon Filet with Potatoes, Haricot Verts, Black Olives, and Tomato, in Basil Oil

Sautéed Mushrooms and Leeks, with Gruyere Cheese served with Bibb Lettuce and Rosemary Croutons

Coffee or Tea

Ask your server about today's cake. Served with Bassett’s vanilla ice cream

Served with French macaroons. Ask your server what ice cream and sorbet are available

A dense, nearly flourless chocolate cake with cherries and whipped cream

Pistachio genoise with crème fraîche, garnished with toasted pistachios and powdered sugar

Traditional light and fluffy French chocolate mousse

Seasonal caramelized fruit atop puffed pastry, served with vanilla ice cream

Chilled potato and asparagus purée, garnished with a pan seared sea scallop

House made brioche with Grand Marnier cream and shaved dark chocolate

with celeriac poached pears, French blue cheese and walnuts

with toasted pumpernickel and crème fraîche

with toast points, cornichons and whole grain mustard

with roasted potatoes and asparagus

with parsnip and fennel puree

Two fried eggs, French ham, roasted potatoes and toasted baguette

with Beluga lentils

with spinach, Niçoise olives, tomato, and French feta, served with Roasted Potatoes

Chilled Potato and Asparagus Purée garnished with a Pan Seared Sea Scallop

House Made Brioche with Lemon Curd and Shaved Dark Chocolate

Belgian Endives with Blue Cheese, Poached Pears and Walnuts

Poached Lobster over Bibb Lettuce with Potato, Parsley, Radish and Spring Peas in a Creamy Tarragon Dressing

with Toast Points, Cornichons & Whole Grain Mustard

with Strawberry Mousse and Fresh Mint

with Roasted Potatoes and Asparagus in a Rosemary Béarnaise

White Wine Braised, Grass-Fed Beef Short Ribs with Polenta, Roasted Carrots and Spring Peas

Two Fried Eggs, Boudin Blanc (French White Sausage), Roasted Potatoes and Toasted Baguette

Seared Salmon Filet with Potatoes, Haricot Verts, Black Olives, and Tomato, in Basil Oil

Sautéed Mushrooms and Leeks, with Gruyere Cheese served with Bibb Lettuce and Rosemary Croutons

Coffee or Tea

Ask your server about our daily selection

Sauteed mushrooms, shaved Manchego, hazelnuts, over Bibb lettuce, with a sherry vinaigrette

Orange dressed roasted beets, with cumin, parsley, mint and goat cheese

Seared sea scallops served in the shell, with a citrus beurre blanc and caviar

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

Loaf style pâté of chicken, pork, ham, and pistachio, served with baguette, whole grain mustard, and cornichons

Seared Hudson valley foie gras with a gooseberry, crème de noyaux reduction and served with toast points

Chicken Liver, Pâté de Campagne, Rillettes

Ask your server about our daily selection

Ask your server about our daily selection

Peppercorn encrusted grilled center cut pork chop with cognac cream, served with roasted brussels sprouts and root vegetables

Grass-fed beef tenderloin served with a red wine bordelaise, and a celery root and potato purée

Cremini, shiitake and button mushrooms in a red wine reduction with onions, carrots, and potatoes

Local, free range, braised chicken with tomato and north African spices, over pearled couscous, and dried fruit, garnished with harissa and yogurt

Seared filet of Verlasso, sustainable salmon with a watercress citrus cream sauce, over Beluga lentils

Braised Stony-Hill Farm rabbit with wide Alsatian noodles and sautéed cabbage in a sage, mustard cream

Duck confit and flageolet white beans with pork, Toulouse garlic sausage, tomato sofrito and breadcrumbs

Ask your server about today’s selection

Sauteed mushrooms, shaved Manchego, hazelnuts, over Bibb lettuce, with a sherry vinaigrette

Orange dressed roasted beets, with cumin, parsley, mint and goat cheese

Fresh figs and French feta served over farmers greens, with a red wine vinaigrette

Chicken liver mousse made with cream, black truffles and brandy, served with sliced baguette, cornichons, and whole grain mustard

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

A daily selection of two artisanal cheeses with fruit and baguette. Ask your server about our daily selection

Belgian style waffle, with a cranberry compote. Served with maple syrup

Seared duck breast over farmer’s greens with hearts of palm, dried cranberries and a balsamic reduction

Three egg omelette with sautéed Brussels sprouts and French goat cheese, served with roasted potatoes

House-made brioche bread with poached eggs, Canadian bacon and hollandaise, served with roasted potatoes

Seared filet of Verlasso, sustainable salmon with a watercress citrus cream sauce, over Beluga lentils

+$5; Grass fed bistro steak with bordelaise and fries

White beans with pork, Toulouse sausage, fried egg, and sofrito

Gluten-Free spice cake. Ask your server about today's cake. Served with Bassett’s vanilla ice cream

Served with French macaroons. Ask your server what ice cream and sorbet are available

A decadent chocolate cake with cherries and whipped cream

Fromage blanc cheesecake with wild berries

Traditional light and fluffy French chocolate mousse, served with whipped cream

Light angel food cake with a citrus cream, toasted coconut and freshly grated lime

Small cheese plate offers three selections, while the large offers four Ask your server about today’s cheeses

with a Beet and Caviar Garnish

with a Cherry and Cognac Reduction

with a Champagne Mignonette

with a Sea Salt Lemon Rub, and Red Wine Shrimp Risotto

with Bordelaise, and Lobster Mashed Potatoes

with a Rosemary Mint Glaze. Served with Roasted Potatoes and Radicchio

Selection of House-Made Desserts, Coffee or Tea

Chilled potato and asparagus purée, garnished with a pan seared sea scallop

House made brioche with Grand Marnier cream and shaved dark chocolate

with celeriac poached pears, French blue cheese and walnuts

with toasted pumpernickel and crème fraîche

with toast points, cornichons and whole grain mustard

with roasted potatoes and asparagus

with parsnip and fennel puree

Two fried eggs, French ham, roasted potatoes and toasted baguette

with Beluga lentils

with spinach, Niçoise olives, tomato, and French feta, served with Roasted Potatoes

Chilled Potato and Asparagus Purée garnished with a Pan Seared Sea Scallop

House Made Brioche with Lemon Curd and Shaved Dark Chocolate

Belgian Endives with Blue Cheese, Poached Pears and Walnuts

Poached Lobster over Bibb Lettuce with Potato, Parsley, Radish and Spring Peas in a Creamy Tarragon Dressing

with Toast Points, Cornichons & Whole Grain Mustard

with Strawberry Mousse and Fresh Mint

with Roasted Potatoes and Asparagus in a Rosemary Béarnaise

White Wine Braised, Grass-Fed Beef Short Ribs with Polenta, Roasted Carrots and Spring Peas

Two Fried Eggs, Boudin Blanc (French White Sausage), Roasted Potatoes and Toasted Baguette

Seared Salmon Filet with Potatoes, Haricot Verts, Black Olives, and Tomato, in Basil Oil

Sautéed Mushrooms and Leeks, with Gruyere Cheese served with Bibb Lettuce and Rosemary Croutons

Coffee or Tea

Gluten-Free spice cake. Ask your server about today's cake. Served with Bassett’s vanilla ice cream

Served with French macaroons. Ask your server what ice cream and sorbet are available

A decadent chocolate cake with cherries and whipped cream

Fromage blanc cheesecake with wild berries

Traditional light and fluffy French chocolate mousse, served with whipped cream

Light angel food cake with a citrus cream, toasted coconut and freshly grated lime

Small cheese plate offers three selections, while the large offers four Ask your server about today’s cheeses

with a Beet and Caviar Garnish

with a Cherry and Cognac Reduction

with a Champagne Mignonette

with a Sea Salt Lemon Rub, and Red Wine Shrimp Risotto

with Bordelaise, and Lobster Mashed Potatoes

with a Rosemary Mint Glaze. Served with Roasted Potatoes and Radicchio

Selection of House-Made Desserts, Coffee or Tea

Ask your server about our daily selection

Sauteed mushrooms, shaved Manchego, hazelnuts, over Bibb lettuce, with a sherry vinaigrette

Orange dressed roasted beets, with cumin, parsley, mint and goat cheese

Seared sea scallops served in the shell, with a citrus beurre blanc and caviar

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

Loaf style pâté of chicken, pork, ham, and pistachio, served with baguette, whole grain mustard, and cornichons

Seared Hudson valley foie gras with a gooseberry, crème de noyaux reduction and served with toast points

Chicken Liver, Pâté de Campagne, & Rillettes

Ask your server about our daily selection

Ask your server about our daily selection

Peppercorn encrusted grilled center cut pork chop with cognac cream, served with roasted brussels sprouts and root vegetables

Grass-fed beef tenderloin served with a red wine bordelaise, and a celery root and potato purée

Cremini, shiitake and button mushrooms in a red wine reduction with onions, carrots, and potatoes

Local, free range, braised chicken with tomato and north African spices, over pearled couscous, and dried fruit, garnished with harissa and yogurt

Seared filet of Verlasso, sustainable salmon with a watercress citrus cream sauce, over Beluga lentils

Braised Stony-Hill Farm rabbit with wide Alsatian noodles and sautéed cabbage in a sage, mustard cream

Duck confit and flageolet white beans with pork, Toulouse garlic sausage, tomato sofrito and breadcrumbs

Ask your server about today’s selection

Sauteed mushrooms, shaved Manchego, hazelnuts, over Bibb lettuce, with a sherry vinaigrette

Orange dressed roasted beets, with cumin, parsley, mint and goat cheese

Fresh figs and French feta served over farmers greens, with a red wine vinaigrette

Loaf style pâté of chicken, pork, ham, and pistachio, served with baguette, whole grain mustard, and cornichons

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

A daily selection of two artisanal cheeses with fruit and baguette. Ask your server about our daily selection

Belgian style waffle, with a cranberry compote. Served with maple syrup

Red wine braised, grass-fed beef with onions, carrots, and potatoes

Three egg omelette with wild-caught, sustainable caviar and crème fraiche. Served with roasted potatoes

House-made brioche bread with poached eggs, Canadian bacon and hollandaise, served with roasted potatoes

Seared filet of Verlasso, sustainable salmon with a watercress citrus cream sauce, over Beluga lentils

+$5; Grass fed bistro steak with bordelaise and fries

White beans with pork, Toulouse sausage, fried egg, and sofrito

Chilled Potato and Asparagus Purée garnished with a Pan Seared Sea Scallop

House Made Brioche with Lemon Curd and Shaved Dark Chocolate

Belgian Endives with Blue Cheese, Poached Pears and Walnuts

Poached Lobster over Bibb Lettuce with Potato, Parsley, Radish and Spring Peas in a Creamy Tarragon Dressing

with Toast Points, Cornichons & Whole Grain Mustard

with Strawberry Mousse and Fresh Mint

with Roasted Potatoes and Asparagus in a Rosemary Béarnaise

White Wine Braised, Grass-Fed Beef Short Ribs with Polenta, Roasted Carrots and Spring Peas

Two Fried Eggs, Boudin Blanc (French White Sausage), Roasted Potatoes and Toasted Baguette

Seared Salmon Filet with Potatoes, Haricot Verts, Black Olives, and Tomato, in Basil Oil

Sautéed Mushrooms and Leeks, with Gruyere Cheese served with Bibb Lettuce and Rosemary Croutons

Coffee or Tea

Gluten-Free spice cake. Ask your server about today's cake. Served with Bassett’s vanilla ice cream

Served with French macaroons. Ask your server what ice cream and sorbet are available

A decadent chocolate cake with cherries and whipped cream

Fromage blanc cheesecake with wild berries

Traditional light and fluffy French chocolate mousse, served with whipped cream

Light angel food cake with a citrus cream, toasted coconut and freshly grated lime

Small cheese plate offers three selections, while the large offers four Ask your server about today’s cheeses

with a Beet and Caviar Garnish

with a Cherry and Cognac Reduction

with a Champagne Mignonette

with a Sea Salt Lemon Rub, and Red Wine Shrimp Risotto

with Bordelaise, and Lobster Mashed Potatoes

with a Rosemary Mint Glaze. Served with Roasted Potatoes and Radicchio

Selection of House-Made Desserts, Coffee or Tea

Ask your server about our daily selection

Sauteed mushrooms, shaved Manchego, hazelnuts, over Bibb lettuce, with a sherry vinaigrette

Orange dressed roasted beets, with cumin, parsley, mint and goat cheese

Seared sea scallops served in the shell, with a citrus beurre blanc and caviar

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

Loaf style pâté of chicken, pork, ham, and pistachio, served with baguette, whole grain mustard, and cornichons

Seared Hudson valley foie gras with a gooseberry, crème de noyaux reduction and served with toast points

Chicken Liver, Pâté de Campagne, & Rillettes

Ask your server about our daily selection

Ask your server about our daily selection

Peppercorn encrusted grilled center cut pork chop with cognac cream, served with roasted brussels sprouts and root vegetables

Grass-fed beef tenderloin served with a red wine bordelaise, and a celery root and potato purée

Cremini, shiitake and button mushrooms in a red wine reduction with onions, carrots, and potatoes

Local, free range, braised chicken with tomato and north African spices, over pearled couscous, and dried fruit, garnished with harissa and yogurt

Seared filet of Verlasso, sustainable salmon with a watercress citrus cream sauce, over Beluga lentils

Braised Stony-Hill Farm rabbit with wide Alsatian noodles and sautéed cabbage in a sage, mustard cream

Duck confit and flageolet white beans with pork, Toulouse garlic sausage, tomato sofrito and breadcrumbs

Ask your server about today’s selection

Sauteed mushrooms, shaved Manchego, hazelnuts, over Bibb lettuce, with a sherry vinaigrette

Orange dressed roasted beets, with cumin, parsley, mint and goat cheese

Fresh figs and French feta served over farmers greens, with a red wine vinaigrette

Loaf style pâté of chicken, pork, ham, and pistachio, served with baguette, whole grain mustard, and cornichons

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

A daily selection of two artisanal cheeses with fruit and baguette. Ask your server about our daily selection

Belgian style waffle, with a cranberry compote. Served with maple syrup

Red wine braised, grass-fed beef with onions, carrots, and potatoes

Three egg omelette with wild-caught, sustainable caviar and crème fraiche. Served with roasted potatoes

House-made brioche bread with poached eggs, Canadian bacon and hollandaise, served with roasted potatoes

Seared filet of Verlasso, sustainable salmon with a watercress citrus cream sauce, over Beluga lentils

+$5; Grass fed bistro steak with bordelaise and fries

White beans with pork, Toulouse sausage, fried egg, and sofrito

Chilled potato and asparagus purée, garnished with a pan seared sea scallop

House made brioche with a strawberry and rhubarb compote. Served with whipped cream and fresh mint

with celeriac, poached pears, French blue cheese and walnuts

with mâche and toasted pumpernickel

Slow cooked, shredded salmon with dill and capers, served with toast points

Belgian style waffle, served with a warm reduction of sugar, butter and Grand Marnier

French cut rack of lamb with rosemary béarnaise, asparagus and roasted potatoes

Grass-fed, boneless beef short ribs in a red wine reduction with onions, carrots, parsnips, and potatoes

Two fried eggs, french ham, roasted potatoes, whole grain mustard and toasted baguette

with Beluga lentils

with asparugus, springpeas, spinach and goat cheese. Served with roasted potatoes

Chilled Potato and Asparagus Purée garnished with a Pan Seared Sea Scallop

House Made Brioche with Lemon Curd and Shaved Dark Chocolate

Belgian Endives with Blue Cheese, Poached Pears and Walnuts

Poached Lobster over Bibb Lettuce with Potato, Parsley, Radish and Spring Peas in a Creamy Tarragon Dressing

with Toast Points, Cornichons & Whole Grain Mustard

with Strawberry Mousse and Fresh Mint

with Roasted Potatoes and Asparagus in a Rosemary Béarnaise

White Wine Braised, Grass-Fed Beef Short Ribs with Polenta, Roasted Carrots and Spring Peas

Two Fried Eggs, Boudin Blanc (French White Sausage), Roasted Potatoes and Toasted Baguette

Seared Salmon Filet with Potatoes, Haricot Verts, Black Olives, and Tomato, in Basil Oil

Sautéed Mushrooms and Leeks, with Gruyere Cheese served with Bibb Lettuce and Rosemary Croutons

Coffee or Tea

with a Beet and Caviar Garnish

with a Cherry and Cognac Reduction

with a Champagne Mignonette

with a Sea Salt Lemon Rub, and Red Wine Shrimp Risotto

with Bordelaise, and Lobster Mashed Potatoes

with a Rosemary Mint Glaze. Served with Roasted Potatoes and Radicchio

Selection of House-Made Desserts, Coffee or Tea

Ask your server about our daily selection

Sauteed mushrooms, shaved Manchego, hazelnuts, over Bibb lettuce, with a sherry vinaigrette

Orange dressed roasted beets, with cumin, parsley, mint and goat cheese

Seared sea scallops served in the shell, with a citrus beurre blanc and caviar

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

Loaf style pâté of chicken, pork, ham, and pistachio, served with baguette, whole grain mustard, and cornichons

Seared Hudson valley foie gras with a gooseberry, crème de noyaux reduction and served with toast points

Chicken Liver, Pâté de Campagne, & Rillettes

Ask your server about our daily selection

Ask your server about our daily selection

Peppercorn encrusted grilled center cut pork chop with cognac cream, served with roasted brussels sprouts and root vegetables

Grass-fed beef tenderloin served with a red wine bordelaise, and a celery root and potato purée

Cremini, shiitake and button mushrooms in a red wine reduction with onions, carrots, and potatoes

Local, free range, braised chicken with tomato and north African spices, over pearled couscous, and dried fruit, garnished with harissa and yogurt

Seared filet of Verlasso, sustainable salmon with a watercress citrus cream sauce, over Beluga lentils

Braised Stony-Hill Farm rabbit with wide Alsatian noodles and sautéed cabbage in a sage, mustard cream

Duck confit and flageolet white beans with pork, Toulouse garlic sausage, tomato sofrito and breadcrumbs

Ask your server about today’s selection

Sauteed mushrooms, shaved Manchego, hazelnuts, over Bibb lettuce, with a sherry vinaigrette

Orange dressed roasted beets, with cumin, parsley, mint and goat cheese

Fresh figs and French feta served over farmers greens, with a red wine vinaigrette

Loaf style pâté of chicken, pork, ham, and pistachio, served with baguette, whole grain mustard, and cornichons

Snails, caramelized mushrooms, garlic, parsley, butter, and cream, served in a puff pastry shell

A daily selection of two artisanal cheeses with fruit and baguette. Ask your server about our daily selection

Belgian style waffle, with a cranberry compote. Served with maple syrup

Red wine braised, grass-fed beef with onions, carrots, and potatoes

Three egg omelette with wild-caught, sustainable caviar and crème fraiche. Served with roasted potatoes

House-made brioche bread with poached eggs, Canadian bacon and hollandaise, served with roasted potatoes

Seared filet of Verlasso, sustainable salmon with a watercress citrus cream sauce, over Beluga lentils

+$5; Grass fed bistro steak with bordelaise and fries

White beans with pork, Toulouse sausage, fried egg, and sofrito

Chilled potato and asparagus purée, garnished with a pan seared sea scallop

House made brioche with a strawberry and rhubarb compote. Served with whipped cream and fresh mint

with celeriac, poached pears, French blue cheese and walnuts

with mâche and toasted pumpernickel

Slow cooked, shredded salmon with dill and capers, served with toast points

Belgian style waffle, served with a warm reduction of sugar, butter and Grand Marnier

French cut rack of lamb with rosemary béarnaise, asparagus and roasted potatoes

Grass-fed, boneless beef short ribs in a red wine reduction with onions, carrots, parsnips, and potatoes

Two fried eggs, french ham, roasted potatoes, whole grain mustard and toasted baguette

with Beluga lentils

with asparugus, springpeas, spinach and goat cheese. Served with roasted potatoes

Silky smooth custard infused with Grand Marnier, topped with caramel

Served with French macaroons. Ask your server what ice cream and sorbet are available

A decadent chocolate cake with cherries and whipped cream

Fromage blanc cheesecake with wild berries

Traditional light and fluffy French chocolate mousse, served with whipped cream

Light angel food cake with a citrus cream, toasted coconut and freshly grated lime

Small cheese plate offers three selections, while the large offers four Ask your server about today’s cheeses