Gainsbourg

butter sea salt

nicoise, picholine, tournantes, green black with sea salt thyme

ask your server about today’s soup

caramelized onion, beef stock, sherry, thyme, gruyere crouton

fresh greens, radish champagne vinaigrette

roasted beets with fourme d’ambert bleu, walnuts, fresh greens champagne vinaigrette

chef’s selection of three imported and domestic cheeses, wildflower honey, almonds, apple

chef’s selection of gourmet meats cheeses, olives, stone ground mustard, cornichon

choose one sauce: herbed ketchup, garlic aioli, stone ground mustard, tarragon rémoulade, horseradish aioli

our version: frites with shredded gruyere, diced shallot mushroom gravy

pan roasted brussels sprouts, bacon, caramelized onion, dijon vinaigrette

mushrooms sautéed with white wine, shallots, garlic, tarragon, truffle oil

baked with house-made garlic-herb butter

duck breast, brie, caramelized apple and fennel, arugula, dijon. the following are served with frites

black forest ham, dijon, gruyere and béchamel on rustic bread (roasted red peppers may be substituted for ham for vegetarians). the following are served with frites

same as above, topped with a sunny side up egg. the following are served with frites

thin-sliced roast beef, house-made french onion au jus served on a toasted baguette with a side of horseradish aioli. the following are served with frites

hand-formed beef lamb patty on baguette with gruyere, caramelized onions and dijon. the following are served with frites

pan-seared hanger steak with red wine shallot jus. the following are served with frites

duck fat poached duck quarter, pomegranate-beet gastrique. the following are served with house salad

penne, gruyere, brie, roasted garlic thyme.the following are served with house salad

chef’s preparation of today’s fresh fish. the following are served with house salad

wild boar, beef brisket, penne, absinthe. the following are served with house salad

butter & sea salt

nicoise, picholine, tournantes, green & black with sea salt & thyme

ask your server about today’s soup

caramelized onion, beef stock, sherry, thyme, gruyere crouton

fresh greens, radish & champagne vinaigrette

roasted beets with fourme d’ambert bleu, walnuts, fresh greens & champagne vinaigrette

chef’s selection of three imported and domestic cheeses, wildflower honey, almonds, apple

chef’s selection of gourmet meats & cheeses, olives, stone ground mustard, cornichon

choose one sauce: herbed ketchup, garlic aioli, stone ground mustard, tarragon rémoulade, horseradish aioli

our version: frites with shredded gruyere, diced shallot & mushroom gravy

pan roasted brussels sprouts, bacon, caramelized onion, dijon vinaigrette

mushrooms sautéed with white wine, shallots, garlic, tarragon, truffle oil

baked with house-made garlic-herb butter

duck breast, brie, caramelized apple and fennel, arugula, dijon. the following are served with frites

black forest ham, dijon, gruyere and béchamel on rustic bread (roasted red peppers may be substituted for ham for vegetarians). the following are served with frites

same as above, topped with a sunny side up egg. the following are served with frites

thin-sliced roast beef, house-made french onion au jus served on a toasted baguette with a side of horseradish aioli. the following are served with frites

hand-formed beef & lamb patty on baguette with gruyere, caramelized onions and dijon. the following are served with frites

pan-seared hanger steak with red wine & shallot jus. the following are served with frites

duck fat poached duck quarter, pomegranate-beet gastrique. the following are served with house salad

penne, gruyere, brie, roasted garlic & thyme.the following are served with house salad

chef’s preparation of today’s fresh fish. the following are served with house salad

wild boar, beef brisket, penne, absinthe. the following are served with house salad