Lunch Menu

Hot Appertizers & Soup

Soup à l'Oignon Gratinée- three cheese onion soup
7.00
Potage de Courge au Crabe – Butternut squash & sweet potato bisque with toasted almonds & lump crabmeat
8.00
Moules au Pistou- Sauteed mussels, pesto and cream
13.00
Escargot Bourguignonne- Snails and shallots in garlic, butter, parsley, & brandy
12.00
Confit de Canard à L'orange- Duck confit with orange sauce
12.00
Foie de Veau aux Pommes- Sauteed calf’s liver with roasted apples
12.00
Farro au Safran- Warm saffron faro pilaf, kale, cranberry and edamame
11.00
Aubergine Parmigiana- Fried eggplant, ricotta, goat and parmesean cheese, and tomato couli
11.00

Cold Appertizers

Tartare de Saumon et Saumon fume- Norwegian smoked salmon & fresh Atlantic salmon tartar with fig port confit
12.00
Terrine de foies de Volaille et Porc- Pork and chicken liver mousse with truffles and crostini
12.00
Carpaccio de Boeuf à la Pulpe de Citron- Beef tenderloin carpaccio with lemon pulp, parmesan, and arugula
10.50

Salad

Salade de Betteraves et Fromage de Chèvre- Beet sald, arugula, endive, goat cheese, candied walnut and vinaigrette
8.00
Salade César-Classic romain Caesar salad
7.00
Salade de Kale- Kale, cranberries, edamame, slivered red onions, butternut squash in herb vinaigrette
7.00

Pasta

Capellini aux fruits de Mer-Angel hair pasta with shrimp, sea scallops, mussels & squid in vodka cream or garlic olive oil
25.00
Lasagne de Legume au Chèvre et Fromage Ricotta- Vegetarian lasagna with tomato coulis
17.00

Seafood

Sôle de Douvre à la Meuniére avec Chaire de Crabe- Pan seared Dover sole with butter lemon, capers and lump crabmeat, with faro & haricot vert
30.00
Filet de Cabillaud en Croûte de Parmesan-Miso sake marinated and Parmesan crusted Atlantic cod with vegetable risotto
22.00
Filet de Loup de Mer au Jus de Persil-Roasted whole European seabass with parsley puree, olive oil, lemon, French beans & potatoes
25.00
Filet de Saumon Moutarde de Dijon et l’Aneth-Pan roasted salmon, dill, mustard, champagne cream, potatoes and haricot vert
19.00
Crêpe à la Renaissance- Crepe filled with English peas, mushrooms, spinach, shrimp, crab meat, sea scallops & saffron bisque
28.00
Filet de Pèrche aux Petits Légumes au Beurre Blanc- Pan seared Lake Superior yellow perch, capers, lemon white wine sauce and vegetable risotto
19.00

Meat

Langue de Boeuf en Sandwich- Beef tongue sandwich on brioche with grainy mustard & pickled caper berries
14.00
Grillés Steak Sandwich- Monterey jack cheese, sweet caramelized onions, roasted red bell peppers & toasted French baguette
14.00
Onglet de Boeuf Marchand de Vin- Pan-roasted domestic hanger steak with roasted potatoes & spinach in red wine reduction sauce
22.00
Piccata de Veau au Citron- Veal scaloppini in lemon butter & capers with risotto & asparagus
24.00
Foie de Veau à la Lyonnaise- Seared calf’s liver with caramelized onions, sautéed spinach & potato gratin
19.00
Filet Mignon Sauce au Dubonnet- Grilled beef tenderloin, sautéed spinach, potato gratin with red dubonnet demi-glaze
27.00
Carré d’Agneau- Roasted Colorado rack of lamb with potato puree, English peas and mint jelly
27.00

Poultry

Escalopes de Poulet Flambée au Calvados- Pan seared chicken breast with apples, Calvados brandy & pistachio dusted wild berry saffron rice
19.00

Risotto