Our Menus
Heart of our bistro
The card is short on purpose: a handful of starters, mains we refuse to take off, and desserts made in-house every afternoon. What is seasonal changes; the standards do not.
ESTD - 2004
The cellar leans French, the produce leans local, and the suppliers are all people we can call by first name. It shows on the plate.
Starters
French Onion Soup
$10Rich beef broth, caramelized onions, and melted Gruyère, served with a crusty baguette.
Goat Cheese Salad
$9Fresh mixed greens, warm goat cheese, roasted beets, walnuts, and honey-balsamic vinaigrette.
Escargots de Bourgogne
$12Half a dozen snails baked in garlic-parsley butter.
Main Courses
Steak Frites
$20Grilled ribeye steak served with crispy French fries and a side of peppercorn sauce.
Coq au Vin
$24Tender chicken slow-cooked in red wine with mushrooms, onions, and bacon, served with creamy mashed potatoes.
Ratatouille
$26Provençal vegetables stewed with tomato and basil, finished with olive oil.
Desserts
Crème Brûlée
$8Vanilla bean custard with a caramelized sugar crust.
Tarte Tatin
$9Upside-down caramel apple tart with crème fraîche.
Wine & Champagne
House Red / White
$9Ask about today's pour from our cellar.
Champagne Brut
$14Crisp, fine bubbles — perfect for celebrations.
