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Every Day
4:30 PM - 9:30 PM
Appetizers
- Foie Gras au Torchon, recette Maison$42.00Cold served Foie Gras Torchon style (homemade recipe, subtle but flavorful)
- Steak Tartare, Mesclun et Pain grillé$20.50Steak Tartare served with Mesclun and toasted Bread
- Salade de Betteraves$18.50Oven roasted fresh Beets, diced Apple, toasted Pine Nuts and Brie cheese
- Soupe à l’Oignon gratinée (signature)$17.75French Onion Soup au Gratin
- Ravioles de Royan au Comté (rare find)$23.00Sensual little French Ravioli stuffed with Comte cheese in Truffle Cream Sauce
- Moules / Mussels | no French Fries, we have an excellent Bread$20.50A choice of - Marinières , Rochelaises, Dijonnaises, Creoles, and Steamed in Pink Sauce.
- Escargots à la Bourguignonne (rarely served that way)$28.25Roasted Escargots (1/2 dozen in the Shell) stuffed with Butter, Garlic, Shallots and Parsley
- Pâté de Campagne Maison$17.00Homemade Pâté de Campagne with Pickles and Salad
- Calamars Sautés à la Provençale sur Salade$22.25Sautéed Baby Calamari with Garlic, Parsley, Olive Oil, Tomato and Mushrooms
- Tartelette de Chèvre frais aux Echalotes, Truffes, Raisins confits et Voile de vieux Gruyère (signature)$28.25Baked Goat Cheese Tart with Shallots, Truffles, Grape and a Veil of Swiss age 180 days
- Salade du Marché$14.00Mixed Greens Salad with Vinaigrette, Mango, Radish and diced Tomato
- Seared Foie Gras with Balsamic Duck Glaze$55.00Hot Seared Foie Gras with Balsamic Duck glaze
Entrees
- Linguini aux Fruits de Mer Pescatarian$54.00Seafood Linguini with White Wine Saffron Sauce, dressed with Scallop, Mussel, white meat Fish Fillet, Calamari and Shrimp
- Magret de Canard (Moulard, signature)$46.50Seared Moulard Duck Breast with Michigan Cranberry Glaze
- Tournedos Rossini (very popular signature)$59.50Seared Filet Mignon topped with Foie Gras (not seared Foie Gras, very important), Shallots, Truffle Sauce. Absolute luxury! Combine Foie Gras, Meat and Sauce all together for the most savory bites. Enjoy!
- Kassulet Toulousain de la Maison (signature winter dish; served year round upon customer request)$50.50Cassoulet Toulouse style (my personal recipe: Cannellini Beans, Carrots, Tomatoes, Garlic Duck Confit, Slab Bacon and Pork Sausage, all braised with Noble Duck fat, White Stock and Foie Gras Jus).
This very rich dish was served to warriors defending their village!
Don’t take it if you can’t bear it - Carré d’Agneau au jus de truffes (signature)$60.00Frenched Rack of Lamb with White Wine, Rosemary and Truffle au Jus
- Gnocchi Parisian au Gratin (from Paris, not Italy)$34.50With Truffles, Mornay (White Sauce) and Swiss cheese.
The French Mac and Cheese! - Coquelet rôti au Jus$40.75Roasted Cornish Hen “Au Jus”, cooked À La Minute for you
- Filet de Porc, Sauce aux Champignons$35.75Seared Pork Tenderloin, sliced with Mushrooms, Port Wine, lightly creamed Sauce
Desserts
