Saturday & Sunday
Easter Brunch Menu
March 31 - April 1, 10:30am - 2:30pm
Saturday & Sunday
Easter Brunch Menu
March 31 - April 1, 10:30am - 2:30pm
White Asparagus Soup
velouté of white asparagus with a drizzle of truffle oil
and croutons
16
Heirloom Tomato Salad
diced heirloom tomatoes, organic mixed green salad, topped
with burrata cheese, chives, and balsamic reduction
14
Terrine du Chef
homemade country-style paté of duck, veal, pork, blueberries, and hazelnut
Served with mixed greens and cornichons
16
Escargots
traditional Burgundy-style snails with butter, garlic, and fresh herb sauce
16
Betterave et sa Burrata
sliced roasted beets in balsamic vinaigrette topped with
Burrata cheese, chives, and balsamic reduction
14
Aubergine Gratinée
grilled eggplant, tomato sauce, parmesan, and mozzarella cheese
14
Croque Monsieur ou Croque Madame
classic grilled ham and cheese sandwich with béchamel sauce and mushrooms
17
Tourte de Saumon aux Épinards
fresh smoked salmon and spinach tourte, fresh mixed greens
24
Oeuf Bénédict au Saumon
poached eggs with smoked salmon and homemade hollandaise sauce served on brioche toast
18
Moules Marinière
PEI mussels sautéed in white wine, shallots, and piment d'Espelette.
Served with French fries
28
Linguini aux Fruits de Mer
linguini sautéed with shrimp, sea scallops, calamari, mussels, lobster tails
with porcini mushrooms in a light tomato sauce
36
Entrecôte Frites
dry aged ribeye in a green peppercorn sauce,
served with french fries and mixed greens
38
Fraises Balsamic
fresh strawberries immersed and tossed in a 20 year aged
balsamic vinegar topped with whipped cream
Tartelette Citron Meringuée
citrus flavored tart topped with meringue
Créme Brûlée
vanilla bean créme custard, caramelized sugar