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Bon appétit!

585-905-3951

 

Lunch

Premieres

  • RATATOUILLE
    8
    Provencal vegetable stew. • Fried egg +2
  • SAUCISSON GRILLE
    12
    Grilled sausage du jour, sauce piperade, croute

Salades

  • SALADE DE BETTERAVES
    8
    Roasted beets, mixed greens, pistachios, chevre, orange vinaigrette ADD GRILLED CHICKEN-4 ADD GRILLED SHRIMP-6
  • TUNA NICOISE SALAD
    12
    Rare tuna, tomato, olives, poached egg, seasonal veg, mixed greens, tarragon vinaigrette
  • ROMAINE GRILLE
    14
    Grilled romaine, sliced steak, olives, tomato, poached egg, crumbly bleu cheese

Sandwiches

Choice of French Fries, side salad, warm lentil salad.  Cup of soup – 2.50

  • TARAGON SHRIMP SALAD IN PUFF PASTRY
    10
    Chopped shrimp, celery, scallions, greens, pernod, tarragon aioli.
  • GRILLED CHICKEN ON BRIOCHE BUN
    9
    Sauce piperade, gruyere, chopped romaine.
  • BISTRO BURGER
    12
    8 oz house blend, pickled red onion, gruyere, lettuce.
  • CHICKEN CORDON BLEU ON BAGUETTE
    11
    Breaded & fried topped with ham, swiss & cheddar, chopped romaine, lemon garlic aioli, spicy siracha honey mustard

Plats Principaux

  • PENNE ESCARGOT
    12
    Escargot, spinach, tomato, garlic & herb butter
  • PENNE COQ AU VIN
    12
    shredded chicken thighs braised in red wine with carrots, potatoes, mushrooms, onion
  • DAILY QUICHE
    MKT
    Choice of soup or salad

Dinner

*face coverings required when not seated.

Premieres

  • FRENCH ONION SOUP
    5 CUP / 7 BOWL
    With gruyere crouton.
  • LAMB LOLLIPOPS
    20
    3 grilled chops, mint pistou, Mediterranean bean salad
  • CROSTINI CREVETTE
    12
    shrimp, shallots, tomato, arugula, tarragon, mascarpone.
  • MOULES MARINIERES
    12
    Mussels, garlic confit, thyme, white wine, Dijon
    Add frites - 4
  • GALETTE DE CHAMPIGNON
    12
    Mushrooms, spinach, walnuts & herbs baked in puff pastry with Roquefort cream sauce.
  • CHAMPIGNONS FARCIS
    12
    Grilled portobello mushroom topped with spinach, roasted peppers, onion, garlic, chevre,balsamic reduction

Salades

  • ROASTED BEET SALAD
    10
    Orange vinaigrette, greens, pistachios, chevre.
  • TRADITIONAL CAESAR SALAD
    10
    Add chicken - 4. Add shrimp - 6. Add steak - 8.
  • POWER BOWL
    10
    Mixed greens, barley, green beans, fried chickpeas, craisins, cheddar, walnuts, house vinaigrette.
    Add chicken - 4. Add shrimp - 6. Add steak - 8.

Plats Principaux

  • BISTRO BURGER
    16
    8oz. house blend, caramelized onions, gruyere, cornichon, brioche bun, Frites.
  • STEAK FRITES
    32
    10oz. Ribeye, spicy herb butter, seasonal veg, frites.
  • BISTRO TENDER
    25
    2 grilled four- ounce Teres Major Filets with gorgonzola cream sauce, frites & vegetable.
  • SAUMON MIEL MOUTARDE
    24
    Pan seared salmon with honey mustard, chopped walnuts, seasonal vegetable & starch.
  • AHI TUNA NICOISE
    24
    Cold salad of Rare Ahi Tuna, green beans, potatoes, olives, tomato, pepperoncini, capers,poached egg, tarragon shallot vinaigrette
  • PORK CHOP AU POIVRE
    24
    Peppercorn encrusted pork chop. mushrooms, onions, brandy cream sauce.
  • POULET / VEAL PAILLARD
    20 / 24
    Grilled chicken or veal cutlet, arugula salad, tomato, grated parmesan, lemon vinaigrette
  • LINGUINE PERNOD
    26
    Shrimp, mussels, spinach, tomato, Pernod, cream
  • PAPILLION AU VEAU
    24
    Veal bolognaise with celery, carrots, onions, butternut squash, over buttered sage farfalle
  • PENNE SAUCISSON
    18
    Crumbled Italian sausage, diced fennel, onions, spicy blush sauce.
  • LINGUINE D' ETE'
    17
    Diced tomato, garlic, olive oil, fresh mozzarella, basil & mint.