Hors d’œuvres

Soupe à  l’oignon gratinée………………....onion soup......9

Soupe du jour………………ask your server.…...8

Coquilles St Jacques………Baked scallops in a Mornay sauce with mushrooms, scallions and gruyere....14

Escargots………raditional garlic shallot herb butter…....7

Moules Marinière….......Prince Edward Island mussels steamed with white wine, fennel, shallots, garlic, and parsley butter...................12

Foies de poulet Sauté.........Seasoned chicken livers on top of savory brioche, caramelized Vidalia onions, quince preserves, and finished with natural pan sauce.......9

Foies gras en Torchon..........Poached Foie Gras served chilled with a Blueberry demi over grilled Brioche........16

Pâté de campagne……Homemade Country style pâté served with whole grain mustard........12

Plateau du Chef……Homemade pate, House Sausage, sliced prosciutto, French dry salami accompanied by three cheeses.................…2ppl…...25

Salades

Frisée aux lardons.........9

Flash grilled organic frisée tossed with cider and mustard vinaigrette garnished with lardons.....….Add poached egg…...… 2

Salade de betteraves rôties ……roasted beet salad….…..12

Arugula, toasted pistachios, dried cranberries, goat cheese finished with citrus vinaigrette
 

Salade Maison........10

Boston Bibb lettuce, carrots, tomatoes, cucumbers, crumbled blue cheese and house balsamic vinaigrette
 

Epinards/Endive………..baby spinach........12

 Baby spinach and Belgium endive, poached pear, spiced pecans, camembert cheese with Port vinaigrette

Plats

Steak Frites…....28 

10oz N.Y. strip steak, French fried potatoes, finished with red wine and  herb compound butter

add truffle frites...….2.00

Poulet Rôti….......½ roasted Chicken……...25

with mashed potatoes, haricots verts, and finished with natural jus

Jarret d'agneau braisé……………Braised Lamb Shank.……..32

Over sauté Swiss chard, spaghetti squash and finished with bordelaise sauce

Saumon Grillé………Grilled Salmon........26

Roasted Ratatouille, finished with a basil pesto
 

Cassoulet Maison.........26

Fresh sausage, white beans, onions, carrots, celery and confit duck leg, finished with natural jus

Truite de Ruisseau poêlée..........25

Pan-dressed Carolina brook trout served with glazed carrots and finished with lemon caper brown butter sauce.

Sandwich de côte de bœuf..................prime rib sandwich.............17

Grilled prime rib, caramelized onions, crusty baguette and topped with melted Gruyere served with French fried potatoes

add truffle frites…….2.00

.

1875 hamburger Au poivre.......12

9oz Fresh ground Certified Angus beef topped with a green peppercorn brandy mustard sauce. Accompanied by French fried potatoes

Add truffle frites…..2.00

Supplements

Glazed carrots……………4.00                        Asparagus………………….…5.00

French fries………….……..5.00                      Poached Egg…………..…….2.00

Spaghetti squash………….5.00                       Foie Gras (1.5oz)…..…….….9.00

Mashed potatoes……….…….6.00                   Brussels sprouts...................7.00

Haricots Verts.....................5.00                       Swiss chard………………….5.00

Ratatouille …………...............7.00                   Sautéed spinach…………….4.00

Sautéed mushrooms…..……..5.00                  Truffle oil..…………………….1.50