FONDUE

Petite
17.50

Grand
27.50

Alpine
Vermont Cheddar
Stilton

Beef Tips
7.50

Apples
2.50

Fingerling Potatoes
2.50

GOUGERES

French Cheese Puffs
for the Table
4.50 / 6.50

PETITE PLATES

Onion Soup
10.50

Tarte Flambé (thin crust pizza)
11.50

Caesar Salad
12.50

Beet Salad
12.50

Mussels Mariniere
14.50

Macaroni & Cheese
16.50

Jumbo Lump Crab Blintz
13.50

Organic Mesclun Salad
8.50

ARTISANAL FROMAGE PLATE

(1 board)
20.50

Fiscalini Bandaged Cheddar
(California)

Bonne Bouche
(Vermont)

Robiola Bosina
(Italy)

Zamorano
(Spain)
                          

Charcuterie with Cheese
16.50

HOUSE DRINKS
AND COCKTAILS

French Hot Chocolate
4.50

Hot Toddy
8.50

½ Carafe of Wine
Red
White
15-

GRAND PLATES

Prime Hanger Steak Frites
25.50

Fish Du Jour
(M/P)

Crispy Duck Confit
20.50

Butternut Squash Risotto
18.50

Horseradish Crusted Salmon
24.50

Pumpkin Ravioli
16.50

Sea Scallops
24.50

Beef Short rib
28.50

Parmesan Poached Organic Chicken
24.50

PRIX FIXE MENU

(Choice of 2 plus Dessert)
30.50

Tarte Flambé (thin crust pizza)
or
Caesar Salad
or
Soup Du Jour

Butternut Squash Risotto
or
Mussels Mariniere
or
Prime Hanger Steak Frites

Cheesecake
or
Ice Cream Trio

CHEF’S MICRO TASTING

(upon request entire table required)

5 Courses
20-

6 Courses
24-

7 Courses
26-