Bistro Menu

Happy Hour

Tuesday - Friday
4:30-6 and 9-Close

White Wine | 4
Red Wine | 5
Beer Selection | 3.5
Food *HH

Hors d'Oeuvres

Oyster on the Half Shell

3 per oyster | 15 per 1/2 dozen | 30 per dozen

fresh oysters served with cocktail sauce and cucumber
shallot mignonette

Escargot

13 | HH 9.5

six escargots baked in our garlic herb butter

Artichoke Shrimp

14 | HH 11.5

three pickled artichoke bottoms with dill crème fraîche & jumbo prawns. Served over butter lettuce

Crab Cakes

14 | HH 11

two rock crab cakes served a top remoulade and spinach
greens, topped with orange supremes, pickled red onions and fennel jam

Artisan Meat & Cheese Board

Half order 13 | Full 21

chefs choice artisan cheeses, cured meats and seasonal fruits, truffle infused honey and crostinis

Stuffed Mushrooms

10 | HH 7

large button mushrooms stuffed with confit shallots, roasted
red pepper, celery and carrots

Artichoke Cakes

8 | HH 6

cakes made of minced artichoke hearts served with a dill house aioli, arugula and spinach salad with pineapple caviar and chili oil

Garlic Mushrooms

11 | HH 7.5

button mushrooms baked in our garlic herb butter

Shrimp Cocktail

13 | HH 9.5

five large prawns served with our chef's signature cocktail sauce

Provencal Chicken Liver Pate

13 | HH 10

slow simmered chicken liver served with bacon onion jam, mustarda, house made pickles and crostini

Frog Leg Lyonnaise

16 | HH 12

garlic butter seared frog legs over arugula and friscee lettuce with bacon, poached egg and sherry mustard vinaigrette

Soups & Salads

Chef's Soup du Jour

9 | HH 6.5

French Onion Soup

10 | HH 7.5

baked with French baguette, gruyere and fontina cheese

Bleu Cheese Wedge

11.5 | HH 9

lettuce wedge with tomato, bacon, red-onion, hard boiled egg, fresh baked croutons and our house bleu cheese dressing

Artisan Mixed Greens

8.5 | HH 5

organic mixed greens with shaved carrots, shaved radish, red onion, cherry tomatoes and cucumber with your choice of four house made dressings, lemon-herb vinaigrette, sherry-mustard vinaigrette, bleu cheese or house.

Salad Lyonnaise

12 | HH 8

frisee lettuce, arugula, two poached eggs, bacon with sherry mustard vinaigrette

Sandwiches -- served with soup or side salad

Fishwich Sandwich

15

house made fish cake, with honey slaw and blueberry mustarda

Lamb Burger

16 | HH 13

provencal seasoned lamb on with bacon, tomato, spinach and caper aioli

Carousel Burger

14 | HH 12

fresh ground grass fed patty with caramelized onion aioli, sliced tomatoes, shredded iceberg and pickled red onion

Add Cheese 1
Add Bacon 1.5

Plat Principal

Veggie Pasta

12 | HH 9.5

seasonal vegetables, bell peppers, pearl onions, mushrooms, haricot verts and cherry tomatoes tossed in a chardonnay cream sauce, with tagliatelle pasta

Add manila clams 3

Paella

26 | HH 22.5

safron rice with clams, scallops, prawns, cherry tomatoes, basil and chili oil

Beef Bourguignon

16

beef braised in a red wine sauce with pearl onions, glazed carrots & sautéed mushrooms served over tagliatelle pasta or garlic whipped Yukon gold potatoes