French Entrees in Yakima, WA

Plat Principal

*Coq au Vin

32

Chicken leg braised in red wine, garlic and herbs. Topped with mushrooms and pearl onions sauteed in a signature red wine sauce. Served over creamy polenta and glazed carrots.

*Rack of Lamb

38

8 oz marinated and seared frenched New Zealand racks topped with a cherry port reduction. Served alongside sweet potato gratin, blistered brussel sprouts, sauteed mushrooms and stone ground mustard.

*Braised Duck

36

Seared and braised in a signature red wine sauce topped with brandy flambeed peppercorns. Served over mushroom risotto and seasonal vegetables.

Rabbit

36

Pan-seared and slowly roasted in a wine hollandaise sauce. Served with roasted red potatoes and sauteed seasonal vegetables.

*Port and Roquefort Filet

40

8oz seared filet mignon topped with a ruby port reduction and Roquefort crumbles. Served over seasonal vegetables and your choice of garlic whipped Yukon gold potatoes or rosemary roasted red potatoes.

*Cognac Filet

40

8oz seared filet mignon topped with a cognac cream reduction, prepared with brown sugar caramelized shallots and sauteed wild mushrooms. Served over seasonal vegetables and your choice of garlic whipped Yukon gold potatoes or rosemary roasted red potatoes.

*Gluten Free Option

Fresh Sheet

Seasonal Soups and Salads

Soup du Jour

$10

Chef's creation of Seasonal soups.

Meyer Lemon Salad

$12

Aragula, arcadia greens, candied walnuts, bleu cheese crumbles, apples, pears, meyer lemon supremes. Garnished with candied Meyer lemon peel and local microgreens. Served with Meyer lemon dressing.

Plat Principal

Cedar Plank Salmon

Blackened Salmon

Lamb Special

$38

8 oz marinated and seared frenched New Zealand racks topped with a cherry port reduction. Served over honey glazed tri-color carrots, and roasted red potatoes.

Chicken Roulade

$34

Bacon wrapped chicken breast stuffed with sun dried tomatoes, kale, shallots and garlic over sautéed greens and cranberries seasoned with roasted fennel. Served with tri- colored cous cous.

Scallops and Gnocchi

$33

Pan-seared scallops on a bed of creamy garlic Parmesan gnocchi tossed in a tomato sofrito of onions and bell peppers. Finished with chili oil and black caviar.

Arugula Pesto Pasta

$16

House made pesto pasta tossed in a creamy arugula and pesto sauce. Served with sautéed cherry tomatoes, wild mushrooms and chipollini onions. Chicken 4 | Shrimp 5 | Scallops 5

Fettucini Alfredo

$24

House made fettuccini noodles, tossed in classic alfredo sauce, with wild mushrooms, served over a bed of
blistered brussels sprouts and garnished with microgreens. Chicken 4 | Shrimp 5 | Scallops 5

Quinoa Salad

**signature vegan dish**
$16

Quinoa, blistered brussels sprouts, sun-dried tomatoes, roasted tri-color carrots and wild mushrooms.
Garnished with seasonal microgreens. Chicken 4 | Shrimp 5 | Scallops 5