French Onion Soup - 

Frog Legs - Sauteed in white wine, garlic, butter, and lemon.

Mushroom Puff Pastry  - Puff Pastry filled with select mushrooms, truffle oil, spinach, and goat cheese in a light herb cream sauce. 

Escargot - Classic preparation of a half dozen or dozen escargot out of the shell made with our persillade.

Cheese Board - Chef's selection of artisan French cheeses served with warm baguette, cornichons, and fig jam.

Charcuterie - Our Chef's selection of cured meats and pate with mixed greens, cornichons, olives, and Dijon.

Tomato Feta Cucumber Salad  - Local Bibb lettuce with tomatoes, English cucumbers, feta, olives, and champagne vinaigrette.

Warm Goat Cheese Salad - Imported Crottin cheese, local Bibb lettuce with champagne vinaigrette, fresh Pomegranate seeds, and lardons.

Shrimp Provencal - Local Travin shrimp sauteed in a white wine broth with fresh herbs, lemon, and local blistered heirloom tomatoes.



Dauphinoise - Mini French ravioli filled with Comte cheese and herbs in a cream sauce with Swiss Gruyere.

Steamed Mussels With Frites - White wine, garlic with fresh herbs, lardons, and a touch of blue cheese.

*Seared Duck - Fresh Duck Breast seared to a medium rare served with roasted potatoes and Haricot Verts.

Lamb Chops - Cast Iron pan seared lamb chops with balsamic reduction served over rosemary pomme puree and Haricot Verts.

Steak Frites - Twelve ounce Prime Strip seared medium rare served with Haricot Verts and frites.

Merguez - Harissa spiced lamb sausage, grilled and served with roasted potatoes and Haricot Verts.

Flounder Maison  - Pan seared fillet with a brown butter and lemon sauce, served with mashed potatoes and Haricot Verts.

Baked Alaskan Cod - Oven baked Alaskan Cod topped with local Tarvin Seafood Shrimp with a lemon dill butter sauce, served over cauliflower puree and Haricot Verts.

Double Crab Cake Dinner  - Maryland style with jumbo lump crab and house made aioli, served with roasted potatoes and Haricot Verts.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.