Appetizers 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. Entrees 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.