calamari steak, parmesan crust, lemon butter

six snails in the shell, baked in garlic butter with toast points and lemon

house-made frites with aioli

caramelized onions in a rich beef broth, topped with baguette croutons and Gruyere then baked

changes frequently

thick grilled pork chop, caramelized onions with fresh thyme and blue cheese, haricots verts, glazed carrots, roasted potatoes

16oz. NY strip crusted in crushed black peppercorns, Cognac sauce, haricots verts, glazed carrots, Dauphinois

6oz. tenderloin steak, Bercy butter, frites, aioli

8oz. beef filet, South African lobster, Bearnaise, haricots verts, glazed carrots, Dauphinois

Sauteed Halibut, prawn, Dijon Caper Buerre Blanc, asparagus, Dauphinois

pan-roasted, Door County cherry sauce, haricots verts, glazed carrots, Dauphinois

Semi-Boneless quail, stuffed, port wine sauce, spinach, roasted potatoes

grilled rare tuna, mesclun, tomatoes, Niçoise olives, haricots verts, eggs, capers, potatoes, red wine EVOO dressing

8oz. strip steak, Bercy butter, frites, aioli

pan-roasted, morel mushroom sauce, haricots verts, glazed carrots, roasted potatoes

sauteed, with capers, brown butter and lemon, haricots verts, Dauphinois

Mediterranean vegetable stew of tomatoes, onions, fennel, zucchini, eggplant, peppers, olives and capers, basil EVOO

sauteed, with almonds in beurre noisette, haricots verts, roasted potatoes

layers of cake and homemade ice cream, covered in meringue and baked, with raspberry sauce and creme anglaise

traditional, with fresh berries and a homemade cookie

changes frequently

flourless chocolate cake, whipped ganache, topped with chocolate and served with raspberry sorbet, creme anglaise, and raspberry sauce

refreshing lemon curd, homemade crust, meringue, caramel sauce

changes frequently, served with a madeliene cake and fresh berries

pate a choux pastries filled with homemade ice cream, topped with chocolate sauce, garnished with fresh berries