Le BoeufCertified Angus Beef TM

(Includes mixed local greens salad or a side and a sauce of your choice)

*4 OZ. A5 WAYGU Market Price

*8 OZ. FILET MIGNON Market Price

*8 OZ. SIRLOIN STEAK Market Price

*12 OZ. NEW YORK STRIP Market Price

*8 OZ. LOBSTER TAIL Market PriceSauces:*BÉARNAISE - Rich butter sauce made with tarragon vinegar and shallotsAU POIVRE - Cognac cream sauce with demi-glace and green peppercornsBORDELAISE - Red wine demi-glace with shallots and butterDIANE - Demi-glace with mushrooms, shallots, brandy and cream

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

CocktailsSERENITE SIDECAR - Cognac, white rum, cointreau, lemon, sugar rim 11SPOT OF TEA - Cocktail for two infused table side Benham’s gin, Chai tea, Earl Grey tea, orange, lemon, fresh herbs, spices 25LA POIRE PETILLANT - House vodka, spiced pear reduction, citrus, sparkling wine 11LARDON DÉMODÉ – Bacon infused bourbon, PX sherry, black walnut bitters, candied bacon 12GRILLÉE AMONDÉ – Gin, amaretto, bitters, lemon juice 10MAGARITA AUX POMMES – Tequila, apple cider, lime juice, honey simple syrup 11MULE AU VIN ROUGE – Vodka, red wine, lime , ginger beer 9BOURBON SMASH – Bourbon, mixed berries, mint, lime juice 11

BeerSTONE “Delicious” IPA (Gluten - Reduced) 6FAT HEADS BREWING Head Hunter IPA 63 FLOYDS “Alpha King” Pale Ale 7 CLAUSTHALER N/A 4 KRONENBOURG 1664 5 REISSDORF KÖLSCH 7 UNIBROUE “La Fin Du Monde” Tripel 8UNIBROUE “Maudite” Dubbel 8WEIHENSTEPHANER HEFE WEISSBIER 6 NORTH COAST BREWING“Old Rasputin” Imperial Stout 7

SparklingPROSECCO - Le Dolci Colline, Veneto, IT 9 MOSCATO - Centorri, Lombardy, IT 2018 8 BRUT ROSÉ - Antech “Emotion, Cremant de Limoux FR 2015 12

WhitePINOT GRIS - Brandborg, Umpqua Valley, OR 2018 12 SAUVIGNON BLANC - Les Hauts de Lagarde, Bordeaux, FR 2019 9CHARDONNAY - Bouchon Superior, CA 2018 10CHENIN BLANC - Foucher-Lebrun, “La Vigne des Sablons”, Vouvray, FR 2019 10RIESLING - Bex, Mosel-Nahe, DEU 2018 9 ROSÉ - 3 Messes Basses, Rhone Valley, FR 2019 8

RedMALBEC - Santa Julia Reserva, Mendoza, ARG 2017 9 PINOT NOIR - Castle Rock,Willamette Valley, OR 2018 10 BORDEAUX - Château Les Millaux, Bordeaux, FR 2019 11CABERNET SAUVIGNON - 59 Prime, Bordeaux, FR 2018 11CABERNET SAUVIGNON - Caymus Vineyards, Napa Valley, CA 2018 20CÔTES DU RHÔNE - Le Clairon des Anges, FR 2017 11RIOJA - Bodegas Bhilar, Rioja, ES 2018 11

Beverages

Les Entrées Escargot Burgundy snails with garlic and butter 12

Warm goat chEEsE tart Goat cheese, spinach, shallot and sundried tomato 10

charcutEriE House tasting of terrine and cured meats with olives, cornichons and toast points 14

artichokE a la barigoullE Braised artichokes with white wine butter sauce (V) (vegan-sub olive oil for butter) 11

coquillEs st. JacquEs Sea scallop gratinéed with mushrooms, Gruyere, cream 10

bakEd briE - Brie cheese baked in puff pastry with roasted garlic sauce 12

smokEd salmon rillEttEs Smoked salmon pâté served with toast points 10

Salades(V) mixEd local grEEns Mixed field greens, tomato and herbs with Sherry-hazelnut vinaigrette 6

*caEsar Romaine lettuce, Parmesan cheese with anchovy and garlic 8

local grEEns and Warm goat chEEsE Local greens, mushrooms, fried goat cheese with Champagne vinaigrette 10

SoupesFrEnch onion 8

lobstEr bisquE c. 5 b. 9

Plateaux de Fruits de Mer

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

*oystErs 1/2 doz. 12

stEamEd mussEls with white wine, garlic, butter, fresh herbs 12 *add pommes frites - 6*

shrimp cocktail 4 each 12

*lE grand platEaux For tWo (mix of everything plus two 8 oz. Lobster Tails $32 each and Mussels) Served with lemon, mignonette, cocktail sauce, and drawn butter, and Smoked Salmon Rillettes 85

(V) Vegan courses

Plats Principauxduck conFit Salt-cured duck leg with wild mushroom risotto 28

*burgEr Certified Angus Beef TM patty, Gruyere cheese, bacon, lettuce, tomato, tomato aioli 12

(V) pasta aglio Spinach, sun-dried tomatoes, shiitake mushrooms, garlic and olive oil *grated Parmesan cheese available upon request* 19

*salmon Horseradish-crusted Chilean salmon with sautéed spinach and herb cream sauce 27

trout almondinE Almond-crusted Idaho trout with whipped potatoes, haricot verts, lemon butter sauce 27

roastEd chickEn Served with roasted fingerling potatoes, haricot verts, herb jus 24

*scallops Sautéed sea scallops, spinach, fingerling potatoes served with shrimp cream sauce 30

coq au Vin Red wine-braised chicken with bacon, carrots, mushrooms, pearl onions 26

(V) mushroom napolEon Grilled zucchini, yellow squash, roasted red pepper and Portobello mushrooms with roasted red pepper coulis` 18

nEW ZEaland VEnison Sautéed Denver cut venison served with whipped sweet potatoes in fillo cups, roasted brussels sprouts, red currant sauce 30

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SidesGOOSE FAT POTATOES 7STREET CORN SALAD 6POMME FRITES 6 MUSHROOM RISOTTO 9 WHIPPED RED SKIN POTATOES 6HARICOT VERTS 8RATATOUILLE 7CAJUN CAULIFLOWER 6COCONUT BRUSSEL SPROUTS 8FRENCH “MAC & CHEESE” Gruyere cheese with green onion and ditalini pasta 8with Lobster add $10

Plats PrincipauxDUCK À L’ORANGE Half roasted duck, goose fat potatoes, haricots verts, orange demi glace 42

*BURGER Certified Angus Beef TM patty, Gruyere cheese, bacon, lettuce, tomato, tomato aioli 15

PASTA AGLIO Spinach, sun-dried tomatoes, shiitake mushrooms, garlic and olive oil 20

*SALMON Horseradish-crusted Chilean salmon with sautéed spinach and herb cream sauce 30

*TROUT ALMONDINE Almond-crusted Idaho trout with whipped potatoes, haricot verts, lemon butter sauce 30

COQ AU VIN Red wine braised chicken stew 22

*SCALLOPS Sautéed sea scallops, spinach, fingerling potatoes served with shrimp cream sauce Market Price

(V) VEGAN DU JOUR Market Price

CASSOULET Duck confit, sausage de toulose, pork belly, white beans 38 (V) MUSHROOM NAPOLEON Grilled zucchini, yellow squash, roasted red pepper, portobello mushrooms with roasted red pepper coulis` 20

BRAISED RABBIT Dijon mustard cream sauce with spinach and carrots 34

PASTA DU JOUR Market Price

FLAT BREAD DU JOUR Market Price

(V) Vegan courses * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Les EntréesESCARGOT Burgundy snails with garlic and butter 12

FROG LEGS Lightly dusted in flour, flash deep fried and sautéed with garlic, parsley and butter 16

*BEEF/TUNA TARTARE Capers, shallots, dijon, anchovies with toast points 14

CHARCUTERIE House tasting of terrine and chef selection of meats with olives, cornichons and toast points 16

ARTICHOKE A LA BARIGOULLE Braised artichokes with white wine butter sauce (V) (vegan-sub olive oil for butter) 12

CALAMARI - Deep fried calamari with a spicy tartar sauce 13

FROMAGE - Rotating selection of cheeses 5 each

MUSHROOM DU JOUR Market Price

GOAT CHEESE TART Spinich, sun-dried tomatoes, goat cheese 10

Plateaux de Fruits de Mer

*OYSTERS 1/2 doz. Market Price

STEAMED MUSSELSwith white wine, garlic, butter, parsley 14*add pommes frites - 6*

SHRIMP COCKTAIL 4 each 12

SMOKED SALMON PLATTER W/ SALMON RILLETTE Smoked salmon, salmon rillettes, capers, red onions, chopped eggs and toast 16

LE GRAND PLATEAUX Mix of everythingabove plus a chilled 8oz. lobster tail 90

KALUGA CAVIAR served with crackers, red onions, boiled egg, capers, and herbed cream cheese Market $

Les Salades(V) MIXED LOCAL GREENS Mixed field greens, tomato and herbs with sherry-hazelnut vinaigrette 6 *CAESAR Romaine lettuce, parmesan cheese with anchovy and garlic 10

*SALAD NICOISE Mixed greens, red onions, grilled Ahi tuna, tomatoes, haricot verts, fingerling potatoes, nicoise olives, greens, red wine vinaigrette 17

SERENITE SALAD Mixed greens, 45-minute egg, shallots, walnuts, lemon and red wine vinaigrette 8

Add to any salad:grilled chicken $8steak $12salmon $12

SoupesFRENCH ONION 8

DU JOUR 8

Les Entrées Escargot Burgundy snails with garlic and butter 12

Warm goat chEEsE tart Goat cheese, spinach, shallot and sundried tomato 10

charcutEriE House tasting of terrine and cured meats with olives, cornichons and toast points 14

artichokE a la barigoullE Braised artichokes with white wine butter sauce (V) (vegan-sub olive oil for butter) 11

coquillEs st. JacquEs Sea scallop gratinéed with mushrooms, Gruyere, cream 10

bakEd briE - Brie cheese baked in puff pastry with roasted garlic sauce 12

smokEd salmon rillEttEs Smoked salmon pâté served with toast points 10

Salades(V) mixEd local grEEns Mixed field greens, tomato and herbs with Sherry-hazelnut vinaigrette 6

*caEsar Romaine lettuce, Parmesan cheese with anchovy and garlic 8

local grEEns and Warm goat chEEsE Local greens, mushrooms, fried goat cheese with Champagne vinaigrette 10

SoupesFrEnch onion 8

lobstEr bisquE c. 5 b. 9

Plateaux de Fruits de Mer

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

*oystErs 1/2 doz. 12

stEamEd mussEls with white wine, garlic, butter, fresh herbs 12 *add pommes frites - 6*

shrimp cocktail 4 each 12

*lE grand platEaux For tWo (mix of everything plus two 8 oz. Lobster Tails $32 each and Mussels) Served with lemon, mignonette, cocktail sauce, and drawn butter, and Smoked Salmon Rillettes 85

(V) Vegan courses

Plats Principauxduck conFit Salt-cured duck leg with wild mushroom risotto 28

*burgEr Certified Angus Beef TM patty, Gruyere cheese, bacon, lettuce, tomato, tomato aioli 12

(V) pasta aglio Spinach, sun-dried tomatoes, shiitake mushrooms, garlic and olive oil *grated Parmesan cheese available upon request* 19

*salmon Horseradish-crusted Chilean salmon with sautéed spinach and herb cream sauce 27

trout almondinE Almond-crusted Idaho trout with whipped potatoes, haricot verts, lemon butter sauce 27

roastEd chickEn Served with roasted fingerling potatoes, haricot verts, herb jus 24

*scallops Sautéed sea scallops, spinach, fingerling potatoes served with shrimp cream sauce 30

coq au Vin Red wine-braised chicken with bacon, carrots, mushrooms, pearl onions 26

(V) mushroom napolEon Grilled zucchini, yellow squash, roasted red pepper and Portobello mushrooms with roasted red pepper coulis` 18

nEW ZEaland VEnison Sautéed Denver cut venison served with whipped sweet potatoes in fillo cups, roasted brussels sprouts, red currant sauce 30

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