Petit GoÛter
Roasted shallots and garlic confit $5

Selection of imported French olives $5

Roasted eggplant and goat cheese purée with toasted black walnuts $6

Tasting of all three petit goûters $10

First Courses
Mixed greens salad with fried carrots, cucumbers and red onion; lemon thyme vinaigrette $9

Salmon tartare, parmesan polenta and red beet emulsion $10

Salad of pea tendrils, English peas and orange supremes with house smoked trout and barley; lemon thyme vinaigrette $10

Baked aged goat cheese salad with arugula, pine nuts, red onion and balsamic $10

Au Soleil charcuterie plate: pâté de campagne, duck liver terrine with Port aspic, and sujuk sausage; toasted brioche, whole grain mustard and chutney $11

Oven roasted salt cod brandade with grilled baguettes; truffled Provençal vegetables and herbs $11

Flatbread pizza with chicken, caramelized onions, green olives, goat cheese and sage $11

Barbequed diver scallops with asparagus puree and green garlic $12

Maine crab cakes with rhubarb-caramel sauce, shaved cucumber and fresh herbs $12

Main Courses
Oven roasted free-range chicken breast with truffled potato-herb gnocchi, turnips and warm bacon vinaigrette $23

Skillet roasted Scottish salmon with spring onion and potato gratin, green asparagus and carrot broth* $26

Grilled Black Angus ribeye steak frites with red wine-shallot reduction* $32

Forest mushroom risotto with fava beans and winter herb purée $21

Pan roasted halibut with artichoke and preserved lemon lasagna; moutarde de violette $30

Skillet roasted Long Island duck breast with English sweet peas, wild mushroom duck confit-scallion biscuit and orange sauce* $28

Provençal braised beef daube with whole grain mustard spaetzle, fava beans , pearl onions and wax beans $26