DINNER MENU

Tu e s d a y - F r i d a y 5 p m - C l o s e
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Hors d’Oeuvres Steak Entrées

Escargot à la bourguignonne Filet Mignon (gf. #)
Burgundy snails served in a garlic and parsley butter; Filet Mignon served with your choice of 2 sides and
served seven to an order 16 one sauce 29

Saumon gravlax (gf. #) Bavette (gf. #)

House cured salmon, horseradish cream, dill, pink Bavette steak served with your choice of 2 sides and
peppercorn and cubes of lemon, warm scallion-whole one sauce 32
grain mustard potato salad 17
Ribeye (gf. #)
Charcuteries & Cheese
Black Angus Rib Eye served with your choice of 2 sides
Selection of charcuterie meats and aged cheeses, and one sauce 39
olives, cornichons, whole grain mustard, baguette, fruit
preserve, and nuts 26
Dinner Entrées
Tuna Tartare
Cara cara orange, Niçoise olive, parsley, olive oil, Black Cod
fennel pollen, caviar butter crostini 22 Roasted cod on a bed of sautéed baby spinach, served
with a brown butter sauce with lemon, capers, parsley,
Goujonnettes and croutons 27
Sticks of breaded cod, ne herb remoulade 12
Scallops (gf)
Salads Bristol scallops, butternut squash purée , roasted
butternut, fennel, noilly prat sauce 36

Beet Salad Rohan Duck (gf. #)

Roasted beets, arugula, shaved fennel, pistachio brittle, Roasted duck breast with brussels sprouts and orange
roasted garlic fromage blanc, apple cider vinaigrette 13 segment, pomme purée, sauce l’orange 31
Salade Parisienne
Brick Street Double (gfr)
Mixed gem lettuce salad, jambon de Paris, gruyere,
hard boiled egg, mushroom, cherry tomato, crouton, Two Angus beef patties, American cheese, dijonaise,
chives, champagne-mustard vinaigrette 14 caramelized onions, bacon, lettuce, pickle, tomato,
sesame seed bun 19
Salade Lyonnaise (gf, #)
Mushroom Risotto (v)
Frisée, ne herbs, pickled shallot, soft-boiled egg,
bacon lardon, crouton,  warm dijon vinaigrette. 16 Farro risotto, Parmesan and swiss, local mushroom,
fricassé, bok choy, baby romaine, almonds 18

Soups

Soupe du jour
Chef’s seasonal rotating soup of the day 10

French Onion Soup

Classic French Onion soup with croutons and topped
with gratinéed gruyere cheese 12

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 DINNER MENU

À la carte Sides
Sauces

Pommes Frites 7  Maître d’hôtel butter 

with Garlic-Tarragon Aioli  Butter with lemon juice and parsley 3 

Seasonal Vegetables 7 
Sauce au poivre  
Beef jus with black peppercorn, cognac & cream 4 
Pomme Purée (gf) 7
Potato Puree
Sauce béarnaise  
Sabayon emulsi ed with butter and mixed with shallots, 
Petite Field Green Salad 7 tarragon mignonette and chervil 3
Champagne-Dijon Vinaigrette

There is a $3.00 charge to split Entrées or Salads between two guests.

# Consumption of undercooked meat or eggs may increase your risk of food borne illness.  

Please mention all food allergies to your server. Please be aware that we do use allergens such as nuts and our in our kitchen.  

gf - gluten free v - vegetarian * gluten-free or vegetarian available upon request

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