Dinner Hours: Mon. – Sat. 5pm – 10pm, Sun. by appt. only (Min. party of 15 or for Special Events)
We are proud to be rated one of the top 15 restaurants in Cincinnati.
Appetizers
Paté Maison – $10
served with cornichons
Crêpe au Fromage de Chèvre – $11
crepe baked with goat cheese, spinach and prosciutto, garnished with a red brandy cream sauce
Crêpe au Fromage de Brie – $11
brie cheese crepe topped with bechamel sauce and gratineed with swiss cheese
Crevettes Sauce Boursin – $13
shrimp sautéed with sun-dried tomatoes, corn and leeks in a garlic, herb cream sauce
Champignon Portabella aux Quatre Fromages – $12
grilled mushroom stuffed with swiss, brie and parmesan cheeses, over a blue cheese sauce
Moules Marinières ou à la crème – $10
mussels steamed, with or without cream, in garlic wine sauce
Escargots Bourguignon – $11.5
snails in garlic parsley butter
Saumon Fumé – $13.5
smoked salmon garnished with field greens, capers and shallots
Bruschetta de Flageolets – $9
grilled french bread with mashed flageolet beans, tomatoes, thyme, garlic and balsamic vinegar
Soups and Salads
Soupe du Jour – $5
the chef’s special creation
Soupe à l’Oignon – $6
onion soup gratineed with swiss cheese
Salade Douce et Amère – $5.5 field greens with prosciutto, sun-dried cherries and cassis vinaigrette
Salade d’ Epinards – $5.5spinach and romaine garnished with goat cheese stuffed endive, grapes and walnuts, in a champagne vinaigrette
Salade Caesar – $5.5romaine lettuce tossed in a caesar dressing and garnished with croutons and grated parmesan cheese
Entrees
Moules Marinières ou à la Crème avec Pommes Frites – $19.5mussels steamed, with or without cream, in garlic wine sauce and served with french fries
Poulet aux Porto – $20.5
chicken breast tenderloin sautéed with a white port wine mushroom cream sauce
Poulet à la Provençale – $20.5
chicken breast tenderloin sautéed with garlic, leeks, tomatoes, capers and white wine
Saint-Jacques Sauce Gingembre et Citron Vert – $29pan-seared sea scallops in a ginger lime sauce
Saumon Sauce Endives – $25 salmon sautéed with belgium endive, shallots, white wine, lemon and butter
Bar au Beurre Blanc et Crabe – $33seared seabass with crabmeat in a sherry butter sauce
Truite aux Amandes – $20.5
sautéed trout topped with brown butter and almonds
Magret de Canard Sauce Cerises – $29.5roasted duck breast with a sun-dried cherry red port wine demi-glace sauce
Filet de Porc Sauce Normande – $21pork tenderloin sauteed with apples, in a brandy cream sauce
Ris de Veau à la Reine – $27sweetbreads sautéed with mushrooms, garlic and ham in a maderia sauce, garnished with puff pastry
Carre d’Agneau – $34roasted rack of lamb served over a roasted garlic rosemary demi-glace garnished with flageolet beans
Filet de Boeuf Sauce au Poivre – $32grilled filet mignon in a rich black peppercorn red brandy cream sauce
Filet de Boeuf aux Morilles – $34grilled filet mignon in a morel mushroom brandy creamy demi-glace
