Les Hors d’Oeuvres
Hot Soupe Du Jour: 6./8.
Soupe à l’Oignon Gratinée: 8.
Salade Verte Tatin: 8.50
Tatin’s house salad, with mesclun greens, apple pearls, goat cheese crisp, vinaigrette
Belgian Endive Salade: 9.
Endive with red wine poached pear, walnuts, Saga blue cheese, & aged sherry dressing
Salade Caesar Tatin: 7.5
Classic Caesar salad with romaine, grated Parmesan, black pepper Parmesan crisp, and house Caesar dressing
Frisée Salade: 10.5
Baby frisée tossed with applewood bacon lardons, sourdough croutons, Maytag blue cheese, & warm sherry vinaigrette Topped with a soft poached egg
Crab Tian: 14.
Tian of jumbo lump crab, fresh corn, acorn squash, avocado, chayote squash & tomato. Lime, cardamom & honey dressing
Smoked Scottish Salmon: 15.
Traditional accompaniments, dill crème frâiche & toasted brioche
Pâté de Campagne Maison: 9.
House made country pâté, cornichons, toast points, grainy mustard
Cuisses de Grenouilles Provençales: 9.
Frogs legs sautéed in garlic, butter, & parsley, With spaghetti squash, & garlic aioli
Escargots à la Bourguignonne, ou Vin Rouge: 10.
Snails, your choice of preparation: à la Bourguignonne, cooked in parsley, garlic, & butter sauce OR au Vin Rouge in a mushroom, cream, & red wine reduction
Calamars Fris: 9.
Crisp calamari, with lemon & house made marinara sauce
Ris de Veau aux Champignons: 12.
Sautéed sweetbreads, over parsnip puree, with a compote of mushrooms, dried tart cherries, raisins, Cognac , & pistachios
Moules Frites: 14.
Large bowl of fragrant, steamed mussels, with fresh tarragon, garlic, shallots & vermouth, served with crispy French fries
Les Plats
Grilled Fillet of Salmon: 22.
With butter braised leeks, topped with a petite salad of baby frisee with a hint of lemon, & a red beet sauce
Monkfish: 27.
Olive oil poached Osso bucco of Monkfish, with a fall mushroom fricassée & fresh herb gastrique
Seared Diver Scallops: 26.
Seared U-10 scallops, over fall squash risotto, & beurre blanc with rum & vanilla essence
Jumbo Lump Crab & Lobster Cake: 29.
Pan seared cake of jumbo lump crab & lobster meat, over julienned zucchini, carrot & fall squash, with a puréed green apple & butter sauce
Poisson du jour: priced daily
Center Cut Pork Chop: 24.
Grilled center cut pork chop, with red wine risotto, apple compote, & an aged balsamic jus
Veal Scaloppini: 26.
Tender pan seared Veal, served with a tart of potato and onion, haricot verts, & lemon caper butter sauce
Lamb Two Ways: 34.
grilled half rack, & red wine braised boneless shank, served with rosemary cream gratin potatoes, & reduced red wine lamb jus
New York Strip Steak: 29.
Center cut, Creek Stone Black Angus Steak, with roasted garlic mashed potatoes, acorn squash & your choice of sauce Béarnaise or au Poivre
Foie de Veau: 23.
Seared calves liver, potatoes Lyonnaise, haricots-verts & red wine demi glace
Steak Frites: 21.
Grilled Prime Monterey steak topped with herbed butter, served with crispy French fries
Duck confit: 24.
Crispy skinned duck leg confit, parsnip puree with a touch of clover honey & horseradish, sautéed spinach, & gingered Gascony sauce
Poulet Rôti: 19.
Roasted free-range chicken, garnished with julienned fall vegetables, served with crispy French fries, au jus with fresh herbs
Sides 6.
Seasonal Green Vegetables
Classic Mashed Potatoes
Fricassée of Mushrooms
Sautéed Spinach Risotto
Frites