Appetizer

Soupe a L’Oignon with Classic Gruyère Crouton 8

Rabbit Rillette with Native Apples, Brioche Toast, Arugula
& Cranberry Salade with Cider Syrup 10

Mussels with Sancerre, Shallots & Fresh Thyme 9

House-Cured Salmon, Crème FraÎche, Watermelon Radish,
Pomegranate & Fines Herbes 9

Warm Beet Salade with Mâche, Aged Chèvre & Walnuts 8

Escargots de Bourgogne with Garlic & Parsley Butter 11

Belgian Endive Salade with Apple, Roquefort, Walnuts & Parsley 9

Plat de Fromages with Fig Torte, Carrot & Raisin Salad
with Walnut Toast 12

Frisée et Lardons Salade with Chèvre,
Poached Egg & Croutons Grand-mère* 8

Salade du Marché with Fines Herbes Vinaigrette
& toasted hazelnuts 7

Entrée

Hand-Made Fettuccine with Braised Rabbit, Green Olives,
Tomato Confit & Foraged Mushrooms 22

Roasted Natural Chicken, Foraged Mushrooms, Pearl Onion
and Haricots Verts Ragoût Truffled Pommes Purée 24

Pan Seared Salmon with Roasted Chestnuts, Artichokes, Carrots,
Bacon & Lemon Zest* 25

Roasted Lamb Porterhouse Chops, Chick Pea Frites,
Zucchini Provençal & Pepper Coulis* 28

Lemon Sole Meunière with Pommes Purée, Slivered Snap Peas
and Tomato Concassé 24

Tender Braised Pork with Mashed Celery Root,
Sautéed Spinach & Pomegranate 24

Steak Frites with Meat Juices, Périgord Black Truffle Vinaigrette
& Watercress Shallot Salade* 27

Filet au Poivre with Cognac Cream, Grilled Scallions, Green Peppercorns
& Pommes Au Gratin* 29

Aquitaine’s Bacon and Boursin Burger with Frites* 17

Vegetarian Frites with Seasonal Vegetables, Watercress Shallot Salade
& Périgord Black Truffle Vinaigrette 18

Plat du jour

Monday
Pan Seared Silver Hake with Truffled Cauliflower Purée,
Melted Leeks & Rock Shrimp* 24

Tuesday
Sliced Duck Breast, Roquefort and Walnut with Ravioli Bacon-Braised Cabbage & Pumpkin, * 29

Wednesday
Pan Seared Skate, Saffron Mussels, Flageolet Beans, Garlic Confit,
Fennel & Black olives   27

Thursday
Coq au Vin with Caramelized Root Vegetables, Foraged Mushrooms
& Bacon 27

Friday
Caramelized Sea Scallops with Lobster Beurre Monte,
Truffled Squash & Haricots Verts* 28

Saturday
Bouillabaisse Marseillaise with Monkfish, Squid, Mussels,
Shrimp & Pernod 26

Sunday
Beef Bourguignon with Buttered Noodles, Pearl Onions, Lardons, Mushrooms & Parmiggiano* 19

Sides

Pommes Frites 6
Pommes Au Gratin 6
Pommes Purée 6
Haricots Verts 7
Sautéed Garlic Spinach 7

Executive Chef
Seth Woods

Chef de Cuisine
Barry Edelman

DESSERT

Vanilla Bean Crème Brulée $7
with sauternes poached pears

Caramel Bread Pudding $8
with caramelized bananas and toasted hazelnuts

Sorbet de la Maison $7
Profiteroles with vanilla bean ice cream, hot chocolate sauce

Tarte de la Saison $8

Warm Chocolate Pudding Cake $8
with Vanilla Bean Ice Cream



Please inquire about private wine dinners, functions, and catering.