We pride ourselves on using the freshest ingredients put together in tasteful way to help bring each dish to it's fullest potential. You will be sure to enjoy the menu that will change with each season. 

Spring in Paris

Wednesday, May 8, 6:30 pm.

The First

Asparagus Quiche. Heirloom Tomato Salad & Warm Caramelized Onion-Gorgonzola Jam

The Second

Coq Au Vin. Legs of French Hen,Braised in White Wine & Leeks. Petite Potato Gratin & Haricot Vert Almondine.

The Third

Braised Hare & Frisee. Lardons of Warm, Local Bacon, Braised Hare & Champagne Soaked Craisins tossed with Banyuls Vinegar & Frisee.Garnished with Fresh, Ripe Berries.

The Fourth

Lavender & Mint Crusted Lamb Chop. Grass-Fed Riverslea Farms Lamb Served Atop English Pea Risotto. Warm Figs & a Cannellini Sauce.

The Dessert

Apple Galette. Baked Hot & Served with Home Made French Vanilla Ice Cream & Almond Dust.

Wine List Coming Soon!!!!

Reservations Will be Taken in Advance,

with a Credit Card Number.
These tend to Book Fast! Make Your Reservation Now!!!