MENU DU DEJUENER --LUNCH SUMMER 2025

Crab Gateau - lump crab cake, lemon aioli, crispy leeks and basil oil. 20 

Escargot - garlic, white wine, butter, and parsley. Served with grilled French bread. 13 

Fried Artichokes - Italian long stem 

marinated artichokes & lemon aioli. 10

Bruschetta Trio – tomato basil, peach relish with prosciutto, fresh strawberries, whipped goat cheese and balsamic glaze. 11 

Bacon wrapped apples -caramelized sugar, and served with whipped goat cheese, drizzled with honey. GF 10

Fried Green Tomatoes— Jones farm 

tomatoes, feta, and bacon lardons with sweet chili aioli. 10 

Brie en croute– puff pastry wrapped brie with spiced pecans and raspberry coulis. 10 

Beef Tartare – minced USDA Prime tenderloin, crostini, basil oil and egg yolk. 

15 

Chalet – spring mix, parmesan, egg, 

tomato, and focaccia croutons. 6 

Grilled Caesar– grilled romaine lettuce, parmesan, focaccia croutons, with our house made Caesar dressing. 8 

Peach Caprese– fresh peach, burrata, crispy prosciutto, basil oil and balsamic glaze. 10 

Tomato Cucumber – Jones farms tomatoes, cucumbers, shaved red onion, crumbled feta, with Dijon vinaigrette. 9 

Spanish Gazpacho

Vichyssoise (potato & leek)-served warm or cold

Filet Mignon – with maître’d butter and Boursin mashed potatoes. GF 50  

Surf and Turf –grilled filet and shrimp skewers, Boursin mash potatoes, piquillo pepper coulis & chimichurri. GF 35 

Espresso Strip – coffee chili rub grilled strip steak with bourbon compound butter, served with Boursin mashed potatoes. GF 45  

Steak Frites– a USDA choice filet, seared and served with maître d’ butter and French fries. GF 38  

Ribeye Pork Chop – grilled boneless, prosciutto crisp, summer corn relish and chimichurri with Weisenberger Mills creamy grits. GF   28 

Chicken Chalet – Panko crusted chicken breast, stuffed with fromage blanc, roasted red pepper, and

caramelized leeks, served with Boursin mashed potato & demi-glace. 25 

Freedom Run Lamb - grilled loin chop finished with a feta crust, tomato cucumber relish, and mint oil, served with roasted potatoes. 32

Maple Leaf Farms Duck - seared breast, with herb d Provence, peach relish and seared foie gras served with roasted potatoes, . GF 42

                                           Poisson

Salmon – grilled with bourbon comp0und butter, summer corn relish, crispy fried leeks and basil oil, served with rice pilaf. 27

Red Snapper A la Plancha– seared, piquillo pepper coulis and fried corn served with rice pilaf. 40

Cajun Whitefish & Shrimp– creole spiced, pan seared with maître d butter served with Weisenberger Mills creamy grits 25

                                           Pasta

Pasta Primavera - mushrooms, zucchini, yellow squash, asparagus tips and cherry tomatoes tossed with fettuccini. 16 

Tomato and Burrata - san Marzano tomato sauce tossed with fettuccini and burrata. 18 

Add: Grilled chicken 6, Shrimp 7, Salmon 9