Each dish is carefully crafted by Chef/Owner Paul Magu-Lecugy. He takes into consideration not only the flavors but textures and overall enjoyment of the dish. All sauces and soups are made 100% in house & do not contain flour. No substitutions please. $5 supplement for items split by the kitchen (no charge for share plates)
Amuse-Bouche
Snacks with your aperitif
Gougères$9.00
Bite size French cheese puffs
Olives a la Provençale$8.00
Pommes Frites$9.00
Hors d'Œuvre
Automne Trio$15.00
Three house made dips with toasted olive bread. Eggplant - sundried tomato & goat cheese - roasted bell pepper & anchovy
Escargots$18.00
(6) Burgundy escargot in the shell with herb garlic butter
Regiis Ova Ossetra Caviar*$119.00
30g. Served with blinis, crème fraîche, & chives. The sturgeon is from only the highest quality, sustainable farms personally selected by Chef Thomas Keller (French Laundry) & Shaoching Bishop, owners of Regiis Ova
Huîtres du Jour*$24.00
Half of a dozen oysters with a champagne vinegar mignonette
- AQ$24.00
Pâté***$17.00
Chef Paul's wild boar country style p âté. Accompanying bread has gluten
Create Your Own Charcuterie Board
Create Your Own Charcuterie Board$28.00
Served with appropriate condiments. Meats: Rabbit rillette Gluten Free, Chicken liver mousse, Serrano ham, or Saucisson sec. Cheeses: Comté, Gruyère, Camembert, Humbolt Fog
- Choose Three Items$28.00
- Choose Five Items$42.00
Soupes et Salades
Salade Rêve$14.50
Mixed seasonal lettuces, garnished with cherry tomatoes, olive tapenade, radish and Parmesan cheese with a lemon thyme vinaigrette
Betterave & Tomates "Salade"$16.50
Roasted beets & heirloom tomatoes. Lemon thyme vinaigrette, garnished with micro greens
Soupe a l'Oignon Gratinee**$17.00
Classic French onion soup with house made veal stock. Topped with croutons, Gruyère and Comté cheeses
Gaspacho de Tomate$15.00
chilled heirloom tomato & cucumber soup
Les Plats Principaux
Veau Tournedos$42.00
Peter's Farm veal loin steak. Spinach, Chantrell mushroom & almond medley, roasted fingerling potatoes. Veal jus
Noix de St Jacques$45.00
Seared day boat scallops over foraged and cultivated mushroom risotto
Branzino$37.00
Seared branzino filet. Mashed potatoes, fennel. Bouillabaisse reduction
Moules Frites "Marinière"* **$29.50
Steamed PEI mussels in a white wine, shallots, garlic and cream broth served with fries. Children's Portion Available for Petits Gourmands Age 9 & under - $22
Ris de Veau Rôti$39.00
Roasted veal sweetbreads over creamed spinach & spring onions, garnished with sautéed mushrooms & house made potato gnocchi
Steak Frites "Classique"$49.00
10 oz or 16 oz Traditional French bistro cut Angus ribeye steak with classic peppercorn sauce & fries. Garnished with vegetables. Children's Portion Available for Petits Gourmands Age 9 & under - $22
- 10 oz$49.00
- 16 oz$84.00
Poulet Façon Coq au Vin$34.00
Red wine braised chicken leg & thigh with house made pancetta, pearl onions, and button mushrooms. Served over mashed potatoes. Children's Portion Available for Petits Gourmands Age 9 & under - $22
Risotto aux Champignons$32.00
Foraged & cultivated wild mushrooms in a creamy vegetarian risotto. Vegan upon request
Accompagnements
Mashed Potatoes$10.00
Legumes$11.00
Side of seasonal vegetables
Tribecca Ovens French Baguette$6.00
Additional 6 slices of bread & butter. First basket is complimentary
Gluten Free Mariposa Bakery Baguette$6.00
6" baguette
Le Bib Gourmand
$54. Three Course "classic" French dinner. Available Tuesday - Thursday
Cup of French Onion Soup or Rêve Salad
Coq au Vin or Moules Frites
Ile Flottante
Poached meringue over creme anglaise with pistachios