first course
Escargots dans la Patisserie
m a r i n at e d b u r g u n d y s n a i l s i n p u f f pa s t r y
$15
Flétri Foie Gras
seared foie gras, pickled ra mps p i n e a p p l e , “ s t - g e r m a i n ” s y r u p, b r i o c h e
$27
Soufflé de Fromage de Chèvre g o at c h e e s e s o u f f l é
$16
Cuisses de Grenouilles
sautèed frog legs, sauce verde beurre blanc, red pepper coulis
$16
Fruits de Mer
selection of fresh shellfish served hot and chilled
$33
Bison Tartare traditionnel
(add anchovies for an additional $2)
$19
Moules et Frites du Jour
d a i l y p r e s e n t a t i o n o f p. e . i . m u s s e l s , p o m m e f r i t e s
$16
$5
les fromages
p e r o u n c e ( a l l c h e e s e ava i l a b l e t o g o )
Fourme d´ Ambert
s av o r y a n d n u t t y s e m i - h a r d f r e n c h b l e u m ade fr om cow ’s milk
Brie du Jour
soft and crea my french cheese m ade fr om cow ’s milk
Morbier
semi soft french cheese m ade with cow ’s milk fr om the m o r n i n g a n d e v e n i n g . t h e t w o a r e t h e n s e pa r at e d b y a s h
Jarlsberg
hard and crea my norwegian “swiss st yle” cheese made from cow ’s milk with nut-like characteristics
White Cheddar Valdeon
c h e e s e m a d e f r o m c o w ’s m i l k ( r e g i o n va r i e s )
s t r o n g f l av o r e d s pa n i s h b l e u m a d e f r o m c o w ’s a n d / o r g o at ’s m i l k
Parmigiano Reggianno
unpa steurized hard italian cheese m ade fr om skimmed cow ’s milk
Humbolt Fog
s o f t a n d c r e a m y c a l i f o r n i a c h e e s e w i t h a s u b t l e ta n g y f l av o r m a d e f r o m g o at ’s m i l k
Colorado Made Goat or Feta Aged Gouda f t. c o l l i n s ’ h a y s t a c k f a r m s
d u t c h c h e e s e m a d e f r o m c o w o r g o at ’s m i l k with caramel characteristics
Roaring Forties
bleu cheese fr om “king’s isl and dairy ” near ta sm ania m a d e f r o m c o w ’s m i l k . n a m e d f o r t h e l at i t u d e w h i c h t h e d a i r y l ay s , 4 0 º s o u t h o f t h e e q u at o r ; a l s o be c a u s e o f t h e r o a r i n g w i n d s surrounding the dairy
Exporatuer
french cheese m ade fr om cow ’s milk with a soft te xture na med a f t e r t h e f i r s t u . s . s at e l l i t e i n t h e 1 9 5 0 ’s
Roquefort
french bleu cheese m ade fr om sheep’s milk known as “ the king of cheeses”
c av i a r
Osetra Malossol Sturgeon Caviar large grain malossol pr od u c e d in u r u g uay
Market Price les soupes & les salades
Soupe à l´Oignon Gratineé
f r e n c h o n i o n s o u p, j a r l s b e r g g r a t i n e e
$9
Soupe du Jour $9
Salade Alice Waters arugula, cured foie gras pine nuts, vinaigrette
$13
Salade du Fermier
seasonal salad fr om the farmer’s m arket
$11
Salade du Manoir a French 250
bi bb l e t t u c e , p i s ta c h i o s , c a r r o t s , t o m at o e s bacon, vinaigrette
$9
entrées
Filet de Bison
hone y dipped bison tenderloin c a r a m e l i z e d o n i o n m a s h e d p o tat o e s madeira glace
$45
Skate Braconné dans Beurre
s k a t e w i n g , a s p a r a g u s , r o c k e t, p i s t a c h i o s h e r b v i n a i g r e t t e , d o m e s t i c c av i a r
$33
Coquilles St. Jacques à la 250
s c a l lop s , m u shr o om s , a rt ic hok e s , h a r icots v e rts pea coulis, bacon
$33
Ménage à Trois du Canard “ d u c k t hr e e way s ”
r o a s t e d b r e a s t, s e a r e d f o i e g r a s , l e g o f c o n f i t m a scarpone polenta, bl ackberry and m adeir a gl ace
$39
Ravioli d´ Artichaut
a rt i c h o k e r av i o l i i n pa r m i g i a n o b r o t h
$23
Gigot d´ Agneau Braisé
braised colorado la mb shank, white bean casoulette panchet ta, m ushr ooms, white bur gundy gl ace
$31
Loup de Mer
m e di t e r r a ne a n b a s s , h a r icots v e rts , be u r r e noi se t t e , pine n u ts
$33
Le Sein Bourré de Poulet stuffed chicken breast
m a s h e d y u k o n g o l d p o tat o e s , s h a l l o t c r e a m
$27
a l a c a rt e m e n u
Pan Seared Prime New York Strip Steak $18 $35 small
large
Pan Seared Bison Tournedos $23 $43
two
four
Colorado Lamb Chops $18 $35 two
four
Crispy Skin Hawaiian Snapper $27 Pan Seared Sea Scallops $17 $33
three
six
Pan Seared U-12 White Prawns $17 $33
three
six
sauces (one per a la carte order, each additional $3)
Truffled Béarnaise Natural Burgundy Reduction Soy Hollandaise Balsamic Reduction & Fresh Tomatoes ¨Broken¨ Lemon Butter Mint Gastric Mushroom Bordelaise Cognac Peppercorn Madeira beurre m aître d
Worcestershire, Bleu Cheese & Herb Shallot
´
accompagnements
Seasonal Vegetable de Jour Yukon Mashed Potatoes Baby Marinated Artichokes Mélange of Sautéed Wild Mushrooms Mushroom Risotto Haricots Verts in Butter & Shallots
$9 Pommes Frites
$6
de s se rts
Soufflé Gelée
blood orange frozen soufflé with a blackberry lid
$13
Abricot Napoléan
c i n n a m o n h o n e y p h y l l o , l av e n d a r pa s t r y c r e a m
$13
Glace à laVanille et Balsamique
s t r aw b e r r y s u n d a e b a l s a m i q u e , va n i l l a i c e c r e a m , 6 year balsamic vinegar
$11
Tasse de Chocolat au Beurre de Arachide “peanut butter cup”
$13
Crème Caramel au Grand Marnier $13
Tarte aux Pommes a p p l e t a r t, i c e c r e a m
$13
Profiterole au Chocolat
s p i c e d c h o c o l at e p r o f i t e r o l e , i c e c r e a m
$13
Soufflé à l’Ananas
p i n e a p p l e s o u f f l é , va n i l l a h o n e y
$13
Glace et Sorbet du Jour
ic e c r e a m or s or be t of t he day
$9
be verages
Sodas & Ice Tea $3
French 250 Water $7 still & sparkling
pr oudly serving
French Press $6
Half Press $3
brazil sinay neves (rich & creamy ) organic guatemala (e xtravagant & e xotic) peruvian french roast (dark & intense) peaberry ’s espresso milano (dark & intense) d e c a f e c o f f e e & t e a ava i l a b l e