Hors D’oeuvres
| Fresh Oysters Mignonette | 3 each / 15 half dozen |
| Semi Boneless Roasted Quail with grapes | 14 |
| *Our Own Smoked Salmon with toasted brioche and capers | 14 |
| Uncle Lucien’s Country Pâté with condiments | 12 |
| *Steak Tartar (tuna or beef) | 19 |
| Six Burgundy Escargots in garlic parsley butter | 11 |
| *Pan Seared Foie Gras with Pears in Red Wine 2oz / 4oz | 15 / 28 |
Soupes and Salads
| Chunky Duck and Cabbage Soup | 9 |
| French Onion Soup Raoul says: “Best Of Boston” | 9 |
| Fresh Maine Lobster Bisque with lobster bits | 12 |
| Mix Green Salad with vinaigrette dressing / Panko crusted goat cheese (+3) | 9 / 12 |
| Roasted Beets Salad with soft goat cheese | 14 |
| Belgian Endive Salad with pear and brie | 14 |
| Romaine Hearts Salad with grapes, walnuts, and crumbled Roquefort | 14 |
Poissons & Crustaceés
| *PEI Steamed Mussels with pomme frites / tomato and spanish chorizo sauce or shallots and white wine | 25 |
| *Frogs Legs Provençales | 26 |
| *Cod Fillet with Mushroom Cream Sauce and Fresh Truffles | 28 |
| *Pan Seared Ray Fin with Caper Butter | 28 |
| *Slow Baked Salmon Fillet with ratatouille | 28 |
| *Pan-Seared Sea Scallops with spinach, tomato, and garlic | 30 |
Plats de Résistance
| Vegan Lentil Cake with faro and quinoa | 25 |
| Chicken Coq Au Vin with butter noodles | 26 |
| *Calf’s Liver with caramelized onions and crispy bacon | 26 |
| Duck Magret a l’Orange with Brussel Sprouts | 30 |
| Lamb Shank with Merguez Sausage and Couscous | 30 |
| Boneless Short Ribs Bourguignon with potato croquette | 33 |
| *Veal Chop with Wild Mushroom Cream Sauce | 38 |
| *Certified Angus NY Steak with frites. Choice of Peppercorn or Béarnaise sauce | 34 |
| *Venison with Blueberry Sauce and Gratin Potato | 35 |
| *Dover Sole (preorder a day before) | Market Price |
Sides – $8 each
| French Fries | |
| Mashed Potato | |
| Ratatouille | |
| Brussel Sprouts | |
| Creamed Spinach | |
| Sautéed Spinach | |
| Sautéed Mushrooms | |
| Broccoli |
Plats du Jour
| Cassoulet Maison Monday | |
| Savory Soufflé Tuesday | |
| Sweetbreads Wednesday | |
| Tripes Thursday | |
| Veal Kidneys Friday | |
| Beef Tenderloin Saturday | |
| Lamb Chops Sunday |
*These items are served raw, undercooked or may be cooked to your specification. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food borne illness
** Menu and prices subject to change without notice. Last updated 12/02/2022.