DINNER

FOR THE TABLE

DEVILED EGGS......................................... 11
CHICKEN LIVER MOUSSE
ARANCINI Garlic Toasts ..........................................................14
Truffle and Tallegio

CRISPY ROCK SHRIMP 16

Hot Chili Aioli ................................................... 17 MUSHROOM TARTE FLAMBEE....16

APPETIZERS
FRISEE SALAD SALMON GRAVLAX
Parmesan | Haricots Verts | Crispy Artichokes Chickpea Pancake | Trout Roe
ONION SOUP Creme Fraiche............................................................ 18
Moules Mayonnaise ............................................. 15
“gratinee”................................................ 13
STEAK TARTARE
ENDIVE SALAD OYSTER CHOWDER Capers | Shallots | Dijon.......................................... 19
Crisp Bacon | Pistachio Double Smoked Bacon
Roquefort................................................................... 16 Potato | Leeks ...................................... 16 TUNA CRUDO
Lemon Mousseline | Caviar | Baby Arugula..... 17
LITTLE GEM LETTUCE BURRATA
Italian Red Wine Vinaigrette................................ 12 Mushroom-Truffle Puree SEAFOOD SALAD
Arugula | Grilled Bread..................... 15 Shrimp | Scallop | Squid | Celery | Red Onions 21

ENTREES
SEARED YELLOWFIN TUNA RAGOUT OF BRAISED PORK
Chickpea Puree | Red Pepper Coulis Carrot | Onion
Black Olive Relish..................................................... 31
t Pastina | Sauce “Vert”.............................................. 27

WILD CANADIAN MUSSELS CONFIT DE CANARD “GESIER”

Tomato | Garlic | Onion Tender Cooked Duck Gizzards | Tomato
Fennel Tomato Saffron Broth ............................. 26 Garlic | Double Smoked Bacon | Polenta.......... 27

PAN ROASTED EAST COAST HALIBUT

Cauliflower Puree | Petit Mushroom-Parsley Salad
Preserved Black Truffle Vinaigrette.................... 34
Ox “TRIPES L’ANCIENNE”
Braised Tripe | Carrot | Tomato
Pancetta | White Wine............................................ 24

COQ AU VIN t GRILLED HANGER STEAK

Organic Braised Chicken | Red Wine Potato Gratin | Arugula
Root Vegetables ...................................................... 26 Green Peppercorn Sauce...................................... 33

DINNER SANDWICHES
Served with French Fries or a Petit Salad

TAVERN BURGER CRISPY FRIED CHICKEN

Caramelized Onions | Gruyere Cheese .....................................23 Sauce Gribiche .............................................................18

CROQUE MONSIEUR
THE DAILY PANINI ...............................................................PA Gruyere | Canadian Bacon | Bechamel ................17

SIMPLY GRILLED
YELLOWFIN TUNA ........................................28 CALIFORNIA SQUAB .................................31
SIDES
BRUSSELS SPROUTS
CANADIAN SALMON .................................25 ROASTED FINGERLING POTATOES DOUBLE CUT PORK CHOP ..................27
SOFT WHITE POLENTA
CHICKPEA FRIES
ORGANIC CHICKEN .....................................24 SAUTEED SPINACH AUSTRALIAN RACK OF LAMB ..........35
CREAMED SPINACH
FRENCH FRIES

A BRACE OF QUAIL .....................................26 9 22 oz BONE-IN RIB EYE ...........................49

CHEF TOM VALENTI

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