Lunch/Dinner
STARTERS
FRENCH ONION SOUP GRATINÉE 11
Rich veal-and-onion broth, caramelized onions and gruyère.
POTAGE SAINT – GERMAIN 9
A velvety French green pea soup enriched with fresh herbs, crème fraîche.
MUSSELS 18
Steamed in apple cider with plenty of herbs and double cream. Served with crostini.
OYSTERS ROCKEFELLER 16
Four on the half shell baked with a rich topping of butter, herbs, breadcrumbs, parmesan cheese, and a splash of Pernod.
SAMBUCA SHRIMP FLAMBÉ 16
Gulf shrimp, roasted garlic, Pico de Gallo, lemon, double cream, & sambuca.
SAMOSA 12
Crsipy Indian pastry, green peas, chickpeas, and sweet potato filling, fresh herbs and cool yogurt smear.
ESCARGOT 12
Six classic burgundy snails baked in garlic-herb butter with white wine, parsley, and shallots. Served sizzling with toasted artisan bread for dipping.
PROSCIUTTO E FICHI 15
Sweet fresh figs wrapped in prosciutto, finished with a velvety four-cheese gorgonzola sauce.
SALADS
Add to any salad: Chicken $7, Sauteed Shrimp $8, Salmon $9, Tenderloin $12
MARKET BOWL 14
Farro, arugula, romaine, roasted vegetables, avocado, citrus, feta, lemon tahini dressing.
INFATUATED SALAD 11
Organic greens, apple, carrot, fennel, mint, Purple Ninja radish, herbs, goat cheese, walnuts, & maple mustard dressing.
GRILLED PEACH & PROSCIUTTO SALAD 11
Arugula + house greens, grilled peaches, prosciutto, goat cheese, candied pecans, & honey-balsamic dressing.
CLASSIC CAESAR 9
Romaine, house-made Caesar dressing, parmesan, & garlic crouton.
ROASTED BEET & PORK BELL 14
Spring mix layered with roasted beets, crisp pork belly, goat cheese, apples, pears, pistachios, orange, and Scotch egg, finished with yogurt-honey mustard dressing and sweet potato crisps.
SEARED AHI TUNA 16
Seared ahi tuna over spring mix and arugula with dried mango, apples, toasted cashews, and sweet potato crisps, tossed in a sweet chili vinaigrette.
SANDWICHES
(served with fries. Add $2 for cup of soup or mini house salad).
ULTIMATE BLT 13
Million-dollar bacon layered with crisp iceberg lettuce, ripe tomatoes, and herb mayo on toasted focaccia.
LE CLUB 15
Grilled chicken, provolone, bacon, sausage, lettuce, tomato, and mayo stacked high on toasted artisan bread.
REGINE’S PRIME RIB SANDWICH 19
Thin-sliced prime rib with Gruyère and sautéed mushrooms on a warm artisan roll, served with savory au jus.
TRUFFLE CHICKEN SANDWICH 14
House Grilled chicken, rose reduction, wild mushrooms, swiss cheese, & brioche bun.
BISTRO BURGER 15.75
Served with fries or side salad. 100% Wagyu beef, aged cheddar, caramelized onions, bacon jam, arugula, & house brioche bun.
PIZZA
Hand-stretched dough, baked in our wood-fired oven.
BUTTER CHICKEN PIZZA 19
House butter chicken sauce, mozzarella, chicken, and herbs, Finished with a creamy drizzle.
BISTRO STYLE TIE DYE PIZZA 16
House Pomodoro, creamy vodka sauce, basil pesto, fresh mozzarella, and parmesan on a crisp artisan crust.
INDUSTRIUS 17
Spicy salami, mozzarella, chili flakes, roasted red peppers, pomodoro sauce.
FROMAGER 15
Mozzarella, gorgonzola, parmesan, shaved pecorino with honey spice drizzle.
PEPPERONI EN KAAS 17
Pomodoro, fresh mozzarella, and artisanal pepperoni. Finished with a drizzle of estate olive oil, shaved pecorino, and a drizzle of Calabrian chili honey.
PASTA
Our pastas served with artisanal bread.
POBLANO CRAB PASTA 35
Spaghetti tossed with jumbo lump crab, green onions, garlic, ginger, pistachios, poblano-coconut cream reduction.
SCALLOP PASTA | MARKET PRICE
Pan seared scallops, mushrooms, garden peas, Euro-butter reduction tossed in linguini.
SMOKED BRISKET PAPPARDELLE 21
Slow-braised brisket, ragù, pappardelle, parmesan, fresh herbs.
GNOCCHI 16
WITH BEEF TENDERLOIN 30
Potato gnocchi, pancetta, truffle oil, parmesan cream.
RAVIOLI DELUXE 17
Ricotta ravioli , sweet Marjoram, in a creamy tomato yellow curry saffron sauce.
RIGATONI ALLA VODKA 19
Tomato cream, pancetta, Italian sausage, parmigiano.
MAINS
FRESH CATCH OF THE DAY |
MARKET PRICE
PAELLA DE MARISCO 32
Shrimp, mussels, chicken thighs, Bomba rice, Spanish chorizo, seasonal vegetables, in a spicy chicken broth.
FRESH IRON SKILLET SALMON 25
Served with a maple-mustard glaze, daily vegetables, & your choice of mashed potato or basmati rice.
CAST IRON RIBEYE HUTSPOT 36
With broccoli, Cognac brown gravy mashed heirloom carrots, & yukon gold potato.
FILET MIGNON 6 OZ 39
Tender and lean, wrapped in million dollar bacon with Madagascar pepper mushrooms, marsala cream, & seasonal vegetables.
TANDOORI CHICKEN 21
Marinated leg & thigh chicken, naan, with garam masala, yogurt, mango-chutney, ginger, & garlic.
TIKKA MASALA 21
Roasted chicken thigh in a creamy tomato fenugreek sauce.
PERI PERI CHICKEN 21
Spicy Portuguese-style chicken thighs, grilled pineapple, couscous, peri-peri strawberry jam.
HARISSA GRILLED SHRIMP 21
Spicy North African-inspired skewered shrimp, served with couscous, roasted vegetables, and yogurt-tahini sauce.
SPECIALTIES
CLASSIC COQUILLES SAINT- JACQUES 31
Our take of the French classic featuring scallops and shrimp with sautéed mushrooms in a sherry cream reduction, folded into tender crêpes and finished with Gruyère. Served with seasonal vegetables.
CURRY SEAFOOD RAMEN 31
Thai green curry broth with shrimp, mussels, salmon, crab meat, mushrooms, coconut cream, and rice noodles, finished with a fried poached egg.
*Local and State Food Code requires us to inform you that when you select & consume raw or undercooked meats, seafood and eggs may increase your risk of food borne illnesses.