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- About The Region -

Savoie is the alpine region of France. Its cuisine is hearty and beloved, making use of cheeses and cream, foraged mushrooms, rustic breads and pastas, freshwater fish, grazing animals, wild herbs, and root vegetables. All designed to preserve and give sustenance over long cold winters, or boost energy for winter hikes and skiing.  We hope you imagine the early sunsets, crisp air, and Mont Blanc in the background when enjoying your meal.
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- About The Region -

The cuisine of Bordeaux is synonymous with its rural wealth and nobility. Sprawling estates with stunning châteaux cover the rocky plains and hillcrops along the Gironde River: Europe’s largest estuary and a natural inland harbor. Trade from France’s inner heartland including grains, vegetables, and driven cattle graze here on rich grasses and herbs flavored with salt from the nearby sea, and from around the world, spices like curry arrived due to a rich trade history with England.
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small plate

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Lyonnaise Salad

frisée lettuce, duck confit*, poached egg, dijon vinaigrette, fines herbes (gf, can be v*)

soupe piedmontese

chicken stock, caramelized sweet onion, white wine, bacon lardon, madison sourdough, sartori sarvecchio, cream, tarragon

shared plate

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gratin dauphinoise

yukon gold potato, leek, carrot, parsnip, roth grand cru (cow’s milk cheese) gratin, minced rosemary (gf, v)

entree

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quenelles nantua

walleye pike dumpling and crayfish in sauce nantua, mooregold winter squash, mirepoix, fennel salad

coq au vinaigre

two braised bone-in chicken thighs, caramelized turnip, kale, mushroom, parsley,red wine vinegar- vermouth de chambéry sauce (gf)

Fricandeau de Veau à l'Aneth
–Veal Fricassee with Dill –

veal breast, dill, celery heart, fingerling potato, baby carrot, jus (gf)

Ravioles au Dauphiné

housemade ravioli, comté cheese filling, crème fraîche, green chartreuse, brown butter, apple, celeriac, chervil (v)

dessert

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Galette Béarnaise Aux Pommes

barnard farms mutsu apples macerated with armagnac and sugar layered over puffed pastry with mascarpone cheese | 12

featured wine

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Château Chasse-Spleen, Bordeaux Rouge, Moulis-en-Médoc (2015)

“This Cabernet-dominated blend is deep ruby in color with medium extraction and light tearing (legs). At ten years old it is mature and ready-to-drink upon opening; perfuming the glass with notes of ripe raspberry, black currant, and baked plum followed by hints of graphite and eucalyptus before leather, cola spices, and cocoa take over.

It is full-bodied and ripe with alcohol heat. It can use a bit of swirling in the glass and burbling in the mouth for the tannins to relax, but the recognizable silk of Cabernet comes thru quickly. Flavors confirm the nose, with dried and tart red and black fruits, and a long, bone-dry finish reminiscent of fruit leather, black coffee, and tilled topsoil.

Pairing suggestions: The wine’s acidity and deft hand make it proper pairing with any of the courses on the reverse, but especially the Veal Fricassee, Coq au Vinaigre, Gratin Dauphinoise, and Old-Fashioned Crème Brulée”-C.H.S.

glass | 24 -- bottle | 120

limited quantity available
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Our menu is constantly changing based on the availability of fresh local ingredients.
While we try to keep the online menu up-to-date, it is subject to change without notice.
Updated: January 22nd, 2025