Hot Sandwiches. Chicken Pesto Sandwich Chicken breast, roasted tomatoes, smoked mozzarella with pesto sauce. Merguez Sandwich Artisan fresh Moroccan lamb sausage, onion, tomato and house-made harissa. Merguez Plate Artisan fresh Moroccan lamb sausage, onion, tomato and house-made harissa. Normandie Sandwich Maple smoked bacon, Brie de Meaux, apples and apricot marmalade. Quiche Spinach Sandwich Organic spinach with Gruyere cheese. Les Viandes. Steak Frites Farm-raised black angus ribeye with classic green peppercorn sauce and french fries.
Filet Mignon Farm-raised angus filet with classic bordelaise sauce and french fries. Boeuf Bourguignon Slow cooked beef short ribs, fresh pappardelle, carrots, mushroom, pearl onion with red wine sauce. French Burger Grass fed beef, pickled red onions, heirloom tomato and butter lettuce served with french fries. Braised Lamb Shank with Dried Fruits 3 hour lamb shank, spiced slow cooked lamb shank, couscous and dried fruits.
Confit de Canard Duck leg confit with creamy fingerling potatoes. Farm Raised Lamb Shank 4 hour-braised lamb shank, couscous and dried fruit. Merguez Plate Artisan fresh Moroccan sausage and homemade harissa with french fries or salad. Traditional Rotisserie Chicken Slow roasted free-range chicken au ju, roasted potatoes. Crispy Skin Scottish Salmon Verlasso sustainable salmon, spaghetti squash, peas, cherry tomatoes with lemon beurre blanc sauce.
Noix de St Jacques Wild seared sea scallops with lemon and organic tri-color quinoa. Trout Almondine Butterfl ied trout, haricots verts, sundried tomatoes, almonds and lemon butter sauce.
Moules Marinieres Prince Edward Island mussels with shallots, garlic, celery, parsley, white wine sauce with french fries. Lobster Ravioli House-made ravioli, Maine lobster, leeks, mascarpone, asparagus and saffron sauce. Mussel Saffron Prince Edward Island mussels with creamy pistil saffron sauce.
Tiger Shrimp Saffron Risotto Seared shrimp, asparagus and saffron sauce. Escargots de Bourgogne Burgundy escargots with garlic and shallot green butte.
Brie en Croute Baked brie, dried fruit walnut chutney, and butter lettuce. Signature Boards. Italian Signature Board Cheese: taleggio, fiore sardo, truffle pecorino. Spanish Signature Board Cheese: manchego, cabra al vino, bleu de basques. Haricots Verts Shallots, sun-dried tomatoes and toasted almonds. Broccolini Rabe Calabrian chili oil and lemon. French Fries Add truffle for an additional charge.
Potato Gratin Yukon potatoes and melted Gruyere de comte. Brussels Sprouts Golden raisins, prosciutto. Restaurant closed. Seared ahi or Spanish chunk tuna, white anchovies, potato, tomato, olives, green beans, egg, onion and classic French Dijon vinaigrette.
Fresh mozzarella, heirloom tomatoes, basil, olive oil and aged balsamic reduction. Smoked Scottish salmon, Monsieur Marcel homemade caviar cream cheese, onion, capers, cucumber on toasted brioche. Toasted brioche, Norwegian smoked salmon, house made caviar cheese, capers, cucumber and onion.
White tuna, egg, lettuce, tomato, Kalamata olive, anchovies and olive oil dressing. Jambon de Paris, emmenthal on sourdough with mornay sauce. Add egg for an additional charge. Farm-raised black angus ribeye with classic green peppercorn sauce and french fries.
Slow cooked beef short ribs, fresh pappardelle, carrots, mushroom, pearl onion with red wine sauce. Grass fed beef, pickled red onions, heirloom tomato and butter lettuce served with french fries.
Add cheddar, Gruyere, Brie, Roquefort cheese for an additional charge. Add avocado, bacon or egg for an additional charge. Substitute truffle fries for an additional charge.
Artisan fresh Moroccan sausage and homemade harissa with french fries or salad. Verlasso sustainable salmon, spaghetti squash, peas, cherry tomatoes with lemon beurre blanc sauce. Butterfl ied trout, haricots verts, sundried tomatoes, almonds and lemon butter sauce.
Prince Edward Island mussels with shallots, garlic, celery, parsley, white wine sauce with french fries. The wine and cheese plates Go for the wine and French cuisine, stay for deserts, people watching and an nice desert wine Great food, cooked to perfection.
Great cheese selections as well. Get the creme brule, even if you had enough hehehe. You won't regret!!! Working in a colorful environment at the Farmers Market next to the Grove was incredible. Dealing with clients from all parts of the country and world was an amazing experience. Working with incredible chefs and wine experts was an eye opening experience. Pros discount on food and wine.
Cons cold during winter, outdoor. When I came in at the job was amazing personalitys because they tried to help me but I would like to change of work because I did like to get more benefits. Do you enjoy working at your company? Help people considering your employer make a good choice. An amazing setting where offers you the opportunity to bro every achievements, good people and great food, usually quiet in the morning and very busy in the evenings, but the team has great employees, great place where I've been developing many skills that I have acquired.
Productive, high-end, team oriented workplace yet very little opportunity to move up within the company. Very professional and polite owner :. Pros Free lunches, lovely fun dishes to work on, wonderful cuisine and sense of team work. Cons No benifits, not enough hours and low wages.
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