A Regional Approach

The menu reflects Chef Brennan's approach to using seasonal, locally available products cooked in a classic French country style and is printed every day.

Most of the produce and meat come from local farms and ranches that practice ecologically sound agriculture.

In addition to the menu the restaurant features blackboards around the room that highlight Steak-Frites (such as a choice of a 8 or 12 oz Sirloin or a 10 oz NY Striploin), the oysters that are currently available as well as the choices of Mussel preparations.

Click here for a recent menu (pdf)