Lunch and dinner appetizers: Frisée salad with bacon, a poached egg, and sherry vinaigrette ($2 surcharge); steak tartar with capers, onions, spicy aïoli, and garlic potato chips ($3 surcharge); roasted-beet salad with goat cheese, walnuts, orange, and citrus-infused olive oil ($3 surcharge); paté de campagne with mesclun salad, toasted baguette, and mustard sauce; steamed mussels with piquillo peppers, tomato, cilantro, and curry cream ($3 surcharge); onion soup with sourdough croûtons topped with gruyere and emmenthaler cheese; split-pea soup with bacon and brioche croutons; field green salad with market vegetables, radishes, chopped egg and lemon/tarragon vinaigrette; endive salad with caramelized pears, peppered walnuts, bleu cheese, and walnut/red-wine vinaigrette;
Dinner only: Tuna salade Niçoise ($4 surcharge).
Lunch entrées: Steak frites with red-wine/shallot butter ($7 surcharge); bourride, a stew of rockfish, mussels, shrimp, blood orange, fennel, garlic aïoli, and saffron/shellfish broth with toasted baguette ($5 surcharge); seared salmon with savoy cabbage, leeks, oysters, black trumpet mushrooms, and Champagne cream; chicken confit salad with artichokes, haricots verts, field greens, and truffle vinaigrette; tuna salade Niçoise with anchovy/red-wine vinaigrette ($5 surcharge); braised veal stew with artichokes, tomato confit, olives , and dijon/caper sauce ($5 surcharge); sea scallops with pumpkin mousseline, chanterelles, and pumpkin-oil vinaigrette ($5 surcharge).
Dinner entrées: Lamb shank with garlic, rosemary, polenta and flageolet beans ($5 surcharge); coq au vin; trout with haricots verts and lemon/caper brown butter); salmon with oysters, black trumpet mushrooms, savoy cabbage, and Champagne cream; duck confit; seared sea scallops with pumpkin mousseline, chanterelles, and pumpkin-oil vinaigrette ($5 surcharge); bourride, a stew of rockfish, mussels, shrimp, blood orange, fennel, garlic aïoli, and saffron/shellfish broth with toasted baguette ($5 surcharge).
Lunch and dinner desserts: Apple strudel with vanilla crème anglaise and Calvados sauce; molten chocolate cake with vanilla crème fraîche and bittersweet chocolate sauce; lemon tart with meringue, lemon confit, and raspberry coulis; black forest torte with chocolate genoise, chocolate ganache, vanilla bean mousse, and Morello cherries; crème brulée; seasonal berries with crème anglaise and fresh mint (add $4); selection of housemade ice creams or sorbets; plate of three artisanal cheeses ($4 surcharge, plus $2 for each additional selection).
Lunch and dinner appetizers: Beef carpaccio with artichokes and shaved parmesan; panzanella salad with balsamic vinaigrette; arugula salad with tomatoes, balsamic vinaigrette, and a skewer of grilled shrimp.
Lunch and dinner entrées: Fettuccine carbonara; veal Milanese; baked chicken in basil/lemon/butter sauce with eggplant and fontina cheese; salmon over linguini with pesto cream sauce and toasted pine nuts; tilapia marinated in fresh herbs and baked with sliced potatoes, tomatoes, and green and red peppers.
Lunch and dinner desserts: Tiramisu; mixed berries with sabayon; chocolate souffle with vanilla ice cream.
Bobby Van’s Grill
Lunch and dinner appetizers: Mixed green salad; seafood minestrone soup.
Lunch entrées: Gorgonzola flat iron steak with portobello mushrooms and garlic-mashed potatoes; pan-seared sea scallops over linguini in white-wine/garlic sauce; grilled chicken breast with winter vegetables and truffle-scented chicken jus; burger with Cajun fries.
Dinner entrées: Gorgonzola New York strip steak with portobello mushrooms and garlic-mashed potatoes; pan-seared sea scallops over linguini with white-wine/garlic sauce; grilled chicken breast with winter vegetables and truffle-scented chicken jus.
Lunch and dinner desserts: Chocolate/espresso/Oreo cheesecake with chocolate sauce; carrot cake.