APPETIZERS

Huitres Lafitte, baked oysters on a bed of crabmeat,
Sauce Mornay, cave aged Gruyere cheese. - 14

Salade De Brasserie, yellow tomato, pork cheek bacon,
curly endive, pistachio crusted goat cheese. - 10

Terrine D’Canard, duck pate with duck confit and magret de canard, Sauce Cumberland, condiments. - 13

Escargots, Champignons de Paris, grilled Parma ham wrapped
Camembert cheese, Pernod essence. - 12

Coquille St. Jacques, potato mousseline, black truffle sauce,
shaved truffles, black truffle oil pearls. - 14

Seared Foie Gras, grade A foie gras medallion, duck confit wonton,
fig and Port wine demiglace. - 16

Salade Vert, Romaine hearts, classique vinaigrette,
shaved parmesan, toasted baguette. - 8

MAIN COURSE

Moroccan Spiced Angus NewYork Strip, trimmed of all fat,
Sauce Merlot, bacon-blue cheese risotto. - 30

Mignon de Veau, Parma ham, Havarti, asparagus,
Potatoes Parisienne, Pommery mustard sauce. - 28

Blanquette de Crabe, butter basted morsels of crab,
Noilly Prat Beurre Blanc, root vegetables. - 26

Mignon de Porc Aux Pruneaux, dressed in bacon,
prunes in Armagnac, Yukon mashed potatoes. - 24

Caneton Roti Aux Cerises, crisp roasted duck compote of
cherries in brandy, duck demi, wild rice. - 26

Jarret de Agneau Aux Flageolets, braised lamb shank,
ragout of flageolet beans, jus de cuisson. - 28

Steak Frites, Flat iron steak, Veal Demiglace, petite salade,
classique vinaigrette, duck fries, aioli. - 22

238 North Main Street • Kilmarnock, VA 22482
(804)-435-8760
Monday - Saturday 5:30- Closing