Chef Driven in spices, process, sautés for aromatic dishes.
Begin on the starter side.
Seasonal selection of meats, cheese and accoutrements.
Escargot sautéed in a Pernod butter and garlic, on a warm baguette with brie cheese
Steamed Mussels in a white wine cream sauce
Moules Frites Entrée size $17
Duck Street Tacos
Duck confit and roasted corn pico, cotija cheese, avocado, cilantro
Smoked Salmon Nachos
Smoked Salmon, chipotle creme fraiche, corn pico, pickled jalapeno
Lamb Chili Relleno
Roasted poblano pepper stuffed with braised lamb and goat cheese, top with chimichurri
Try every dish once. Learn more about the passion behind our plates.
Salads & Soup
Finer Additions to your Entree
Duck Confit Salad
Baby arugula, grape tomato, red onion, toasted pecans, goat cheese, rosemary vinaigrette
Field greens, tomato, Gorgonzola, fried onions
Roasted Beets Salad
Watercress, blue cheese, seasonal fruit, and roasted shallot vinaigrette
French Onion Soup
Gruyere cheese Toast
Feast On Cuisine
Traditional Recipes with the touch of France and Mexico. Moments to enjoy.
Certain to savor and delight
Steak Au Poivre
Pan seared filet, green peppercorn sauce, French fries
Chicken au Vin
Braised Chicken, poblano mash potatoes, mole sauce and cojita cheese
Braised Lamb Shank Provençale
White bean puree, wilted arugula au jus
Stuffed Pork Loin
Mushroom and cotija cheese stuffed loin, potato hash and a mushroom white wine cream sauce
Wilted spinach, roasted corn slaw, herb salad
Cilantro lime risotto, sauce Vierge
Shrimp and Grits
Smoked Cheddar grits, Mexican chorizo, Cajun trinity and creole ragout
Lamb, Mexican chorizo and duck confit in a cannellini bean stew
Signature Sweets with the right amount of sugar and spice.
Desserts – $7
On the sweeter side
Mexican Chocolate Tart with Chantilly
Crème Brule with Seasonal Fruit
Apple Dumpling with Smoked Cheddar Ice Cream
Ice Cream of the Day
Warning- Consuming raw or undercooked meats poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
20% Gratuity on Table of 6 and over
Tues-Thurs 4pm – 9pm