First.

Classic French Onion Soup

Classic French Onion Soup

7

beef broth, french herbs, crouton, and gruyere

Greens Salad

10

bacon, cucumber, tomato, blue cheese, and blue cheese crumbles on a wedge of iceberg lettuce

Caesar Le Pavillon

9

house made dressing, toasted bread crumbs, and grated parmesan cheese

Crab and Clam "Pie"

Crab and Clam "Pie"

12

mirepoix, cream, puff pastry

                              

Prince Edward Island Mussels

15

wild boar sausage, braised fennel, pernod-pork broth

Steak Tartare Provencal

13

hand cut tenderloin, classic dressing, crispy quinoa

Havarti Shrimp

13

white wine, herb butter and broiled havarti cheese

Escargots Bourgogne

10

herb butter emulsion and croissant

 

 

For The Table.

Charcuterie and Cheese Board

Charcuterie and Cheese Board

24

selection of cured meats, international and domestic cheeses, and seasonal accoutrements

Baked Brie

14

macerated seasonal fruit preserves

 

Oysters Le Pavillon

16

broiled, topped with garlic herb butter