MENU DE DINERBON APPÉTIT

APPETIZERSFRENCH ONION SOUP . . . . . . . . . . . . . . . . . . 13Caramelized onions, Swiss cheese and croûtons

MARYLAND CRAB SOUP . . . . . . . . . . . . . . . . . 14Chesapeake Bay crab, tomato broth and vegetables

PAN-FRIED CRAB CAKES . . . . . . . . . . . . . . . . . 20With a rivulet of Louis Sauce

COQUILLE SAINT JACQUES . . . . . . . . . . . . . 25Roasted scallops in the shell with pickled capers, croûtons, parsley and lemon

PAN-SEARED FOIE GRAS . . . . . . . . . . . . . . . . . 28Hudson Valley foie gras, raspberry reduction on toasted brioche

SaladsSALADE LYONNAISE . . . . . . . . . . . . . . . . . . . . . 16Baby frisée, crispy lardon, poached egg with Dijon mustard dressing

SALADE CAFÉ DU PARC . . . . . . . . . . . . . . . . . 14Organic greens, Swiss cheese, hard boiled egg,avocado, tomatoes, red onions, bacon andcroûtons with lemon vinaigrette

ARTICHOKE & ARUGULA . . . . . . . . . . . . . . . 16Roasted artichoke with arugula and warm porcini vinaigrette

ACCOMPANIMENTs9

HAND-CUT FRITES

SEASONAL VEGETABLES

CREAMY MASHED POTATOES

MIXED GREEN SALAD

STEAMED FRENCH GREEN BEANS

GARLIC BUTTER SAUTÉED FRESH SPINACH

HERB ROASTED FINGERLING POTATOES

Parties of 6 or more are subject to a 20% service charge and applicable tax .Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness .

DINNER MENU

GF - Gluten Free V - Vegetarian

Entrées

WILLARD BURGER . . . . . . . . . . . . . . . . . . . . . . . 20Fried onions, roasted tomatoes, Raclette cheese with a truffle aioli on brioche bun

MUSSELS AND FRITES GF . . . . . . . . . . . . . . . . . 25Your choice: Traditional / Tomato and Capers /Coconut Thai Curry

CHEF'S DAILY SEAFOOD SELECTION . . . 29

HARVEST RISOTTO VG . . . . . . . . . . . . . . . . . . . . 23Butternut squash, field spinach drizzled with Austrian pumpkin seed oil

PAN-FRIED ROCKFISH . . . . . . . . . . . . . . . . . . . 30Chesapeake Bay rockfish, crispy Brussels Sprouts with a bourbon-molasses glaze

DessertsS’MORES CRÈME BRÛLÉE . . . . . . . . . . . . . . . 10Fresh blackberries and pumpkin seed tuile

TERRINE OF CHOCOLATE MOUSSE . . . . . 10Grand Marnier Bavarian cream, dark chocolate mousse and chocolate phyllo paper

LEMON MADELEINE CAKE . . . . . . . . . . . . . . 10Homemade lemon curd, fresh raspberries

RED APPLE BEIGNETS . . . . . . . . . . . . . . . . . . . 10Cinnamon sugar, vanilla bourbon ice cream

Parties of 6 or more are subject to a 20% service charge and applicable tax .Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness .

HAND-MADE TAGLIATELLE . . . . . . . . . . . . . 29With roasted Moroccan eggplant caviar

FREE RANGE CHICKEN BREAST . . . . . . . . . . . . . . . . . . . . . . . 26With morel sauce, market vegetables and potatoes Parisienne

STEAK & FRITES GF . . . . . . . . . . . . . . . . . . . . . . . 3812 oz . New York strip steak, French green beans, béarnaise sauce, house-cut frites

BONE-IN SHORT RIB . . . . . . . . . . . . . . . . . . . . 34Dry-rubbed and braised with creamy blue cheese polenta

FILET AU POIVRE . . . . . . . . . . . . . . . . . . . . . . . . 498 oz . beef tenderloin, market vegetables and hand-cut truffle frites

RACK OF LAMB . . . . . . . . . . . . . . . . . . . . . . . . . . 42Roasted with mustard and Herbs d'Provence served on a white bean ragout

PAN-SEARED DUCK BREAST . . . . . . . . . . . . . 38Potatoes au gratin served with raspberry sauce

EXECUTIVE CHEFPETER LAUFER

DINNER MENU