TO SHARE.

GOUGERES
warm cheese puffs, comte and parmesan
8.
RAVIOLI D’ESCARGOTS
fried escargot dumpling, bourguignonne dipping sauce
12.
RILLETTES
changing weekly, served with crostini
12.
FEUILLETÉ A LA TOMATE
roasted heirloom tomato, fondue, Vermont goat cheese, fresh herbs, E.V.O.O, puff pastry
14.
BARBAJUANS
fried ravioli, a specialty from Monaco
10.
TARTE DE THON
tarte flambee, tuna carpaccio, shallot confit, horseradish cream, scallion and ginger oil
16.
BRANDADE DE MORUE
codfish, crostini, olive oil, parsley
12.

APPETIZERS.

SALADE MAISON HUGO
Boston lettuce, local farms mesclun, fresh herbs, lemon zest, white wine vinaigrette
10.
TARTARE DE BOEUF
hand-cut prime beef, condiments, pommes frites, country toast
15/22.
SALADE D’AUTOMNE
baby kale, Bibb lettuce, roasted forelle pear, spiced pecans, crumbled blue cheese, honey vinaigrette
14/22.
SAUMON CRU MARINE A L’ANETH
crudo of Scottish salmon, herb salad, dill sauce
15/22.
ROASTED CHICKEN SALAD
sliced roasted chicken, celery, apple,
lardons, heart of romaine, Dijon vinaigrette
21.
SALADE DE BETTERAVE
roasted baby beets, watercress, brussel sprout leaves, toasted pumpkin seeds, cranberries, horseradish spread, raspberry vinaigrette
13.
RAVIOLES DE CEPE AU FOIE GRAS
porcini ravioli, sautéed foie, chives, tasty duck bouillon reduction
22.
MOULES MARINIERES
PEI mussels, white wine and shallots, garlic toast
15/22.
SOUPE DU JOUR
11.
SALADE NICOISE
Italian tuna, haricot verts, fire roasted peppers, boiled fingerling potatoes, tomato confit, celery,
Dijon mustard vinaigrette
22.

MAIN COURSE.

LE BURGER HUGO
certified black Angus beef, brioche bun, cornichon, red onion soubise, pommes frites. aged cheddar, emmenthal, blue cheese or brie
21.
L’OMELETTE
choice of mushroom, ham, swiss cheese and fresh herbs, served with mesclun and baby Yukon
17.
LE POULET ROTI
from the rotisserie, baby Yukon “au jus”, swiss chard, tarragon sauce
28.
LE MAC & CHEESE
elbow pasta, mornay sauce, French ham, emmenthal and parmesan, finished on the salamander
23.
LA COTE DE PORC
porc chop, cooked on the plancha, vegetal chartreuse, pomme puree, mustard jus
26.
L’ENTRECOTE
dry aged ribeye cooked on the grill, duck fat frites, parsley, sauce au poivre
32.
CLASSIC COQ AU VIN
tagliatelle, pearl onion, bacon, mushroom, red wine
26.
LE SAUMON D’ECOSSE
broiled Scottish salmon, salsifi, béarnaise reduction, shiitake mushroom, red wine Matelote sauce
25.
LES PATES PAPILLON AUX ARTICHAUDS
hand-made bowtie pasta, braised artichokes, olive jus, parmesan
24.
LES COQUILLES ST JACQUES
diver scallops, celeriac puree & chips, lardons, oven dried grapes, port-sherry reduction
28.

SIDES.

HARICOTS VERTS & SHALLOTS
POMMES FRITES
VEGETABLE TIAN
POMME PUREE
MUSHROOM CASSEROLE
8.
8.
8.
8.
11.

DESSERTS.

 

MILLEFEUILLE
caramelized puff pastry, bourbon vanilla cream, fresh berries
12.
PROFITEROLLES
pate a choux, caramelized almonds, vanilla ice cream, bitter chocolate sauce
13.
SOUPE DE FRAISE
FRESHLY CUT STRAWBERRIES, GINGER INFUSED JUS, MASCARPONE ICE CREAM, ORANGE TUILE
13.
MOLTEN CHOCOLATE LAVENDER CAKE
mascarpone ice cream
13.
SEASONAL FRUIT TART
Please ask your server for today’s selection
12.
ASSIETTE DE PETITS FOURS
assortment of freshly made French macarons , chocolate feuillantines and cookies
13.
ASSORTMENT OF ARTISANAL ICE CREAM AND SORBET
selection of three scoop, shortbread crumble
12.
GRAND MARNIER SOUFFLÉ
please allow 15 min.
15.
TARTE FINE AUX POMMES
thin apple tart, served warm, calvados sauce, bourbon vanilla ice cream
12.
CHEESE PLATE
selection of matured cheeses, toasts and fruits
three 18.  five 23.