Authentic French Bistro restaurant
in Oregon's wine country, Willamette Valley
(503) 474-1888
729 NE Third Street
McMinnville, OR 97128
Hors D'Oeuvres (starters)
Salade Frisee Aux Lardons $8 warm frisee, bacon, Oregon blue cheese and croûtons
Salade du Vigneron $8 roasted red beets, endives, goat cheese and local walnuts
Påte D' Maison $5 chef's homemade pate, or rillettes, cornichons and sweet shallot confit
Escargot En Croute De Bourgogne $10
snails baked with parlsey, garlic and butter, pastry crust
Bouquet de Mesclun Panache $5 Weppler Farms young salad greens, raspberry champagne vineager and walnut oil vinaigrette
Soupe De Poisson Provençale $8 fish soup with croûtons and rouille
Soupe a l'oignon Gratinée $6
classic French onion soup with Tillamook cheese
Les Champignons de Cueillette $12
local mushrooms sauteed in cognac and mushroom stock reduction
Fromage et Charcuterie $11 assortment of cheeses, homemade pork rillettes and cured saucisson, served with French cornichons, Dijon mustard, and fresh baguette
Fondue — One Person $13,
Two People $19
Moule (mussels) $18
served with crusty french bread. To add tomatoes, apples, pears, ham, potatoes, roasted beets, cornichons
$2 per additional item
Trois Fromage Gruyere, Emmenthaler, & White Tillamook Cheddar Cheese
Picante oven-roasted tomatoes, harissa and sausage
A la Creme de Pernod sauteed garlic and oil with a touch of Pernod and cream
Provencales garlic fennel, tomato, and parsley
Plat Principal (entrees)
Coq Au Vin $20 chicken, potatoes, wild muchrooms, onions, and carrots in a rich Pinot Noir sauce
Steak Au Poivre $27 seared sirloin steak with crushed green peppercorn sauce
Bavette a l'Echalotte $18
hanger steak with shallot and wine reduction served with salad
Confit de Canard $20 duck breast and leg braised for 6 hours, potted and crisped orange cognac sauce
Penne Maison $18
penne pasta with oven-roasted tomatoes, freshly picked wild mushrooms, and white truffle oil
Pave de Saumon Aux Lentilles Vertes du Puy $25 Just-caught wild Chinook salmon with green lentils and grainy Pommery mustard crust, cognac and Dijon mustard reduction
At time of entree, Moule and Plat Principal (except Penne) are accompanied with pomme frites or salade.
Garnitures (sides) $5
Pomme Frites French Fries with homemade saffron aioli
Epinards
sauteed spinach with sweet garlic and oil
Plat du Jour (selection of the day) $20
Wednesday: Pot Au Feu
in consomme braised short ribs, root vegetables, and bone marrow
Thursday: Choucroute Garnie assortment of regional charcuterie: sausages, pork loin, and hams over a mountain of sauteed sauerkraut & potatoes in Oregon Pinot Gris and black peppercorms
Friday: Bouillabaisse Fruits de Mer south of France's mixed seafood in its own broth, served with steamed potatoes, toasted baguette croûtons, and homemade aioli
Saturday: Cous Cous "Royale"
with braised lamb, chicken, merguez sausage and vegetables
Sunday: Cassoulet
stew of braised lamb, duck, white beans, Toulouse sausages topped with a golden crust
Corkage Fee: $15 per bottle
18% service charge added to all parties of 6 or greater
