Soup du Jour 9
chef’s daily creation
Onion Soup 11
garnished with crostini and gruyere
Oyster MP
ginger mignonette, lemon, parsley
georges’ Romaine10
focaccia croutons, parmesan vinaigrette
Field Green Salad 11
white balsamic vinaigrette, dried cranberries, soft goat cheese
Iceberg Wedge 9
chopped bacon, tomato concasse, red onion, buttermilk bleu cheese dressing
House Smoked Salmon 12
capers, red onion, baby lettuce, walnut rye toast,whole grain mustard sauce
Crab & Shrimp Spring Rolls 13
pickled ginger, spicy soy sambal dipping sauce
Escargot 13
baked in herb butter
Cheesesteak Spring Rolls 10
thai ketchup
Add to any salad: anchovies 3, chicken 4, shrimp 5
georges’ 10
herb marinated tomatoes, Dijon mustard, gruyere
Pollo 12
bacon, fontina, grilled chicken, herb pesto, crushed red pepper seeds
Margherita 10
fresh mozzarella, basil, tomatoes
Design your own 14
Your choice of up to 7 toppings:
- gruyere
- pesto
- grilled chicken
- provencal herb
- anchovies
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- tomatoes
- fontina
- tomato sauce
- pepperoni
- cheddar |
- bacon
- basil
- fresh mozzarella
- dijon mustard
- mushrooms
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Salad Nicoise 12
hard boiled egg, haricot verte, tomatoes, cucumber, olives, tuna mixed greens
Steak Frites 19
8oz flank steak, georges’ beef jus, pomme frites
Pan Seared Salmon 17
served over a thai noodle salad
Mussels 14
pernod, chorizo, charred tomato broth
Frittata 11
fontina cheese, fingerling potatoes, salmon, arugula salad
Capellini Pasta 13
house-made pasta, grilled chicken, tomato butter, shaved parmesan cheese
(all served with a bag of house-cut fries)
(Salad Substitution add 1)
8 oz Black Angus Burger 14
Toppings (choice of two): gruyere, blue affinee, cheddar, mushrooms, caramelized onions, fried egg, bacon
Cajun Chicken Salad Wrap 11
cheddar cheese, lettuce, tomato, onion, dressed field greens
Smoked Salmon Tea Sandwich 14
choice of soup, dressed field greens
BBQ Brisket 12
horseradish dipping sauce, pomme frites
Shrimp Salad Sandwich 14
red bell peppers, carrots, fresh herbs, gaufrette potatoes
Chef/Proprietor: Georges Perrier
Executive Chef: Joseph Frost
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