MENU
Our Menu is Ever Changing with the Seasons. Or a whim. Subject to change*
Classic Cocktails
French 75 | 9
Gin • Bubbles • Citrus
Side Car | 10
Cognac • Orange Liqueur • Lemon
French Blonde |10
Gin • LilletBlanc • Elderflower • Grapefruit
Old Fashioned |10
Bourbon • Bitters • Demerara • Orange Peel
Vieux Carré | 12
Rye • Vermouth • Cognac
Sazerac | 12
Absinthe • Rye • Cognac
House Cocktails
The French Intervention Justin McLaughlin | 10
House Infused Pepper Tequila • Lime •Agave •Bubbles
Hallmark Justin McLaughlin | 10
House Infused Lavender, Honey, Lemon, and Earl Grey Vodka
B&B • Skidmore Basil Lavender Bitters • Cabernet Float
La Piscine (The Pool) Adam Vizzo | 10
Hibiscus & Blueberry Tea Infused Rum • Passion Fruit Purée
Demerera • Skidmore Blueberry Mint Bitters
Ice and Snow Adam Vizzo | 11
Skadi Aquvit • Absinthe • Luxardo • Skidmore Orange Bitters
Averna's Curse Justin McLaughlin | 11
Tequila • Averna Amaro • OJ • Lime
Skidmore Huckleberry Jalapeño Bitters
creamy tomato basil soup | 9
Frites (fries)| 7
Country Mustard Crème Fraiche
Tarragon Aioli v
Caesar Provencal | 14
Romain • Crouton •Chickpea •Mushroom • Red Onion V
Kale Nut Salad | 14
Baby Kale • Walnut Vinaigrette • Bacon • Blue Cheese Candied Orange Zest GF
Crisp Oyster Sliders | 15
Remoulade • Pickled Shallot
*Charcuterie Board | 16/25
Cured Meat • Cheese • Chefs Selection
Small(Serves 1-3) Large (Serves 4-6)
Mains
Magnolia Smash Burger | 15
Two grilled beef patties • Dijonaisse
Cambozola • Caramelized Onion • Garlic Frites
Add Egg | 2 Add Bacon | 3 Add Demi | 2
Market Vegetables | 16
Harrissa Roasted Cauliflower & Brussels Sprouts
Caramelized Onion • Chickpeas
Currant Aigre Doux VG • GF
Roast Celery Root Ragu | 17
Rainbow Carrot • Fire Roasted Tomato
Shiitake Mushrooms • Chickpea
Roast Celery Root
Pappardelle | 19
Chicken • Wild Mushrooms • Asparagus
Buttermilk Brandy Cream Sauce • Walnuts
*Rockfish | 20
Butternut Squash •Shaved Asparagus
Pine Nuts • Red Wine Butter GF
Chicken Piquant | 22
Haricot Vert • Potato Lyon • Red Wine Glaze GF
*Pork Loin Chop | 22
Brussels • Potato • Grape & Tarragon Jus GF
Bouillabaisse | 24
Seafood Stew • Saffron Broth • Fingerling Potato
*Flat Iron Steak & Frites | 28
Bernaise Butter • Garlic Frites GF
Frites (fries)| 7
Country Mustard Crème Fraiche
Tarragon Aioli v
Caesar Provencal | 14
Romain • Crouton •Chickpea •Mushroom • Red Onion V
Kale Nut Salad | 14
Baby Kale • Walnut Vinaigrette • Bacon • Blue Cheese Candied Orange Zest GF
Crisp Oyster Sliders | 15
Remoulade • Pickled Shallot
*Charcuterie Board | 16/25
Cured Meat • Cheese • Chefs Selection
Small(Serves 1-3) Large (Serves 4-6)
Mains
Magnolia Smash Burger | 15
Two grilled beef patties • Dijonaisse
Cambozola • Caramelized Onion • Garlic Frites
Add Egg | 2 Add Bacon | 3 Add Demi | 2
Market Vegetables | 16
Harrissa Roasted Cauliflower & Brussels Sprouts
Caramelized Onion • Chickpeas
Currant Aigre Doux VG • GF
Roast Celery Root Ragu | 17
Rainbow Carrot • Fire Roasted Tomato
Shiitake Mushrooms • Chickpea
Roast Celery Root
Pappardelle | 19
Chicken • Wild Mushrooms • Asparagus
Buttermilk Brandy Cream Sauce • Walnuts
*Rockfish | 20
Butternut Squash •Shaved Asparagus
Pine Nuts • Red Wine Butter GF
Chicken Piquant | 22
Haricot Vert • Potato Lyon • Red Wine Glaze GF
*Pork Loin Chop | 22
Brussels • Potato • Grape & Tarragon Jus GF
Bouillabaisse | 24
Seafood Stew • Saffron Broth • Fingerling Potato
*Flat Iron Steak & Frites | 28
Bernaise Butter • Garlic Frites GF