top sirloin, bearnaise, frites. sub hanger steak +$9 Add Sauce Au Poivre +$4

Steak Frites*

creme anglaise, poached meringue, hazelnut nougatine

Floating Island

browned butter, sage, lemon, parmigiano, pink peppercorns

Kabocha Squash Ravioli

butternut squash, crimini mushrooms, roasted tomato, fondue sauce

Parisian Gnocchi

Chicken Pappardelle

lamb sausage, pommes purée, sweet & sour braised greens

Clancey’s Merguez Banger & Mash

housemade ricotta cavatelli, sausage, lacinato kale, pecorino romano

Sausage Cavatelli

a french flatbread, fromage blanc, bacon, onion

Alsatian Tarte Flambée

bistro ham, gruyere cheese, mornay ssauce on challah pullman bread, served with frites

Croque Monsieur

housemade chocolate mousse, cacao crisp, berry coulis, whipped cream

Chocolate Mousse

chickpea fries, spiced crispy chickpeas, hummus, black olive, harissa oil

Peas de Résistance

“bread of the ear” made by Patisserie 46

Pain D’Epi

Crispy Potatoes

fromage blanc, orange, pishachios, pomegranate

Beet Salad

ask your server for today's rotating flavor

Creme Brûlée

leeks, fingerlings potatoes. Additional scallops 14/ea

Scallops (2) with Orange Sauce

Beets Salad

Pulled rib, smoked gouda, ground beef, egg bun, vb sauce, frites

Vincent Burger

Indulge in our Cheesecake Funk Cheesecake, a creamy and velvety delight featuring a graham cracker crust, rich cream cheese filling, and a funky mix of flavors that will dance on your taste buds.

Cheesecake Funk Cheesecake

wine braised beef, mashed potatoes, mushroom, onions, bacon

Beef Bourguignon

My French Onion Soup

Fromage Plate M

roasted cauliflower, button mushrooms, shellfish chestnut broth

Fillet of Sole

white wine, curry, cream, parsley, grilled bread

Mussels Mouclade

1. Peel the potatoes and cut them into thin strips. Soak in cold water for 30 minutes to remove excess starch. Drain and pat dry. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Preparing the Fries

2. Season the steaks with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or longer if desired. Remove from heat and let rest for a few minutes.

Cooking the Steak

3. In a saucepan, melt butter and sauté shallots until soft. Add white wine vinegar and reduce by half. In a bowl, whisk together egg yolks and reduce mixture. Gradually add melted butter while whisking until thickened. Stir in tarragon and heavy cream, then season with salt and pepper.

Making the Béarnaise Sauce

4. For the sauce au poivre, in the same skillet used for the steak, add beef broth and black peppercorns. Simmer until reduced by half, then strain and serve alongside the steak.

Preparing the Sauce Au Poivre (optional)

5. Serve the steak with a generous amount of béarnaise sauce on top and a side of crispy fries.

Serving

Top Sirloin Steak

Salt

Black Pepper

Olive Oil

Potatoes (for fries)

Butter

Shallots

White Wine Vinegar

Egg Yolks

Fresh Tarragon

Heavy Cream

Beef Broth

Black Peppercorns

In a saucepan, combine the milk, heavy cream, and half of the sugar. Split the vanilla bean, scrape the seeds, and add both seeds and pod to the mixture. Heat over medium heat until just boiling.

Prepare the Base

In a separate bowl, whisk the egg yolks with the remaining sugar until pale. Slowly temper the egg mixture by adding a bit of the hot milk mixture while whisking continuously.

Whisk Egg Yolks

Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until thickened and coats the back of a spoon. Strain through a fine-mesh sieve and let cool.

Cook the Custard

In a large saucepan, bring water to a gentle simmer.

Prepare the Poaching Liquid

In a clean bowl, whip the egg whites until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form.

Whip Egg Whites

Using a spoon, drop mounds of meringue into the simmering water. Poach for about 2-3 minutes on each side until firm. Remove and drain on paper towels.

Poach Meringue

In a saucepan, melt the sugar over medium heat until golden brown. Remove from heat and stir in chopped hazelnuts and butter.

Prepare the Nougatine

Spread the mixture onto a parchment-lined baking sheet and allow to cool completely. Once set, break into shards.

Cool and Break

Milk

Heavy cream

Granulated sugar

Vanilla bean

Egg yolks

Egg whites

Water

Hazelnuts

Preheat the oven to 400°F (200°C). Cut the kabocha squash in half, remove the seeds, and place it cut side down on a baking sheet. Roast for about 30-40 minutes until tender. Scoop the flesh into a bowl and mash it.

Prepare the Kabocha Squash

In a mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Mix until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Ravioli Dough

In a bowl, combine the mashed kabocha squash, ricotta cheese, lemon juice, and lemon zest. Mix until smooth and season with salt to taste.

Prepare the Filling

Divide the dough into four pieces. Roll out one piece at a time on a floured surface until it's thin (about 1/16 inch).

Roll Out the Dough

Place small mounds of the filling (about 1 tsp each) on one half of the rolled-out dough, leaving space in between. Fold the dough over to cover the filling and press down to seal, ensuring there are no air pockets. Cut out individual ravioli using a knife or a ravioli cutter.

Assemble the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Cook the Ravioli

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter starts to brown and has a nutty aroma. Remove from heat.

Make the Browned Butter Sauce

Add the cooked ravioli to the skillet with the browned butter sauce. Toss gently to coat. Serve with grated Parmigiano-Reggiano and sprinkle with crushed pink peppercorns.

Combine and Serve

Kabocha squash

All-purpose flour

Eggs

Ricotta cheese

Fresh sage leaves

Lemon zest

Lemon juice

Grated Parmigiano-Reggiano

Pink peppercorns

Peel and cube the butternut squash, and slice the crimini mushrooms. Halve the cherry tomatoes.

Prepare Vegetables

Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until soft and caramelized.

Roast Tomatoes

In a large pot of salted boiling water, add the gnocchi. Cook according to package instructions until they float to the surface. Drain and set aside.

Cook Gnocchi

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the butternut squash and sauté for about 5-7 minutes until slightly softened. Add the sliced crimini mushrooms and cook for another 5 minutes until the mushrooms are tender.

Sauté Vegetables

In the same skillet, sprinkle in the flour and whisk for about 1 minute. Gradually add the milk, whisking continuously until the mixture thickens. Stir in the grated Gruyère cheese, salt, black pepper, and nutmeg until smooth.

Make Fondue Sauce

Add the cooked gnocchi and roasted tomatoes to the skillet with the fondue sauce. Toss gently to combine. Serve warm, garnished with additional cheese if desired.

butternut squash

crimini mushrooms, sliced

cherry tomatoes, halved

gnocchi

In a small saucepan, heat 2 tablespoons of olive oil over low heat. Add the fresh parsley and cook gently for 2-3 minutes until the parsley is wilted and vibrant. Remove from heat and blend until smooth. Set aside.

Prepare the Parsley Oil

Season the chicken breasts with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from skillet, let it rest for a few minutes, then slice into strips.

Cook the Chicken

In the same skillet, add the minced garlic and cook for 30 seconds. Add the wild mushrooms and sauté for about 5-6 minutes until they are golden and tender. Pour in the heavy cream, bring to a gentle simmer, and let it cook for an additional 3-4 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and smooth.

Prepare the Mushroom Sauce

In a large pot, bring salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain the pasta, reserving a little pasta water.

Cook the Pappardelle

Add the cooked pappardelle to the skillet with the mushroom sauce. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency. Top with sliced chicken and drizzle with parsley oil before serving.

Pappardelle pasta

Chicken breast

Wild mushrooms (e.g., chanterelles, porcini)

Parmesan cheese, grated

Fresh parsley

Olive oil

Garlic, minced

Black pepper, freshly ground

Peel and chop the potatoes into even chunks. Place in a pot of salted cold water and bring to a boil. Cook until tender, about 15-20 minutes.

Prepare the Potatoes

While the potatoes are cooking, heat a skillet over medium heat. Add the lamb sausages and cook, turning occasionally, until browned and cooked through, about 10-12 minutes.

Cook the Sausages

Drain the cooked potatoes and return them to the pot. Add the butter and heavy cream. Mash until smooth and creamy. Season with salt and pepper to taste.

Make the Pommes Purée

In the same skillet used for sausages, add olive oil and heat over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the greens and cook until wilted. Stir in apple cider vinegar and brown sugar, and cook for an additional 3-4 minutes until combined. Season with salt and pepper.

Prepare the Sweet & Sour Braised Greens

Plate the pommes purée, top with the lamb sausage, and serve the sweet & sour braised greens on the side.

Serve

Lamb sausage

Potatoes (Yukon Gold or Russet)

Kale or Swiss chard

Onion

Apple cider vinegar

Brown sugar

Black pepper

In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.

Cook the Sausage

Add minced garlic and chopped kale to the skillet. Cook until the kale is wilted, about 3-4 minutes. Season with black pepper.

Add Kale and Garlic

Bring a large pot of salted water to a boil. Add the cavatelli and cook for 3-4 minutes or until they float to the surface. Drain and add to the skillet with sausage and kale. Toss to combine.

Cook the Cavatelli

Serve hot, topped with grated Pecorino Romano cheese.

Italian sausage (bulk, not in casings)

Lacinato kale (chopped)

Garlic (minced)

Pecorino Romano cheese (grated)

In a mixing bowl, combine the flour, water, olive oil, and salt. Mix until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Cover with a towel and let it rest for 30 minutes.

Make the Dough

While the dough rests, slice the onion thinly and set aside. In a skillet, cook the bacon lardons over medium heat until crispy, then drain on paper towels.

Prepare the Toppings

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.

Preheat the Oven

Once the dough has rested, roll it out on a floured surface until it is very thin, about 1/8 inch thick. Transfer the rolled dough to a baking sheet or a pizza peel if using a stone.

Spread the fromage blanc evenly over the dough. Top with the crispy bacon lardons and sliced onions. Season with black pepper to taste.

Assemble the Tarte Flambée

Carefully transfer the assembled tart to the hot oven (or onto the preheated pizza stone) and bake for about 10-12 minutes, or until the edges are golden and crispy.

Bake

Remove from the oven and let it cool for a minute before slicing. Serve warm.

all-purpose flour

water

olive oil

salt

fromage blanc

bacon lardons

onion

black pepper

In a saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk for about 2 minutes to form a roux. Gradually whisk in the milk and cook until the sauce thickens. Season with nutmeg, salt, and black pepper. Stir in half of the Gruyere cheese until melted and smooth.

Make the Mornay Sauce

Preheat the oven to 200°C (400°F). Spread a thin layer of butter on one side of each slice of challah bread. On the unbuttered side, layer bistro ham, a generous amount of Mornay sauce, and top with remaining Gruyere cheese. Close the sandwich with another slice of bread, buttered side out.

Assemble the Croque Monsieur

In a skillet, cook the sandwiches over medium heat until golden brown on both sides, about 3-4 minutes per side. Transfer to a baking sheet.