Soupes [7]

Soupe a l’oignon: French Onion Soup Gratinée

Hors D’oeuvres

ESCARGOTS MAISON [10]                                                                        w/garlic, parsley and anise butter

ROASTED BEET SALAD [9]
w/tangerines, candied walnuts & ricotta salatta

WILD MUSHROOM STRUDEL [10]
w/imported speck, celery & green apple remoulade

BUTTER LETTUCE SALAD [8]                                                                      w/white balsamic & chive dressing

SEARED CAPE COD SQUID [9]                                                                      w/baby frisee salad, watermelon, avocado & spicy dressing

WILD ARUGULA & SHAVED FENNEL SALAD [12]                                                  w/Parmesan & warm goat cheese croutons

PEEKEYTOE CRABCAKE [12]                                                                       w/spicy tartar sauce

HANDCUT STEAK TARTARE [12]                                                                       w/gaufrette potato

OYSTERS  [P/A]
Market Selection

CHARCUTERIE PLATE [10]

Selection of imported & house cured meats

Served w/ traditional accoutrements

CHEESE PLATE [10.50]

Artisanal Cheese Selection w/raisin walnut toast & seasonal fruits

Les Sandwiches

GRILLED CHICKEN SANDWICH [13]
on Tomcat foccacia w/applewood smoked bacon, Vermont cheddar, arugula & avocado.  Served w/homemade potato chips

JULIETTE’S BURGER [12.50]                                                                 Grassfed sirloin burger served on brioche w/ handcut french fries.
Add American, cheddar, gorgonzola or gruyere cheese $1.00
Add applewood smoked bacon $2.00

ROASTED BERKSHIRE PORK SANDWICH……$12.00

On sesame brioche w/ red onion “aigre-doux” & aged gruyere. Choice of baby greens or hand cut french fries              

Entrees

ROASTED MEDITERANEAN VEGETABLE PLATE [15]
w/ steamed cous cous, roasted tomato-harissa sauce

MOULES FRITES [19]
Mariniere-w/white wine, shallots and fresh thyme

BUTTERMILK ROASTED NATURAL CHICKEN [18]
w/three cheese organic grits & brown butter spinach

PAN ROASTED  SALMON [24]
w/ toasted farrotto, caramelized cauliflower & beet balsamic reduction

ROASTED COLORADO LAMB [26]

w/celery root puree, glazed root vegetables & sage

SLOW ROASTED NATURAL DUCK BREAST [24]

w/wild Wehani rice, roasted butternut squash,greenmarket turnips & brussel sprouts.  Servedwith cider & Calvados reduction

JULIETTE’S BAR STEAK [21]

w/yukon gold potato puree & haricot vert

STEAK FRITES [24]
w/handcut french fries and bernaise sauce

STEAK AU POIVRE [26]
w/handcut french fries and peppercorn sauce

Garnitures [5]

Potato Puree                                                                                         Buttered Haricot Vert                                                    
Roasted Autumn Vegetables                                                                     French Fries                                               
Sautéed Spinach                                                                                    Organic Polenta                                 
Roasted Carrots                                                                                    

Desserts [7.00]
Apple Galette
Sticky Date Pudding w/cognac-toffee sauce
Crème Brulee
Warm Chocolat Cake w/crème anglaise