watermelon radish • arugula • asparagus • pistacio • cucumber • pickled onion, crispy chick peas, lemon vinaigrette

SPRING ARUGULA SALAD

sugar • butter • whipped cream add bananas • strawberries

NATURE CREPE

SPINACH • TOMATO • CHEVRE

seared duck breast • agrodolce • grilled asparagus • crispy polenta

MAGRET du CANARD (g/f)

wild mushroom • carrot • pearl onion • garlic • wine, potato-leek mash

CHAMPIGNON BOURGUIGNON v g/f

grilled chicken breast • tomato-artichoke salad • spring risotto

POULET GRILLE (g/f)

mussels mariniere • frites • garlic aoili

MOULE FRITES (g/f)

SOUPE A L’ONION GRATINEE (v)

ASSIETTE du FROMAGE (v)

wild mushrooms • carrot • leek • pearl onion, red wine

MUSHROOM BOURGUIGNON

boursin • spinach • red onion & capers

SMOKED SALMON

baguette • crackers • fresh fruits • nuts choice of cheeses

FROMAGE A La CARTE

spinach • roasted red pepper • Cabot white cheddar • triangle salad • walnut raisin toast

VEGETARIAN QUICHE (v)

challah • real maple syrup • strawberries • whipped cream  add a side of nutella or lemon curd $2

CLASSIC FRENCH TOAST (v)

roasted tomatoes • red onion • feta • cucumber • walnuts • local greens • sherry vinaigrette  chicken $4  add salmon filet $8

TRIANGLE (v g/f)

salt cod potato cakes • garlic lemon aioli • romesco

BOLINHOS de BACALAO (g/f)

ICE CREAM DU JOUR

CHOCOLATE TORTE

CREME BRULÉE

TURTLE CREPE

CHOCOLATE SOUFFLE

house-made lemon curd • berries • berry coulis

LEMON CURD CREPE

peanut butter • banana • whipped cream add french dark chocolate

PEANUT BUTTER CREPE

sweetened chèvre • strawberries • maple syrup • whipped cream

CHEVRE STRAWBERRY CREPE

Preheat oven to 400°F (200°C). Drain and rinse the canned chickpeas, then pat very dry with paper towels or a clean kitchen towel; remove any loose skins. Drying is critical so they crisp.

Prep and dry

Toss the dried chickpeas with 1 tsp olive oil, 1 tsp smoked paprika and 1/4 tsp kosher salt until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment.

Roast for 25–35 minutes, shaking the pan or stirring every 8–10 minutes, until golden and crisp. Remove from oven and let cool — they will crisp further as they cool. Taste and adjust seasoning if desired.

In a small bowl or jar, whisk together 3 tablespoons fresh lemon juice, 1/2 tsp Dijon mustard, and 1/2 tsp honey or maple syrup until smooth.

Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness to preference. Keep refrigerated up to 3 days; bring to room temperature before using.

Trim woody ends of 12 asparagus spears (snap or cut off the bottom 1–2 inches). Bring a medium pot of salted water to a boil. Blanch asparagus 1–2 minutes until bright green and just tender.

Immediately transfer asparagus to an ice bath (bowl of ice water) to stop cooking and preserve color. After cooling, drain and pat dry. Slice asparagus on the diagonal into 1–1.5 inch pieces, or leave whole for a rustic look.

Thinly slice the watermelon radish using a mandoline or sharp knife into 1/8" (3 mm) rounds. If large, quarter the rounds into half-moons for easier eating.

Slice the cucumber into half-moons or rounds (1/8–1/4" thick), then gently pat to remove excess moisture if needed.

Roughly chop 1 tablespoon shelled pistachios and set aside. Measure 1 tablespoon pickled red onion (thinly sliced) for the salad.

Place 5 cups of arugula in a large bowl. Add the sliced watermelon radish, cucumber, and blanched asparagus pieces.

Drizzle about half of the lemon vinaigrette over the greens (approximately 1.5 tbsp to start). Toss gently to coat evenly. Add more dressing to taste but avoid overdressing.

Scatter the cooled crispy chickpeas over the salad, along with the 1 tablespoon pickled red onion and chopped pistachios. Sprinkle the optional lemon zest and extra pistachios if using.

Finish with a final light grind of black pepper and an extra small pinch of salt if needed. Serve immediately so the chickpeas remain crisp.

arugula (baby or mixed peppery greens)

watermelon radish

cucumber (english or Persian)

asparagus

pistachios (shelled, unsalted, roughly chopped)

pickled red onion

canned chickpeas (garbanzo beans), drained and rinsed

olive oil

smoked paprika

kosher salt

fresh lemon juice

extra-virgin olive oil

Dijon mustard

honey or maple syrup

salt

freshly ground black pepper

lemon zest

extra pistachios (for sprinkling)

In a blender or mixing bowl, combine 1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1/4 cup water, 1 tablespoon granulated sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Blend or whisk until completely smooth and free of lumps, about 30–60 seconds by blender or 2–3 minutes by whisk. Scrape down sides as needed.

Blend Batter

Stir in 2 tablespoons melted unsalted butter until incorporated. The batter should be thin and pourable like heavy cream. If batter seems too thick, add 1 tablespoon milk at a time until desired consistency is reached.

Let the batter rest for 15–30 minutes at room temperature (this relaxes the gluten and improves texture). If short on time, you may cook immediately, but resting is recommended.

If using bananas and strawberries: slice 1 banana into thin rounds and hull and slice 4 strawberries. Toss banana slices with 1/2 teaspoon lemon juice to slow browning and set aside.

Prepare Fruit

Heat a 8-10 inch nonstick skillet or crepe pan over medium heat until hot (about 2–3 minutes). Lightly brush or wipe the pan with about 1 teaspoon of the unsalted butter to coat. Reduce heat to medium-low; crepes cook best on slightly lower heat so they don't brown too quickly.

Heat Pan

Stir batter gently. Pour about 1/4 cup (60 ml) of batter into the center of the pan, immediately tilt and swirl the pan to spread the batter into a thin, even circle about 7–8 inches across. Cook until the edges look set and the underside is lightly golden, 45–60 seconds. Use a thin spatula to lift an edge and flip; cook the other side 15–30 seconds until just set. Transfer crepe to a plate and repeat, buttering the pan lightly between crepes and stacking finished crepes on the plate. Yield: about 8 crepes.

Cook Crepes

Place a warm crepe flat on a plate. Sprinkle lightly with about 1/4 teaspoon granulated sugar (adjust to taste). Fold the crepe into quarters or roll it: for quarters, fold in half, then fold in half again; for roll, spread a thin line of whipped cream (about 1–2 tablespoons) down the center, add a few banana and strawberry slices along the line, then roll up.

Assemble Classic Nature Crepe

Top the assembled crepe with a dollop of whipped cream (about 1–2 tablespoons). Sprinkle an additional 1 teaspoon granulated sugar or dust with 1 teaspoon powdered sugar if desired. Garnish with a few extra strawberry slices. Serve immediately while warm.

Finish & Serve

Notes: Adjust sugar amount to taste. To keep multiple crepes warm while finishing, stack them on a plate and cover loosely with foil or place in a low oven (about 200°F / 95°C) for a few minutes.

all-purpose flour

large eggs

milk

water

granulated sugar

vanilla extract

unsalted butter (melted)

unsalted butter (for pan)

granulated sugar (for sprinkling)

whipped cream

bananas (optional, sliced)

strawberries (optional, hulled & sliced)

powdered sugar (optional, for dusting)

lemon juice (optional, for bananas)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Preheat and prepare

If using small whole baby potatoes, halve or quarter them so pieces are roughly 1–1½ inches. Pat dry with a towel so they roast crisply.

In a large bowl, toss the potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly coated.

Spread potatoes in a single layer on the prepared baking sheet, cut side down where appropriate, leaving small gaps so they roast instead of steam.

Roast for 20–25 minutes, shaking or flipping once at 12–15 minutes, until golden brown and tender when pierced with a fork. Total time depends on potato size; test for doneness.

When potatoes are done, remove from oven and, if using, toss with chopped parsley. Keep warm while you prepare the spinach and toast.

While potatoes roast (or in a skillet after they finish), heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the minced shallot and cook, stirring, for 2–3 minutes until softened and translucent but not browned.

Add the sliced garlic and cook for 30–45 seconds until fragrant.

Add the halved cherry tomatoes and cook 2–3 minutes until they soften slightly and release some juice.

Add the baby spinach in batches, stirring and wilting each addition until all the spinach is just wilted (about 2–3 minutes total).

Season with 1 teaspoon lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and keep warm.

Toast the bread: brush each slice lightly with 1 teaspoon olive oil or melted butter if desired and toast to your preference in a toaster or under the broiler (watching carefully) until golden and crisp.

Spread the soft chèvre over each toast slice while warm so it softens and becomes spreadable.

Divide the roasted potatoes between plates. Top with a generous portion of the sautéed spinach and tomatoes.

Place the chèvre toast alongside the potatoes and spinach, or break pieces of toast and use to scoop. Sprinkle a pinch of red pepper flakes and a few flakes of sea salt over the finished dish if desired.

Serve immediately so potatoes remain crisp and spinach is warm.

baby Yukon gold or fingerling potatoes

garlic powder

smoked or sweet paprika

fresh parsley, chopped (optional)

shallot, finely minced (or small yellow onion)

garlic cloves, thinly sliced

fresh baby spinach, packed

cherry tomatoes, halved

lemon juice

chèvre (goat cheese), soft

extra-virgin olive oil or melted butter for toast (optional)

thick-cut bread or choice of toast

red pepper flakes (optional)

flaky sea salt (optional)

Pat duck breasts very dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat (about 5 mm deep). Season both sides generously with kosher salt and black pepper. Let sit at room temperature 15 minutes.

Prepare and score duck

Place a cold, dry heavy skillet (cast iron recommended) over medium-low heat. Put duck breasts skin-side down in the skillet. Cook slowly, pressing down briefly to ensure even contact, until the fat renders and skin is deep golden brown and crisp, about 8–12 minutes. Spoon off and reserve excess fat into a heatproof container as it accumulates (leave about 1 tbs in pan). Flip the breasts and increase heat to medium-high; sear the meat side 1–2 minutes until browned. Transfer breasts to a baking sheet, skin-side up, and finish in a 180°C (350°F) oven for 6–8 minutes for medium-rare (internal 55–57°C / 130–135°F). Rest on a cutting board tented loosely with foil for 8 minutes before slicing.

Render skin and sear

While duck rests, wipe the skillet of excess solids leaving any brown fond and about 1 tbs rendered fat. Return to medium heat and add the sliced shallot; sweat until soft, about 2 minutes. Add sugar and stir to melt, then pour in the red wine vinegar and port/balsamic, scraping up browned bits. Reduce briefly by half, then add the stock and thyme. Simmer until sauce lightly coats the back of a spoon, about 4–6 minutes. Turn off heat and swirl in cold butter cubes, one at a time, to emulsify and gloss the sauce. Taste and adjust seasoning with salt and pepper.

Make agrodolce sauce

Slice each rested duck breast thinly on the bias. Arrange on warm plates, spoon a generous amount of agrodolce over and around the slices. Reserve some sauce for the plate decoration.

Slice and finish duck

Bring water and 1 tsp salt to a gentle boil in a medium saucepan. Gradually whisk in the cornmeal (polenta) to avoid lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy and the grains are tender, about 25–30 minutes for coarse polenta. Stir in 15 g butter and grated Parmesan if using. Taste and adjust salt. Pour the hot polenta into a lightly oiled shallow tray or baking dish about 1.5–2 cm deep and smooth the surface. Let cool to room temperature, then chill in refrigerator at least 1 hour until firm.

When ready to serve, turn chilled polenta out onto a cutting board and cut into rectangles or rounds (about 6–8 pieces). Heat a large nonstick skillet over medium-high heat with 3 tbs vegetable oil. Fry polenta pieces until golden-brown and crisp on both sides, about 3–4 minutes per side. Drain briefly on paper towel and keep warm in low oven (100–120°C / 210–250°F).

Preheat a grill pan or outdoor grill to medium-high. Toss trimmed asparagus with 1 tbs olive oil, sea salt and 1/2 tsp black pepper. Grill asparagus, turning occasionally, until tender-crisp with char marks, 4–6 minutes depending on thickness. Finish with a squeeze of lemon if using.

On each plate, place a piece or two of crispy polenta as the base. Fan sliced duck breast over the polenta or beside it. Arrange 4–6 grilled asparagus spears alongside. Spoon remaining agrodolce sauce around the duck and polenta for contrast. Sprinkle microgreens and a pinch of coarse sea salt as a finishing touch. Serve immediately so duck stays warm and polenta remains crisp.

duck breasts (magret), skin on, trimmed

red wine vinegar

ruby port or aged balsamic

chicken or duck stock

thinly sliced shallot

fresh thyme leaves

unsalted butter (cold, cubed)

asparagus spears, trimmed

fine sea salt

coarse cornmeal (polenta)

unsalted butter

grated Parmesan (or Pecorino), optional

vegetable oil (for frying)

microgreens or baby herbs

coarse sea salt (for finishing)

lemon (optional, for asparagus)

Trim and roughly chop mushrooms so pieces are bite-sized. Peel pearl onions (blanching briefly in boiling water for 30 seconds will loosen skins) and reserve. Finely chop yellow onion and mince garlic. Peel and slice carrots into 1/4-inch rounds.

Prep mushrooms and aromatics

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When hot, add mushrooms in a single layer (do in two batches if necessary) and cook undisturbed for 3–4 minutes to develop color. Stir and continue cooking until mushrooms release liquid and it evaporates, about 4–5 more minutes. Transfer mushrooms to a bowl and set aside.

Sauté vegetables

Reduce heat to medium. Add remaining 1 tablespoon butter to the same pot. Add chopped onion and sliced carrots; cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add the peeled pearl onions and continue to cook 3–4 minutes more. Stir in minced garlic and tomato paste and cook 1–2 minutes until fragrant and the paste darkens slightly.

Carrots, pearl onions and aromatics

Carefully pour in the red wine to deglaze, scraping up browned bits from the bottom of the pan. Bring to a simmer and reduce by about half, 4–6 minutes. Add the reserved mushrooms back to the pot along with the vegetable stock, thyme sprigs, bay leaf and soy sauce/tamari. Season with 1 teaspoon salt and 1 teaspoon pepper. Bring to a low simmer, cover partially, and cook gently until carrots and pearl onions are tender and flavors meld, about 15–20 minutes.

Deglaze and simmer

Remove thyme sprigs and bay leaf. Taste and adjust seasoning. If you prefer a thicker sauce, stir the arrowroot slurry (1 tsp arrowroot mixed with 1 tsp cold water) then add to the simmering stew and cook 1–2 minutes until sauce thickens and becomes glossy. Stir in chopped parsley and remove from heat.

Finish and thicken

Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Cook potatoes

While potatoes cook, melt 2 tablespoons butter in a small skillet over medium heat. Add the cleaned, sliced leeks and sauté gently until very soft and translucent, about 6–8 minutes. Season with a pinch of salt and set aside.

Sauté leeks

Drain the potatoes thoroughly and return to the hot pot off the heat for 1 minute to let excess moisture evaporate. Add the sautéed leeks, warm milk, 1 teaspoon salt (adjust to taste) and 1/2 teaspoon pepper. Mash with a potato masher or use a ricer until smooth and creamy. Adjust texture with additional warm milk if needed.

Drain and mash

Stir in chopped chives or parsley if using. Taste and adjust seasoning. Keep warm until ready to plate.

Finish

Divide potato-leek mash among serving plates (about 3/4 cup per serving). Spoon the mushroom bourguignon over and around the mash. Garnish with extra chopped parsley and a grind of black pepper. Serve immediately.

mixed wild mushrooms (e.g., cremini, shiitake, oyster, chanterelle), trimmed and roughly chopped

yellow onion, finely chopped

carrots, peeled and cut into 1/4-inch rounds

pearl onions, peeled

garlic cloves, minced

tomato paste

dry red wine (vegetarian-friendly)

vegetable stock

fresh thyme sprigs

bay leaf

soy sauce or tamari (gluten-free) for umami

arrowroot starch (or cornstarch) mixed with cold water

fresh parsley, chopped (for garnish)

Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes

leek (white and light green parts only), cleaned and thinly sliced

milk or unsweetened plant milk (warm)

chives or additional parsley, chopped (optional garnish)

Pat chicken breasts dry. In a bowl whisk together 3 tbs olive oil, lemon juice, minced garlic, chopped thyme, 1 tsp salt and 1 tsp pepper. Add chicken, coat thoroughly, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Marinate

Preheat grill or grill pan to medium-high (about 425°F/220°C). Remove chicken from marinade and let excess drip off. Grill chicken 5–7 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate, tent with foil and rest 5 minutes before slicing.

Spring Arugula Salad

Nature Crepe

Spinach • Tomato • Chevre

Magret Du Canard (g/f)

Champignon Bourguignon V G/f

Poulet Grille (g/f)

Moule Frites (g/f)

Soupe A L’onion Gratinee (v)

Assiette Du Fromage (v)

Mushroom Bourguignon

Smoked Salmon

Fromage A La Carte

Vegetarian Quiche (v)

Classic French Toast (v)

Triangle (v G/f)

Bolinhos De Bacalao (g/f)

Ice Cream Du Jour

Chocolate Torte

Creme Brulée

Turtle Crepe

Chocolate Souffle

Lemon Curd Crepe

Peanut Butter Crepe

Chevre Strawberry Crepe