Our menus change with the seasons. Our chefs source seasonal ingredients from local farm friends and farmers markets to create classical and modern versions of French bistro and European dishes. Please let us know about your allergies so we can create something special for you any time. Make your reservation online through OpenTable!
GVG & PWB both Rated Top 100 in USA for Date Nights & Outdoor Dining! Read more.
◊ SUMMER TOMATO FLATBREAD
Boursin, red pepper pistou, chèvre, basil oil 12
◊VADOUVAN BEEF FLATBREAD
curry crema, roasted mushrooms, Prima Donna, chives 12
FRENCH ONION DUCK MEATBALLS 14
Emmentaler, chives, crostini
◊ HEIRLOOM TOMATOES 17
basil, sea salt, feta, balsamic glaze
◊ BLUE CRAB & GRUYÈRE FONDUE 14
crostini, sweet potato chips, apple slices
CRISPY BRUSSELS SPROUTS 12
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli
CALAMARI 13
lemon rouille, cocktail sauce
◊ TUNA TARTARE* 16
mango relish, Espelette chili glaze, sweet potato chips
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
ARTISANAL CHEESE
& CHARCUTERIE Mkt
bistro inspired accoutrements
PRINCE EDWARD ISLAND
MUSSELS 14/23
Riesling, fresh herbs, hand-cut fries
CHEESEBURGER* 14
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort, Emmentaler
◊ PWB SUMMER SALAD 11
mixed greens, heirloom grape tomatoes, cucumber, peach vinaigrette
ROASTED BEETS & MIXED GREENS 10
Roquefort, walnuts, truffled beet & walnut vinaigrette
VEGETABLE SALAD 7
fresh vegetables, Green Goddess dressing
FRENCH ONION SOUP 7
melted Emmentaler, crostini
SOUP OF THE DAY Mkt
(Please ask your server)
◊ DUCK CONFIT* 30
supreme orange emulsion, French green lentils, spinach
◊ LEMON CHICKEN PAILLARD 26
crème fraîche mashed potatoes, French green beans
◊ SUMMER VEGETABLE BARIGOULE 23
heirloom tomatoes, zucchini, leeks, artichokes, fennel, asparagus, fines herbes, white wine broth, red pepper pistou crostini
◊ RACK OF LAMB 36
blackberry demi-glace, crème fraiche mashed potatoes, spinach
◊ GRILLED SALMON* 29
mango relish, crème fraiche mashed potatoes, French green beans
◊ GRILLED VEAL CHOP* 37
tarragon mustard, duck fat potato dauphinoise, French green beans
◊ PAN SEARED SCALLOPS 35
lardons, lemon beurre blanc, summer squash salad, duck fat potato dauphinoise
◊ PAN SEARED TROUT 28
nectarine-brandy gastrique, French green lentils, asparagus
TODAY’S CHEF SELECTION, (please ask your server) Mkt
◊ GRILLED FILET MIGNON* 37
tomato horseradish ragout, crème fraîche mashed potatoes, French green beans
STEAK FRITES* 29
sliced hanger steak, herbed Maître d’butter, hand-cut fries
BEFF BOURGUIGNON* 32
slow-braised filet mignon tips, carrots, lardons, pearl onions, red wine mushroom ragout, crème fraîche mashed potatoes
Crispy Brussels Sprouts bacon, leeks 6
Asparagus 4
Cheddar, Bacon & Chive Potato Cakes 5
French Green Beans 5
Hand-Cut Fries 4
Brussels Sprouts 5
Crème Fraîche Mashed Potatoes 4
French Green Lentils 4
MONDAY
Roasted Lamb Leg Provençal
TUESDAY
Chicken Cordon Bleu
WEDNESDAY
Fish & Chips
Hook-N-Line Caught
THURSDAY
Chicken Schnitzel
FRIDAY
Beef Stroganoff
SATURDAY
Steak au Poivre*
SUNDAY
Roasted Turkey Dinner
Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
™ & © 2024. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.
