Appetizers
Mixed head lettuce with Belgian endive and shallot vinaigrette	9
Heirloom tomato salad with basil emulsion and balsamic vinegar reduction	13
Market Salad with warm Romano beans, zucchini, cherry tomatoes, sautéed in olive oil with lemon basil, Serrano ham and goat cheese	15
Roasted duck magret, seared cantaloupe and frisée salad, honey tangerine-lime dressing	14
Sautéed skewered shrimp with black pepper caramel, and thyme, bibb lettuce and radicchio salad, sweet garlic dressing	15
Crispy sea scallops gratiné with shallot and black mushroom, fennel purée, fresh west coast oyster sauce	15
Chilled orange gazpacho with fried oysters, Persian cucumber, orange pepper, cilantro,orange segments	12
Peekytoe crab salad with cucumber, watermelon radish and cilantro, smashed avocado, sesame seed crisp, red bell pepper and jalapeño dressing	16
House-made Pastas and Sandwiches
Papardelle tossed with brown butter, roasted garlic, cracked pepper and arugula	17
Pasta layered with roasted artichoke, goat cheese, tomato confit and basil cream	19
Lobster spaghetti with ½ Maine lobster pieces tossed with house made angel hair pasta, julienne of scallion, red pepper, lobster reduction, and parsley	28
Fresh-ground Salmon Burger with French fries, green apple, daikon and arugula salad, tartar sauce	20
Aix Burger with lettuce, tomato, onion, house pickles served with French fries and a choice of American or Gruyere cheese	17
add sautéed onions 1 add blue cheese 4 add Neuski bacon 4 add sautéed mixed mushrooms 4 add goat cheese 4 add avocado 2
Chef/Owner Didier Virot Chef de Cuisine Dan Levy
20% service charge on parties of 6 or more
Entrees
Duck breast roasted with Alsatian sauerkraut, parsley spaëtzle and Tanqueray-juniper sauce	32
Pork tenderloin with creamy polenta, baby bok choy, caramel ginger sauce	26
*Roasted cured chicken with cardamom, lemon, and honey, buckwheat asparagus crepe, fresh heart of palm	25
Veal shank Osso-bucco with housemade fettuccini sautéed spinach	34
Steamed Bass with mousseron mushrooms, basmati risotto, littleneck clams in herb broth	28
Atlantic Salmon with millet pancake, sautéed fresh corn with young garlic, scallion and bacon , tomato reduction	26
Curry crusted Soft-Shell Crabs, fennel gratin, saffron-tomato compote, herbed meunière butter	28
Crispy Daurade with parmesan crust, zucchini basil Tian, tomato anchovy compote	27
From the grill   Sides   Sauces           *12 oz. Natural Strip Steak 36 Pommes Frites 6 Béarnaise *Chicken breast & leg 22 Wild Asparagus 9 Red Wine Reduction Lamb Chops with herbs 28 Mixed Wild Mushrooms 12 Green Peppercorn Atlantic Salmon 23 Pommes Purée 7 Dijon Mustard New Zealand Snapper 25 Grilled Neuski Bacon 8 Tomato reduction Bass 24 French Haricot Verts 8 Caramel ginger     French Lentils 7       Sautéed Spinach 7
Daily Specials (Monday – Thursday)
Monday Bouillabaisse Provencal with shrimp, lobster, scallop, snapper and Rouille 36 Tuesday Shrimp and basil brochette, zucchini and radicchio salad, saffron mustard dressing 26 Wednesday Blanquette de veau, Yukon gold mashed potato, seasonal vegetable 29 Thursday Herbed Rack of Lamb, chickpea pancake, spinach cannelloni with goat cheese, tomato-basil jus 36