French Inspired

American Made

 SCROLL TO BOTTOM OF PAGE FOR LUNCH AND DINNER MENUS

Our ever expanding Bourbon and Scotch bar is the perfect place to unwind. 

All cocktails are made with homemade ingredients from our syrups to our tonics.

SCOTT VORHEES

OWNER / OPERATOR

Nick broadwater

owner

JACOB VORHEES

Owner / EXECUTIVE CHEF

SARAH NEWMAN

GENERAL MANAGER

RAY MILEY

SOUS CHEF

  Lunch Selections

Served with fresh cut fries & malt vinegar aioli;

substitute house or Caesar salad $4

Parmesan Encrusted Toasted Cheese

Filled with aged provolone

& goat cheese served with tomato bisque 14

Baja Shrimp Wrap

Avocado, jalapeño, lettuce, tomato, onion & sriracha aioli 14

Fish & Chips

Haddock, house beer batter & remoulade 16

Spring Chicken Salad

Toasted walnuts, cranberries & grapes with lettuce & tomato on soft marbled rye 14

Grilled Pastrami Melt

Swiss-provolone blend, brown mustard & coleslaw 15

Meatloaf Sub

Provolone, grated mozzarella & red sauce on a seeded roll 17

Mushroom Swiss Burger

Herb caramelized mushrooms & onions with Swiss & rosemary aioli 16

Korean Beef & Rice

Grilled Kobe beef short rib, kimchi fried rice & sunny side up egg (excludes sides) 17

Appetizers

Burrata with strawberry jam, toast points, basil & balsamic glaze 14

Cheeseboard with seasonal accompaniments 20

Ahi Tuna Tartare, cucumber, avocado, zesty aioli, wasabi roe & eggroll chips 16

Spring Rolls with pork, fresh Carolina shrimp & sticky soy dressing 15

Smoked Brown Trout Salad, ciabatta, fried capers & caramelized shallot aioli 14

Fried Deviled Eggs with blackened shrimp & crispy bacon 14

Crab Dip with toasted ciabatta 16

Bistro Shrimp tossed in sweet chili aioli 12

Mussels in white wine saffron cream sauce with grilled ciabatta 14

Bacon Wrapped Duck Breast with honey jalapeño glaze 16

Soup

Tomato Bisque 8

Soup du Jour 8

French Onion with Beef Tenderloin 10

Salad

Seasonal House

Spinach, feta, strawberries, candied pecans

& balsamic vinaigrette 15

Grilled Bistro BLEU

Grilled romaine, grapes, warm bacon, bleu cheese crumbles

& bleu cheese dressing 15

Grilled Bistro PARM

Grilled romaine, grapes, warm bacon, shaved parmesan cheese

& balsamic vinaigrette 15

Add Chicken 8 Grilled Shrimp 10 Salmon 12

Entrées

Served with freshly made bread, roasted garlic butter and house or caesar salad

Pan Fried Norwegian Brown Trout with sage brown butter, garden vegetable pilaf & creamy artichoke salad Jumbo Lump Crab Cakes with remoulade, parmesan risotto & broccolini 44

Grilled Salmon with parmesan risotto & vegetable ragu 38

Carolina Shrimp & Middle Neck Clam Risotto with house-made stock, snap peas, leeks & parmesan 38

House-Made Farfalle Primavera with charred bay scallops, artichokes, leeks, peas & pesto 38

12oz Stuffed Pork Chop with caramelized cippolinis & wild mushrooms, red skin mashed & broccolini 38

Grilled Kobe Flank Steak with sauce verte, truffle parmesan tossed frites & broccolini 42

Add Crab Cake to Entrée 20

Desserts

Crème Brûlée du Jour 10

Belgian Waffle a la mode 10

Cheesecake du Jour 12

Freshly Baked Cookie du Jour with house-made vanilla ice cream 10

Please discuss any food allergies or dietary needs with your server

Consuming raw or undercooked food may cause food borne illness

20% Gratuity may be added to parties of 6 or more

No outside food or beverage permitted

Chambersburg

71 North Main Street
Chambersburg, Pa — 17201
717 261-0007

RESERVATIONS
7172610007
media@restaurant.com

pr@restaurant.com