Menu last updated 12/17/07

Please scroll down for menu.

No dress code. We accept Visa and Mastercard.

Christophe's serves dinner during the winter

Thursday - Saturday

5:30 - 9:30 p.m.

Open Thursday, December 27th through Monday, December 31st

Christophe describes his food as “innovative country French”. With an emphasis first on ingredients and taste, then on presentation, Christophe combines the flavors and techniques of traditional French dishes and accents them with finest seafood, local produce and meats to create truly French inspired seasonal menus. Chef Lissarrague likes to “twist tradition” and transform traditional dishes into items such as: Portebello Mushroom Tarte Tatin with Comté Cheese Flan; Basque Piperade served as a Warm Tart; Boned Leg of Lamb is served as Morsels with a Paloise Sauce (a variation of Béarnaise from the city of Pau, France); Cod Brandade becomes filling for Anaheim Peppers and the Crème Brulée is infused with Fresh Ginger.

The prix-fixe of $46.00 includes a broiled oyster amuse bouche, any appetizer, any entrée, as well as cheese or dessert.

A gratuity of 20% is included in the check for parties of six or more guests. Vegetarians are always welcome!

Appetizers
$12.50

Shitake mushroom and sesame seed soup
with a spiced tofu quenelle


Salad of herbed gnocchi, lola rosa and corn with a
fromage blanc lemon dressing

Salad of lobster, squid and scallops; sunchoke artichoke froth,
cilantro viniaigrette

Duck Torte of duck confit, Comté cheese and organic
spinach; served with glazed walnut halves

Rabbit and Lucques olive terrine with a red onion compote

Entrées
$29.00


Monkfish and crayfish flambé with Pastis,
braised fennel, English peas, mint jus

Lasagna of Maine Jonah crab, tomato confit
and spinach, with parsley and hazelnut sauce

Roasted Vermont Pheasant with sautéed cortland apples, cremini mushrooms and braised endives

Roasted salmon with a shitake mushroom and truffle crust;
cauliflower barigoule and sautéed morels

"Cote de Boeuf", sauce Bourguignone,
baby lima bean ragout and sautéed spinach
(for 2 people; $6 supplementary charge per person)

Pork tenderloin braised in milk, garlic and ginger,
sautéed potatoes, carrots and braised fennel on a corn galette

Desserts
$10.50


Rice pudding baked in phyllo
with a sauce of candied orange peel and Cointreau

Hazelnut raviolis served with candied green papaya, apples
and a strawberry mélange;
accompanied by a raspberry coulis and elderberry sorbet

Northern Spy apple Tarte Tatin;
served with a maple sugar Chantilly

Almond coated chocolate croquettes
with a milk rennet ice cream

Cashew nut parfait, chocolate mendiant,
milk chocolate sabayon and caramelized pear


Dessert Sampler Plate, choice of three desserts ($7.00 suppl.)

Chocolate Dessert Sampler ($9.00 suppl.)