FRENCH RESTAURANT WEEK® 2026 I JULY 4 - 19
CafÉ D'Alsace
Lunch $30
TWO COURSE LUNCH
~ available Monday-Friday ~
APPETIZERS
Choice of One
SOUPE DU JOUR
seasonal produce, fresh herbs
SUMMER TOMATO SALAD
frisée, Roquefort cheese,
sherry-shallot vinaigrette, basil, balsamic reduction
CASSOLETTE D’ESCARGOTS
chopped garlic, parsley, Vermont butter, toasted baguette
GRILLED HOMEMADE SAUSAGE
smoked pork or boudin blanc, sauerkraut, Dijon
entrées
Choice of One
GRILLED SEA BASS
haricot vert, roasted cherry tomatoes,
fingerling potatoes, Riesling saffron sauce
MOULES FRITES
Prince Edward Island mussels, cream, lemongrass,
cilantro, Riesling, French fries
COQ AU RIESLING
white wine braised chicken legs, Yukon Gold mashed potatoes,
mushrooms, bacon, braising jus
TAGLIATELLE PROVENÇAL
artichoke, roasted tomato, Niçoise olives, roasted garlic, pesto,
pine nuts, Parmigiano Reggiano
PLAT DU JOUR
please ask your server for details
Executive Chef: Philippe Roussel
DINNER $45
THREE COURSE DINNER
~ available 7 nights, starting at 5pm ~
APPETIZERS
Choice of One
SOUPE DU JOUR
seasonal produce, fresh herbs
SUMMER TOMATO SALAD
frisée, Roquefort cheese,
sherry-shallot vinaigrette, basil, balsamic reduction
CASSOLETTE D’ESCARGOTS
chopped garlic, parsley, Vermont butter, toasted baguette
GRILLED HOMEMADE SAUSAGE
smoked pork or boudin blanc, sauerkraut, Dijon
Plats principaux
Choice of One
GRILLED SEA BASS
haricot vert, roasted cherry tomatoes,
fingerling potatoes, Riesling saffron sauce
COQ AU RIESLING
white wine braised chicken legs, Yukon Gold mashed potatoes, mushrooms, bacon, braising jus
TAGLIATELLE PROVENÇAL
artichoke, roasted tomato, Niçoise olives, roasted garlic, pesto,
pine nuts, Parmigiano Reggiano
STEAK FRITES
pan-seared Certified Prime hanger steak,
red wine-shallot sauce, French fries
~ add 20 ~
PLAT DU JOUR
please ask your server for details
ROASTED SUCKLING PIG
cruspy skin, summer vegetables, French fries, roasted apples, natural jus
~ available exclusively on Bastille Day, July 14th. available from 5 PM ~
DESSERTS
Choice of One
STRAWBERRY CRÈME BRÛLÉE
caramel crust
APRICOT ALMOND TART
almond frangipane, crème anglaise, vanilla ice cream
Executive Chef: Philippe Roussel