Jeanty At Jack's

Dessert Menu

Cheeses

Saint Agur Bleu 8.50

A Soft and Creamy Mild Milk Bleu from France

Epoisses 8.50

A full flavored artisinal cow’s milk from Burgundy

Cabecou Au Miel 9.50

Laura Chenel’s Goat Cheese with Honey

A Taste of All 16.00

with Garnishes

Desserts

Apple Gallette 9.00

with Rum-Raisin Gelato

Chocolate Mousse Brulee 9.00

Crepe Suzette 10.50

with Mandarin Liqueur and Orange Butter

Citron Givre 5.50

Lemon Sorbet

Riz au Lait 8.50

Rice Pudding with Brandied Cherries

Warm Pear Clafoutis 10.00

Topped with Vanilla Gelato

Creme Caramel 5.50

Vanilla Ice Cream with Chocolate Sauce 6.50

Chef’s favorite way, try it with a shot of Armagnac...Pour it on top with the chocolate

Lunch Menu

Les Entrees

TOMATO SOUP 8.50

in Puff Pastry

ESCARGOTS 10.50

with Garlic-Pastis Butter

BUTTER LETTUCE SALAD 8.50

with Mustard Vinaigrette

SOFT BOILED EGG AND ESCAROLE SALAD 9.50

With a Warm Bacon Vinaigrette

BEET AND MACHE SALAD 8.50

with Feta Cheese and Citrus Vinaigrette

CRUDITES 8.50

Les Charcuteries et Pates

DUCK “FOIE BLOND” PATE 10.50

with a Port Poached Pear

TERRINE DE LAPIN 11.50

Rabbit Pate with a Celery Root Mustard and Apple Salad

LAMB TONGUE AND POTATO SALAD 10.50

with a Creamy Caper Vinaigrette

RILLETTES DE CANARD 8.50

Duck and Goat Cheese Pate with Cornichons

PIEDS DE COCHON 9.50

Pigs Feet & Haricot Verts Salad

BISTRO ......BISTRO !

1/2 LB. CHEESE BURGER 8.50

with Grilled Onions & Jack Cheese on a Brioche Sesame Bun

SMOKED SALMON CARPACCIO 13.00

House Smoked with Capers and Parmesan

STEAK TARTARE 17.50

with French Fries and Croutons (uncooked)

SHORTRIB SANDWICH 15.00

Kobe Beef on a Brioche Sesame Bun with Creamy Horesradish and French Fries

Les Plats

Salade Nicoise 15.50

Butter Lettuce, Tuna (Water-Packed), Tomatoes, Basil, and Olives

Quiche, Ham and Cheese, 15.50

with a small Butter Lettuce Salad

Mussels 17.50

Steamed in Pinot Noir with Bay Leaves and Grilled Bread

Sole Meuniere 21.50

Capers, Lemon Butter and Mashed Potatoes

Coq au Vin 16.50

Chicken, Mushroom, Bacon and Red Wine Stew

Cote de Porc 18.50

Pork Chop with Mashed Potatoes, Caramelized Onion Sauce and Spinach

Entrecote Grillee 28.00

Grilled Ribeye Steak with Fries and Bearnaise Sauce

Cassoulet 23.50

Baked Beans with Duck Confit, Sausage and Bacon

Daube de Boeuf 18.50

Beef Stew with Mashed Potatoes, Peas and Carrots

SIDES

Frites 3.50

Haricots Verts 5.50

Mashed Potato 3.50

Spinach au Beurre 4.50

Bearnaise Sauce 1.50

Egg Noodles 4.50

Dinner Menu

Les Charcuteries et Pates

DUCK “FOIE BLOND” PATE 10.50

with a Port Poached Pear

TERRINE DE LAPIN 11.50

Rabbit Pate with Celery Root Apple Salad

PETIT SALE 14.00

Cured Pork Belly,Lentil and Foie Gras Ragout

LAMB TONGUE AND POTATO SALAD 10.50

with a Creamy Caper Vinaigrette

FOIE GRAS AU TORCHON 16.00

Chilled Duck Foie Gras, Brioche, Sauternes Jelly

RILLETTES DE CANARD 8.50

Duck and Goat Cheese Pate with Cornichons

PIEDS DE COCHON 9.50

Pigs Feet & Haricot Verts Salad

La Mer

SIX OYSTERS ON THE HALF SHELL 10.50

with Mignonette

PETIT PLAT DE MOULES 10.00

Steamed in Pinot Noir with Grilled Bread

Les Entrees

TOMATO SOUP 9.50

in Puff Pastry

BUTTER LETTUCE SALAD 8.50

with Mustard Vinaigrette

ESCARGOTS 10.50

with Garlic-Pastis Butter

QUENELLES DE BROCHET 13.00

Pike Dumplings with Lobster Sauce

BEET AND MACHE SALAD 8.50

with Feta Cheese and Citrus Vinaigrette

SOFT BOIL EGG AND ESCAROLE SALAD 9.50

with a Warm Bacon Vinaigrette

SMOKED SALMON CARPACCIO 13.00

House Smoked with Capers and Parmesean

BISTRO ......BISTRO !

COQ AU VIN 16.50

Chicken, Mushrooms, Bacon and Red Wine Stew (Try it with a side of Egg Noodles)

STEAK TARTARE 0.00

Freshly Ground Flank Steak with Pomme Frites and Croutons (uncooked)

Les Plats

Sole Meuniere 21.50

Capers, Lemon Butter and Whipped Potatoes

Moules au Vin Rouge 17.50

Mussels Steamed in Red Wine with Bay Leaves and Grilled Bread

Kobe Beef Short Ribs 26.00

Braised Short Ribs,Whipped Potatoes, Haricots Verts, Horseradish Cream

Cote de Porc 18.50

Pork Chop with Whipped Potatoes, Caremelized Onion Sauce and Spinach

Steak Frites 28.00

Grilled Ribeye Steak with Frites and Sauce Bearnaise

Cassoulet 23.50

Baked Beans,Duck Confit, Sausage and Bacon

Tournedos au Poivre 38.00

Black Angus Filet, Creamy Mushroom Sauce, Haricot Verts

Rognons de Veau au Poivre Vert 23.50

Veal Kidney with Green Peppercorn Sauce

Sides

Haricots Verts 6.00

Frites 4.50

Mashed Potatoes 4.50

Spinach au Beurre 6.00

Bearnaise Sauce 3.50

Egg Noodles 4.50