French-born chef-owner Vincent Grumel serves Gallic cuisine of rich dark sauces robing fine ingredients, like a flavorful veal chop (no factory calf, that). Mushrooms and vegetables are the season’s best and sensitively treated. Expensive.
|Sunday||5 p.m. to 9:30 p.m.|
|Tuesday||11:30 a.m. to 2 p.m.|
|Tuesday||5 p.m. to 9:30 p.m.|
|Wednesday||11:30 a.m. to 2 p.m.|
|Wednesday||5 p.m. to 9:30 p.m.|
|Thursday||11:30 a.m. to 2 p.m.|
|Thursday||5 p.m. to 9:30 p.m.|
|Friday||11:30 a.m. to 2 p.m.|
|Friday||5 p.m. to 9:30 p.m.|
|Saturday||5 p.m. to 9:30 p.m.|
The kitchen is always open during business hours.
|Price range of entrées||$22 - $35|
|Occasional live music||No|
|Payment Options||Accepts credit cards|