Dinner Menu

Monday-Thursday, 5:00pm-9:00pm
Friday & Saturday, 5:00pm-10:00pm


fine herbs marcona almond — 5
marinated mixed olive — 6
stuffed dates, blue cheese, bacon — 7
all three — 15

La Formagerie

seasonal selection of artisanal cheese
single cheese — 7
two cheese — 13
three cheese — 19

Pâté de Campagne

country pate, compote, tartine — 10

Les Soupes

Soupe du Jour  
Chef Daniel’s daily soup selection
cup 6 / bowl 10

Soupe a l’Oignon
onion soup, crouton, bacon, gruyere, beef broth — 11

Les Belles du Jardin

Salade Caesar
romaine, anchovy, crouton, parmesan, caesar dressing — 10

L’Endive au Bleu
belgium endive, apple, walnut, blue cheese dressing — 12

Salade de Chèvre Chaud
warm goat cheese, butter lettuce, tomato concassee, mustard vinaigrette — 13

Les Petits Plats

Lapin en Escabèche
slow poached rabbit and fall vegetable in oil and vinegar — 13

Les Moules Marinières
prince edward island mussel, onion, garlic, parsley, white wine butter broth — 15

Les Coquilles Saint-Jacques
pan-seared diver scallop, mustard mushroom cream sauce, shallot, herb breadcrumb — 18

Escargots de Bourgogne
burgundy snail smothered in garlic, parsley butter — 14

Rillettes de Porc en Croquette
pork jowl croquette, white bean hummus, roasted red pepper — 14

Gallette de Crabe Bleu
jumbo lump blue crab cake, celery root remoulade, tarragon mustard aioli — 19

Foie Gras Chaud et Tartelette de Pomme
pan seared foie gras, apple tart, chestnut puree, blackberry port reduction — 21


Gratin de Pomme de Terre
daniel’s potato gratin — 7

Haricot Vert
french green bean — 7

Choux Bruxelles
brussels sprouts with bacon and cranberry — 7

Rivières et Ocèan

Filet de Saumon
pan-seared salmon, apple cider gastric, lentil, butternut squash puree, brussel sprout, crispy parsnip — 29

Ravioles de Homard
lobster ravioli, creamed green cabbage, preserved lemon broth — 32

Sole de Douvres à la Meunière
sautéed whole dover sole, meunière sauce, lemon, parsley, yukon potato, haricot vert — 49

Le Terroir

Joues de Veau Braisées aux Pommes
braised veal cheek, white polenta with taleggio cheese, braised green, braising jus, apple — 30

Carré de Sanglier Rôti au Romarin
rack of wild boar, parsnip horseradish puree, brussel sprout, smokey rosemary sauce, cranberry — 34

Les Escalopes de Veau aux Câpres
pan-seared veal scaloppini, lemon butter caper sauce, daniel’s potato gratin, haricot vert, baby carrot — 29

Filet Mignon Bordelaise
seared beef tenderloin, red wine sauce, daniel’s potato gratin, caramelized shallot, haricot vert, baby carrot — 43

Poulet aux Morilles
pan-seared amish chicken breast, morel brandy cream sauce, haricot vert, tournee potato, baby carrot — 29


Courge Delicata Farcie
roasted Delicata squash, cauliflower, bechamel sauce, gruyere, cranberry, almond, tri color quinoa — 20

Our meat, poultry, and fish come from ranches, and fisheries guided by principles of sustainability.

Note:  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition

$5.00 split plate charge
20% gratuity will be added to parties of 6 or more


MON. to SAT 11AM - 2:30PM


MON. to THURS. 5PM - 9PM
FRI. & SAT. 5PM - 10PM

Closed Sunday

Tuesday Prix Fixe

Every Tuesday night, we serve a seasonally inspired four-course prix fixe menu (and our regular menu).



3936 W. 69th Terrace

Prairie Village, KS 66208
in the Village Shops


Contact Us

913 384 5998
[email protected]