Chef David Baruthio presents contemporary French food with a special talent for flavor and presentation. Baruthio’s passion is to create simple, seasonal, clean food with the finest ingredients available to highlight the flavor of the food and what the season has to offer. He is continually striving to improve and provide an exceptional dining experience for his guests and friends.

“David’s French-influenced style is right at home here. He effortlessly combines his classical training, the country French cooking with which he grew up and the farm-fresh ingredients of the heartland.”    Steven Exel

features | menu


The chef prepares daily features from local, seasonal ingredients.
These items change frequently and are available until the last one is served.

pour commencer

soupe du jour l 9
Ginger-carrot-orange soup / five-spice espuma

st. jacques l 14
Pan seared day boat scallops / potato-leek-bacon-truffle veloute

salad of the season l 10
Organic mixed greens / fourme d’ambert / champagne vinaigrette / toasted almonds

grilled spanish mackerel l 12
Roasted beets / blood orange vinaigrette / chorizo

plats de resistance

wild alaskan salmon l 30
Butter poached fillet / roasted cauliflower puree / baby anise / maple-bacon vinaigrette

monkfish casserole façon normande l 32
Cipollini onions / parisienne potato

niman ranch pork chop l 34 *
Center cut chop / sautéed spaetzle / pear chutney / sweet honey mustard sauce

canard l 32
Roasted duck breast / potato gratin / orange au poivre gastric

canard trio l 44 *
Stuffed duck sausage / duck breast / pan seared foie gras / port-clove jus

elk filet l 42 *
On cedar plank / port reduction / yellowfoot mushrooms / herbed gnocchi

filet rossini l 45 *
Certified angus filet / pan seared foie gras / buttered spinach / pommes dauphines


chocolate grand cru duo l 9
Salted caramel ice cream

organic strawberry sorbet l 9
Iced praline / meringue

* Requires an additional charge to be included in Menu du Chef

menu du marche 3 chef-selected courses changing daily l 27
available monday-thursday 5 – close friday & saturday 5 – 6 pm

menu du chef your choice of appetizer, main and dessert from the menu *
three courses
l 45

baru degustation chef’s choice, full tasting menu, to be enjoyed by the entire table
four courses
l 52 / person
six courses l 66 / person

charcuterie platter l petit 14 / to share 24
A selection of homemade pates and cured meats with accoutrements

pour commencer

soupe du jour l 9
Chef’s inspiration of the day

soupe à l’oignon l 10
Traditional french onion soup with a gratinee of emmental cheese

pâté de campagne de maison l 14
Homemade chilled à la minute pate with pickled vegetables and a petit salad

escargot l 14
Feuilleté of sweet breads and escargot in a white wine-garlic sauce and fresh greens

st. jacques l 14
Chef’s inspiration of the day

baru salad of the season l 10
Chef’s inspiration of the day

plats de resistance

fresh fish feature du jour l mkt price
Fresh fish of the day, please inquire with your server for the day’s selections

homemade gnocchi parisienne l 23
Gnocchi sautéed with a creamy fourme d’ambert sauce, champignons and fresh herbs

canard• l mkt price
Chef’s inspiration of the day

amish poullard supreme l 29
Roasted amish chicken breast with truffles, confit shallots and creamy herbed potatoes

steak frites maître d’hôtel• l 30
Certified angus 12 oz. strip loin with demi glace, beurre maître d’hôtel and pommes frites

baru classic filet au poivre• l 35 *(add $8 to include in menu du chef)
Certified angus filet mignon with madagascar green peppercorn sauce and pommes frites

veal chop• l 38 *(add $10 to include in menu du chef)
Certified angus veal chop with bordelaise sauce, fleur de sel, thyme and pommes frites


assiette de fromage l 14 / 18 *(add $5 / $9 to include in menu du chef)
Selection of 3 / 6 from the fromage trolley with accoutrements

seasonal sorbet + ice cream selection l 9
A selection of the chef’s flavors of the day

paul bocuse crème brûlée l 9
Traditional recipe vanilla bean crème brûlée

les profiteroles l 9
Homemade choux pastry filled with ice cream, chocolate sauce and crème chantilly

fondant au chocolat l 9
Molten chocolate with caramel sauce and homemade vanilla ice cream

crepe suzette l 14 *(add $5 to include in menu du chef)
Grand marnier flambe

chef’s grand dessert platter l 14 *(add $5 to include in menu du chef)
Selection of the chef’s favorite desserts

•Consumer Advisory – Thoroughly cooking foods on animal origin such as beef, lamb, pork, poultry, fish or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.

bon appetit
Private dining, special catered events, event organization and cooking classes available.