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

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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.



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
English pea – fresh mint / bacon espuma

st. jacques l 14
Pan seared scallops / apricot chutney mille-feuille

salad of the season l 10
Spring mix / strawberries /
caracara orange-vanilla vinaigrette

ahi tuna tartare l 14
Wasabi / ginger / ponzu vinaigrette

crispy pork fritter l 12
House pickled radish / remoulade sauce

spring vegetable salad l 12
Fresh herbs / chevre-honey mousse /
champagne vinaigrette

plats de resistance

wild icelandic white sea bass l 35 *
Pot roasted fillet / mediterranean vegetables /
bouillabaisse sauce

pink mediterranean dorade l 40 *
Pan seared fillet / cilantro-mango salsa / citrus / wild rice

beef medallion l 35 *
Filet mignon / sweetbreads / mousseron mushrooms / escargot / spinach veloute / confit garlic

canard l 32
Roasted duck breast / pommes dauphines /
rhubarb compote


peach melba l 12
Sauternes preserved peach / pistachio ice cream /
white chocolate espuma / strawberries

unbaked cheesecake l 9
Red berries

deconstructed black forest gateau l 9
Chocolate / cherries

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