Now is the ideal time to indulge in a delightful spring French menu with Chef KP. This menu boasts a fascinating history, with Coq Au Vin dating back to Roman times, alongside Bouillabaisse, a classic Provençal fish soup that will delight your palate! Immerse yourself in a culinary journey through time!

Wine is essential for both cooking and pairing with French Cuisine. We often enjoy a glass while preparing our dishes, and sometimes, it even makes its way into the food!

BYOB

Please Bring containers to take home your leftovers :)

There is free parking on 5th St.

The Annex can be found to the left of the building, along the charming alleyway adorned with black benches.

Menu:

Warm goat cheese and arugula salad (breaded and flash-fried goat cheese medallions over mixed green and arugula salad with fruit/balsamic dressing)

Duchess potatoes (Whipped, piped and baked potatoes)

Coq co vin (classic French chicken in red wine)

Bouillabaisse (fisherman’s stew)