Moules Frites

Carbonara with Quail

Spaghetti Carbonara

B9 Burger

Poulet Roti

Roasted chicken breasts served with a demi-glace sauce, buttered mashed potatoes and mixed vegetables.

Pork Scallopini Picatta

Thinly fried pork loin topped with a mushroom truffle brown gravy. Served over butter spaghetti accompanied with mixed vegetables.

Tuna Nicoise

In the style of Nice (France). The style is identified by the ingredients of tomatoes, black olives, garlic, and anchovies. The tuna steak is seared on the outside and rare in the middle. Basic spring mixed tossed in a basil vinaigrette, roasted new potatoes and a hard-boiled egg.

Steak and Frites

Sauteed Flounder

A very mild flaky white fish pan sauteed and served with a lemon butter beurre blanc and capers. Comes with potatoes and mixed vegetables.

Lobster Risotto

Duck Breast

Dover Sole

Served in a lightly browned butter with lemon juice and parsley. Served with potatoes and mixed vegetables.

Braised Shortrib

Short rib braised in a red wine reduction sauce, mire-poi, and beef stock. Served with buttered mashed potatoes and mixed vegetables.

Duck Confit

Duck confit is a classic French preparation that produces silky, tender meat that can be preserved for a long period of time, thanks to the curing technique where the duck is put in a salt bath with a mixture of herbs, then steamed in a pan. When the meat is tender, it is placed in an oven to crisp up the fat in the skin. It is served with a demi-glace sauce, buttered mashed potatoes, and mixed vegetables.

Quail & Risotto