Evan Corns:

Chilled jumbo shrimp (6), traditional cocktail sauce or try our Louis sauce (GF) 14

Mayor Bruce Akers:

Scottish smoked salmon tartare, crème fraîche, fresh dill, chives, lemon;

"everything crackers," English cucumbers, 13

Kathy McSherry:

Super lump crab, fresh tarragon vinaigrette, local micro-greens, tomato,

savory Emmental Madeleine (GF without Madeleine) 16

John and Margi O'Brien:

Boursin (spreadable French cheese), fruit garnish, crackers

(GF with GF crackers) 9

Anouk Aimée:

All natural pork liver pâté, rustic style, porcini mushroom and Cognac;

pickled onions, cornichons, flatbread crackers (GF with GF crackers) 12

The Margo Glen:

Escargot, garlic butter, melted Gruyère (GF) 15

The Margo's Vegetarian Twin

Mushroom escargots, garlic butter, melted Gruyère (V, GF) 12

Tom Shaper:

Pissaladière du jour, Chef's whim 11

Marie Callas:

House made Greek and European olive tapenade, sundried tomato, capers, EVOO

(Vegan, GF with GF crackers) 11

Antoine De Saint-Exupery:

Trifles’ traditional French onion soup au gratin 8.50

Ace:

Hummus du jour (vegan, GF with GF crackers) 8

Salades:

Add: Salmon $12 / Crab Cake $11 / Herbed Chicken Breast $7 / Prosciutto $5 /

Crumbled Bleu Cheese $2 / Crumbled Goat Cheese $2/ Parmesan $2

Evan Corns Two:

Spinach Caesar salad, grape tomatoes, croutons, shredded parmesan,

our house-made Caesar dressing, parmesan cookie (V, GF) 15/10

Louise and Tom Brick:

Fresh berries, Mandarin oranges, sliced almonds, splendid greens,

house-made citrus vinaigrette (Vegan, GF) 15/10

(excellent with parmesan or bleu cheese)

Anais Nin:

Niçoises salad – our version: Sixty South salmon, Kalamata olive, grape tomato,

splendid greens, haricot verts, organic hard-boiled egg, Yukon gold potato,

Champagne vinaigrette (GF) 25

Entrees

Served with Madam Springs’ house salade, French bread, bleu cheese and cognac butter.

Meat entrées served with butter, chive Yukon gold mashed potatoes and seasonal vegetables; Seafood entrées served with starch du jour and seasonal vegetables.

______________________________________________

Anthony B. McLorg:

Madam Springs’ rustic French lamb meatloaf with mushroom,

Kalamata olive, bleu cheese, smoked paprika aioli 26

Mary Ann Q. Ponce:

Super lump crab cakes (2) pineapple, sweet pepper remoulade 27

John F. Schindler:

Wild-caught sole (Northern Pacific) stuffed with super lump crab,

lemon caper cream (late owner of the former Au Pere Jacques in Moreland Hills) 32

Henri Matisse:

Norwegian Aukra salmon, honey bourbon glaze (GF) 27

William J. McSherry Jr.:

Roasted sausage du jour, balsamic maple glaze (GF) 28

Geraldine Koprowski:

Smoked pork chop; wild cherry walnut chutney (GF) 31

Barbara Christian:

Boneless beef short ribs, red wine demi; (8 oz portion) (GF) 29

Colette:

Crêpes: chicken breast, spinach, artichoke, Gruyère, béchamel sauce (2) 19

(served with seasonal vegetables)

Virginia Collins:

"Le Plat" Madame Springs/ lemon chicken salad with grapes, sliced almonds,

accompanied by imported brie, local honey; fruit garnish; savory Emmental Madeleine

(GF without Madeleine) 19

L. Marvel:

Vegetable crêpes du jour, béchamel sauce (2) (served with seasonal vegetables) 19

Niki De Saint Phalle:

Chef’s whim. (Vegan)

(served with seasonal vegetables) MP

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase

your risk of foodborne illness, especially if you have certain medical conditions.

Desserts:

Madam Springs’ house-made lemon pie 7

Trifles’ pot de crème (GF) 7

Trifles crème brûlée (GF) 7

Special dessert of the day by Sugar Me Desserterie 8

Warm imported French Brie, pralines, local honey 11

MENU

Evan Corns: