Lunch • Brunch Menu

APPETIZERS:

*HUITRES. Oysters on the half shell with mint mignonette, shallots & lemon 19/38.
*TUNA TARTARE. Served with sesame oil, soy sauce, sesame seeds , green onions & purple chips 18.
SOUPE A L’OIGNON. Traditional onion soup with gruyère gratiné & crouton 15.

SOUPE DU JOUR. Today’s seasonal soup 12.

GAZPACHO. Chilled Tomato and Cucumber Gazpacho. Served with toasted garlic bread 15.

ENTREES

*EGGS Benedict (Canadian bacon)18.*EGGS Florentine (Spinach)18.*Smoked Salmon Benedict 20.

*OMELETTE. Make your own 3 egg omelet with french fries & salad 16.

For each item add $1: ham, bacon, goat cheese, gruyère, tomatoes, mushrooms or spinach.

*PAIN PERDU. French Toast with Vermont syrup & bowl of fruit 17.

*SALADE NIÇOISE. Mixed greens, seared Ahi tuna, potatoes, green beans, egg, red onions & anchovies 20.

SALADE DE TRUITE FUMEE. Smoked trout with organic pea shoots, fingerling potato,shaved red onion & pumpkin seeds 20.

BUTTER LETTUCE SALAD. with fresh herbs, shallots & champagne vinaigrette 13.

Add on any salad Chicken or Prawns $7. Avocado $3

CROQUE MONSIEUR. Grilled open face ham & cheese served with salad 17.

*CROQUE MADAME. Grilled open face ham & cheese with egg, served with salad 20.

QUICHE LORRAINE. Ham & gruyère cheese served with salad 19.

MOULES MARINIERES. Mussels cooked with shallots, garlic, parsley, white wine broth, lemon juice & fries 30.

BOEUF BOURGUIGNON. Beef braised with pinot noir, served with carrots & fingerling potatoes 30.

CANARD CONFIT. Slow cooked duck leg, chimichurri sauce, lentils with diced mirepoix 31.

POULET ROTI . Roasted chicken with Marsala & truffle sauce, mashed potatoes & green beans 28.

SAUMON A LA PARISIENNE. Atlantic Salmon caper beurre blanc sauce, with mixed vegetables 31.

RAVIOLE DE POTIRON. Butternut Squash ravioli with porcini mushroom cream sauce 25.

LENTILLES A LA PROVENÇALE. Lentils with potatoes & carrots 20.

*STEAK FRITES. Grilled N.Y steak with peppercorn sauce & french fries 31.

*BURGER. harissa aoili, pomme frites 19. Add swiss, cheddar, blue cheese $1, add bacon/egg/ avocado $3 each

SHORT RIB. Slow braised boneless short rib served with mashed potatoes & spinach 35.

BLANQUETTE DE VEAU. Classic Veal stew in sauce velouté, mushrooms,carrots, Pearl Onions & steamed rice 35.


SIDES

Sauteed Mushrooms/Green beans/ Mixed vegetables/ Rice/ Mashed potatoes/ Salad/ Sauteed Spinach/ Bacon $7 each
French fries $8, add Truffle Oil for $3, Avocado $3. All substitutions $2

*CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBOURNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

20% GRATUITY INCLUDED FOR PARTIES OF 6 OR MORE