Dinner Menu

DiNneR PriX FIXe (43)

  • choice of one:
  • FRENCH ONION SOUP
  • Comté cheese, garlic crôuton

  • SALMON RILLETTE
  • Smoked salmon, crème fraîche, shallot, dill
  • SALADE VERTE
  • Local greens, pickled cucumber, fennel, fines herbes, champagne vinaigrette (veg, gf)
  • choice of one:
  • STEAK FRITES*
  • Grilled Texas ribeye, French Fries, sauce béarnaise (gf)
  • MUSHROOM BOURGUIGNON
  • Roasted mushrooms, farro, pearl onions, carrot, red wine jus (v, gf)
  • MOULES FRITES
  • Bouchot mussels, tomato broth, fries

  • choice of one:
  • BOMBE AU CHOCOLAT
  • Dark chocolate mousse, salted caramel, speculoos, crème fraîche ice ream
  • PARIS BREST
  • Pâte à choux, gianduja pastry cream, mandarin yuzu marmalade, Earl Grey ice cream
  • LES FROMAGES
  • Selection of three French cheeses, pickled grapes, radishes, apple jam, rye toast

fiRSt CouRSeS

  • LES FROMAGES 15
  • Selection of three French cheeses, pickled grapes, radishes, apple jam, rye toast
  • GOUGÈRES 5

  • Kronenbourg beer baked choux, gruyère, dijon

  • MOULES 14

  • Bouchot mussels, tomato broth, garlic herb butter, rye bread

  • WHITE BEAN TARTINE 10

  • Rye bread, white bean purée, kale pistou, green tomato, sunflower sprouts (v)

  • POTATO CROQUETTES* 7

  • Crispy potatoes, sauce mornay, chive

  • ESCARGOTS 10

  • Burgundy snails, garlic butter
  • SALMON RILLETTES 16
  • Smoked salmon, crème fraîche, shallot, dill
  • STEAK TARTARE* 15
  • HOUSE-MADE BREADS 5
  • Whipped butter, seasonal jam

FRUITs dE MER

  • OYSTERS*

  • each 3.75; half dozen/dozen 22/40

  • SHRIMP 18
  • CRAB REMOULADE 12

  • LOBSTER 36
  • PETIT PLATEAU* 65
  • (serves 2-3)
  • GRAND PLATEAU* 120
  • (serves 4-6)

SOUpeS Et SAlAdEs

  • FRENCH ONION SOUP 12
  • Comté cheese, garlic croûton

  • SALADE VERTE 10

  • Local greens, pickled cucumber, fennel, champagne vinaigrette (veg, gf)

  • SALADE NIÇOISE* 16
  • Confit tuna, potato, black olives, tomato, haricots verts, anchovy vinaigrette (gf)

  • BOUILLABAISSE 18
  • Seafood stew, potato, crispy bread, rouille sauce

EnTRÉeS

  • ROASTED CHICKEN 18

  • Oyster mushrooms, pommes purée, cognac cream (gf)

  • CARROT GNOCCHI 16

  • Vadouvan curry butter, peas, crème fraîche (gf, veg)

  • SALMON POÊLÉ 15

  • Seared salmon, braised leeks, confit tomato, mustard beurre blanc

  • BOUDIN BLANC 18

  • Chicken & pork sausage, pommes purée, prune, sauce périgueux
  • MUSHROOM BOURGUIGNON 18

  • Roasted mushrooms, farro, pearl onions, carrot, red wine jus (v, gf)

  • FILET AU POIVRE 35
  • Filet mignon, green peppercorn jus, grilled asparagus (gf)

  • TROUT ALMONDINE 27
  • Seared trout, haricots verts, toasted almond, lemon, brown butter (gf)
  • LEGATION BURGER* 16

  • Grass-fed beef, morbier cheese, cornichon relish, tomato fondue, fries

  • STEAK FRITES* 30

  • Grilled beef entrecôte, French fries, beurre de Paris, sauce béarnaise

  • TEXAS QUAIL 22

  • Roasted quail, poultry sausage, squash purée, braised greens, jus roti (gf)

SidES

  • ASPARAGUS 9
  • Sauce béarnaise (gf)
  • POMMES FRITES 6
  • French fries, garlic aïoli (gf)
  • SPINACH GRATINÉE 8
  • Creamed spinach, comté, herbed breadcrumbs
  • RATATOUILLE 7
  • Eggplant, tomato, fennel, squash, garlic oil (gf, v)
  • POMMES PURÉE 6
  • Creamy potato purée (gf)

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.