Dinner Menu

HoRs d’oeUvrEs + RAw BaR

  • LES HUÎTRES* 3,75
  • Assorted oysters
  • 1⁄2 dozen 18
  • 1 dozen 36
  • MARKET CRUDO* 12
  • Citrus-cured market fish, lime, avocado crème fraîche, celery, tomato, serrano chili
  • FROMAGES 15
  • Three French cheeses, home-made jam, baguette (veg)

  • ESCARGOTS 10
  • Burgundy snails, garlic butter, baguette
  • STEAK TARTARE* 15
  • Hand-cut beef, cornichons, shallots, fried capers, Russian dressing, sourdough

  • CROQUETTES* 7
  • Crispy potatoes, sauce mornay, chive (veg)
  • GOUGÈRES 5
  • Kronenbourg beer-baked choux, gruyère, dijon
  • BONE MARROW 17
  • Roasted veal bones, grilled baguette, apricot gastrique

  • HOUSE-MADE BREAD 5
  • Whipped butter, seasonal jam

FRITES

  • MOULES FRITES 25
  • Bouchot mussels, white wine broth, crème fraîche, thyme, sourdough

  • STEAK FRITES* 30
  • 10 oz grilled Texas ribeye, red wine herb butter, fries, sauce béarnaise (gf)
  • LOBSTER FRITES 38
  • Whole lobster, mornay, white wine, button mushrooms

souP et sAladEs

  • FRENCH ONION SOUP 12

  • Caramelized onions, veal broth, croûton, melted gruyère

  • GAZPACHO 10
  • Whipped dijon, salt & pepper, croûton (veg)
  • BUTTER LETTUCE 10
  • House-made sourdough croûton, dijon mustard vinaigrette (veg)
  • BOUILLABAISSE 18
  • Seafood stew, tomato broth, potato, crispy bread, sauce rouille

  • SUMMER VEGETABLES 12

  • Buttermilk crème fraîche dressing (veg, gf)

EnTRéeS

  • ROASTED CHICKEN 18

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

  • PARISIAN GNOCCHI 16

  • Seared mushrooms, brandy-infused cream sauce (veg)

  • SEARED SALMON* 20

  • Braised cabbage, tomato confit, mustard beurre blanc (gf)

  • MUSHROOM BOURGUIGNON 18

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

  • TROUT ALMONDINE 27
  • Seared trout, rice pilaf, lemon brown butter, toasted almonds (gf)

  • ROYALE WITH CHEESE* 16

  • Grass-fed beef, caramelized onions, swiss & gruyère cheese, Russian dressing, pickles, fries

  • TEXAS QUAIL 22

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

  • FILET AU POIVRE 32
  • 6 oz seared filet mignon, grilled asparagus, cognac cream peppercorn sauce (gf)

POr DeUx

  • SOLE MEUNIERE 68

  • Whole roasted sole, rice pilaf, lemon creme brown butter

  • CÔTE DE BOEUF 90
  • 38 oz 30-day dry-aged 44 Farms ribeye, pommes puree

*Serves two. Friday and Saturday only.

SidES

  • ASPARAGUS 9
  • Grilled asparagus, sauce béarnaise (veg, gf)
  • POMMES FRITES 6
  • Fries, garlic aïoli, ketchup (veg, gf)
  • + add mornay 2

  • SPINACH GRATINÉE 8
  • Baked cream spinach, comté cheese, herbed breadcrumbs (veg)
  • RATATOUILLE 7
  • Stewed eggplant, peppers, squash, fennel (v, gf)
  • POMMES PURÉE 6
  • Creamy potato purée, beurre monté (veg, gf)
  • BROCCOLINI 8
  • Seared broccolini, red onion, niçoise olive sauce (v, gf)

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

* (gf/v/veg) signifies items that can be modified to meet gluten-free/vegan/vegetarian needs upon request.