Dinner Menu

HoRs d'oeUvrEs

  • FROMAGES 15
  • Selection of three French cheeses, pickled grapes, apple jam, rye toast
  • FOIE GRAS TORCHON 19
  • Cold foie gras, frisée, Texas grapefruit, pistachio, red peppercorn syrup
  • ESCARGOTS 10
  • Poached Burgundy snails, garlic butter, baguette
  • STEAK TARTARE 14
  • Hand-cut beef, crispy onions, cornichons, roasted garlic, capers, farm egg, baguette
  • CROQUETTES* 7
  • Crispy potatoes, sauce mornay, chive (veg)
  • GOUGÈRES 5
  • Kronenbourg beer baked choux, gruyère, dijon
  • BONE MARROW 17
  • Roasted veal bones, grilled baguette, golden raisin mostarda
  • BUTTER RADISHES 5
  • Local radishes, compound butter (veg, gf)
  • HOUSE-MADE BREAD 5
  • Whipped butter, seasonal jam

RAw BaR

  • LES HUÎTRES* 3,75
  • East coast assorted oysters
  • 1⁄2 dozen 18
  • 1 dozen 36
  • SHRIMP COCKTAIL 16
  • Six togarashi-spiced shrimp, cocktail sauce, lemon
  • MARKET CRUDO* 12
  • Citrus-cured market fish, lime, avocado crème fraîche, celery, tomato, serrano chili
  • LE PLATEAU 65
  • Assortment of 6 oysters, 6 shrimp, 1 market crudo & 1/2 poached lobster with traditional accompaniments

FRITES

  • MOULES FRITES 24
  • Bouchot mussels, tomato broth, crème fraîche, garlic herb butter, grilled baguette
  • STEAK FRITES* 30
  • 10 oz Grilled Texas ribeye, red wine herb butter, fries, sauce béarnaise (gf)
  • LOBSTER FRITES 35
  • Baked whole lobster, garlic aïoli, fries, sauce américaine

souP et sAladEs

  • FRENCH ONION SOUP 12
  • Caramelized onions, chicken broth, garlic croûton, melted gruyère
  • SALADE VERTE 10
  • Local greens, pickled cucumber, fennel, fines herbes, champagne vinaigrette (vg, gf)
  • BOUILLABAISSE 18
  • Seafood stew, tomato broth, potato, crispy bread, sauce rouille
  • SALADE LYONNAISE* 12
  • Poached egg, smoked pork belly, frisée, pickled mustard vinaigrette, crispy brioche

EnTRéeS

  • ROASTED CHICKEN 18

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

  • CARROT GNOCCHI 16

  • Vadouvan curry, peas, cardamom crème fraîche (veg)

  • ROASTED SALMON* 15

  • Braised cabbage, tomato confit, mustard beurre blanc

  • MUSHROOM BOURGUIGNON 18

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

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

  • Grilled grass-fed beef, tomato, frisée, cornichons, morbier cheese, fries

  • TEXAS QUAIL 22

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

  • FILET AU POIVRE 30
  • 6 oz seared filet mignon, grilled asparagus, green peppercorn jus (gf)

SOle mEunièRe

  • Serves two. Friday and Saturday only.
  • Whole roasted sole, lemon, capers, brown butter, pommes château
  • 68

SidES

  • ASPARAGUS 9
  • Grilled asparagus, sauce béarnaise (gf)
  • POMMES FRITES 6
  • Fries, garlic aïoli, tomato ketchup (veg)
  • 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)

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