Lunch
FRUITS dE MER
-
OYSTERS*
each 3.75, 1⁄2 dozen 22
- CLAMS* 12
- SHRIMP 18
- CRAB REMOULADE 12
- LOBSTER 36
- PETIT PLATEAU* 65
- (serves 2-3)
- GRAND PLATEAU* 120
- (serves 4-6)
HOrs d’OEUvrEs
CROISSANT 4
GOUGÈRES 6
warm pâté a choux, sauce mornay, gruyère
ESCARGOTS 10
Burgundy snails, garlic, parsley, puff pastry
SALMON RILLETTES*16
- smoked salmon pâté, crème fraîche, shallot, croûton
PÂTÉ GRAND-MÈRE10
pork and chicken liver pâté, prune, whole grain mustard
- STEAK TARTARE* 15
- hand-chopped ribeye, caper, parsley, egg yolk, croûton
lEs FrOmAgEs
-
cheeses, honey, mission fig jam, raisin pecan toast
SELECTION OF (3) 15
- SELECTION OF (5) 23
- SELECTION OF (7) 28
- DÉLICE DE BOURGOGNE
- cow, triple cream, soft-ripened, Burgundy
- PONT L’ÉVÊQUE
- raw cow, semi-soft, washed-rind, Normandy
- TOMME DE CRAYEUSE
- cow, semi-firm, Savoie
- CHABRIN
- raw goat, semi-soft, Pyrénées
- TÊTE DE MOINE
- raw cow, semi-firm, Switzerland
- OSSAU-IRATY
- sheep's milk, semi-firm, Basque
- FOURME D’AMBERT
- raw cow, semi-soft blue, Auvergne
SOUpes Et SAlAdEs
- FRENCH ONION SOUP 12
-
French onion soup, garlic croûton, comté cheese
CAULIFLOWER POTAGE 8
roasted cauliflower soup, apricot, leeks, buckwheat
GREEN SALAD 8
cucumber, fennel, fines herbes
EntrÉEs
- OMELETTE* 12
- fines herbes, gruyère, mixed lettuces, truffle vinaigrette
- CROQUE MADAME* 16
- griddled Parisian ham and comté sandwich, sauce mornay, sunny egg
TARTINE OF THE DAY 12
open-faced sandwich of the day
TROUT ALMONDINE 18
Idaho trout, haricots verts, toasted almond, lemon, brown butter
LEGATION BURGER* 16
morbier cheese, frisée, cornichons, tomato fondue, French fries
STEAK FRITES* 18
grilled hanger steak, French fries, beurre de Paris
NIÇOISE SALAD* 16
tuna confit, white anchovy, tomato, olive, fingerling potato, haricots verts
GRILLED STEAK SALAD* 16
hanger steak, mixed greens, fingerling potato, mustard vinaigrette
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.