• LUNCH
• MID-DAY
• DINNER
• BRUNCH
• DESSERT
• DRINKS
• WINE
• HAPPY HOUR
• PATISSERIE

• select soup or salad:

• VICHYSSOISE
• Chilled potato and leek soup, chive, chips

• SALADE VERTE
• Cucumber, fennel, fines herbes, dill vinaigrette

• and
• select an entrée:

• MOULES FRITES*

• Marinière-style bouchot mussels, aïoli, French fries

• STEAK FRITES*
• Grilled hanger steak, French fries, beurre de Paris

• OMELETTE*
• Fines herbes, gruyère, mixed lettuce, Champagne vinaigrette

• OYSTERS*

• each 3.75, 1⁄2 dozen/dozen 22/40

• SHRIMP 18

• CRAB REMOULADE 12

• LOBSTER 36

• PETIT PLATEAU* 65
• (serves 2-3)

• CROISSANT 4

• ESCARGOTS 10

• Burgundy snails, garlic, parsley, puff pastry

• SALMON RILLETTES*16

• Smoked salmon pâté, crème fraîche, shallot, croûton

• OEUFS MIMOSA10

• Deviled eggs, smoked trout caviar, chervil

• STEAK TARTARE* 15
• Hand-chopped ribeye, caper, parsley, egg yolk, croûtons

• LES FROMAGES 15

• Selection of three French cheeses, honey, jam, raisin pecan toast

• FRENCH ONION SOUP 12

• French onion soup, garlic croûton, comté cheese

• VICHYSSOISE 10

• Chilled potato and leek soup, chive, chips

• SALADE VERTE 10

• Cucumber, fennel, fines herbes, dill vinaigrette

• OMELETTE* 12
• Fines herbes, gruyère, mixed lettuce, Champagne vinaigrette

• CROQUE MADAME* 16
• Griddled ham and comté sandwich, sauce mornay, sunny egg

• TROUT ALMONDINE 18

• Idaho trout, haricots verts, toasted almond, lemon, brown butter

• LEGATION BURGER* 16

• Morbier cheese, frisée, cornichon, tomato fondue, French fries

• MOULES FRITES* 16

• Marinière-style bouchot mussels, aïoli, French fries

• STEAK FRITES* 18

• Grilled hanger steak, French fries, beurre de Paris

• NIÇOISE SALAD* 16

• Tuna confit, white anchovy, tomato, olive, fingerling potato, haricot vert

• GRILLED STEAK SALAD* 16

• Hanger steak, mixed greens, fingerling potato, mustard vinaigrette

• MADELEINES 8

• Warm orange blossom cakes baked to order

• CHOCOLATE CRÈME BRÛLÉE 8

• Chocolate baked custard, orange anise sablé

• COCONUT BLANCMANGE 7.50

• Coconut custard, mango passionfruit gelee, hazelnut, mint marigold

• CROISSANT BREAD PUDDING 4.75

• Diced chocolate croissants, orange cinnamon custard, toasted vanilla ice cream

• GLACES ET SORBETS 3 / scoop
• Lavender blueberry, peach leaf or toasted vanilla ice cream
• Chocolate or red fruits & tarragon sorbet

• LES FROMAGES 15
• Three French cheeses, mission fig jam, honey, raisin-pecan toast

• LES MACARONS 12.50
• Selection of six assorted macarons

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