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Lunch Menu

HoRs d’oeUvrEs + RAw BaR

  • LES HUÎTRES* 3,75
  • Assorted oysters
  • 1⁄2 dozen 18
  • 1 dozen 36
  • FROMAGES 15
  • Three French cheeses, house-made jam, baguette (veg)
  • ESCARGOTS 10
  • Burgundy snails, garlic butter, baguette
  • STEAK TARTARE* 15
  • Hand-cut beef, cornichons, shallots, fried capers, Russian dressing, sourdough
  • SMOKED TROUT BRANDADE* 10
  • Smoked trout, potato, crème fraîche, house-made potato chips (gf)
  • HOUSE-MADE BREAD 6
  • Whipped butter, seasonal jam (veg)
  • MARKET CRUDO 12
  • Rotating market fish and accompaniments

EntRéeS

  • CROQUE MONSIEUR 15
  • Griddled ham & comté cheese sandwich, sauce mornay, dijon
  • + add a fried egg 2
  • STEAK FRITES* 25
  • 10oz grilled Texas ribeye, red wine herb butter, fries, sauce béarnaise (gf)
  • SEARED SNAPPER PROVENÇAL* 24
  • Seared tomatoes, niçoise olives and onions, parsley lemon foam (gf)
  • CHICKEN PAILLARD 13
  • Breaded chicken, capers, brown butter, lemon, farm lettuce
  • TROUT ALMONDINE 18
  • 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
  • OMELETTE 15
  • Free-range local eggs, boursin pepper cheese, butter lettuce (veg, gf)
  • PARISIAN GNOCCHI 16
  • Seared mushrooms, brandy-infused cream sauce (veg)
  • MOULES FRITES 25
  • Bouchot mussels, white wine broth, crème fraîche, thyme, sourdough

SOUp Et SAlAdEs

  • FRENCH ONION SOUP 12
  • Caramelized onions, veal broth, croûton, melted gruyère
  • VICHYSSOISE 12
  • Potato and leek soup, tarragon mint sauce (veg)
  • BUTTER LETTUCE 10
  • House-made sourdough croûton, dijon mustard vinaigrette (v)
  • ENDIVE SALAD 14
  • Walnut anchovy crème fraîche, endive, vinegar de jerez, ubriaco cheese (gf)

SiDeS

  • ASPARAGUS 9
  • Grilled asparagus, sauce béarnaise (veg, gf)
  • POMMES FRITES 6
  • Fries, garlic aïoli, ketchup (veg, gf)
  • + add mornay 2
  • BROCCOLINI 8
  • Seared broccolini, red onion, nicoise olive sauce (v, gf)

DEssErt

  • CLASSIQUE VANILLA CRÈME BRÛLÉE 8
  • Baked vanilla bean custard, brûléed sugar (gf/veg)
  • MASALA CHAI CRÈME BRÛLÉE 10
  • Brûléed vanilla bean custard, toasted chai marshmallow, candied butternut squash, marcona almond brittle (gf, veg)
  • BRIOCHE BABA 10
  • Rum soaked brioche, grilled date purée, toasted cinnamon caramel ice cream, fermented meyer lemon curd
  • BOMBE AU CHOCOLAT 10
  • Dark chocolate mousse, salted caramel, spéculoos, crème fraîche ice cream
  • GLACES ET SORBETS 3 / scoop
  • Toasted Vanilla Ice Cream (gf, veg)
  • Hazelnut Espresso Ice Cream (gf, veg)
  • Chocolate Sorbet (gf, v, veg)
  • Passionfruit & Brandied Cherry Sorbet (gf, v, veg)
  • LES MACARONS 12,50
  • Selection of six assorted macarons (gf, veg)
  • LES FROMAGES 15
  • Selection of three French cheeses, house-made jam, baguette (gf/veg)

LeS EnfANtS

  • BUTTER LETTUCE 5
  • House made sourdough croûton, dijon mustard vinaigrette (veg)
  • HAM & CHEESE SANDWICH 8
  • Griddled ham & cheese sandwich, fries
  • PARISIAN GNOCCHI 8
  • Butter sauce (veg)
  • BURGER 9
  • Grilled grass-fed beef, cheese, fries
  • BREADED CHICKEN 8
  • Crispy breaded chicken, lemon, fries

*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.