Lunch 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, 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
  • CROQUETTES* 7
  • Crispy potatoes, sauce mornay, chive (veg)
  • GOUGÈRES 5
  • Kronenbourg beer-baked choux, gruyère, dijon (veg)
  • BONE MARROW 17
  • Roasted veal bones, baguette, apricot gastrique
  • HOUSE-MADE BREAD 6
  • Whipped butter, seasonal jam (veg)

lUNcH PRix FiXE (18)

  • choice of one:
  • GAZPACHO
  • Whipped dijon, salt & pepper croûton (veg)
  • BUTTER LETTUCE
  • House-made sourdough croûton, dijon mustard vinaigrette (veg)
  • and
  • choice of one:
  • OMELETTE
  • Free-range local eggs, boursin pepper cheese, butter lettuce
  • MOULES FRITES
  • Bouchot mussels, white wine broth, crème fraîche, thyme
  • STEAK FRITES*
  • Grilled hanger steak, red wine herb butter, fries, sauce béarnaise (gf)

    EntRéeS

    • CROQUE MONSIEUR 15
    • Griddled ham & comté cheese sandwich, sauce mornay
    • + add a fried egg 2
    • STEAK FRITES* 18
    • Grilled Denver steak, red wine herb butter, fries, sauce béarnaise (gf)
    • SEARED SALMON* 20
    • Braised cabbage, tomato confit, mustard beurre blanc (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)
    • LOBSTER ROLL 18
    • Buttered roll, poached lobster, gaufrette potatoes, local lettuce, garlic aïoli, crispy onions, lemon, espelette pepper

    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)
    • SUMMER VEGETABLES 12
    • Buttermilk crème fraîche dressing (veg, gf)
    • STEAK SALAD 16
    • Grilled hanger steak, butter lettuce, dijon vinaigrette (gf)

    SiDeS

    • ASPARAGUS 9
    • Grilled asparagus, sauce béarnaise (veg, gf)
    • POMMES FRITES 6
    • Fries, garlic aïoli, ketchup (veg, gf)
    • + add mornay 2
    • RICE PILAF 5
    • (veg, gf)
    • SPINACH GRATINÉE 8
    • Baked cream spinach, comté cheese, herbed breadcrumbs (veg)
    • BROCCOLINI 8
    • Seared broccolini, red onion, nicoise olive sauce (v, gf)
    • HAZELNUT BUTTER TOAST 8
    • Hazelnut butter toast with honey (veg)
    • CRÊPE SUZETTE 10
    • Sweet crêpe with orange, Grand Marnier sauce (veg)

    *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.