Lunch Menu

MEnUs

wINtEr PRix FiXE (18)

  • choice of one:
  • LENTIL SOUP
  • Green lentils, root vegetables, pearl onions, kale, tomato, rye bread (v)
  • SALADE VERTE
  • Local greens, pickled cucumber, fennel, fines herbes, champagne vinaigrette (vg, gf)
  • and
  • choice of one:

  • CRÊPE

  • Buckwheat crêpe, béchamel, gruyère, spinach, sautéed mushroom (vg)

  • MOULES FRITES*
  • Bouchot mussels, tomato broth, fries
  • STEAK FRITES*
  • Texas beef, au jus, fries (gf)

    FRUITS dE MER

    • OYSTERS*

    • each 3.75, 1⁄2 dozen/dozen 22/40

    • SHRIMP 18
    • LOBSTER 36
    • CRAB REMOULADE 12
    • PETIT PLATEAU* 65
    • (serves 2-3)

    FiRSt CouRSEs

    • LES FROMAGES 15

    • Selection of three French cheeses, pickled grapes, radishes, apple jam, rye toast

    • GOUGÈRES 5

    • Kronenbourg beer baked choux, gruyère, dijon

    • MOULES 14

    • Bouchot mussels, tomato broth, garlic herb butter, rye bread (gf)

    • WHITE BEAN TARTINE 10

    • Rye bread, white bean purée, kale pistou, green tomato, sunflower sprouts (v)

    • POTATO CROQUETTES* 7

    • Crispy potatoes, sauce mornay, chive

    • DEVILED EGGS 10
    • Smoked trout caviar, cornichon relish, chervil

    • ESCARGOTS 10

    • Burgundy snails, garlic butter

    • SALMON RILLETTES 16

    • Smoked salmon, crème fraîche, shallot, dill

    • STEAK TARTARE 15

    • HOUSE-MADE BREADS 5

    • Whipped butter, seasonal jam

    SOUpes Et SAlAdEs

    • FRENCH ONION SOUP 12

    • Comté cheese, garlic croûtons

    • LENTIL SOUP 10

    • Green lentils, root vegetables, pearl onions, kale, tomato, rye bread (v)

    • SALADE VERTE 10

    • Local greens, pickled cucumber, fennel, fines herbes, champagne vinaigrette (vg, gf)

    • SALADE NIÇOISE* 10

    • Confit tuna, potato, black olives, tomato, haricots verts, anchovy vinaigrette (gf)

    • SALADE DE STEAK 16

    • Grilled hanger steak, mixed greens, champagne vinaigrette (gf)

    EntrÉEs

    • CROQUE MADAME* 16
    • Griddled ham and comté cheese sandwich, sunny egg
    • STEAK FRITES* 18
    • Texas beef, au jus, fries (gf)
    • SALMON POÊLÉ 15
    • Seared salmon, braised leeks, confit tomato, mustard beurre blanc

    • CRÊPE 12

    • Buckwheat crêpe, béchamel, gruyère, spinach, sautéed mushroom (v)

    • CHICKEN PAILLARD 13

    • Breaded chicken thigh, capers, brown butter, radicchio, farm lettuces

    • TROUT ALMONDINE 18

    • Seared trout, haricots verts, toasted almond, lemon, brown butter (gf)

    • LEGATION BURGER* 16

    • Grass-fed beef, morbier cheese, cornichon relish, tomato fondue, fries

    • OMELETTE* 12

    • Free-range local eggs, gruyère, greens

    deSSertS

    • VANILLA CRÈME BRÛLÉE 8

    • Baked vanilla bean custard, brûléed sugar, honey chamomile sablé

    • PASSIONFRUIT BEET TART 6.5

    • Passionfruit beet custard, passionfruit gel, beet raisins, beet chips

    • CHOCOLATE POMEGRANATE TART 6.5

    • Chocolate pomegranate ganache, rye sucrée, pomegranate gel, candied cocoa nibs

    • GLACES ET SORBETS 3 / scoop
    • Toasted Vanilla or Cranberry Rosemary Ice Creams
    • Chocolate or Apple Calvados Sorbets
    • LES MACARONS 12.50
    • Selection of six assorted macarons
    • LES FROMAGES 15
    • Selection of three French cheeses, pickled grapes, radishes, apple jam, rye toast

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