OYSTERS*
each 3.75, 1⁄2 dozen 22
CROISSANT 4
GOUGÈRES 6
warm pâté a choux, sauce mornay, gruyère
ESCARGOTS 10
Burgundy snails, garlic, parsley, puff pastry
SALMON RILLETTES*16
PÂTÉ GRAND-MÈRE10
pork and chicken liver pâté, prune, whole grain mustard
cheeses, honey, mission fig jam, raisin pecan toast
SELECTION OF (3) 15
French onion soup, garlic croûton, comté cheese
CAULIFLOWER POTAGE 8
roasted cauliflower soup, apricot, leeks, buckwheat
GREEN SALAD 8
cucumber, fennel, fines herbes
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.