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, home 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 5

  • Whipped butter, seasonal jam

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:
  • CRÊPE

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

  • 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 hanger steak, red wine herb butter, fries, sauce béarnaise (gf)
    • SEARED SALMON* 20
    • Braised cabbage, tomato confit, mustard beurre blanc
    • CRÊPE 12

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

    • CHICKEN PAILLARD 13

    • Breaded chicken thigh, 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, carmelized onions, Swiss & gruyère cheese, Russian dressing, pickles, fries

    • OMELETTE 12

    • Free-range local eggs, boursin pepper cheese, butter lettuce

    • 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
    • STEAK SALAD 16

    • Grilled hanger steak, butter lettuce, dijon vinaigrette (gf)

    SiDeS

    • ASPARAGUS 7
    • Grilled asparagus, sauce béarnaise (gf)
    • POMMES FRITES 6
    • Fries, garlic aïoli, ketchup (veg)
    • + add mornay 2
    • RICE PILAF 5
    • SPINACH GRATINÉE 8
    • Baked cream spinach, comté cheese, herbed breadcrumbs (veg)
    • BROCCOLINI 8
    • Seared broccolini, red onion, nicoise olive sauce (gf, v)

    *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.