Lunch Menu

MEnUs

HoRs d’oeUvrEs + RAw BaR

  • LES HUÎTRES* 3,75
  • Assorted oysters
  • 1⁄2 dozen 18
  • 1 dozen 36
  • MARKET CRUDO* 12
  • Rotating market fish and accompaniment
  • 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)
  • GOUGÈRES 5
  • Pâte à choux, gruyère, thyme dijon (veg)
  • BONE MARROW 17
  • Roasted veal bones, baguette, apricot gastrique, puffed grains
  • HOUSE-MADE BREAD 6
  • Whipped butter, seasonal jam (veg)

lUNcH PRix FiXE (24)

  • choice of one:

  • VICHYSSOISE 12
  • Potato and leek soup, tarragon mint sauce (veg)
  • BUTTER LETTUCE
  • House-made sourdough croûton, dijon mustard vinaigrette (v)
  • and
  • choice of one:

  • OMELETTE
  • Free-range local eggs, boursin pepper cheese, butter lettuce (veg, gf)
  • MOULES FRITES
  • Bouchot mussels, white wine broth, crème fraîche, thyme
  • STEAK FRITES*
  • Grilled Denver steak, red wine herb butter, fries, sauce béarnaise (gf)

    EntRéeS

    • CROQUE MONSIEUR 15
    • Griddled ham & comté cheese sandwich, sauce mornay, dijon
    • + add a fried egg 2
    • STEAK FRITES* 18
    • Grilled Denver steak, 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)

    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)

    • FALL VEGETABLES 12
    • Buttermilk crème fraîche dressing (veg, gf)

    • STEAK SALAD 16
    • Grilled Denver 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.