Lunch Menu

HoRs d'oeUvrEs

  • FROMAGES 15

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

  • FOIE GRAS TORCHON 19

  • Cold foie gras, frisée, Texas grapefruit, pistachio, red peppercorn syrup

  • ESCARGOTS 10

  • Poached Burgundy snails, garlic butter, baguette

  • STEAK TARTARE 14

  • Hand-cut beef, crispy onions, cornichons, roasted garlic, capers, farm egg, baguette

  • CROQUETTES* 7

  • Crispy potatoes, sauce mornay, chive (veg)

  • GOUGÈRES 5

  • Kronenbourg beer baked choux, gruyère, dijon

  • BONE MARROW 17

  • Roasted veal bones, grilled baguette, golden raisin mostarda

  • BUTTER RADISHES 5

  • Local radishes, compound butter (veg, gf)

  • HOUSE-MADE BREAD 5

  • Whipped butter, seasonal jam

lUNcH 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*
  • Grilled hanger steak, red wine herb butter, fries, sauce béarnaise (gf)

    EntRéeS

    • CROQUE MADAME* 16
    • Griddled ham and comté cheese sandwich, sauce mornay, sunny egg
    • STEAK FRITES* 18
    • Grilled hanger steak, red wine herb butter, fries, sauce béarnaise (gf)
    • ROASTED SALMON* 15
    • 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, green beens, toasted almond, lemon brown butter (gf)
    • LEGATION BURGER* 16

    • Grilled grass-fed beef, tomato, frisée, cornichons, morbier cheese, fries

    • OMELETTE* 12

    • Free-range local eggs, gruyère, local greens

    • LOBSTER ROLL* 18

    • Buttered roll, poached lobster, gaufrette potatoes, local lettuce, garlic aïoli, crispy onions, lemon, espelette pepper

    RAw BaR

    • LES HUÎTRES* 3,75

    • East coast assorted oysters

    • 1⁄2 dozen 18

    • 1 dozen 36

    • SHRIMP COCKTAIL 16
    • Six togarashi-spiced shrimp, cocktail sauce, lemon
    • MARKET CRUDO* 12
    • Citrus-cured market fish, lime, avocado crème fraîche, celery, tomato, serrano chili
    • LE PLATEAU 65
    • Assortment of 6 oysters, 6 shrimp, 1 market crudo & 1/2 poached lobster with traditional accompaniments

    SOUp Et SAlAdEs

    • FRENCH ONION SOUP 12
    • Caramelized onions, chicken broth, garlic croûton, melted gruyère

    • 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 LYONNAISE* 12

    • Poached egg, smoked pork belly, frisée, pickled mustard vinaigrette, crispy brioche

    • STEAK SALAD 16

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

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