Mid-Day Menu

FRUITs dE MER

  • OYSTERS*

  • each 3.75, 1⁄2 dozen/dozen 22/40

  • SHRIMP 18
  • CRAB REMOULADE 12

  • LOBSTER 36
  • PETIT PLATEAU* 65
  • (serves 2-3)

LES CASSE-CROÛTES

  • FRENCH ONION SOUP 12

  • French onion soup, garlic croûtons, comté cheese

  • SALADE VERTE* 10

  • Cucumber, fennel, fines herbes, dill vinaigrette

  • OEUFS MIMOSA* 10

  • Deviled eggs, smoked trout caviar, chervil

  • SALMON RILLETTES* 16

  • Smoked salmon pâté, crème fraîche, shallot, croûtons

  • POMMES FRITES 6
  • French fries, garlic aïoli
  • STEAK TARTARE* 15

  • Hand-chopped ribeye, caper, parsley, egg yolk, croûtons

  • ESCARGOTS 10

  • Burgundy snails, garlic, parsley, puff pastry

  • LES FROMAGES 15

  • 3 French cheeses, mission fig jam, honey, raisin-pecan toast

  • PAIN MAISON 5

  • Assorted house made breads, whipped butter and seasonal jam

  • LEGATION BURGER 16

  • Morbier cheese, frisée, cornichon, tomato fondue, French fries

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