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

  • Comté cheese, garlic croûtons

  • SALADE VERTE* 10

  • Local greens, pickled cucumber, fennel, fines herbes, champagne vinaigrette

  • DEVILED EGGS* 10

  • Smoked trout caviar, cornichon relish, chervil

  • SALMON RILLETTES* 16

  • Smoked salmon, crème fraîche, shallot, dill

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

  • ESCARGOTS 10

  • Burgundy snails, garlic butter

  • LES FROMAGES 15

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

  • HOUSE-MADE BREADS 5

  • Whipped butter, seasonal jam

  • LEGATION BURGER 16

  • Grass-fed beef, morbier chese, cornichon relish, tomato fondue, fries

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