Our Menu

Classic cheese puffs of Gruyere, local honey, Flor d’ Sel

Red wine demiglace, curried roast pepper rouille

Baked with house jam, laced with honey

Helix snails from Burgundy, Pernod butter, demiglace, croustade

Fig-onion-cognac jam, grainy mustard, caperberry, cornichons

Shallot, dijon, lemon, parsley, quail egg, confit oil, croustade

Veal, duck, chicken broths, sherry, caramelized onions, Gruyere

Spiced skin, cooked 6 hours in duck fat & pan-fried to serve, on beans provençal, roast roots, veal jus

Red wine braised beef in veal jus with mushroom, carrot, glazed pearl onions and parslied potatoes

Black pepper crusted filet mignon, green peppercorn cognac cream, sautéed potatoes, garlic spinach | This item is available as: rare • medium rare • medium • medium well

NY Strip steak pan-seared in olive oil & Maître d butter, pommes frites | This item is available as: rare • medium rare • medium • medium well

Market’s best fish sautéed with capers, shallot, lemon, parsley, white wine & butter | Green salad

Glazed in butter, demi-glace, whipped potatoes, asparagus, portobellos | This item is available as: rare • medium rare • medium • medium well

Sea scallops, sauteed mushrooms & gruyere cream, whipped potatoes, haricots verts

Tenderized and sauteed, with linguini, cream, parmesan, garlic

Wine braised chicken, bacon, mushrooms, pearl onions, carrots and truffle-porcini glaze, with rice pilaf

“Smash patties” or marinated portobello, steak sauce, American cheese, bacon, pickle, pommes frites

Saffron concasse tomato wine broth and butter

Spicy - Sweet Coconut Curry

Sharply Spiced Arrabiata

Medium rare, red wine peppercorn demi-glace sauce, rice pilaf, asparagus, curried rouille

Cooked sous vide style and finished in hot ovens on mirepoix, brushed with wine jus & aromatics

Fennel, shallot, Pernod & butter

Curried pepper rouille

Topped with brioche, parsley, red chile flake and Neufchâtel

Vermouth, parsley, butter, croustade

Pan-fried, sauce Dijonnaise

Sweet and bitter lettuces, shaved fennel, tomato, pickled red onion, radish, shallot-mustard vinaigrette

Thyme-Truffle vinaigrette, balsamico

Haricots verts, potato, olives, boiled eggs, tomato, albacore tuna, dijon mustard vinaigrette

Romaine & bitter lettuces, warm poached eggs, crispy lardons, garlic croutons, red wine vinaigrette

Romaine, parmesan, garlic croutons, white anchovy fillets, tomatoes

Fries or salad

Butter, or garlic cream sauce

Whipped potatoes, green beans

Green beans, carrots and potatoes

Still or Sparkling

Caesar, spicy carrots, whipped potatoes, mint laced red wine veal jus | This item is available as: medium rare • medium • medium well

Lamb, duck, pork & roast vegetables, and beans provençal

Gratinee, pommes frites, haricots verts

With spinach, garlic, lemon

Creamy garlic spinach

House cured, croissant, boiled egg, capers, red onions, lemon, parsley.

Poached eggs with Canadian bacon on English muffin smothered with hollandaise, potatoes.

Light, airy with small soft curds, tomato sauce, Manchego cheese, potatoes.

Richly dipped in creme brulee cream and stuffed with strawberries & cream cheese.

Poached eggs over pan fried croquettes on English muffin, creamy sauce supreme, potatoes.

Two eggs baked au gratinee with spinach & wild mushrooms in Mornay sauce, potatoes.

Hot, open-faced, ham, gruyere, mustard, Mornay sauce, Croque Madame | Add a Fried Egg +$6.00

Roasted peppers, balsamic, pearl onions, garlic confit.

French cornichon, caperberry, pickled red onion, quail egg

Cornichon, pickled red onion, grainy mustard, fig-pearl onion jam.

Blooming Cheeses, changes daily, dried fruit, fig glaze

1/2 kilo steamed in Saffron-Tomato Broth, Spicy-Sweet Coconut Curry, or Arrabiata

Spicy - Sweet Coconut Curry

Sharply Spiced Arrabiata

Rich, brothy, thick with caramelized onions, gruyere, garlic croustade.

Shallot, garlic, fennel, maître d’ butter, toasted French bread.

Black angus pan-seared, with maître d butter and ½ lb duck fat fries. | This item is available as: rare • medium rare • medium • medium well

Veal jus glazed, curried rouille.

Topped with grated parmesan, fresh cracked black pepper and truffle oil.

Louis Vallon (NV)

Tequila, Chambord, Cointreau & Grand Marnier.

French gin, sparkling wine, lemon, simple syrup.

Champagne, Cointreau, lemon, lime and orange.

Vodka, Chambord, and pineapple juice.

Champagne, chambord, creme de cassis, lemon twist.