Our Menu

Pickled vegetables, radish, house prepared whole grain mustard, fig onion jam

Red wine demiglace, curried roast pepper rouille

Helix snails, w/ garlic, demiglace, butter, toasted baguette

Veal, duck, chicken broths, sherry, Gruyere

Albacore Tuna, haricots verts, potato, olive, soft eggs, tomato, white anchovy, bread crisps, mustard vinaigrette

Market’s best fish sautéed with capers, shallot, lemon, parsley, white wine & butter, rice pilaf

aromatic, prepared old school-more Anton Ego’s mom’s than chef Remy’s

steamed in Saffron-tomato broth, toasted bread, add frites $5

Spicy - Sweet Coconut Curry, toasted bread, add frites +$5

Shallot, Dijon, lemon, parsley, quail egg, truffle'd pommes frites

Magret duck leg slowly cooked 6 hours with aromatics, over rice pilaf, haricot verts & carrots, cranberry wine jus

Sea scallops, sherry splashed mushrooms & Gruyere cream, whipped potato, harricots verts & carrots

open faced with mushrooms & Gruyere cream, pommes frites

Wine braised truffle perfumed chicken thighs and drums, mushrooms, glazed onions, carrots, rice pilaf

Black Angus Strip steak, pepper-crusted & pan-seared in olive oil & Maître d butter, pommes frites, asparagus choose Bordeaux-Peppercorn Veal Jus (gf), or Green Peppercorn Cognac Cream Sauce (gf), Add Balsamic Marinated Portobello Fricasse (gf), +$4 | This item is available as: rare • medium rare • medium • medium well

Cabernet braised beef in veal jus with mushroom, carrot, glazed onions and parslied potatoes

Classic pasta dish featuring parmesan, double cream and black pepper, enriched with egg yolk, toasted garlic bread

Curried pepper rouille

curry spiced, oven roasted, bread crumbs

fennel, tomato, pickled onion, radish, shallot-mustard vinaigrette

Roast pepper, garlic confit, spinach, cranberry, truffle vinaigrette

Romaine, Parmesan, garlic croutons, white anchovy filets, tomatoes

Simply buttered or garlic cream sauce

Fries , green beans & carrots

Fries green beans, & carrots

Still or Sparkling

Sauvignon Blanc

Rose

House favorite/best seller. Chicken, duck & veal broths, sherry, onions, garlic croustade & gruyere

roast pepper, garlic crustade, truffled red wine vinaigrette

Small green salad of mixed greens, fresh local herbs, tomatoes, fennel, pickled onion and roasted shallot vinaigrette

Romaine, Parmesan, garlic croutons, white anchovy filets and tomato

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

Pan-seared in oil and butter, flambeed with cognac, glazed with veal jus and maître d butter, pommes frites

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

One kilo steamed in saffron-tomato broth, or spicy-sweet coconut curry | Add frites $5

Tuna with lemon, parsley & chive, plated w/ boiled potato, boiled eggs, pickled green beans, cornichons and croustades

Flaky crust, farm fresh eggs, cream, cheese and a dash of nutmeg -ask for today’s flavor| With pommes frites or a small salad

Open faced hot ham and cheese, French style, with Dijon and Mornay sauce, pommes frites or small salad | Add sunny up egg +$3.00

Fresh eggs softly cooked, stuffed with goat cheese and chives | Pommes frites or small salad

classic pasta dish featuring Parmesan, double cream and black pepper, enriched with egg yolk

Open faced with mushrooms, Gruyère cream and pommes frites

Featuring porcini duxelles and demiglace

Shrimp with dipping sauce

Sauteed with fennel, splashed with pernod

Marinated pork, duck liver and cognac-soaked fig, with grainy mustard, fig-onion jam, cornichon, croustades

Pears, goat cheese, sweet and bitter lettuces, with truffled pomegranate vinaigrette

Richly flavored, with smoked paprika, butter, lobster broth, cream and brandy, finished with crema

Cabernet braised beef in veal jus with mushroom, carrot, glazed onions and parslied potatoes

Mediterranean seabass sautéed with capers, shallot, lemon, parsley, white wine & butter, rice pilaf

Beef tenderloin stuffed with Porcini duxelles, Bercy butter and demiglace, truffle’d potatoes, charred sprouts

Sea scallops, sherry splashed mushrooms & gruyere cream, whipped potato, haricots verts & carrots

With risotto, Brussels sprouts fricassee, house-cured lardons and truffle jus

In pastry-aromatic, prepared old school-more Anton Ego’s mom’s than chef Remy’s

Medium-rare Magret breast, crisp-skinned, with demiglace, rice pilaf, curried rouille, charred Brussels sprouts

Add $18

Warm syrup, burnt chards

Brandied butterscotch, brulee’d sugar shards, and glazed berries

Vanilla-scented cream encased with burnt sugar glass and glazed berries

Creamy, rich ganache, scented with vanilla, nutmeg and cinnamon, topped with Chantilly cream