| SOUPE A L’OIGNON GRATINEE |
7 |
| Classic French Onion Soup |
| SOUPE DU JOUR |
dp |
|
| FRISEE AUX LARDONS |
9 |
| Frisee Lettuce, Lardons, poached Egg, Croutons |
| SALADE DE BRIE ROTIE |
13 |
| Baked Brie served on Mesclun Salad with Walnuts, Cherry Tomatoes and Home Vinaigrette |
| SALADE DE SAINT JACQUES |
14 |
| Seared Scallop Served over Baby Spinach Salad with Shallots and peeled Orange slices |
| ENDIVES ET CRESSON |
12 |
| Endive and Watercress Salad with Candied Walnuts, Apples and Blue Cheese dressing |
|
LE CROQUE MONSIEUR 12
The classic “Frenchie” Ham and Cheese Sandwich
Served with French Fries
|
|
| MOULES MARINIERE |
18 |
| Steamed Black Mussels in Shallots White Wine broth |
| MOULES PROVENCALE |
18 |
| Steamed Black Mussels in spicy Tomato sauce |
| SAUMON PROVENCE |
21 |
| Rosted Salmon, Eggplant and Mozzarella stuffing, Tapenade Oil |
| TRUITE MEUNIERE |
21 |
| Pan Seared Fresh Trout with Butter Lemon Sauce |
| PAILLARD DE POULET |
18 |
| Marinated grilled Chicken Breast, served with French Fries |
| LE STEAK FRITES |
24 |
| Grilled Hanger Steak with French Fries and salad |
| MERGUEZ GRILLEES |
19 |
| Grilled Lamb Sausages, Harissa, Couscous, Veggies |
| CONFIT DE CANARD |
20 |
| Duck Confit, Chateau Potatoes and Onions |
| BOEUF BOURGUIGNON |
22 |
| Traditional Beef Stew in Red Wine sauce, Pearl Onions, Carrots served with Fingerling Potatoes |
|
STEAK TARTARE 22
Seasoned raw Filet Mignon, Egg
Served with French Fries
|
|
|
| ESCARGOTS PERSILLADE |
9 |
| Sautéed Escargots in Persillade Butter |
| PATE DE CAMPAGNE MAISON |
8 |
| Homemade Country Terrine, Cornichons and Toasts |
| TARTARE DE SAUMON |
13 |
| Hand Cut Raw Salmon, Sesame Oil, Scallions served with Wakame Salad |
| CALAMARS FRITS |
11 |
| Fried Calamaril and Red Curry Remoulade |
| OCTOPUS PROVENCALE |
14 |
| Sautéed with Fennel, Olives, Basil, Sun Dried Tomatoes |
| TERRINE DE FOIE GRAS |
15 |
| House Duck Liver terrine |
|
FROG LEGS 14
Garlic Butter sauce
~~~
CRAB CAKE 14
Fresh Lump Crab Meat, Horsradish Remoulade
|
|
| ASSIETTE de CHARCUTERIE |
11/19 |
| Assorted Cured Meats and Pate |
| ASSIETTE de FROMAGES |
12/20 |
| Seasonal Cheeses |
| BISTRO PLATE |
11/19 |
| Assorted Cured Meats and Cheese |
|
|
Duck Meat, Foie Gras and a touch of Port Wine
Fresh Vegetables, Pesto
Merguez Sausages, Roasted Tomatoes and Basil
Shrimp, Mussels, Salmon and Calamari
Cream sauce and Truffle Oil
Fresh Pasta, Meat Sauce, Cheese and Bechamel |
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