lunch   dinner   dessert   prix fixe

Our menus are designed to bring you classical French food prepared to reflect the changing seasons. We use the freshest and the best ingredients available to the Chicago markets. Our dishes are composed with the skill, attention to detail and careful blending of flavors that are the hallmarks of French cuisine. We prepare all of our sauces in our kitchen, tending long-simmering stocks made from bones and vegetables in the classic tradition of French-trained chefs around the world.

Join us for lunch or dinner, or reserve one of our dining rooms for your next special event. Our west dining room seats 24 comfortably and is available at no charge for a minimum guarantee of 18 guests. Our main dining room seats up to 64 and can be reserved for private use with a minimum guarantee of 40.

The restaurant is available for private use at lunch on Saturday and Sunday, as well as any time on Monday. In order to open for an event during these times, we require a minimum guarantee of 30 guests or $1,000.


 

 

 

 

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Lunch

les entrees

soup du jour 7.50

Alsatian onion tart with Gruyere cheese 8.50
bouquet of arugula and cherry tomatoes

frisee salad with Roquefort cheese 8.50
black grapes, pink grapefruit, toasted walnuts and blackcurrant walnut vinaigrette

spinach salad with smoked duck 8.50
green apples, honycrisp apples, toasted hazelnuts and sherry vinaigrette

crudite salad 7.50
marinated beets, celeri remoulade and carrot threads with herbed mustard vinaigrette

salad of mixed spring greens 7.50
English cucumber, artichokes, French goat's cheese and herbed mustard vinaigrette

les omelets trois oeufs

three cheeses 11.00
three-egg omelet filled with French goat’s cheese, parmesan cheeseand Gruyere cheese

smoked salmon 14.00
three-egg omelet filled with Norwegian smoked salmon

jardin 11.00
three-egg omelet filled with spinach, artichokes and asparagus tips

wild mushrooms with Gruyere cheese 12.50
three-egg omelet filled with sauteed wild mushrooms and Gruyere cheese

Basque 11.50
three-egg omelet filled with Spanish chorizo and Basque peppers

our omelets are served with potato galette, cherrytomato compote,and toasted baguette for egg white omelets, please add $2.50

les vegetariens

vegetable gratin 10.50
layered Provencal vegetables and herbs with melted Gruyere and parmesan cheeses

flat country tart Provencal 11.00
crisp thin pastry covered with tomato basil marmalade, braised wild greens, artichokes, French goat's cheese, black olives and pine nuts

flat country tart Touraine 12.00
crisp thin pastry covered with green tomato marmalade, sauteed wild mushrooms, artichokes, fresh asparagus, parmesan cheese and black truffle chards

les poissons et les fruits de mer

sauteed sea scallops 17.50
braised spinach, potato galette and herbed citrus butter

shrimp crepes 16.00
shrimp with tomatoes, wild mushrooms and cream folded into handmade crepes; with fresh asparagus

pan-seared filet of lake trout 14.50
French green beans and walnut-pureed potatoes in red potato cup; Port shallot sauce

roasted filet of fresh Atlantic salmon 15.50
fresh asparagus, pasta al nero and light chive-cream sauce

les viandes et les volailles

chicken crepes 14.00
chicken with mushrooms and cream folded into handmade crepes; with fresh asparagus

rabbit pate with Cognac and prunes 9.50
served with onion confit, cornichons, and brioche toast

seasoned burger on toasted brioche Roquefort or Gruyere or Montrechet (goat's cheese) 13.00
French green beans and roasted baby potatoes; green peppercorn sauce

sausages with warm potato salad 13.00
boudin blanc and and Andouille sausage

Split plate charge is $3 for first courses and desserts
and $5 for main courses.
An 18% gratuity will be charged to parties of 6 or more.

In order to prepare for our daily dinner service,
we must close our dining rooms at 3:30 pm.
Menu subject to change without notice.

Dinner

les entrees

soup du jour 7.50

goat's cheese tart with ratatouille; small salad of arugula and cherry tomatoes 8.50
small salad of arugula and cherry tomatoes

casolette of shellfish with lobster 14.00
shellfish and wild mushrooms with lobster medallions served warm over pasta al nero 

rabbit pate with brandy and prunes 9.50
country pate served with onion confit, cornichons, French mustard and brioche toast

pan-seared foie gras 17.00
roasted pear, brioche toast and Belgian endive salad; Port shallot sauce

les salades

smoked duck and spinach salad 8.50
roasted pear and black grapes with Roquefort cheese and toasted hazelnuts; sherry hazelnut vinaigrette

salad of mixed field greens 7.50
red peppers, English cucumber and hearts of palm; herbed mustard vinaigrette

frisee salad with smoked salmon and quail's eggs 8.50
herbed mustard vinaigrette

crudite salad 8.00
marinated beets, celeri remoulade and carrot threads with herbed mustard vinaigrette

les vegetariens

chaussons Provencal 18.00
eggplant, squashes sweet peppers and fresh herbs in puff pastry cases (turnovers); served with asparagus, French green lentils, eggplant caviar and tomato basil compote

wild mushroon crepes 23.00
wild mushrooms sauteed briefly, finished with Port, cream and fresh herbs, folded inro handmade crepes and served with French green beans   

les poissons et les fruits de mer

salmon choucroute 22.00
salmon wrapped in brick pastry and served with Alsatian sauerkraut and Brussels sprouts; double mustard cream sauce

whole trout Grenobloise 23.00
poached with shallots and white wine and strewn with French green beans and toasted almonds, capers, lime and browned butter

Napoleon of sole 25.00
filet of sole layered with wild mushroom duxelle pasta al nero and French green beans sauce Bretonne with tomato confetti

dorade royale (American snapper) 26.00
with zucchini scales and citrus herb sauce served with ratatouille and polenta Pont Neuf

pan-seared jumbo sea scallops 29.00
slaw of fennel, carrots, leeks, and orange with violet Peruvian potato puree 

les viandes et les volailles

chicken with lemon confit Chez Atlas  21.00
half chicken braised with lemon, olive oil and North African spices and served over Israeli couscous with Mediterranean vegetables and chickpeas 

roasted breast of pheasant 27.00
French green beans and celeri root/parsnip flan with cranberry compote; Port shallot sauce

pork chop Alsacienne 25.00
boneless center-cut pork chop with sauerkraut, roasted baby potatoes and warm salad of broccoli and broccoli rabi; double mustard sauce

pepper-crusted filet of beef tenderloin 34.00
French green beans, parmesan potatoo cup filled with onion confit and wild mushrooms; truffled pinot noir sauce

boeuf en carbonnade a la Flamande 26.00
beef braised with onions, tomato and pale ale; red cabbage braised with apples, baby peas and parsley potatoes 

rack of lamb Pauillac (herb-crusted) 30.00
walnut-pureed potatoes in red potato cup, fresh asparagus; Cognac Bordelaise sauce

medallions of venison loin 29.00
nest of red cabbage flammande with warm broccoli and broccoli rabi salad; sauce Bourgogne

Split plate charge is $3 for first courses and desserts
and $5 for main courses.

An 18% gratuity will be charged to parties of 6 or more.
Menu subject to change without notice.

Dessert

apple tart Tatin 8.00
the Tatin sisters' upside-down caramel apple French vanilla ice cream

chocolate bombe  9.00
chocolate mousse on chocolate hazelnut torte draped in dark Belgian chocolate

warm pear and blackberry crumble 8.50
with hazelnut ice cream

buche chocolat  9.00
chocolate hazelnut torte filled with chocolate ganache and chocolate buttercream; creme Anglaise

walnut creme brulee 8.25

Pithiviers 8.00
puff pastry filled with almond cream and served with warm plum compote

citrus salad with pomegranite seeds 8.00
pink guava sorbet

Dessert Wine

2011 Sauternes, Chateau Roumieu-LaCoste, Bordeaux 8.00

2012 Muscat de Beaume de Venise, Domaine de Fenouillet, Rhone Valley 7.00

2010 Banyuls, Domaine La Tour Vielle Roussillon 7.00

We are proud to serve Intelligentsia coffees and Mariage Freres teas.
Please ask your server about our specialty coffees.

Menu subject to change without notice.

 

Prixe Fixe $34

5:00 pm until 6:30 pm
no splits or substitutions please

soup du jour
or
salad of mixed field greens
red peppers, English cucumber and hearts of palm; herbed mustard vinaigrette
or
goat's cheese tart with ratatouille; small salad of arugula and cherry tomatoes

salmon choucroute
salmon wrapped in brick pastry and served with Alsatian sauerkraut and Brussels sprouts; double mustard cream sauce
or
chicken with lemon confit Chez Atlas 
half chicken braised with lemon, olive oil and North African spices and served over Israeli couscous with Mediterranean vegetables and chickpeas
or
boeuf en carbonnade a la Flamande 
beef braised with onions, tomato and pale ale; red cabbage braised with apples, baby peas and parsley potatoes 
or
chaussons Provencal
eggplant, squashes, sweet peppers and fresh herbs in puff pastry cases (turnovers); served with asparagus, French green lentils, eggplant caviar and tomato basil compote

apple tart Tatin
French vanilla ice cream
or
chocolate bombe
chocolate mousse on chocolate hazelnut torte draped in dark Belgian chocolate
or
pinaeapple and citrus fruit 
pink guava sorbet

 

Menu subject to change without notice.