Lunch

les entrées

Alsatian onion tart with Gruyere cheese

small salad of dressed arugula
8.50

smoked trout with warm potato salad

on bed of baby frisee salad dressed with mustard vinaigrette
9.50

crudite salad

marinated beets, celeri remoulade and carrots vinaigrette served over small salad of baby spinach
9.00

smoked duck salad with green apples

and autumn grapes on bed of baby spinach; sherry hazelnut vinaigrette
9.50

soup du jour

8.00

salad of mixed field greens

hearts of palm and cherry tomatoes with fresh herbs and French goat’s cheese herbed mustard vinaigrette
8.00

les omelets trois oeufs

tomato and goat's cheese

three-egg omelet filled with French goat’s cheese and warm tomato basil compote
11.00

jardin

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

wild mushrooms with Gruyere cheese

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

smoked salmon

three-egg omelet filled with Norwegian smoked salmon
14.00

Basque

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

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

les vegetariens

wild mushroom tart

with warm buttered asparagus
9.50

flat country tart Provencal

puff pastry crust covered with tomato basil marmalade, braised wild greens, artichokes, French goat's cheese, black olives and pine nuts
11.00

flat country tart Tourangelle

puff pastry crust covered with green tomato marmalade, sautéed wild mushrooms, fresh asparagus, parmesan cheese and black truffle chards
12.00

les poissons et les fruits de mer

sautéed sea scallops

braised spinach, potato galette and herbed citrus butter
25.00

shrimp crepes

shrimp with tomatoes, wild mushrooms and cream folded into handmade crepes; with fresh asparagus
18.00

roasted filet of fresh Atlantic salmon

fresh asparagus, pasta al nero and light chive cream sauce
17.00

les viandes et les volailles

chicken crepes

chicken with mushrooms and cream folded into handmade crepes; with French green beans
15.00

flat country tart Alsacienne (flamenkuche)

bacon, onion confit, Gruyere cheese and crème fraiche on puff pastry crust
13.00

seasoned burger on toasted brioche with Roquefort or Gruyere or Montrachet (goat's cheese)

French green beans and roasted baby potatoes; green peppercorn sauce
13.50

sausages with warm potato salad

boudin blanc and Andouille sausage
13.00

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 updated on 11/25/19 - subject to change without notice.