Beverages

Red, White & Rose

Glass $6, 500 ml Carafe $14

Sparkling $6

NV brut

Bottled Beer $4

Rotation Selection

Cidre $7

Cidre Breton

Classic Cocktails $9

French 75 – Gin, lemon, simple syrup, bubbles (flute)

Rouge Punch – Red wine, cassis, peche, brandy, ginger ale (collins)

Aperol Spritz – Aperol, bubbles, club soda (rocks)

Bites

GOUGÈRES 4

3 Gruyere cheese puffs

POMMES FRITES 5

With house-made aioli

OLIVES & ALMONDS 6

Olives marinated in olive oil, garlic & rosemary with toasted almonds

Small Plates

HOUSEMADE PÂTÈ SANDWICHES 5

2 country-style pork & chicken liver pâtê slices on bite-size gougères

FROMAGE BOARD 10

Assortment of cheeses served with house-made confiture

HARICOTS VERTE EN SALADE 7

French style green beans in verjus vinaigrette and topped with grilled bacon

PORK RILLETTES 9

Pork slow-cooked in house with duck fat & spices. Served with Dijon mustard & crostini

TARTE FLAMBÈE 7

Classic Alsatian flatbread with bacon, confit onions and whipped fromage blanc

BEEF BROCHETTES* 8

3 grilled hanger steak skewers  with a parsley shallot vinaigrette

Signatures

BLACK OLIVE PASTA 12

Fresh linguine, olive butter, tomato anchovy sauce, grated sheep’s cheese, fried capers

PETIT LAMB BURGERS* 9

3 small beef and lamb burgers served with balsamic onions & aioli on house made gruyere cheese puffs

UN PETIT DÉTAIL

*Consuming raw or under-cooked meats or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Please be aware that we use peanut oil in our fryer.

Service is not included in menu pricing.

20% gratuity for parties of 6 or more is automatically added to your bill. Cake slicing fee — $5 per person. Corkage – $25 per 750ml bottle,

To-go orders not available for happy hour.

Chef & Owner Daisley Gordon – Chef de Cuisine Jesus Sanchez

CRÈME BRÛLÉE 9

Vanilla bean crème brûlée with sable breton cookie

CHOCOLATE COGNAC MOUSSE 9

Chantilly cream, almond shortbread

PRUNE ARMAGNAC GLACE 9

with sable breton cookie

GLACE OU SORBET DU JOUR 9

House-made ice cream or sorbet, changes daily

ASSIETTE DE FROMAGE 16

Selection of cheeses, house confiture, toasted walnuts

CHERRY CLAFOUTIS 10

Baked custard with dried bing cherries

Topped with powdered sugar and vanilla ice cream

UN PETIT DÉTAIL

*Consuming raw or under-cooked meats or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Please be aware that we use peanut oil in our fryer.

Service is not included in menu pricing.

20% gratuity for parties of 6 or more is automatically added to your bill. Cake slicing fee — $5 per person. Corkage – $25 per 750ml bottle,

Chef & Owner Daisley Gordon – Pastry Chef Jackie Lane

POUR COMMENCER

SOUPE DU JOUR 7

FRENCH ONION SOUP 15

TARTE FLAMBÉE

Classic Alsatian flatbread with bacon, confit onions and whipped fromage blanc 14

ESCARGOTS DE BOURGOGNE

Wild Burgundy snails baked with parsley, garlic & shallot butter 13

CALAMARS À LA PROVENÇAL

Squid sautéed with olive oil, garlic, parsley, capers & lemon 15

PATÉ DE CAMPAGNE

Country style pork & chicken liver, pickles 16

JAMBON DE BAYONNE

Sliced dry cured ham with marinated peppers and olives. 17

FARMER’S BOARD

A selection of house-made charcuterie, sliced meats & comtè cheese. Served with baguette, house pickles & mustards. 25

LES SALADES

SALADE VERTE

Mixed greens in sherry vinaigrette 8
With Chèvre or Roquefort cheese 11

HARICOTS VERTS EN SALADE

French style green beans in verjus vinaigrette, topped with grilled bacon 15

PETIT BUCHERONDIN DE CHÈVRE

Goat cheese baked on croustade with frisée & arugula in scallion vinaigrette 14

DUCK CONFIT SALAD

Duck confit sautéed with savoy and red cabbages, bacon and sherry vinegar, topped with pine nuts, goat cheese and duck liver toasts 21

SPÉCIALTÉS DE LA MAISON

BLACK OLIVE PASTA

Fresh linguine, olive butter, tomato anchovy sauce, grated sheep’s cheese, fried capers 19

LAMB BURGER

Freshly ground lamb, grilled & served with balsamic onions, roasted red peppers, garlic aioli & pommes frites 19

MOULES MARINIÈRES

Taylor Shellfish mussels steamed with onion, celery, white wine, butter, lemon, garlic and herbs 23

TARTARE DE BOEUF*

Raw beef rib-eye, shallots, capers, Dijon, quail egg. Served with an arugula salad & toasted baguette slices 25

POULET ROTI ROASTED HALF CHICKEN

Pan-roasted Organic half chicken, natural jus, served with roasted potatoes & shallots 28 please allow 30 minutes

STEAK FRITES*

Pan roasted Hanger steak served with Roquefort butter & pommes frites 29
Substitute green peppercorn demi-glace, 3

PAN-ROASTED SALMON

Citrus butter roasted salmon on shaved fennel with creamy tarragon, served with green bean & arugula salad in verjus MP

CASSOULET

Traditional Southwest French white bean stew with lamb, pork, duck confit, garlic sausage & bread crumbs 30

DUCK CONFIT

Crispy duck leg confit served with thyme skillet potatoes and sautéed green chard & escarole in shallots, butter and lemon 32

À LA CARTE

POMMES FRITES 6

SAUTÉED CHAMPIGNONS 14

ROASTED SEASONAL VEGETABLES 11

UN PETIT DÉTAIL

*Consuming raw or under-cooked meats or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Please be aware that we use peanut oil in our fryer.

Service is not included in menu pricing.

20% gratuity for parties of 6 or more is automatically added to your bill. Cake slicing fee — $5 per person. Corkage – $25 per 750ml bottle,

Chef & Owner Daisley Gordon – Chef de Cuisine Jesus Sanchez

POUR COMMENCER

SOUPE DU JOUR 7

FRENCH ONION SOUP 15

CALAMARS À LA PROVENÇAL

Squid sautéed with olive oil, garlic, parsley, capers & lemon 15

PATÉ DE CAMPAGNE

Country style pork & chicken liver, pickles 16

FARMER’S BOARD

A selection of sliced meats & house-made charcuterie. Served with baguette, pickles & mustards 25

LES SALADES

SALADE VERTE

Mixed greens in sherry vinaigrette 8
With Chèvre or Roquefort cheese 11

OEUFS MAYONNAISE*

Two hard-cooked eggs served on house-made mayonnaise with haricot vert and arugula salad 9.50

PETIT BUCHERONDIN DE CHÈVRE

Goat cheese baked on croustade with frisée & arugula in scallion vinaigrette 14

SALADE NIÇOISE

St. Jude’s tuna served with fingerling potatoes, hard cooked egg, tomatoes, green beans, carrot slaw, tomatoes, olive tapenade & anchovies 19

DUCK CONFIT SALAD

Duck confit sautéed with savoy and red cabbages, bacon and sherry vinegar, topped with pine nuts, goat cheese and duck liver toasts 21

SPÉCIALITÉS DE LA MAISON

OMELETTE*

French rolled omelette with herbs & Comte cheese. Served with a green salad in sherry vinaigrette 18

QUICHE DU JOUR

Seasonal vegetables & Comtè cheese. Served with a green salad in sherry vinaigrette 17

CRAB QUICHE

Dungeness crab, sweet onion & Comtè cheese. Served with a green salad in sherry vinaigrette 19

LAMB BURGER*

Freshly ground lamb, grilled & served with balsamic onions, roasted red peppers, garlic aioli & pommes frites 19

OEUFS EN MEURETTE*

Poached eggs with a red wine-foie gras sauce with pearl onions, bacon & champignons on garlic croutons. Served with pommes frites 19

TARTARE DE BOEUF*

Raw beef rib-eye, shallots, capers, Dijon, quail egg. Served with an arugula salad & toasted baguette 25

STEAK FRITES*

Pan-roasted hanger steak and pommes frites, served with Roquefort butter 29

CASSOULET

Traditional Southwest French white bean stew with lamb, pork, duck confit, garlic sausage & bread crumbs 30

LES SANDWICHES

LES CROQUES

Traditional baked ham & cheese sandwich on housemade pain de mie. Served with a green salad in sherry vinaigrette

MONSIEUR

Parisian ham & Comtè cheese 18

MADAME*

Parisian ham & Comtè cheese with a fried egg 19

SAVOYARD

Parisian ham & Comtè cheese with tomato 19

TARTINES

Open faced sandwiches on toasted peasant loaf with an arugula salad

HOUSE-MADE SALMON GRAVLAX

Citrus & vodka cured salmon with goat fromage blanc & Dijon mustard 18

HOUSE-MADE PORK & CHICKEN SAUSAGE

Melted Comté cheese with Dijon mustard 17

CARROT TARTINE

Shredded carrots in lemon & garlic vinaigrette, salted butter and olive oil 13

À LA CARTE

POMMES FRITES 6

SAUTÉED CHAMPIGNONS 14

ROASTED SEASONAL VEGETABLES 11

HOUSE-MADE PASTRIES

BUTTER CROISSANT $5

PAIN AU CHOCOLAT $5

PASTRY OF THE DAY M/P

MACARONS 3 for $6

UN PETIT DÉTAIL

*Consuming raw or under-cooked meats or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Please be aware that we use peanut oil in our fryer.

Service is not included in menu pricing.

20% gratuity for parties of 6 or more is automatically added to your bill. Cake slicing fee — $5 per person. Corkage – $25 per 750ml bottle,

Chef & Owner Daisley Gordon – Chef de Cuisine Jesus Sanchez

LES OEUFS

OEUFS BROUILLÈS*

Scrambled eggs with fresh herbs. Served with chicken & pork sausage, roasted potatoes & baguette 15

OMELETTE CHOISY*

French rolled omelette with herbs, escarole & chèvre cheese. Served with chicken & pork sausage, roasted potatoes & baguette 18

OEUFS EN MEURETTE*

Poached eggs with a red wine-foie gras sauce with pearl onions, bacon & champignons on garlic croutons. Served with pommes frites 19

SPÉCIALTÉS DE LA MAISON

PATÉ DE CAMPAGNE

Country style pork & chicken liver, pickles 16

QUICHE DU JOUR

Seasonal vegetables & Comtè cheese. Served with a green salad in sherry vinaigrette 17

CRAB QUICHE

Dungeness crab, sweet onion & Comtè cheese. Served with a green salad in sherry vinaigrette 19

FRENCH FRENCH TOAST BRIOCHE

Fried in brandy egg batter. Topped with fresh fruit served with maple syrup 19

SIDE OF FRENCH FRENCH TOAST BRIOCHE 6.50

HOUSE-CURED SALMON GRAVLAX

Citrus & vodka cured salmon & salmon rillettes. Served with pickled fennel & cucumber salad, toasted levain bread 20

CASSOULET

Traditional Southwest French white bean stew with lamb, pork, duck confit, garlic sausage & bread crumbs 30

LES SALADES

SALADE VERTE

Mixed greens in sherry vinaigrette 8
With Chèvre or Roquefort cheese 11

SALADE NIÇOISE

St. Jude’s tuna served with fingerling potatoes, hard cooked egg, tomatoes, green beans, carrot slaw, olive tapenade & anchovies 19

LES SANDWICHES

PAN-BAGNAT

St. Jude’s Tuna, hard cooked egg, tomato, lettuce, olive tapenade on Grand Central Bakery bread, carrot salad 16

LAMB BURGER

Freshly ground lamb, grilled & served with balsamic onions, roasted red peppers, garlic aioli & pommes frites 19

LES CROQUES

Traditional baked ham & cheese sandwich on house made pain de mie. Served with a green salad in sherry vinaigrette

MONSIEUR

Parisian ham & Comtè cheese 18

MADAME*

Parisian ham & Comtè cheese with a fried egg 19

SAVOYARD

Parisian ham & Comtè cheese with tomato 19

HOUSE-MADE PASTRIES

$5

BUTTER CROISSANT
PAIN AU CHOCOLAT
ALMOND CROISSANT

$6

BRIOCHE ROSEMARY RAISIN TOAST

À LA CARTE

HOUSE-MADE GRANOLA, YOGURT & STRAWBERRIES

Served with Nancy’s Organic honey yogurt 10

BAGUETTE

Served with French style butter & jam 5

POMMES FRITES

Served with house made aioli 6

SOUPE DU JOUR 7

HOUSE-MADE CHICKEN & PORK SAUSAGE 4

UN PETIT DÉTAIL

*Consuming raw or under-cooked meats or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Please be aware that we use peanut oil in our fryer.

Service is not included in menu pricing.

20% gratuity for parties of 6 or more is automatically added to your bill. Cake slicing fee — $5 per person. Corkage – $25 per 750ml bottle,

Chef & Owner Daisley Gordon – Chef de Cuisine Jesus Sanchez