POUR COMMENCER

SOUPE DU JOUR 7
FRENCH ONION SOUP 13
PATÉ DE CAMPAGNE

Country style pork & chicken liver, pickles 16

CALAMARS À LA PROVENÇAL

Squid sautéed with olive oil, garlic, parsley, capers & lemon 12

LES OEUFS

OEUFS BROUILLÈS

Scrambled eggs with fresh herbs. Served with chicken & pork sausage, roasted potatoes & baguette 11

OMELETTE*

French rolled omelette with herbs & Comté cheese. Served with chicken & pork sausage, roasted potatoes & baguette 13

OEUFS EN MEURETTE*

Poached eggs with a red wine-foie gras sauce with pearl onions, bacon & champignons on garlic croutons. Served with pommes frites 16

SPÉCIALITÉS DE LA MAISON

FRENCH FRENCH TOAST BRIOCHE

Fried in brandy egg batter. Topped with strawberries & served with maple syrup 17
SIDE OF FRENCH FRENCH TOAST BRIOCHE 6

QUICHE DU JOUR

Seasonal vegetables & Comtè cheese. Served with a green salad in sherry vinaigrette 15

CRAB QUICHE

Dungeness crab, sweet onion & Comtè cheese. Served with a green salad in sherry vinaigrette 18

LAMB BURGER*

Freshly ground lamb, grilled & served with balsamic onions, roasted red peppers, garlic aioli & pommes frites 17

AVOCADO & LEEK, POACHED EGGS*

Avocado and leek, flavored with olive oil, lemon and celery. Topped with two poached eggs with grated sheep cheese 17

LES SANDWICHES

Open faced sandwiches on toasted peasant loaf with an arugula salad

HOUSE-MADE SALMON GRAVLAX

Citrus & vodka cured keta salmon with goat fromage blanc & Dijon 16

CARROT TARTINE

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

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 16

MADAME*

Parisian ham & Comtè cheese with a fried egg 17

SAVOYARD

Parisian ham & Comtè cheese with tomato 17

LES SALADES

SALADE VERTE

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

SALADE NIÇOISE

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

HOUSE-MADE PASTRIES

$5/EACH
BUTTER CROISSANT
PAIN AU CHOCOLAT
ALMOND CROISSANT

À LA CARTE

HOUSEMADE CHICKEN & PORK SAUSAGE 3
POMMES FRITES

Served with house made aioli 5

BRIOCHE ROSEMARY RAISIN TOAST 6
HOUSEMADE GRANOLA, YOGURT & STRAWBERRIES

Served with Nancy’s Organic honey yogurt 12

Afternoon Tea $24

Sweet and savory petit bites served on a silver platter and a pot of Mariage Frères French tea. Available 1-4pm.

UN PETIT DÉTAIL

*Consuming raw or undercooked 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.

20% gratuity for parties of 6 or more is automatically added to your bill. Service is not included in menu pricing. Corkage – $25 per bottle.

Chef & Owner Daisley Gordon – Chef de Cuisine Jesus Sanchez

PETIT PLATS

$5

POMMES FRITES

WITH HOUSE-MADE GARLIC AOILI

HOUSEMADE PÂTÉ SANDWICHES

2 COUNTRY-STYLE PORK & CHICKEN LIVER PÂTÊ SLICES
ON BITE-SIZE GOUGÈRES

OLIVES & ALMONDS

OLIVES MARINATED IN OLIVE OIL, GARLIC & ROSEMARY
WITH TOASTED ALMONDS

$7

PORK RILLETTES

PORK SLOW-COOKED IN HOUSE WITH DUCK FAT
& SPICES. SERVED WITH DIJON MUSTARD & CROSTINI

BEEF BROCHETTES*

3 GRILLED HANGER STEAK SKEWERS WITH A PARSLEY SHALLOT VINAIGRETTE

TARTE FLAMBEE

CLASSIC ALSATION FLATBREAD WITH BACON, CONFIT ONIONS AND WHIPPED FROMAGE BLANC

$9

PETIT LAMB BURGERS*

3 SMALL LAMB BURGERS SERVED WITH
BALSAMIC ONIONS & AIOLI ON BITE-SIZE GOUGÈRES

FROMAGE BOARD

3 CHEESES SERVED WITH HOUSE-MADE CONFITURE

$12

BLACK OLIVE PASTA

FRESH LINGUINE, OLIVE BUTTER, TOMATO ANCHOVY SAUCE, GRATED SHEEP’S CHEESE, FRIED CAPERS

BEVERAGES

RED, WHITE & ROSÉ

GLASS 6
500 ML CARAFE 14

SPARKLING

NV BRUT 6

BEER

NAUGHTY NELLIE GOLDEN ALE 4
PIKE BREWING CO

COCKTAILS $8

FRENCH 75

GIN, LEMON, SIMPLE SYRUP, BUBBLES (FLUTE)

ROUGE PUNCH

RED WINE, CASSIS, PECHE, BRANDY, GINGER ALE (COLLINS)

MULE CHERIE

WHISKEY, HONEY, LEMON, BITTERS, GINGERBEER (COLLINS)

KIR DU BRESIL

BUBBLES, BANANA LIQUEUR, BITTERS (FLUTE)

UN PETIT DÉTAIL

*Consuming raw or undercooked 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,

20% gratuity for parties of 6 or more is automatically added to your bill. Service is not included in menu pricing. Corkage – $25 per bottle.

Chef & Owner Daisley Gordon – Chef de Cuisine Jesus Sanchez

CRÈME BRÛLÉE 7

Vanilla bean crème brûlée with sable breton cookie

CHOCOLATE COGNAC MOUSSE 8

Chantilly cream, almond shortbread

PRUNE ARMAGNAC GLACE 7

with sable breton cookie

GLACE OU SORBET DU JOUR 7

House-made ice cream or sorbet, changes daily

ASSIETTE DE FROMAGE 15

Selection of cheeses, house confiture, toasted walnuts

UN PETIT DÉTAIL

*Consuming raw or undercooked 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.

20% gratuity for parties of 6 or more is automatically added to your bill. Service is not included in menu pricing. Corkage – $25 per bottle.

Chef & Owner Daisley Gordon – Pastry Chef Jackie Lane

LE DÎNER

POUR COMMENCER

FRENCH ONION SOUP 13

SOUPE DU JOUR 7

PATÉ DE CAMPAGNE

Country style pork & chicken liver, pickles 15

TARTE FLAMBEE

Classic Alsation flatbread with bacon, confit onions and whipped fromage blanc 12

ESCARGOTS DE BOURGOGNE

Wild Burgundy snails baked with parsley, garlic & shallot butter 11

CALAMARS À LA PROVENÇAL

Squid sautéed with olive oil, garlic, parsley, capers & lemon 13

FARMER’S BOARD

A selection of house-made charcuterie, sliced meats & comtè cheese. Served with baguette, house pickles & mustards. 24

LES SALADES

SALADE VERTE

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

PETIT BUCHERONDIN DE CHÈVRE

Goat cheese baked on croustade with frisée & arugula in scallion vinaigrette 13

ASPARAGUS MIMOSA*

Yakima asparagus marinated with verjus, capers & herbs on Dijon mayonnaise, topped with chopped egg 14

DUNGENESS CRAB, ASPARAGUS & AVOCADO

Yakima asparagus and avocado, flavoured with olive oil, lemon and celery, topped with fresh Dungeness crab 25

SPÉCIALTÉS DE LA MAISON

BLACK OLIVE PASTA

Fresh linguine, olive butter, tomato anchovy sauce, grated sheep’s cheese, fried capers 18

POULET ROTI ROASTED HALF CHICKEN

Pan-roasted half chicken, natural jus, served with roasted potatoes & shallots 22

please allow 30 minutes

DUCK CONFIT

Crispy duck leg confit served with thyme skillet potatoes 22

LAMB BURGER

Freshly ground lamb, grilled & served with balsamic onions, roasted red peppers, garlic aioli & pommes frites 17

STEAK FRITES*

Pan roasted Hanger steak served with Roquefort butter & pommes frites 25
Substitute green peppercorn demi-glace, 3

TARTARE DE BOEUF*

Raw beef rib-eye, shallots, capers, Dijon, quail egg. Served with an arugula salad & toasted baguette slices 24

À LA CARTE

POMMES FRITES 5
SAUTÉED CHAMPIGNONS 10
ROASTED SEASONAL VEGETABLES 10

UN PETIT DÉTAIL

*Consuming raw or undercooked 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.

20% gratuity for parties of 6 or more is automatically added to your bill. Service is not included in menu pricing. Corkage – $25 per bottle.

Chef & Owner Daisley Gordon – Chef de Cuisine Jesus Sanchez

DÉJEUNER

POUR COMMENCER

FRENCH ONION SOUP 13
SOUPE DU JOUR 7
PATÉ DE CAMPAGNE

Country style pork & chicken liver, pickles 15

CALAMARS À LA PROVENÇAL

Squid sautéed with olive oil, garlic, parsley, capers & lemon 13

FARMER’S BOARD

A selection of sliced meats & house-made charcuterie. Served with baguette, pickles & mustards 24

ASSIETTE DE FROMAGE

Selection of cheeses, house confiture & toasted walnuts 15

LES SALADES

SALADE VERTE

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

PETIT BUCHERONDIN DE CHÈVRE

Goat cheese baked on croustade with frisée & arugula in scallion vinaigrette 13

SALADE NIÇOISE

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

ASPARAGUS MIMOSA*

Yakima asparagus marinated with verjus, capers & herbs on Dijon mayonnaise, topped with chopped egg 14

ASSIETTE DE SALADE*

Puy lentil salad topped with marinated vegetables of the moment including celeriac remoulade, julienne carrot in lemon garlic vinaigrette and citrus scented roasted beets 18

SPÉCIALTÉS DE LA MAISON

QUICHE DU JOUR

Seasonal vegetables & Comtè cheese. Served with a green salad in sherry vinaigrette 16

CRAB QUICHE

Dungeness crab, sweet onion & Comtè cheese. Served with a green salad in sherry vinaigrette 18

LAMB BURGER*

Freshly ground lamb, grilled & served with balsamic onions, roasted red peppers, garlic aioli & pommes frites 18

STEAK FRITES*

Pan-roasted hanger steak and pommes frites, served with Roquefort butter 25

TARTARE DE BOEUF*

Raw beef rib-eye, shallots, capers, Dijon, quail egg. Served with an arugula salad & toasted baguette 24

OEUFS EN MEURETTE*

Poached eggs with a red wine-foie gras sauce with pearl onions, bacon & champignons on garlic croutons. Served with pommes frites 17

OMELETTE*

French rolled omelette with herbs & Comté cheese, served with a green salad in sherry vinaigrette 16

ASPARAGUS & AVOCADO, POACHED EGGS*

Yakima asparagus & avocado flavoured with olive oil, lemon and celery. Topped with two poached eggs with grated sheep cheese 17

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 16

MADAME*

Parisian ham & Comtè cheese with a fried egg 17

SAVOYARD

Parisian ham & Comtè cheese with tomato 17

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 17

HOUSE-MADE PORK & CHICKEN SAUSAGE

Melted Comté cheese with Dijon mustard 15

CARROT TARTINE

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

À LA CARTE

POMMES FRITES 5
SAUTÉED CHAMPIGNONS 10
ROASTED SEASONAL VEGETABLES 10

HOUSE-MADE PASTRIES

$5/EACH

BUTTER CROISSANT
PAIN AU CHOCOLAT

UN PETIT DÉTAIL

*Consuming raw or undercooked 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.

20% gratuity for parties of 6 or more is automatically added to your bill. Service is not included in menu pricing. Corkage – $25 per bottle.

Chef & Owner Daisley Gordon – Chef de Cuisine Jesus Sanchez

LES OEUFS

OEUFS EN MEURETTE*

Poached eggs with a red wine-foie gras sauce with pearl onions, bacon & champignons on garlic croutons. Served with pommes frites 17

OMELETTE CHOISY*

French rolled omelette with herbs, escarole & chèvre cheese. Served with chicken & pork sausage, roasted potatoes & baguette 16

OEUFS BROUILLÈS*

Scrambled eggs with fresh herbs. Served with chicken & pork sausage, roasted potatoes & baguette 14

SPÉCIALTÉS DE LA MAISON

PATÉ DE CAMPAGNE

Country style pork & chicken liver, pickles 15

FRENCH FRENCH TOAST BRIOCHE

Fried in brandy egg batter. Topped with fresh fruit served with maple syrup 17

SIDE OF FRENCH FRENCH TOAST BRIOCHE 6

QUICHE DU JOUR

Seasonal vegetables & Comtè cheese. Served with a green salad in sherry vinaigrette 16

CRAB QUICHE

Dungeness crab, sweet onion & Comtè cheese. Served with a green salad in sherry vinaigrette 18

HOUSE-CURED COHO SALMON GRAVLAX

Citrus & vodka cured salmon & salmon rillettes. Served with pickled fennel & cucumber salad, toasted levain bread 17

ASPARAGUS & AVOCADO, POACHED EGGS*

Yakima asparagus and avocado flavoured with olive oil, lemon and celery. Topped with two poached eggs with grated sheep cheese 17

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, yakima asparagus, carrot slaw, olive tapenade & anchovies 19

ASPARAGUS MIMOSA*

Yakima asparagus marinated with verjus, capers & herbs on Dijon mayonnaise, topped with chopped egg 14

LES SANDWICHES

LAMB BURGER

Freshly ground lamb, grilled & served with balsamic onions, roasted red peppers, garlic aioli & pommes frites 18

PAN-BAGNAT

St. Jude’s Tuna, hard cooked egg, tomato, lettuce, olive tapenade on Grand Central Bakery bread, carrot salad 15

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 16

MADAME*

Parisian ham & Comtè cheese with a fried egg 17

SAVOYARD

Parisian ham & Comtè cheese with tomato 17

HOUSE-MADE PASTRIES

$5/EACH

BUTTER CROISSANT
PAIN AU CHOCOLAT
ALMOND CROISSANT

À LA CARTE

BRIOCHE ROSEMARY RAISIN TOAST 6
HOUSEMADE GRANOLA, YOGHURT & FRUIT 9
BAGUETTE 5
SOUPE DU JOUR 7
POMMES FRITES 5
HOUSEMADE CHICKEN & PORK SAUSAGE 3.50

UN PETIT DÉTAIL

*Consuming raw or undercooked 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, 20% gratuity for parties of 6 or more is automatically added to your bill. Service is not included in menu pricing. Corkage – $25 per bottle.

Chef & Owner Daisley Gordon – Chef de Cuisine Jesus Sanchez