POUR COMMENCER

SOUPE DU JOUR 7
FRENCH ONION SOUP 15
PATÉ DE CAMPAGNE

Country style pork & chicken liver, pickles 16

CALAMARS À LA PROVENÇAL

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

LES OEUFS

OEUFS BROUILLÈS

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

OMELETTE*

French rolled omelette with herbs & Comté 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

SPÉCIALITÉS DE LA MAISON

FRENCH FRENCH TOAST BRIOCHE

Fried in brandy egg batter. Topped with strawberries & served with maple syrup 18
SIDE OF FRENCH FRENCH TOAST BRIOCHE 6.50

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 21

ASPARAGUS & AVOCADO, POACHED EGGS*

Yakima asparagus and avocado flavored with olive oil, lemon and celery. Topped with two poached eggs and grated sheep cheese 20

STEAK FRITES*

Pan-roasted Hanger Steak and pommes frites, served with Roquefort butter 29

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 17

CARROT TARTINE

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

HOUSE-MADE PORK & CHICKEN SAUSAGE

Melted Comte cheese with Dijon Mustard 16

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

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

À LA CARTE

HOUSEMADE CHICKEN & PORK SAUSAGE 4
POMMES FRITES

Served with house made aioli 6

BRIOCHE ROSEMARY RAISIN TOAST 6
HOUSEMADE GRANOLA, YOGURT & STRAWBERRIES

Served with Nancy’s Organic honey yogurt 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

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

Socca $5

Warm, savoury chickpea pancake topped with parsley shallot vinaigrette and roasted red bell peppers

Housemade Pâté 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

Tarte Flambée $7

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

Pork Rillettes $8

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

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* $10

3 small lamb burgers served with balsamic onions & aioli on bite-size gougères

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

CRÈME BRÛLÉE 8

Vanilla bean crème brûlée with sable breton cookie

CHOCOLATE COGNAC MOUSSE 8

Chantilly cream, almond shortbread

PRUNE ARMAGNAC GLACE 8

with sable breton cookie

GLACE OU SORBET DU JOUR 8

House-made ice cream or sorbet, changes daily

ASSIETTE DE FROMAGE 16

Selection of cheeses, house confiture, toasted walnuts

PAVLOVA 11

Vanilla meringue, passion fruit Chantilly & macerated fruit

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

LE DÎNER

POUR COMMENCER

SOUPE DU JOUR 7

FRENCH ONION SOUP 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 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

FARMER’S BOARD

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

JAMBON DE BAYONNE

Sliced dry cured ham with marinated peppers and olives. 16

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 14

SPÉCIALTÉS DE LA MAISON

BLACK OLIVE PASTA

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

LAMB BURGER

Freshly ground lamb, grilled & served with balsamic onions, roasted red peppers, garlic aioli & pommes frites 21

DUCK CONFIT

Crispy duck leg confit served with thyme skillet potatoes and sauteed green chard & escarole 31

POULET ROTI ROASTED HALF CHICKEN

Pan-roasted half chicken, natural jus, served with roasted potatoes & shallots 25

please allow 30 minutes

STEAK FRITES*

Pan roasted Hanger steak served with Roquefort butter & pommes frites 29
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 25

PAN-ROASTED SALMON

Citrus butter roasted salmon on celeriac remoulade, served with green bean & arugula salad in verjus MP

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

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 19

OMELETTE CHOISY*

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

OEUFS BROUILLÈS*

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

SPÉCIALTÉS DE LA MAISON

PATÉ DE CAMPAGNE

Country style pork & chicken liver, pickles 16

FRENCH FRENCH TOAST BRIOCHE

Fried in brandy egg batter. Topped with fresh fruit served with maple syrup 18

SIDE OF FRENCH FRENCH TOAST BRIOCHE 6.50

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

HOUSE-CURED COHO SALMON GRAVLAX

Citrus & vodka cured salmon & salmon rillettes. Served with pickled fennel & cucumber salad, toasted levain bread 19

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

LES SANDWICHES

LAMB BURGER

Freshly ground lamb, grilled & served with balsamic onions, roasted red peppers, garlic aioli & pommes frites 21

PAN-BAGNAT

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

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

HOUSE-MADE PASTRIES

$5/EACH

BUTTER CROISSANT
PAIN AU CHOCOLAT
ALMOND CROISSANT

À LA CARTE

BRIOCHE ROSEMARY RAISIN TOAST 6
HOUSEMADE GRANOLA, YOGHURT & FRUIT 10
BAGUETTE 5
SOUPE DU JOUR 7
POMMES FRITES 6
HOUSEMADE 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