POUR COMMENCER – Appetizers

FRENCH ONION SOUP 12,5

SOUPE DU JOUR 6

PATÉ DE CAMPAGNE

Country-style pork and chicken liver. 9

TARTE FLAMBÉE

Savory bacon, onion and goat fromage blanc tarte. 10

ESCARGOTS DE BOURGOGNE

Wild Burgundy snails baked with parsley, garlic 
 and shallot butter. 10

ASSIÈTTE DE FROMAGES

Selection of French Cheeses. 12

CALAMARS À LA PROVENÇAL

Squid sautéed with olive oil, garlic, parsley, capers and lemon. 11

LES SALADES

SALADE VERTE

Mixed greens in sherry vinaigrette.7

With chèvre or Roquefort cheese.9

HARICOTS VERTS EN SALADE

Green beans marinated with lemon-shallot vinaigrette topped with grilled bacon. 10

BUCHERONDIN DE CHÉVRE

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

ASPARAGUS MIMOSA SALAD

Yakima asparagus marinated with verjus, capers and herbs, on Dijonvinaigrette, topped with chopped egg.  13

SALADE AUX BETTERAVES ET NOISSETES

Butter lettuce with hazelnut vinaigrette, marinated beets, onions, Roquefort cheese and toasted hazelnuts. 12

DUCK CONFIT SALAD

Warm salad of boneless duck leg, cabbage, bacon, shallots & garlic, flavored with sherry vinegar, topped with goat cheese, toasted pine nuts & duck liver toasts. 15

TARTARE DE BOEUF

Butcher fresh beef, raw egg yolk, shallots, capers and Dijon mustard served with toasted baguette slices and butter lettuce salad. 15

FRUITS DE MER

COQUELET DE MOULES

Steamed Mediterranean mussels with fingerling potatoes, shallot, merguez sausage, roasted red pepper and harissa butter. 18

TRUITE AUX AMANDES

Sautéed boneless trout with salt-roasted potatoes 
and almond, lemon and brown butter pan sauce .19

CUISINE CLASSIQUE

ROASTED HALF CHICKEN

Pan-roasted half chicken, natural jus, served with roasted potatoes and roasted shallots please allow 30 minutes. 22

DUCK CONFIT

Crispy duck leg confit served with thyme skillet potatoes. 18

BURGER D’AGNEAU

Grilled lamb burger with grilled balsamic onions, 
roasted red peppers, aioli and pommes frites. 16

COQ AU VIN

Red wine braised chicken with bacon, pearl onions and button mushrooms, served on spaetzle. 23

CHOUCROUTE GARNIE

Traditional dish from the Alsace region featuring sauerkraut 
seasoned with bacon, onion and white wine, topped 
with cured pork loin, bratwurst, bacon and knackwurst. 21

STEAK FRITES*

Pan-roasted hanger steak with sautéed greens, 
Roquefort butter and pommes frites. 23

À LA CARTE

YAKIMA ASPARAGUS 11

SAUTÉED LOCAL GREENS 5

SAUTÉED CHAMPIGNONS 7,5

POMMES FRITES 5

SAUTÉED HARICOTS VERTS 5

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

HORS D’OEUVRE

PÂTÉ DE CAMPAGNE

Country-style pork and chicken liver pâté. 9

CALAMARS À LA PROVENÇAL

Squid sautéed with olive oil, garlic, parsley, capers and lemon. 11

TARTE FLAMBÉE

Savory bacon, onion and goat fromage blanc tarte. 10

ASSIETTE DE FROMAGES

Selection of French cheeses, confiture. 12

SOUPE DU JOUR 6

LES SANDWICHES

LES CROQUES

Toasted sandwiches on house-made pain de mie served with green salad

CROQUE-MONSIEUR

Parisian ham and Gruyère on pain de mie. 15

CROQUE-MADAME*

Parisian ham and Gruyère on pain de mie with a fried egg. 16,5

CROQUE-SAVOYARD

Parisian ham and Gruyère on pain de mie with tomato. 16

TARTINES

Open-faced sandwiches on peasant loaf, served with arugula salad

CARROT SALAD

marinated leeks, Dijon mustard. 10

GOAT FROMAGE BLANC

with extra virgin olive oil 
and Dijon mustard. 11

HOUSE-MADE SALMON GRAVLAX

with goat fromage blanc. 12

HOUSE-MADE PORK & CHICKEN SAUSAGE

melted Comté de Gruyère with Dijon mustard. 12

HOUSE-MADE PORK RILLETTES

Dijon mustard, cornichons. 12

STEAK TARTARE*

Dijon mustard, capers, shallots, 
quail egg yolk. 14

LES SALADES

SALADE VERTE

Mixed greens in sherry vinaigrette 7
.  With chèvre or Roquefort cheese. 9

BUCHERONDIN DE CHÈVRE

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

ASPARAGUS MIMOSA SALAD

Yakima asparagus marinated with verjus, capers and herbs, on Dijonvinaigrette, topped with chopped egg.  13

SALADE NIÇOISE

St. Jude’s tuna served with fingerling potatoes, hard-cooked egg, 
tomatoes, haricots verts, olive tapenade and anchovies. 15

DUCK CONFIT SALAD

Warm salad of boneless duck leg, cabbage, bacon, shallots & garlic, flavored with sherry vinegar, topped with goat cheese, toasted pine nuts & duck liver toasts. 15

SPÉCIALITÉS DE LA MAISON

QUICHE DU JOUR

Served with a green salad in sherry vinaigrette. 14,5

OEUFS EN MEURETTE*

Poached eggs served on garlic croutons with pearl onions, 
bacon and champignons in red wine-foie gras sauce with 
pommes frites.  16

TRUITE AUX AMANDES

Sautéed trout with salt-roasted potatoes and almond-lemon 
brown butter sauce. 19

BURGER D’AGNEAU*

Grilled lamb burger with grilled balsamic onions, roasted 
red peppers, aïoli and pommes frites. 16

STEAK FRITES*

Pan-roasted hanger steak with sautéed greens, Roquefort 
butter and pommes frites. 23

À LA CARTE

POMMES FRITES 5

SAUTÉED GREENS 5

SAUTÉED CHAMPIGNONS 7

LES OEUFS

OEUFS EN MEURETTE*

Poached eggs with a sauce of pearl onions, bacon, champignons in red wine – foie gras sauce on garlic croutons, pommes frites. 16

OMELETTE À L’ÉPINARD

French rolled omelette filled with spinach, herbs, goat 
fromage blanc, served with chicken and pork sausage, 
roasted potatoes and baguette. 12

OEUFS BROUILLÉS

Scrambled eggs with fresh herbs, served with chicken and pork 
sausage, roasted potatoes and baguette. 10

LES SANDWICHES

CROQUE-MONSIEUR

French ham and gruyère on pain de mie with green salad. 15

CROQUE-MADAME*

French ham and gruyère on pain de mie with 
a fried egg and green salad. 16,50

CROQUE-SAVOYARD

French ham and gruyère on pain de mie with 
tomatoes and green salad. 16

BURGER D’AGNEAU*

Lamb burger with grilled balsamic onions, roasted red 
peppers, aïoli and pommes frites. 16

PAN-BAGNAT

Tuna baguette sandwich with hard-cooked egg, tomato, 
lettuce and olive tapenade, with carrot salad. 10

SPÉCIALITÉS DE LA MAISON

FRENCH FRENCH TOAST BRIOCHE

Fried in Bourbon Egg Batter, served with 
Maple Syrup and topped with fresh fruit. 12

QUICHE DU JOUR

Quiche with Green Salad. 14,50

PÂTÉ DE CAMPAGNE

Country-Style Pork And Chicken Liver Pâté. 9

À LA CARTE

BRIOCHE

rosemary raisin toast. 3

NANCY’S ORGANIC HONEY YOGHURT

Organic honey yoghurt 
with fresh fruit. 7

HOUSE-MADE GRANOLA

Granola with fresh fruit and
yoghurt, milk or half & half. 8

BAGUETTE

Baguette with French style butter, local honey, confiture. 2,75

SOUPE DU JOUR 6

ROASTED POTATOES 3

POMMES FRITES 5

HOUSE-MADE CHICKEN & PORK SAUSAGE 3

BOISSONS FROIDES

FRESH JUICE PLEASE ASK YOUR SERVER 3,25 or 4,50

ARANCIATA ORANGE SPARKLING BEVERAGE (IT) 3

LIMONATA LEMON SPARKLING BEVERAGE (IT) 3

VOSS STILL MINERAL WATER (NO) 7

SAINT-GERON SPARKLING MINERAL WATER (FR) 7

ICED TEA BY BARNES & WATSON 2,50

BOISSONS CHAUDES

CHOCOLAT CHAUD RICH, HOUSE-MADE 4,50

BARNES & WATSON TEAS

Breakfast, Earl Grey, Green, Mint, Star Spangled Herbal, Chamomile 3,50

LOCALLY ROASTED COFFEE BY CAFFÉ VITA

CAFÉ AMÉRICAN FILTER COFFEE 3,25

ESPRESSO 3,25 or 4

CAPPUCCINO 4,25 or 6

MOCHA 4,50 or 6,25

CAFÉ LATTE 4,25 or 6

FEATURED WINE

Pot Lyonnais, 500 milliliter carafe of Café Campagne’s house red wine. 10

CHAMPAGNE & SPARKLING

Happy Hour 3oz. Taste

NV ROSÉ SEC VEUVE DEVIENNE 2,25

NV BRUT CRÉMANT DE BOURGOGNE 
PICAMELOT 3

BLANC

2011 VAL DE LOIRE SAUVIGNON BLANC, 
MARIGNY-NEUF 2,75

2011 MUSCADET SEVRE ET MAINE, CHATEAU DE LA CANTRIE 2,25

2010 PINOT GRIS, PRINCES ABBES, SCHLUMBERGER, 3

2011 BOURGOGNE MACON CHARDONNAY, 
DOMAINE TALMARD 2,50

ROSÉ

2011 ROSE DE LOIRE 1749, PIERRE CHAINIER 2,25

ROUGE

2010 TOURAINE-AMBROISE, GAMAY, DELECHENEAU 3

2009 CÔTES DU RHÔNE, VILLAGES, DOMAINE COURON 2,75

2009 CAHORS, GOULEYANT, VIGOUROUX 2,75

2009 CHINON, JEAN-MAURICE RAFFAULT 3

2010 BORDEAUX, CHATEAU JALOUSIE, 2,75

BOISSONS FROIDES

FRESH JUICE PLEASE ASK YOUR SERVER 3,25 or 4,50

ARANCIATA ORANGE SPARKLING BEVERAGE (IT) 3

LIMONATA LEMON SPARKLING BEVERAGE (IT) 3

VOSS STILL MINERAL WATER (NO) 7

SAINT-GERON SPARKLING MINERAL WATER (FR) 7

ICED TEA BY BARNES & WATSON 2,50

BOISSONS CHAUDES

CHOCOLAT CHAUD RICH, HOUSE-MADE 4,50

BARNES & WATSON TEAS

Breakfast, Earl Grey, Green, Mint, Star Spangled Herbal, Chamomile 3,50

LOCALLY ROASTED COFFEE BY CAFFÉ VITA

CAFÉ AMÉRICAN FILTER COFFEE 3,25

ESPRESSO 3,25 or 4

CAPPUCCINO 4,25 or 6

MOCHA 4,50 or 6,25

CAFÉ LATTE 4,25 or 6

PETITS PLATS

HARICOTS VERTS EN SALADE

Green beans marinated with lemon-shallot vinaigrette topped with grilled bacon 5

PETIT BURGER D’AGNEAU

Small lamb burger served with balsamic onions 
and aïoli on gougère 2

FROMAGE

Comté served with baguette and house-made fruit 
confiture (one oz.) 2

POMMES FRITES

with aïoli 4

ASSIETTE D’OLIVES ET D’AMANDES

Olives and almonds 4

PETITE TARTE FLAMBÉE

Classic Alsacian tart with bacon and goat fromage blanc 5

RILLETTES DE CANARD ET DE PORC

Duck and pork slow-cooked in house with spices, Dijon 
mustard and croustade 5

Crème Brûlée – inquire for today’s selection, breton sablé cookie 7.
Sorbet ou Glace – House-made ice cream or sorbet  7.
Clafoutis du Jour – seasonal clafoutis with house-made ice cream 9.
Terrine Au Chocolat – Chocolate hazelnut terrine with orange syrup and toasted hazelnuts 9.
Tarte Tatin- served with sweetened crème fraîche 9.
Assiette de Fromage – Daily selection of cheese 12.

Dessert Wines by the Glass

Blanc

’09 Ste Croix du Mont, Chateau Bel Air 8.
’07 Loupiac, Chateau Loupiac-Gaudiet  10.
’05 Coteaux du Layon Rablay, des Quarres 12.
’02 Alsace Vendange Tardive 16.
Gewurztraminer Heimbourg, Z. Humbrecht
’03 Sauternes, Chateau Coutet 18.

Rouge

’08 Banyuls Rimage, Clos des Paulilles 8.
’06 Late BottleVintage Port , Dow’s 11.
’99 Maury, Domaine du Soulanes 9.
’87 colheita vintage tawny port, kopke 12.
10 year Maury, Mas Amiel 10.
20 year Tawny Port, Rocha 13.
’91 Vintage Port, Grahams 21.

Ruby Bahian, Pastry Chef