DESSERTS
All-day service
Vanilla bean crème brûlée with sable breton cookie
Sable Breton cookie
House-made ice cream or sorbet, sable Breton cookie
Chantilly cream, almond shortbread cookie
Traditional rum syrup soaked yeast cake served with Crème Chantilly
Almond sponge cake, coffee syrup, French butter cream, chocolate ganache with glazed mandarin segments
Selection of cheeses, house confiture, toasted nuts, baguette
*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. — Menu items and prices subject to change due to seasonality and product availability. — Menu substitutions may result in an upcharge. — 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. Celiac warning: We cannot guarantee zero cross-contamination as we share the same equipment with our gluten items.
LE DÎNER
Wednesday, Thursday, Friday & Sunday: 4:30pm - 8pm Saturday: 4:30pm - 9pm
Fried in peanut oil and served with house made aioli.
Seasonal vegetable purée.
Shallots, butter, lemon.
Wild Burgundy snails baked with parsley, garlic & shallot butter. Served with crostini.
Chicken broth, white wine, sweet onion, pain de mie crouton, comtè and grana padano cheese.
Squid sautéed with olive oil, garlic, parsley, capers & lemon.
Country style pork & chicken liver. Served with baguette, house pickled vegetables & mustards.
A selection of French cured sliced meats and cheese. Served with baguette, house pickled vegetables & mustards.
Mixed greens in sherry vinaigrette. Add Roquefort or chèvre cheese additional $3
Goat cheese baked on croustade with frisée and arugula salad in scallion vinaigrette.
Organic roasted beets marinated in verjus, served on fromage blanc with frisée and white wine onions. Topped with pistachios & pistachio oil.
Duck confit sauteed with savoy and red cabbages, bacon and sherry vinegar. Topped with pine nuts, goat cheese and duck liver toasts.
Leek and avocado dressed in olive oil, lemon and lime. Topped with celery, Dungeness crabb and grated grana padano cheese. Served with toasted levain bread.
Freshly ground lamb, grilled & served on house-made potato bun with balsamic onions, roasted red peppers, garlic aioli & pommes frites.
Housemade linguine, olive butter, tomato anchovy sauce, grated sheep’s cheese, fried capers
Pan-roasted Organic half chicken, natural jus, served with roasted potatoes & shallots. please allow 30 minutes
Chef’s choice of fish and preparation.
Pan-roasted Chef’s choice of steak cut and served with pommes frites. Your choice of Roquefort butter or anchovy butter. Substitute green peppercorn demi-glace, additional $3
Crispy duck leg confit served with thyme skillet & duck fat fried potatoes and sauteed escarole.
Traditional Southwest French white bean stew with veal stock, lamb, duck confit, pork, garlic sausage, bread crumbs.
*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. — Menu items and prices subject to change due to seasonality and product availability. — Menu substitutions may result in an upcharge. — 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. Celiac warning: We cannot guarantee zero cross-contamination as we share the same equipment with our gluten items.
LUNCH
Wednesday, Thursday, Friday: 10am - 3pm
Fried in peanut oil and served with house made aioli.
Seasonal vegetable purée.
Chicken broth, white wine, sweet onion, pain de mie crouton, comtè and grana padano cheese.
Squid sautéed with olive oil, garlic, parsley, capers & lemon.
Country style pork & chicken liver. Served with baguette, house pickled vegetables and mustards.
French rolled omelette with herbs & comte cheese, mixed greens in sherry vinaigrette.
Poached eggs with a red wine-foie gras sauce with pearl onions, bacon & champignons on garlic croutons. Served with pommes frites.
Freshly ground lamb, grilled & served on house-made potato bun with balsamic onions, roasted red peppers, garlic aioli & pommes frites.
Leek and avocado dressed in olive oil, lemon and lime. Topped with celery, Dungeness crab and grated grana padano cheese. Served with toasted levain bread.
Traditional Southwest French white bean stew with veal stock, lamb, duck confit, pork, garlic sausage & bread crumbs.
Mixed greens in sherry vinaigrette. Add Roquefort or chèvre cheese additional $3
Goat cheese baked on croustade with frisée and arugula salad in scallion vinaigrette.
St. Jude’s tuna served with fingerling potatoes, hard cooked egg, snap peas, carrot slaw, tomatoes in verjus vinaigrette. Served with olive tapenade on crostini and anchovies.
Duck confit sauteed with savoy and red cabbages, bacon, and sherry vinegar. Topped with pine nuts, goat cheese & duck liver toasts.
Traditional baked ham & cheese sandwich on house-made pain de mie. Served with a green salad in sherry vinaigrette.
Parisian ham & Comtè cheese.
Parisian ham & Comtè cheese with a fried egg.
Parisian ham & Comtè cheese with tomato.
Open faced sandwiches on toasted peasant loaf from Grand Central Bakery.
Comtè cheese, Dijon mustard. Served with arugula salad in verjus vinaigrette
Citrus & vodka cured salmon with goat fromage blanc and Dijon mustard. Served with arugula salad in verjus vinaigrette.
Housemade quiche, served with a green salad in sherry vinaigrette.
Seasonal vegetables, sweet onion confit & Comtè cheese.
Bacon, sweet onion confit & Comtè cheese.
Dungeness crab, sweet onion confit & Comtè cheese.
*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. — Menu items and prices subject to change due to seasonality and product availability. — Menu substitutions may result in an upcharge. — 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. Celiac warning: We cannot guarantee zero cross-contamination as we share the same equipment with our gluten items.
WEEKEND BRUNCH
Saturday & Sunday: 9am - 3pm
Made with chicken, pork and our house four spice blend.
Served with French style butter & jam.
Rosemary Raisin Toast Brioche, Pain au chocolat OR Butter croissant. Served with French style butter & jam.
Fried in peanut oil and served with house made aioli.
Seasonal vegetable purée.
Country style pork & chicken liver. Served with baguette, house pickled vegetables and mustards.
Mixed greens in sherry vinaigrette. With Chèvre or Roquefort cheese additional $3
St. Jude’s tuna served with fingerling potatoes, hard cooked egg, snap peas, carrot slaw, tomatoes in verjus vinaigrette. Served with olive tapenade on crostini and anchovies.
Traditional baked ham & cheese sandwich on house-made pain de mie. Served with a green salad in sherry vinaigrette.
Parisian ham & Comtè cheese.
Parisian ham & Comtè cheese with a fried egg.
Parisian ham & Comtè cheese with tomato.
Scrambled eggs with fresh herbs. Served with chicken & pork sausage, fried rosemary potatoes & baguette.
French rolled omelette with herbs, escarole & chèvre cheese. Served with chicken & pork sausage, fried rosemary potatoes and baguette.
Poached eggs with a red wine-foie gras sauce with pearl onions, bacon & champignons on garlic croutons. Served with pommes frites.
Leek and avocado dressed in olive oil, lemon and lime. Topped with celery, Dungeness crabb and grated grana padano cheese. Served with toasted levain bread.
House-made brioche fried in brandy egg batter. Topped with seasonal fruit & served with maple syrup.
Side of French French Toast Brioche $8
Freshly ground lamb, grilled & served on house-made potato bun with balsamic onions, roasted red peppers, garlic aioli & pommes frites.
Citrus & vodka cured salmon and salmon rillettes. Served with pickled fennel & cucumber salad, crème fraîche and levain toast.
Traditional Southwest French white bean stew with veal stock, lamb, duck confit, pork, garlic sausage & bread crumbs.
Housemade quiche, served with a green salad in sherry vinaigrette.
Seasonal vegetables, sweet onion confit & Comtè cheese.
Bacon, sweet onion confit & Comtè cheese.
Dungeness crab, sweet onion confit & Comtè cheese.
*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. — Menu items and prices subject to change due to seasonality and product availability. — Menu substitutions may result in an upcharge. — 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. Celiac warning: We cannot guarantee zero cross-contamination as we share the same equipment with our gluten items.