SPECIALITIES DE LA MAISON

FRENCH FRENCH TOAST

Brioche fried in bourbon egg batter with maple syrup, 12

QUICHE DU JOUR

with green salad, 14,50

CRAB QUICHE

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

LES OEUFS

OMELETTE CHOISY*

French rolled omelette with herbs, escarole and chèvre cheese, served with chicken and pork sausage, roasted potatoes & baguette, 12

OEUFS BROUILLÉS*

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

HOUSE-MADE PATISSERIE

Prepared each morning, limited availability $3.50/each

BUTTER CROISSANT
PAIN AU CHOCOLAT
ALMOND CROISSANT
COMTE CHEESE & THYME GOUGERE

À LA CARTE

BRIOCHE ROSEMARY RAISIN TOAST 3.50
YOGHURT WITH FRESH FRUIT 7
HOUSE-MADE GRANOLA, YOGHURT & FRUIT 8
BAGUETTE with French style butter, honey & jam 3
SOUPE DU JOUR 6
POMMES FRITES 5
HOUSE-MADE CHICKEN & PORK SAUSAGE 3

APERTIF

MIMOSA glass 10 / carafe 50
BLOODY MARY 10
MOUTARD Brut Grande Cuvée NV Champagne 15
KIR White wine, Crème de Cassis 9
KIR ROYALE Sparkling wine,Crème de Cassis 11

BOISSON CHAUDE

CHOCOLAT CHAUD 4.50
STEEP TEAS 3.50
CAFÉ AMÉRICAN, FILTER COFFEE 3.25
ESPRESSO 3.25 or 4
CAPPUCCINO 4.25/6.00
MOCHA 4.50/6.00
CAFÉ LATTE 4.25/6.00

BOISSON FROIDE

ORGANIC JUICE (ORANGE OR GRAPEFRUIT) 3.25 or 4.50
LIMONATA, ARANCIATA 3
VOSS STILL 7
SAINT-GERON SPARKLING 7
ICED TEA 2.50
COKE, DIET COKE, SPRITE, GINGER ALE 3

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

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 CHOISY

French rolled omelette filled with herbs, escarole, and chevre cheese, 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

LAMB BURGER

Grilled, served with balsamic onions, roasted red peppers, garlic aioli & pommes frites. 16

PAN-BAGNAT

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

LES CROQUES

Traditional baked ham & cheese sandwich on house-made pain de mie, served with green salad

MONSIEUR

Parisian ham & Comtè cheese. 15

MADAME

Parisian ham & Comtè cheese with a fried egg. 16.50

SAVOYARD

Parisian ham & Comtè cheese with tomato. 16

SPÉCIALITÉS DE LA MAISON

FRENCH FRENCH TOAST BRIOCHE

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

SIDE OF FRENCH FRENCH TOAST BRIOCHE. 5

QUICHE DU JOUR

Seasonal vegetables & Comté cheese,  with green salad in sherry vinaigrette. 14.50

CRAB QUICHE

Dungeness crab, sweet onions and Comté cheese, with green salad in sherry vinaigrette.  18

PÂTÉ DE CAMPAGNE

Country-Style Pork And Chicken Liver Pâté. 9

HOUSE-CURED SALMON GRAVLAX

Citrus & vodka cured salmon with salmon rillettes & fennel, red onion, citrus salad, demi-baguette. 17

PACIFIC DOVER SOLE

Roasted sole with citrus butter & served with herbed fingerling potatoes. 17

LES SALADES

SALADE VERTE

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

ASPARAGUS MIMOSA

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

SALADE NIÇOISE

St. Jude’s tuna served with fingerling potatoes, hard-cooked egg,
tomatoes, Yakima asparagus, olive tapenade & anchovies. 15

À LA CARTE

BRIOCHE ROSEMARY RAISIN TOAST 3.50
YOGHURT WITH FRESH FRUIT 7
HOUSE-MADE GRANOLA, YOGHURT & FRUIT 8
BAGUETTE with French style butter, honey & jam 3
SOUPE DU JOUR 6

HOUSE-MADE PASTRIES

Prepared each morning, limited availability, $3.50/each

BUTTER CROISSANT
PAIN AU CHOCOLAT
ALMOND CROISSANT
COMTE CHEESE & THYME GOUGERE

APERITIF

VIN DE LA MAISON 500ml, Red or white 18
BLOODY MARY 10
MOUTARD Brut Grande Cuvée NV Champagne 15
CHAMPAGNE COCKTAIL bitters, sugar 15
KIR White wine, Crème de Cassis 9
KIR ROYALE Sparkling wine,Crème de Cassis 11
KIR DE PÊCHE Sparkling wine, Peach Liqueur 11

BOISSONS FROIDES

ORGANIC JUICE ORANGE, GRAPEFRUIT 3.25 / 4.50
LIMONATA, ARANCIATA 3
DRY SODA BLOOD ORANGE OR CUCUMBER 3.5
VOSS STILL 7
SAINT-GERON SPARKLING 7
ICED TEA 2.50
COKE, DIET COKE, SPRITE, GINGER ALE 3

BOISSONS CHAUDES

CHOCOLAT CHAUD 4.50
STEEP TEAS 3.50
CAFÉ AMÉRICAN, FILTER COFFEE 3.25
ESPRESSO 3.25 / 4
CAPPUCCINO 4.25 / 6
MOCHA 4.50 / 6
CAFÉ LATTE 4.25 / 6
FRENCH PRESS 8

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

CUISINE RAPIDE

Quick Lunch Prix Fixe, $19.99/person

FIRST COURSE, Salade du Jour

SECOND COURSE, Petite Bouillabaisse

Traditional Provencal Fisherman’s Soup with Prawns, Mussels and Rockfish.

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

FRENCH ONION SOUP 11.50

SOUPE DU JOUR 6

TARTARE DE BOEUF *

Beef rib-eye, shallots, capers, Dijon, quail egg,  served with toasted baguette slices 12 / 18

LES SANDWICHES

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

MONSIEUR

Parisian ham and Gruyère on pain de mie. 15

MADAME*

Parisian ham and Gruyère on pain de mie with a fried egg. 16.5

SAVOYARD

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

TARTINES

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

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

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

SALADE NIÇOISE

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

ASPARAGUS MIMOSA

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

SALADE AUX BETTERAVES

Roasted beets, frisée, fromage blanc, citrus-marinated onions & toasted hazelnuts. 13

SPÉCIALITÉS DE LA MAISON

QUICHE DU JOUR

Seasonal vegetables & Comté cheese, with green salad. 14.5

CRAB QUICHE

Dungeness crab, sweet onions & Comté cheese, with green salad.  18

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

PACIFIC DOVER SOLE

Roasted dover sole, citrus butter, herbed fingerling potatoes.  17.

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 Roquefort 
butter and pommes frites. 22

À LA CARTE

POMMES FRITES 5

SAUTÉED SPINACH 7.5

SAUTÉED CHAMPIGNONS 9

SAUTÉED YAKIMA ASPARAGUS 12

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

BOISSONS

RED, WHITE & ROSÉ
GLASS 5
500 ML CARAFE 12

SPARKLING
NV ROSÉ SEC 6
NV BRUT CRÉMANT 7

CIDRE
CLOS DES DUCS, HARD CIDER 5

COCKTAIL MAISON
FRENCH 75 8

gin, lemon, simple syrup, Crémant de Bourgogne

PETITS PLATS

PETIT BURGER D’AGNEAU

Small lamb burger served with balsamic onions
and aïoli on gougère 3

HOUSEMADE PÂTÉ SANDWICH

Country-style pork and chicken liver pâté
on bite-size gougère 2

FROMAGE

Comté served with baguette and house-made fruit
confiture (one ounce) 2.5

POMMES FRITES

with house-made garlic aïoli 5

ASSIETTE D’OLIVES ET D’AMANDES

Olives and almonds 4.50

HARICOTS VERTS EN SALADE

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

PETITE TARTE FLAMBÉE

Classic Alsatian tart with bacon and goat fromage blanc 5

RILLETTES DE PORC

Pork slow-cooked in house with duck fat, spices, Dijon
mustard and croustade 5

MOULES MARINIERE

Steamed Mediterranean mussels with onion, celery, white wine, herbs and butter 8

BAGUETTE

With French style butter and honey 2

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

TARTARE DE BOEUF

Beef rib-eye, shallots, capers, Dijon, quail egg, served with toasted baguette slices. 12/18

SALT COD BRANDADE

Salt cod & potato puree baked with garlic & olive oil, served with oil cured olives & baguette. 12

LES SALADES

SALADE VERTE

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

SALADE D’ASPERGE

Yakima asparagus 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

SALADE AUX BETTERAVES

Roasted beets, frisée, fromage blanc, citrus-marinated onions & toasted hazelnuts. 13

ASPARAGUS MIMOSA

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

FRUITS DE MER

MOULES MARINIERE

Steamed Mediterranean mussels with onion, celery, white wine, herbs, and butter. 18

TRUITE AUX AMANDES

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

PACIFIC DOVER SOLE

Roasted sole with citrus butter & served with herbed  fingerling potatoes.  17

PETITE BOUILLABAISSE

Traditional Provençal fishermen’s stew with rockfish, prawns,  mussels & potatoes in a fennel, garlic & tomato broth. 18

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

STEAK FRITES*

with 
Roquefort butter and pommes frites.
Pan-roasted Hanger Steak 22
Petite New York Strip 28

Served with green peppercorn demi-glace add $3

À LA CARTE

SAUTÉED LOCAL SPINACH 7.5
SAUTÉED CHAMPIGNONS 9
POMMES FRITES 5
SAUTÉED YAKIMA ASPARAGUS 11

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

Crème Brûlée  7.

Inquire for today’s selction, breton sable cookie

Glace ou Sorbet  7.

House-made ice cream or sorbet

Apple Tarte Tatin 9.

Served with whipped crème fraîche, caramel, and an apple chip

Chocolate Cognac Mousse   8.

Chantilly cream, almond shortbread

Assiette de Fromage  12.

Daily selection of cheese