SPECIALITIES DE LA MAISON

FRENCH FRENCH TOAST

Brioche fried in bourbon egg batter with maple syrup & topped with fresh fruit 6 / 17

QUICHE DU JOUR

with green salad, 15

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, 13

OEUFS BROUILLÉS*

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

À LA CARTE

BRIOCHE ROSEMARY RAISIN TOAST 6
HOUSE-MADE GRANOLA, YOGHURT & FRUIT 12
BAGUETTE with French style butter, honey & jam 5
SOUPE DU JOUR 7
POMMES FRITES 5
HOUSE-MADE CHICKEN & PORK SAUSAGE 3

LIBATIONS

MIMOSA glass 10 / carafe 40
BLOODY MARY 10
FRENCH 75 gin, lemon, simple syrup, bubbles 11
KIR White wine, Crème de Cassis 9
KIR ROYALE Sparkling wine,Crème de Cassis 11
RUBY KIR Sparkling wine, grapefruit Liqueur 11
KIR DE PECHE Sparkling wine, Peach Liqueur 11
CHAMPAGNE COCKTAIL bitters, sugar 15
BIJOU gin, chartreus, sweet vermouth, orange bitters 12
MULE CHERIE Whiskey, honey, lemon, bitters, ginger beer 11
APEROL SPRITZ Aperol, bubbles, club soda 12

NON-ALCOHOLIC

 JUICE (ORANGE OR GRAPEFRUIT) 3.25 or 4.50
LIMONATA, ARANCIATA 3
VOSS STILL 7
SAINT-GERON SPARKLING 4 / 7
GINGER BEER 4
DRY SODA 4
ICED TEA 3
COKE, DIET COKE, SPRITE, GINGER ALE 3

CAFFE VITA COFFEES

FRENCH PRESS 8
STEEP TEAS 3.50
DRIP COFFEE 3.50
AMERICANO 3.50/4.25
ESPRESSO 3.50/4.25
CAPPUCCINO 4.25/6.00
MOCHA 4.50/6.00
CAFÉ LATTE 4.25/6.00

FRENCH SIPPING CHOCOLATE

Pitcher of chocolate chaud & chantilly cream $10
Paired with a glass ofchartreuse verte, $21

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)

KIR OUEST

BOURBON, DRY VERMOUTH, CASSIS, BUBBLES (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

BRANDIED CHERRY FRANGIPANE TART 10

Chocolate sorbet, almond butter, brandy snap

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 16

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 10

CALAMARS À LA PROVENÇAL

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

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 12

ASPARAGUS MIMOSA

Yakima asparagus marinated in verjus, capers & herbs on Dijon vinaigrette, topped with chopped egg 13

TARTARE DE BOEUF*

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

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 please allow 30 minutes 22

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

SOUPE AUX QUENELLES DE POULET

Semolina & chicken dumplings in rich broth with Yakima asparagus, celery and herbs. Dijon mustard croutons 19

FRUITS DE MER

POISSON DU JOUR FISH OF THE DAY

Prepared according to Chef’s whim using seasonal ingredients M/P

TRUITE AUX AMANDES

Sauteed boneless Idaho Trout with seasonal vegetables and an almond, lemon and brown butter pan sauce 26

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 16

CALAMARS À LA PROVENÇAL

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

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 12

SALADE NIÇOISE

St. Jude’s tuna served with fingerling potatoes, hard cooked egg, tomatoes, yakima asparagus, carrot slaw, olive tapenade & anchovies 20

ASPARAGUS MIMOSA

Yakima asparagus marinated with verjus, capers & herbs in Dijon vinaigrette, topped with chopped egg 13

SPÉCIALTÉS DE LA MAISON

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

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 16

OMELETTE*

French rolled omelette with herbs & Comté cheese, served with a green salad in sherry vinaigrette 13

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 16

HOUSE-MADE PORK & CHICKEN SAUSAGE

Melted Comté cheese with Dijon mustard 14

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

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 16

OMELETTE CHOISY*

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

OEUFS BROUILLÈS

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

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 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

HOUSE-CURED KETA SALMON GRAVLAX

Citrus & vodka cured salmon & salmon rillettes. Served with pickled fennel & cucumber salad, toasted levain bread 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 20

ASPARAGUS MIMOSA

Yakima Asparagus marinated with verjus, capers & herbs on Dijon vinaigrette, topped with chopped egg 13

LES SANDWICHES

LAMB BURGER

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

PAN-BAGNAT

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

À LA CARTE

BRIOCHE ROSEMARY RAISIN TOAST 6
HOUSEMADE GRANOLA, YOGHURT & FRUIT 12
BAGUETTE 5
SOUPE DU JOUR 7
POMMES FRITES 5
HOUSEMADE CHICKEN & PORK SAUSAGE 3

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