POUR COMMENCER

SOUPE DU JOUR 7
FRENCH ONION SOUP 13
PATÉ DE CAMPAGNE

Country style pork & chicken liver, pickles 15

CALAMARS À LA PROVENÇAL

Squid sautéed with olive oil, garlic, parsley, capers & lemon 13

LES OEUFS

OEUFS BROUILLÈS

Scrambled eggs with fresh herbs. Served with chicken & pork sausage, roasted potatoes & baguette 14

OMELETTE*

French rolled omelette with herbs & Comté cheese. Served with chicken & pork sausage, roasted potatoes & baguette 16

OEUFS EN MEURETTE*

Poached eggs with a red wine-foie gras sauce with pearl onions, bacon & champignons on garlic croutons. Served with pommes frites 18

SPÉCIALITÉS DE LA MAISON

FRENCH FRENCH TOAST BRIOCHE

Fried in brandy egg batter. Topped with strawberries & 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 16

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 19

AVOCADO & LEEK, POACHED EGGS*

Avocado and leek, flavored with olive oil, lemon and celery. Topped with two poached eggs with grated sheep cheese 19

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

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 18

SAVOYARD

Parisian ham & Comtè cheese with tomato 18

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 3.50
POMMES FRITES

Served with house made aioli 5

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 V $5

With house-made aioli

Olives & Almonds V $6

Olives marinated in olive oil, garlic & rosemary with toasted almonds

Small Plates

Socca V $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

Haricots Verts en Salade $6

French style green beans in verjus vinaigrette, Topped with grilled bacon

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 7

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 7

House-made ice cream or sorbet, changes daily

ASSIETTE DE FROMAGE 15

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 13

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 12

CALAMARS À LA PROVENÇAL

Squid sautéed with olive oil, garlic, parsley, capers & lemon 13

PATÉ DE CAMPAGNE

Country style pork & chicken liver, pickles 15

FARMER’S BOARD

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

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 13

HARICOTS VERTS EN SALADE

French style green beans in verjus vinaigrette, topped with grilled bacon 13

DUCK CONFIT SALAD

Duck confit sauteed with savoy and red cabbages, bacon and sherry vinegar, topped with pine nuts, goat cheese and duck liver toasts 20

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 19

DUCK CONFIT

Crispy duck leg confit served with thyme skillet potatoes 22

POULET ROTI ROASTED HALF CHICKEN

Pan-roasted half chicken, natural jus, served with roasted potatoes & shallots 23

please allow 30 minutes

STEAK FRITES*

Pan roasted Hanger steak served with Roquefort butter & pommes frites 28
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 24

PAN-ROASTED SALMON

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

CASSOULET

Traditional Southwest French white bean stew with lamb, pork, duck confit, garlic sausage & bread crumbs 29

À LA CARTE

POMMES FRITES 6
SAUTÉED CHAMPIGNONS 14
ROASTED SEASONAL VEGETABLES 10

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

DÉJEUNER

POUR COMMENCER

SOUPE DU JOUR 7

FRENCH ONION SOUP 13

CALAMARS À LA PROVENÇAL

Squid sautéed with olive oil, garlic, parsley, capers & lemon 13

PATÉ DE CAMPAGNE

Country style pork & chicken liver, pickles 15

FARMER’S BOARD

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

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 13

SALADE NIÇOISE

St. Jude’s tuna served with fingerling potatoes, hard cooked egg, tomatoes, yakima asparagus, carrot slaw, olive tapenade & anchovies 19

DUCK CONFIT SALAD

Duck confit sauteed with savoy and red cabbages, bacon and sherry vinegar, topped with pine nuts, goat cheese and duck liver toasts 20

SPÉCIALTÉS DE LA MAISON

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 19

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

STEAK FRITES*

Pan-roasted hanger steak and pommes frites, served with Roquefort butter 28

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 18

OMELETTE*

French rolled omelette with herbs & Comté cheese, served with a green salad in sherry vinaigrette 17

CASSOULET

Traditional Southwest French white bean stew with lamb, pork, duck confit, garlic sausage & bread crumbs 29

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 17

MADAME*

Parisian ham & Comtè cheese with a fried egg 18

SAVOYARD

Parisian ham & Comtè cheese with tomato 18

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 mustard 17

HOUSE-MADE PORK & CHICKEN SAUSAGE

Melted Comté cheese with Dijon mustard 15

CARROT TARTINE

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

À LA CARTE

POMMES FRITES 6
SAUTÉED CHAMPIGNONS 14
ROASTED SEASONAL VEGETABLES 10

HOUSE-MADE PASTRIES

BUTTER CROISSANT $5

PAIN AU CHOCOLAT $5

PASTRY OF THE DAY M/P

MACARONS 3 for $6

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 18

OMELETTE CHOISY*

French rolled omelette with herbs, escarole & chèvre cheese. Served with chicken & pork sausage, roasted potatoes & baguette 17

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 15

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

CASSOULET

Traditional Southwest French white bean stew with lamb, pork, duck confit, garlic sausage & bread crumbs 29

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 19

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 17

MADAME*

Parisian ham & Comtè cheese with a fried egg 18

SAVOYARD

Parisian ham & Comtè cheese with tomato 18

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