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. — 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.
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
French style green beans in lemon shallot vinaigrette. Served with grilled bacon.
Goat cheese baked on croustade with frisée and arugula salad in scallion vinaigrette.
Asparagus marinated with verjus, capers & herbs on Dijon mayonnaise, topped with chopped egg.
Asparagus and avocado salad dressed in olive oil, lemon and lime. Topped with celery, Dungeness crabb and grated grana padano cheese. Served with toasted levain bread.
6oz of freshly ground Palouse River beef on house potato bun, sherry shallots, mayonnaise, comtè cheese. Served with pomme frites.
Pan-roasted Organic half chicken, natural jus, served with roasted potatoes & shallots. please allow 30 minutes
Classic burgundy stew of beef, braised in red wine, garnished with pearl onions, mushrooms & bacon. Served with house made buttered spätzle.
Pan roasted with sautéed asparagus, capers, shallots, lemon-butter brown sauce.
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.
*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. — 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
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.
A selection of French cured meats and cheese. Served with baguette, house pickled vegetables & mustards.
Seasonal vegetables, sweet onion confit & Comtè cheese. Served with a green salad in sherry vinaigrette.
Bacon, sweet onion confit & Comtè cheese. Served with a green salad in sherry vinaigrette.
Dungeness crab, sweet onion confit & Comtè cheese. Served with a green salad in sherry vinaigrette.
Poached eggs with a red wine-foie gras sauce with pearl onions, bacon & champignons on garlic croutons. Served with pommes frites.
6oz of freshly ground Palouse River beef on house potato bun, sherry shallots, mayonnaise, comtè cheese and served with pommes frites.
Asparagus and avocado salad dressed in olive oil, lemon and lime. Topped with celery and grated grana padano cheese. Served with toasted levain bread.
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, asparagus, 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.
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.
Asparagus marinated with verjus, capers & herbs on Dijon mayonnaise, topped with chopped egg.
*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. — 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.
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, asparagus, 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.
Seasonal vegetables, sweet onion confit & Comtè cheese. Served with a green salad in sherry vinaigrette.
Bacon, sweet onion confit & Comtè cheese. Served with a green salad in sherry vinaigrette.
Dungeness Crab, sweet onion confit & Comtè cheese. Served with a green salad in sherry vinaigrette.
House-made brioche fried in brandy egg batter. Topped with strawberries & served with maple syrup.
Side of French French Toast Brioche $8
6oz of freshly ground Palouse River beef on house potato bun, sherry shallots, mayonnaise, comtè cheese and served with pommes frites.
Citrus & vodka cured salmon and salmon rillettes. Served with pickled fennel & cucumber salad, crème fraîche and levain toast.
Asparagus and avocado salad dressed in olive oil, lemon and lime. Topped with celery and grated grana padano cheese. Served with toasted levain bread.
*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. — 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