le potage & la salade SOUP & SALAD Salade Maison 8 Mixed greens, carrots, cucumbers, heirloom tomatoes, red onions Salade César 10 Romaine hearts, parmesan tuille, garlic parmesan croutons, and Caesar dressing Lobster Bisque 12 Creamy lobster bisque with poached lobster topped with a flaky pastry French Onion Soup 9 Five onions, sherry veal broth, crostini, melted Gruyère and provolone cheese Salade Niçoise 14 Mixed greens, romaine lettuce, red bell peppers, red onions, heirloom tomatoes, green beans, crostini, hard-boiled egg, seared Ahi tuna, white balsamic vinaigrette les hors d’oeuvres APPETIZERS Plateau de Charcuterie 18 Daily artisanal meats and cheeses, mustards, jams, and accoutrements Tartare de Thon 15 Tuna tartare served over mixed greens with a parmesan tuille Oeufs Farcis 8 Deviled eggs with mixed greens, fried pork belly, and cornichon Huîtres du Jour 18 A daily selection of fresh oysters served with cocktail sauce and mignonette Fruits de Mer Fondue 14 Shrimp and crab fondue with gouda cheese served with toasted crostini and fresh fruits Moules Marinières 15 Mussels in a white wine cream sauce served with baked garlic bread Foie Gras 18 Pan seared foie gras over apple cinnamon crisps with mixed berry coulis Escargots 15 Flaky puff pastry filled with sautéed snails in a white wine cream sauce les plats principaux ENTRÉE S Coq au Vin 23 French chicken breast cooked in a reduced red wine sauce served over roasted fingerling potatoes and sautéed spinach, red bell peppers, lardons, and red onions Cordon Bleu 23 Breaded chicken breast stuffed with black forest ham and melted Gruyère cheese served with potatoes dauphinoise and vegetable du jour with a creamy swiss béchamel sauce Duck à l’Orange 32 Pan-seared duck breast and leg served over whipped potatoes and poached leeks. Served with orange gastrique Filet Mignon 38 House-cut 8 oz. filet mignon served over whipped potatoes and vegetable du jour, served with a creamy béarnaise sauce Steak au Poivre 36 House-cut ribeye steak crusted with tri-colored peppercorns served with roasted fingerling potatoes and vegetable du jour with a creamy cognac sauce Saumon à la Poêle 27 Crispy pan-seared Atlantic salmon over almond rice pilaf and poached leeks served with a lemon buerre blanc sauce Coquilles St. Jacques 32 Pan-seared sea scallops with wild mushrooms in a scallop shell over potatoes dauphinoise and vegetable du jour with a creamy mornay sauce Bouillabaisse 29 Shrimp, scallops, mussels, and Atlantic salmon tossed in a tomato saffron broth with fennel, onions, and potatoes Loup de Mer à la Provençale 36 Pan seared Chilean sea bass over roasted tomatoes, red onions and roasted fingerling potatoes with a balsamic marinade Ratatouille 19 Grilled eggplant, zucchini, squash, tomato, and red pepper, over almond rice pilaf with goat cheese and a red pepper coulis Pâtes Alimentaires 18 Pappardelle pasta sautéed with a wild mushroom medley, baby spinach and heirloom tomatoes in a lemon butter sauce Croquettes de Crabe 27 Pan-seared crab cakes served over green bean and corn succotash and almond rice pilaf with a spicy cucumber aioli

le potage & la salade SOUP & SALAD Salade Maison 8 Mixed greens, carrots, cucumbers, heirloom tomatoes, and red onions Lobster Bisque 12 Creamy lobster bisque, poached lobster topped with a flaky pastry Salade César 10 Romaine hearts, parmesan tuille, garlic parmesan croutons, and caesar dressing French Onion Soup 9 Five onions, sherry veal broth, crostini, melted Gruyere and provolone cheese Salade Niçoise 14 Mixed greens, romaine lettuce, red bell peppers, red onions, heirloom tomatoes, green beans, crostini, hard-boiled egg, seared Ahi tuna, white balsamic vinaigrette les hors d’oeuvres APPETIZERS Carte de Charcuterie 17 Daily artisanal meats and cheeses, mustards, jams, and accoutrements Tartare de Thon 11 Tuna tartare served over mixed greens with parmesan tuille Fruits de Mer Fondue 8 Shrimp and crab fondue with gouda cheese served with toasted crostini and fresh fruits Moules Marinières 15 Mussels in a white wine cream sauce served with baked garlic bread les sandwichs SANDWICHES Served with a side of pomme frites or salade maison. Croque Monsieur 12 Toasted sourdough bread with black forest ham, Gruyère cheese and sauce béchamel Croque Madame 13 Toasted sourdough bread with black forest ham, Gruyère cheese, a poached egg and sauce béchamel Trempette Française 12 Thinly sliced warm roast beef with melted Gruyère cheese on a toasted artisan roll Sandwich au Poulet 12 Sliced grilled chicken with mixed greens, tomatoes and red onion on an artisan roll Croquette de Crabe 13 Pan-seared crab cake served on a toasted brioche roll with boston lettuce, tomato, red onion and tartar sauce les plats principaux ENTRÉES Cordon Bleu 18 Breaded chicken breast stuffed with black forest ham and melted Gruyère cheese served with potatoes dauphinoise and vegetable du jour with a creamy swiss béchamel sauce Saumon à la Poêle 19 Crispy pan-seared Atlantic salmon over almond rice pilaf and poached leeks finished with a lemon buerre blanc sauce Ratatouille 17 Grilled eggplant, zucchini, squash, tomato, and red pepper, over almond rice pilaf with goat cheese and a red pepper coulis Pâtes Alimentaires 16 Pappardelle pasta sautéed with a wild mushroom medley, baby spinach and heirloom tomatoes in a lemon butter sauce Croquettes de Crabe 18 Pan-seared crab cakes served over green bean and corn succotash and almond rice pilaf served with a spicy cucumber aioli Quiche du Jour 12 Served with side salade maison *20% gratuity added to parties of 6 or more. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

CROSTINI AU SAUMON 12 Smoked salmon on a toasted crostini with tomatoes, onions, capers and boursin cheese RATATOUILLE CRÊPES 14 Three crêpes stuffed with roasted vegetables served with a red pepper coulis GAUFRE 12 Belgian waffle served with a mixed berry compote and whipped butter OEUFS BÉNÉDICTE 13 Poached eggs served over black forest ham and texas toast with hollandaise sauce, served with salade maison PAIN PERDU 14 French toast served with bananas foster and whipped butter QUICHE DU JOUR 12 Served with a side salade maison OMELETTES 13 Three egg omelettes served with salade maison