Lunch Menu

First Course

French Onion Soup
Emmentale Cheese Gratin

Wild Mushroom Bisque
White truffle Spaztle

Baked Escargot
Garlic Butter, Puff Pastry en Croute

House made Duck Liver Mousse and Hydro Bib Lettuce
Crispy Toasts Point

Pan Seared Crab Cake
Mixed baby Green Salad and Herbs, Old Bay Aioli
Main Course Size $24

Chef’s Table Chopped Salad
Escarole, Tomato, Cucumber, Julienne of Carrots and Crumbled Blue Cheese
Main Course Size $14 add Chicken $20 Salmon $21 Shrimps $24

La Pissaladiere
Baked Caramelized Onions Tart, Sliced Tomato, Black Olive and Anchovies Served Over Mixed Greens

Second Courses

Roasted Red Beet and Warm Breaded Goat Cheese
Arugula Salad, Dried Cranberries, Sunflower Seeds. Tarragon Vinaigrette

White Tuna Salad Nicoise
Mixed Greens, Tomato, Red Pepper, Haricot Vert, Boiled Potato and Egg, Anchovies. Dijon Vinaigrette

Warm Potato Salad and Smoked Trout Alsace Style
Red Onion, Capers and Cornichon. French Vinaigrette and Baby Greens

Sliced Bayonne Ham Tartine
Toasted Country Bread, Diced Apple, Dried Figs, Cornichon, Arugula Salad. Herb Ricotta Spread

Traditional Croque Monsieur
Sliced Ham and Emmentale Cheese Gratin. Petit Salad
$14 Croque Madame $15

Third Courses

Pan Seared Atlantic Salmon
Caramelized Onions, Potato Cake, Sautéed Haricot Vert Provençale. Red Fumet Reduction

Sautéed Spinach, Ratatouille and Pilaf Rice. Lemon and Shallot Light Cream Sauce

Sautéed Jumbo Dry Sea Scallop
Sautéed Spinach, Risotto Style Vegetable Orzo. Lobster Emulsion

Traditional Organic Braised Chicken Coq au Vin
Braised Vegetables, Mushrooms and Smoked Bacon in Rich Red Wine Sauce

Grilled Grass-fed Filet Mignon of Beef
Traditional Yukon Potato au Gratin, Haricots Vert Provençale. Bordelaise Sauce

Braised Short Ribs Lasagna
Multi-layers of Braised Short Ribs, French Cheeses and Tomato Sauce
Petite Salad

Braised Berkshire Pork Osso Buco
Braised Savoy Cabbage, Smoked Bacon and Northern White Beans

All of the Garnish Vegetables are available in Side Dish $5