Lunch Menu


French Onion Soup Emmentale Cheese Gratin
Chef’s Table Salad
Chopped Escarole, Tomatoes, Cucumbers, and Carrots Accompanied with Crumbled Bleu Cheese and Classic Vinaigrette
Baked Escargot
Garlic Butter Puff Pastry en Croute
Gratin of Little Neck Clam
Three Butters Garlic, Lemon and Mustard, Country Tartine and Petite Salad
Traditional Steak Tartare
Raw Diced Filet Mignon Seasoned with Caper Shallot Parsley, Petite Salad and Potato Chips
Appetizer $15 Main $30

Salads and Sandwiches

Endive Salad
Iced Apple, Bleu Cheese, Tomato, Aged Bayonne Ham, Toasted Walnuts
Red Beet and Goat Cheese Salad
Herbs Crumbled Goat, Quinoa, Baby Kale, Dried Cranberries
Salad Nicoise
Fresh Grilled Yellow Fine or White Tuna, Mixed Green, Tomato, Red Pepper, Haricot Vert, Boiled Potato and Egg, Anchovies, Dijon Mustard Vinaigrette
Warm Sliced Potato Salad and French Garlic Sausage
Roasted Pistachio, Shallot, Baby Mixed Green Salad, Mustard Vinaigrette
Grilled Marinated Shrimp Salad
Escarole Salad, Dried Cranberries, Avocado, pistachio Nuts, Lime Vinaigrette
Tuna Club
Grilled Yellow Fin Tuna, Smoked Bacon, Lettuce, Tomato, Herb Aioli,
Country Bread

Chicken Club
Grilled Chicken Breast, Bacon, Avocado, Lettuce, Tomato and Light Mayonnaise,
White Bread

Croque Monsieur Gratine
Sliced Ham, Emmentale Cheese, Béchamel Sauce
$13 Croque Madame $14

Main Course

Atlantic Salmon
Lightly Smoked Salmon, Caramelized Onion, Herbs Crusted, Potato Cake, Asparagus, Red Fumet
Parmentier of Braised Short Rib
Sauteed Spinach, Mashed Potato and Celery Root, Frizzled Shallots. Reduced Braising Sauce
Classic Half Roasted Organic Chicken
Potato Forestiere, Brussel Sprouts, Classic Jus
Grass Fed Filet Mignon or Sirloin of Beef
Au Gratin Potatoes and Haricot Vert Provençale, Peppercorn Sauce
Mushroom Risotto
Mixed Wild Mushroom, Asparagus, and Almond



Au Gratin Potato
Mashed Potato
Potatoes Forestiere
Brussel Sprouts
Haricot Vert



French Profiteroles
Classic Pate a Choux Puffs filled with Vanilla Ice Cream, Chocolate Sauce, and
Whipped Cream

Poached Pear My Way
Served with an Old Fashioned Macaroon filled with Pastry Cream, Champagne Caramel Sauce
Crepes Suzette
Chef Flavien’s Favorite Belgium Crepe Recipe, Grand Marnier Orange Sauce and
Vanilla Ice Cream

Claude’s Favorite Apple Tart
Baked Over Puff Pastry, Patisserie and Fresh Apple Golden delicious Apple,
Vanilla Ice Cream

Warm Liquid Center Chocolate Cake
Rich Swiss Chocolate Recipe Served with Vanilla Ice Cream
Opera Cake
Layers of Thick Almond Sponge Cake Soaked with Espresso, Filled with Chocolate Ganache
and Coffee Buttercream

Macaron Lover’s Display
Chocolate, Coffee, Vanilla, Pistachio, Lemon, Raspberry
Choice of Homemade Ice Cream and Sorbets
(Two Scoops)

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