Menus
SALADS
Mixed house salad
| 7.00 |
Endives, blue cheese and nuts salad
| 14.50 |
Warm goat cheese, nuts and honey
| 17.00 |
Napoleon of tomato and bocconcini
| 11.00 |
Nicoise salad
| 14.50 |
Poached salmon
| 19.50 |
served on endive and spinach salad
Cajun chicken
| 17.50 |
with portobello mushrooms on mixed salad*
Duck confit on mesclun salad
| 22.00 |
APPETIZERS
Snails in garlic butter "au gratin"
| 11.00 |
Bone marrow done our way
| 17.00 |
Avocado stuffed with crab meat
| 14.50 |
Duck foie gras "au torchon"
| 17.00 |
and fig chutney
Smoked salmon and its garnish
| 16.00 |
Saute of Merguez sausage
| 12.50 |
with peppers and mushrooms
MUSSELS
Served with home made fries and mayonnaise
White wine and shallots, dijonnaise, marinara or creamy white wine
| 21.00 |
MAIN DISHES
Duck legs confit with orange sauce
| 26.00 |
served with sweet potatoe mash
Grilled Toulouse sausages
| 19.00 |
N.Y striploin 8oz
| 32.00 |
choice of bordelaise, fi ve pepper or mushroom sauce
Beef flank steak with shallot sauce
| 28.00 |
Milk fed calf liver with raspberries
| 27.00 |
Grilled salmon beurre blanc and almonds
| 28.00 |
TARTARES
Vegetarian tartare
| 1/2 | 11.00 | |
| Portion | 16.00 |
Beef tartare
| 1/2 | 20.00 | |
| Portion | 28.00 |
Salmon tartare
| 1/2 | 21.00 | |
| portion | 29.00 |
Tuna tartare
| 1/2 | 25.00 | |
| portion | 34.00 |
Gluten Free