Menus
SALADS
Mixed house salad
| 7.00 |
Endives, blue cheese and nuts salad
| 16.00 |
Napoleon of tomato and bocconcini
| 12.50 |
Duck confit on mesclun salad
| 25.00 |
APPETIZERS
Snails in garlic butter "au gratin"
| 12.00 |
Warm goat cheese, nuts and honey
| 17.50 |
Bone marrow done our way
| 18.50 |
Duck foie gras "au torchon"
| 19.00 |
and fig chutney
Smoked salmon and its garnish
| 16.00 |
MUSSELS
Served with home made fries and mayonnaise
White wine and shallots, dijonnaise, marinara, roquefort or creamy white wine
| 23.50 |
MAIN DISHES
Duck legs confit with orange sauce
| 28.00 |
served with sweet potatoe mash
Grilled Toulouse sausages
| 21.00 |
N.Y Angus striploin 8oz
| 38.00 |
choice of bordelaise, fi ve pepper or mushroom sauce
Beef flank steak with shallot sauce
| 32.00 |
Milk fed calf liver with raspberries
| 31.00 |
Grilled salmon beurre blanc and almonds
| 32.00 |
TARTARES
Vegetarian tartare
| 1/2 | 12.00 | |
| Portion | 18.00 |
Beef tartare
| 1/2 | 22.00 | |
| Portion | 30.00 |
Salmon tartare
| 1/2 | 23.00 | |
| portion | 31.00 |
Tuna tartare
| 1/2 | 23.00 | |
| portion | 31.00 |
Gluten Free