“Pour Commencer”, Appetizers
“Huîtres”
Oysters on the Half Shell Served with Mignonnette a.q.
“Foie au Torchon”
Torchon of Foie Gras, Pistachios, Cherry Compote with
House Made-Brioche 18
“Pot au Feu en Salade”
Pot au Feu Salad with Frisée Lettuce
and House Vinaigrette 14
“Jambon de Parme et Melon”
Prosciutto and Summer Melon 10
“Ris de Veau”
Crispy Sweetbreads, Summer Bean Salad
and Sauce “Gribiche” 12
“Moules et Palourdes”
Ragoût of Manila Clams, P.E.I. Mussels, Chorizo
and Garlic Toast 14
“Rillettes de Saumon”
Salmon Rillettes with Fresh Tarragon and Toast 9
“Gazpacho de Tomates”
Chilled Tomato Gazpacho Soup with
Extra Virgin Olive Oil 8.50
“Lit de Mesclun”
Mixed Greens with Walnut Dijon Vinaigrette 7.25
“Salade de Fruits”
Stone Fruit Salad with Chèvre, Arugula and
Candied Walnuts 9
“Fromages du Jour”
Artisan Cheese Selection 12
“Plats Chauds”, Main Courses
“Bouillabaisse”
Provençal Fish Soup with Saffron, Shellfish, Garlic Rouille
and Croutons 21
“Flétan Meunière”
Sautéed Halibut with Pole Beans, Lemon Brown
Butter Sauce 21
“Plat de Côtes Braisées”
Short Ribs with Tomatoes “Provençal” and
Watercress Salad 26
“Magret de Canard”
Duck Breast with Corn Polenta and Currant Jus 22
“Risotto aux Courgettes”
Risotto with Summer Squash, Wild Mushrooms
and Parmesan Cheese 18
“Steak Bordelaise”
Filet Mignon with Red Wine Sauce and French Fries 32
“Saumon”
King Salmon with Arugula Salad, Heirloom Tomatoes, Niçoise
Olives, Basil and Parmesan 14
“Poulet Rôti”
Roast Chicken with Summer Corn, Chanterelle, Lardons,
Baby Potatoes and Jus 19
“Cassolettes pour les Gourmands”, Sides
“Pommes Frites”
French Fries 3.50
“Salade de Coco”
Summer Bean Salad with House Vinaigrette 4.50
“Tomatoes Provençale” 3.50
“Fricassée de Champignons”
Sautéed Mushrooms with Garlic and Parsley 4.50
“Gratin de Macaroni”
Macaroni Gratin 4.50
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