SALADE NICOISE 22 LAMB MERGUEZ ARANCINI 15 grilled tuna, black olives, hard cooked eggs, green cous-cous, saffron, mint, english peas beans, tomato & anchovy goat cheese & dill yogurt

CANTALOUPE & SHRIMP SALAD 21 TUNA CARPACCIO “NICOISE”* 18 summer melon, grilled shrimp, prosciutto, olives, capers, egg, green beans & lemon oil asparagus and french feta BREAKFAST PASTRY BASKET (SUNDAY ONLY) 18 SALADE VERTE 12 croissant, cinnamon roll, brioche suisse, scone market greens, red wine vinaigrette, carrots, radishes, beets whipped butter and fruit and fine herbs (add chicken $5.00, shrimp 8.00) SALT ROASTED BEET SALAD 15 CREAMY BURRATA 16 french feta, almonds, radicchio spring asparagus, piquillo pepper marmalade mandarin oranges, poppy seed, dill crisp serrano ham & brioche crumbs CHARCUTERIE 19 SOUPE À L’OIGNON 08 cured french salumi, pate de campagne, baked onion soup, gruyère cheese and toasted pickled vegetables and grain mustard baguette

BEEF TARTARE* 16 TOMATO GAZPACHO 10 hand cut beef eye round, cornichons, egg yolk cucumber, red pepper, scallion, cilantro & espellete & market greens

OYSTERS OF THE DAY 6/$18 OR DEVILED EGGS 13 12/$36 dijon mustard, mayonnaise, american caviar & toasted brioche

FARM EGG OMELETTE 18 CROQUE MADAME 17 boursin cheese, herbs, field greens jamon de paris, gruyere cheese, toasted brioche toasted baguette sauce mornay & fried farm egg

ROASTED FAROE SALMON 20 “THE FRENCHY” BRASSERIE BURGER* 21 cous-cous, radishes, scallion, nicoise olives prime rib burger, smoked bacon, red onion marmalade, cumin yogurt & watercress gruyere cheese and brioche

STEAK FRITES 32 PAIN PERDU (FRENCH TOAST) 17 wood grilled hanger steak, brasserie fries & walnut-raisin french toast, seasonal berry compote sauce bernaise crème fraiche-mascarpone, orange honey & sage sausage

CHICKEN PAILLARD 21 OVEN BAKED FRITTATA 20 thin pounded chicken breast, herbs de provence 3 farm eggs, spinach, goat cheese, sundried tomatoes baby arugula, watercress & mimolette cheese & cararmelized onionsl

GARGANELLI PASTA 19 CHICKEN SALAD CROISSANT 17 serrano ham, english peas, crème fraiche apple, walnuts, red onion, dijon mustard & grated parmigiano cheese tarragon & champagne vinaigrette

MOULES AUX CURRY VADOUVAN 16 DUCK LEG CONFIT 20 steamed dutch mussels, aromatic vegetables & potatoes lyonnaise, caramelized onions french vadouvan curry fried farm egg & grain mustard

POMMES FRITES 08

GREEN BEANS & SHALLOTS 10

MOUSSEUX (BUBBLES) VIN ROSÉ HELFRICH CRÉMANT D’ ALSACE 11 L’ABBAYE CUVEE BENJAMIN (SYRAH/GRENACHE) 10 PIERRE SPARR CRÉMANT D’ ALSACE ROSÉ 12 NOTORIOUS PINK (GRENACHE) 10 TATTINGER BRUT NV (HOUSE CHAMPAGNE) 18 ESPRIT GASSIER ROSÉ DE PROVENCE (GRENACHE) 12 LEON LAUNOIS ROSÉ CUVÉE RESERVÉE 18 DOMAINE DE TRIENNES ROSE PROVENCE (CINSAULT) 11

VIN BLANC VIN ROUGE CHABLIS, BROCARD “ST CLAIRE” 13 CÔTES DU RHÔNE, DOMAINE DE COURON 12 CHARDONNAY, MAISON LOUIS JADOT MACON VILLAGE 11 SYRAH/GRENACHE, CHÂTEAU PUECH-HAUT 14 SANCERRE, DOMAINE GIRARD “LA GARENNE” 14 MERLOT/CABERNET, CHÂT. CHASTELET (BORDEAUX) 12 SAUVIGNON BLANC, FRANCOIS CHIDAINE 10 CAB SAUVIGNON, CHÂT. HAUT NOUCHET (BORDEAUX) 19 RIESLING, JEAN-BAPTISTE ADAM “LES NATURES” 12 PINOT NOIR, DOMAINE PRIEURÉ CÔTE DE BEAUNE 15 PINOT GRIGIO, TIFENBRUNNER 10 MALBEC, CLOS LA COUTALE 12

DURBAN BEAUMES VENISE MUSCAT 13 OTTLED EER LA FLEUR D’OR SAUTERNE 15 B B CHÂT. MONTIFAUD PINEAU 12 KRONENBOURG 1664 BLANC 07 DOM. LA TOUR VIEILLE BANYULS 13 STELLA ARTOIS 07 CHÂT. DE CALADROY MUSCAT 12 FT.MYERS BREWING HIGH 5 IPA 08 CARMES DE RIEUSSEC SAUTERNES 18 LAGUNITAS “LIL SUMPIN SUMPIN” 07 LE FIN DU MONDE 11 LA CADETTE BLONDE (FRANCE) 08

ON TAP KRONENBOURG 1664 08 CHIMAY RED 12 ABSINTHE- ST.GEORGE VERTE 14 MOMENTUM BREWING 16° CELSIUS GRAND MARNIER 14 08 T YERS REWING RED TAPE CALVADOS- PERE MAGLIORE 13 F . M B “ ” 08 BURY ME CREAMATION HONEY ALE 08 BÉNÉDICTINE - DOM 14 ONE OOK REWING CHARTREUSE 15 B H B IPA 08 PASTIS-RICARD 12

MAURIN QUINA 13

ALL DESSERTS 12 VIEUX CARRÉ 13 GREEN DOLPHIN 13 LA VIE EN ROSE 13 APPLE TARTE, WALNUT CRÈME, CARAMEL OVERHOLT RYE WHISKEY EPIC FRENCH VODKA EPIC FRENCH VODKA OPERA TORTE, ALMOND STRUESEL, FERRAND 1840 COGNAC GREEN CHARTREUSE BYRRH QUINQUINA VANILLA GELATO CARPANO ANTICO VELVET FALERNUM ROSE PEDAL SYRUP BÉNÉDICTINE PINEAPPLE & SAGE PEYCHAUD WHITE CHOCOLATE-CITRUS CRÈME BRULEE ÉCLAIR, CARAMELIZED BANANA, FRENCH 365 13 THE VIOLET HOUR 13 THIRD VOYAGE 13 DULCE DE LECHE FORD’S GIN FORDS GIN STIGGINS RUM HIBISCUS SYRUP GUIFFARD VIOLETTE CARPANO ANTICA ÎLE FLOTTANTE, CRÈME ANGLAISE, BERRIES COINTREAU LILLET BLANC AVERNA AMARO CHAMPAGNE ABSINTHE ORANGE PEEL BABA AU RHUM, PINEAPPLE & MASCARPONE

ITALIAN GELATO NOVELLE FLEUR 13 GRAPES OF WRATH 13 SAZERAC 13 MILAGRO SILVER TEQUILA DILLONS NO. 22 GIN RITTENHOUSE RYE ST.GERMAIN ELDERFLOWER ST GERMAIN HERBSAINT LOCAL GRAPEFRUIT GUIFFARD GINGER PEYCHAUD BITTERS APEROL CUCUMBER & BASIL SIMPLE SYRUP FROMAGE DU JOUR (3PCS) 16 *Undercooked fish shellfish, eggs or meat increased the risk of foodborne illnesses. Every effort will be made to accommodate food allergies. Should we be unable to do so, we apologize in advance. *There is risk associated with eating raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician. 18% gratuity will be added for parties of six or more.

Vincenzo Betulia, Chef/Owner - Frank Pullara, Executive Chef