LLEE BBAARR AATTIINN

H O R S D ’ Œ U V R E S To Share Escargots (6 or 12) 9/17 Planche de Fromages 15 snails with parsley and sauce artisanal French cheese plate

Pâté Maison 9 Assiette de Charcuterie 15 with salad, cornichons and dijon mustard assortment of cured sausages, homemade pâté, Soupe à l’oignon 10 cornichons, condiment traditional french soup Assiette de Fromages et Charcuterie 28 Salade de Chèvre Chaud 10 / 16 warm goat cheese salad, granny smith apple dressing

MUSSE LS Salade Baratin 10 / 16 served with pommes frites green bean salad with tomatoes and truffle vinaigrette (add chicken +6) MOULES MARINI ÈRES 17

Beet Tartare 9 parsley, , garlic and cream beet and mango salad with mustard seed vinaigrette MOULES PROVENÇALE 17

Half Mussels 10 parsley, shallots, garlic, thyme & tomatoes

Foie Gras Poêlé 18 MOULES AU SAFRAN 19 pan seared with caramelized apple and mango chutney parsley, shallots, garlic and saffron

E N T R É E S

Filet de Saumon 24 seared salmon in saffron sauce served with vegetables

Poulet Rôti 23 free-range roasted chicken with truffle butter, served with gratin dauphinois

and sautéed seasonal vegetables COQ AU VIN 22 CHICKEN IN A RED WINE SAUCE WITH MUSHROOMS, Magret de canard 30 glazed moulard duck breast with orange CARROTS, PEARL , BACON AND POTATO sauce, served with seasonal vegetables and mashed potatoes FRITES SAUCE AU POIVRE 32 Merguez frites 18 lamb sausage with pommes frites and salad NY TOPPED WITH PEPPERCORN SAUCE, SERVED WITH POMMES FRITES P L A T S D E C H E F P O U R D E U X 22 BŒUF BOURGUIGNON with gratin dauphinois and bacon-wrapped green beans TRADITIONAL SERVED OVER NOODLES Côte de Boeuf 45 / person TARTARE DE BOEUF grass-fed rib-eye on the bone for two (with foie gras +$12) AU COUTEAU 24

TRADITIONAL HAND-CHOPPED Poulet Rôti 22 / person SERVED WITH POMMES FRITES AND SALAD roasted truffle chicken for two

RIS DE VEAU AVEC CRÈME Le Burger Baratin 16 À LA TRUFFE 26 melted camembert, chutney, served with pommes frites and salad (with foie gras +$9) PAN FRIED SWEET BREADS IN TRUFFLE CREAM SAUCE, SERVED WITH SEASONAL VEGETABLES Croque Monsieur 16 ham and emmental cheese with béchamel on toasted BLANQUETTE DE VEAU 24 brioche, served with pommes frites and salad TRADITIONAL STEW WITH MUSHROOMS AND PEARL ONIONS SERVED OVER RICE Sides Garlic Green Beans 6 Spinach 6 Pommes Frites 5 Green Salad 7

CHEF DE CUISINE Gratin Dauphinois 7 Mini Ravioli 8 Vincent Tournayre (potatoes, crème fraîche, garlic) (ravioles du rovan, chive cream & parmesan)