General Manager PRIVATE DINING Frank Caiazzo AVAILABLE Lunch HORS D’OE UVRES Charcuterie et Fromages LES HUÎTRES* half dozen 18 | one dozen 36 raw market oysters CHARCUTERIE MAISON choose one/8 two/14 three/19 GAMBAS PROVENÇALE 14 housemade, served with traditional accompaniments prawns, tomato, Niçoise olives, basil, capers, Pernod garlic butter CHICKEN LIVER MOUSSE ESCARGOTS 12 COUNTRY PÂTÉ / RILLETTES DE PORC Pernod garlic butter CALAMARI FRIT 15 FROMAGES whole grain mustard vinaigrette choose one/8 two/14 three/19 served with traditional accompaniments TARTE FLAMBÉE AU SAUMON FUMÉE 16 smoked salmon, leek compote, whipped fromage blanc SELECTION OF FRENCH AND LOCAL CHEESES STEAK TARTARE* 14 raw chopped beef, capers, shallots, Dijon, quail egg FONDUE AUX FROMAGES 11 melted brie, blue, and goat cheese, Madeira wine CASSE-CROÛ TE CROQUE MONSIEUR 13 jambon de Paris, Emmenthal, Les Moules Béchamel, pain de mie bread Featuring Salt Spring Mussels ~ “Croque Madame” with sunny side up egg (add 2) PROVENÇALE x FLORENTINE x DIJONNAISE tomatoes, basil, spinach, white wine, Dijon mustard, CROQUE THON* 14 white wine, garlic, shallots, thyme, seared Ahi, bacon, lettuce, tomato, herbs de Provençe Pernod garlic butter garlic, cream wasabi aïoli, avocado CROQUE JACQUES PÉPIN 13 half pound 15 | one pound 20 grilled eggplant, sun dried tomatoes, roasted peppers, pommes frites 6 red onions, mozzarella cheese, mixed greens

CROQUE D'AGNEAU 15 SOUPES ET SALADES herb marinated leg of lamb, basil, roasted peppers, aïoli, black olive tapenade, arugula salad SOUPE DU JOUR 9 SOUPE A L’OIGNON GRATINÉE 11 CROQUE POULET 13 baguette, Emmenthal cheese chicken breast, celery root and apple remoulade, brie, caramelized onions, pommes frites SALADE LYONNAISE 11 bacon lardons, croutons, baby frisée, warm poached egg BURGER AMÉRICAIN 14 1/2 lb beef, pommes frites SALADE VERTE 10 ~ ADD Emmenthal, cheddar, blue, avocado, bacon, butter lettuce, fines herbs, shallots, Dijon vinaigrette sautéed mushrooms, or sunny side up egg (each 2) SALADE D'ENDIVE 10 endive, radicchio, arugula, apples, Roquefort, toasted walnuts, Dijon vinaigrette ENTRÉES SALADE DE BETTERAVE AU RAIFORT 9 OMELETTE JAMBON FROMAGE 12 roasted heirloom beets, spicy horseradish crème fraîche dressing ham and Swiss omelette, mixed greens

SALADE NIÇOISE* 17 LOUP DE MER 21 seared rare Ahi tuna, green beans, capers, olives, tomatoes, pan roasted sea bass, mussels, bouillabaisse jus fingerling potatoes, hard-boiled egg, avocado, shallots, tapenade, anchovy, roasted red bell peppers TRUITE AMANDINE 23 brown butter, roasted almonds, green beans

S L É G U M COQ AU VIN 24 L E E S red wine marinated chicken leg and thigh, bacon lardons, POMMES FRITES baby carrots, button mushrooms, pearl onions, egg noodles ~Parmesan truffle add3 SAUMON ÉCOSSAIS 20 GREEN BEANS shallots Loch Duart salmon, butternut squash, BUTTER BEANS bacon, Swiss chard vanilla saffron beurre blanc SPINACH roasted garlic STEAK FRITES BRUSSELS SPROUTS bacon 8 oz skirt steak 27 / 10 oz rib eye 35 each 6 pommes frites, includes choice of Bordelaise, Roquefort butter, or au poivre sauce

Turn the page for Wines by the Glass, House Cocktails, and Bottle Selections *served raw; consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)

LK 02.17.18