APPETIZERS

DUO of SALMON “smoked and marinated” potato salad and poached eggs

GOAT CHEESE Asparagus, Onion Tart, and Banyuls Dressing

BEEF TARTAR with Marinated Cucumber and Radish Salad with Avocado

ASSIETTE DE CHARCUTERIE with Cornichon and Onion Marmalade

SHRIMP SALAD in CREPE with Seasonal Cold Slaw

SOUPS

CLASSIC “ONION SOUP”

FRENCH COUNTRY STYLE SOUP with Duck Leg Confit and White Beans

SOUP DU JOUR

SALADS

HOUSE SALAD
with Arugula and Seasonal Vegetables with House Vinaigrette and Lemon Dressing

GOAT CHEESE “IN BRICK”
Endive, Romaine and Dried Cherries Radish and Honey Pommery Mustard

TABLE NICOISE SALAD
with Duo of Tuna

TARTE FINE
with Duck Leg Confit, Mushroom, Creamy Bleu Cheese and a of Wedge Lettuce

PAILLARDE OF CHICKEN
with Marinated Roasted Vegetables and Field Greens, Balsamic Dressing

SANDWICHES

POACHED RUBY TROUT BLT
with Horseradish Cream on Baguette and Frites

CROQUE MONSIEUR
with Chicken Confit, Sauteed Chicken Liver, Frisee Salad, Vinaigrette and Fried Egg

HOUSE ROASTED TURKEY BREAST MEDITERRANEAN
with Hummus, Tomato, Cucumber and Feta on Baguette

FRENCH CHATEAU BURGER
with Bleu Cheese, Caramelized Onion and Tomato on Brioche with Frites

ENTREES

OMELET DU JOUR

SALMON with Truffle Beurre Blanc, Vichy Carrot, Roasted Asparagus and Blended Rice

SKATE FISH WINGS Roasted Fingerlings, Spring Lettuce, Carrots, Duo of Peas and Mushroom Duxelle

SEAFOOD CAKES Light Dijonaisse with capers on bed of Spinach Mushroom, Bell Pepper Fondue

STRIP STEAK MARCHAND de VIN Shallot Red Wine, Haricots Verts, Roasted Tomato and Frites

CALF LIVER
with Vinegar Demi, Caramelized Onion, Portabella, Roasted Asparagus and Whipped Potatoes