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Poached snails from burgundy, in parsley-garlic butter & herbsaint liqueur d'anis
Baby spinach, red grapes, toasted pecans, roquefort cheese, sliced pears & balsamic vinaigrette
Mixed seasonal greens, dijon vinaigrette, fines herbes, crumbled goat cheese & cherry tomatoes
Prince edward island P.E.I mussels steamed in white wine, garlic, shallots, butter, tarragon, parsley, spinach & pastis
Traditional french onion soup with braised oxtail & emmenthal cheese gratinee
Grilled half-pound ground chuck burger on a challah bun & spicy house-made pickle, onion & tomato, frites or greens. Cheese, avocado, bacon or mushroom, add $1.00 each
Pressed ham & emmenthal cheese sandwich topped with sauce mornay, baked in the oven; choice of pommes frites or greens
Seared ahi, green beans, avocado, marinated potatoes, eggs, tapenade, capers, radishes, olives & roasted red peppers
Traditional thin-crust alsatian onion tart with fromage blanc, smoked bacon & emmenthal cheese or served vegetarian with seasonal vegetables
Traditional fisherman's stew from marseille with cod, scallops, prawns, mussels & clams in a tomato-saffron fish broth with pastis
Petrale sole filled with dungeness crab stuffing baked in a cocotte dish with a shrimp & cognac cream sauce
Burgundian beef stew, carrots, pearl onions & mushrooms, garlic mashed potatoes
Sauteed veal sweetbreads, shiitake mushrooms, shallots, tomatoes, cognac & parsley in puff pastry
Grilled ribeye, sauce bearnaise, pommes frites
Half roasted duck, sauteed brussel sprouts orange gastrique, sweet potato gaufrettes
Sauteed idaho trout, brown butter, lemon, parsley & toasted almonds, basmati rice
Thin-crust tart topped with fromage blanc & daily changing market vegetables
Mary's free-range chicken stewed in red wine with lardon, carrots, onions & mushrooms
Traditional white bean stew from toulouse, garnished with duck confit, pork confit & toulouse sausage
Grilled leg of lamb sandwich on toasted baguette, tapenade, roasted bell peppers & aioli
Apple quarters in caramel sauce, baked with a puff pastry crust; served with a scoop of rum raisin ice cream
Baked vanilla-bean custard with crunchy sugar crust
Chocolate cake with molten center, served warm with vanilla bean ice cream and raspberry coulis, flour-free
Pate a choux puff filled with vanilla-bean ice cream, topped with chocolate sauce and almonds
Two scoops of our seasonal flavors with a lacy tuile cookie
Meringue island afloat in a lagoon of creme anglaise, sprinkled with roasted sliced almonds and a dash of powdered sugar, plus a lacy tuile cookie
Walnut cake flavored with coffee and rum, served with a scoop of vanilla ice cream
Our current cheese, served with apple slices, plums poached in red wine, nuts and bread
Poached snails from burgundy, in parsley-garlic butter & herbsaint liqueur d'anis
Baby spinach, red grapes, toasted pecans, roquefort cheese, sliced pears & balsamic vinaigrette
Mixed seasonal greens, dijon vinaigrette, fines herbes, crumbled goat cheese & cherry tomatoes
Prince edward island P.E.I mussels steamed in white wine, garlic, shallots, butter, tarragon, parsley, spinach & pastis
Traditional french onion soup with braised oxtail & emmenthal cheese gratinee
Grilled half-pound ground chuck burger on a challah bun & spicy house-made pickle, onion & tomato, frites or greens. Cheese, avocado, bacon or mushroom, add $1.00 each
Pressed ham & emmenthal cheese sandwich topped with sauce mornay, baked in the oven, choice of pommes frites or greens
Seared ahi, green beans, avocado, marinated potatoes, eggs, tapenade, capers, radishes, olives & roasted red peppers
Traditional thin-crust alsatian onion tart with fromage blanc, smoked bacon & emmenthal cheese or served vegetarian with seasonal vegetables
Traditional fisherman's stew from marseille with cod, scallops, prawns, mussels & clams in a tomato-saffron fish broth with pastis
Petrale sole filled with dungeness crab stuffing baked in a cocotte dish with a shrimp & cognac cream sauce
Burgundian beef stew, carrots, pearl onions & mushrooms, garlic mashed potatoes
Mary's free-range chicken stewed in red wine with lardon, carrots, onions & mushrooms
Grilled ribeye, sauce bearnaise, pommes frites
Sauteed idaho trout, brown butter, lemon, parsley & toasted almonds, basmati rice
Grilled leg of lamb sandwich on toasted baguette, tapenade, roasted bell peppers & aioli
Grilled breast of chicken, roasted red bell peppers, aioli & pistou on toasted challa bun; pommes frites or greens
Baby spinach, red grapes, toasted pecans, roquefort cheese, sliced pears & balsamic vinaigrette
Mixed seasonal greens, dijon vinaigrette, fines herbes, crumbled goat cheese & cherry tomatoes
Prince edward island P.E.I mussels steamed in white wine, garlic, shallots, butter, tarragon, parsley, spinach & pastis
Traditional french onion soup with braised oxtail & emmenthal cheese gratinee
Seared ahi, green beans, avocado, marinated potatoes, eggs, tapenade, capers, radishes, olives & roasted red peppers
Traditional fisherman's stew from marseille with cod, scallops, prawns, mussels & clams in a tomato-saffron fish broth with pastis
Petrale sole filled with dungeness crab stuffing baked in a cocotte dish with a shrimp & cognac cream sauce
Sauteed veal sweetbreads, shiitake mushrooms, shallots, tomatoes, cognac & parsley in puff pastry
Grilled ribeye, sauce bearnaise, pommes frites
Thin-crust tart topped with fromage blanc & daily changing market vegetables
Traditional white bean stew from toulouse, garnished with duck confit, pork confit & toulouse sausage
Pressed ham & emmenthal cheese sandwich topped with sauce mornay and baked in the oven
Grilled half-pound ground chuck burger on a challah bun & spicy house-made pickle. Cheese, avocado, bacon or mushroom, add one dollar each
Parisian ham, scrambled eggs, tomatoes, avocados and melted gruyere cheese on toasted challah bun
Pressed ham & emmenthal cheese sandwich topped with sauce mornay and baked in the oven with two eggs
Two poached eggs on toasted ciabatta bread, canadian bacon & sauce hollandaise
Two poached eggs served over sauteed spinach & mushrooms on toasted ciabatta, sauce hollandaise
Dungeness crab cakes topped with two poached eggs & sauce bearnaise
Traditional french omelette with parisian ham & emmenthal cheese
Two eggs prepared any way, choice of bacon or chicken apple sausage
Chef''s inspiration from the market
Baked fresh each morning
Toasted semifreddi's cinnamon bread topped with seasonal fruit, real maple syrup
Scrambled eggs, smoked bacon, chicken-apple sausage, bistro potatoes & pain perdu