prosciutto, saucisson, pate, olives, cornichons

Burgundy snails with parsley-garlic butter

French fries

Tuna tartare with scallions, ginger, cilantro, yuzu juice, and extra-virgin olive oil.

selection of three artisanal cheeses

fried calamari with aioli mayonnaise

selection of seasonal fresh fruit

country style pate with cornichons and baguette

Fried calamari with aioli mayonnaise.

Sauteed prawns with garlic, tomatoand white wine.

Gruyere and emmental cheese.

Duck liver pate marinated in port wine, with olives, cornichones and baguette.

Sauteed sea scallops with garlic, white wine, and herbs.

Selection of three artisanal cheeses.

Prosciutto, saucisson, pate, olives, cornichons.

Warm marinated olives.

hearts of romaine, croutons, parmesan cheese

arugula, tomatoes, fresh mozzarella and basil

Mixed greens, warm goat cheese, roasted beets, with herb vinaigrette.

butter lettuce, seared ahi tuna, red bell pepper, artichoke, cucumber, tomato, hard-cooked egg, scallions, olives, red onion, anchovy fillets, extra-virgin olive oil

green salad with herb vinaigrette

grilled prawns, baby spinach, grapefruit and avocado

Green salad with herb vinaigrette.

Watercress endive salad, Fuji apples, roquefort and walnuts with walnut vinaigrette.

Hearts of romaine, croutons, parmesan cheese.

hearts of romaine, croutons, parmesan cheese with grilled chicken and a poached egg

grilled chicken, roasted bell peppers, ciabatta

roasted red bell peppers and gorgonzola

grilled vegetables on peasant bread

cucumbers, brie, olive tapenade, baguette

bacon and cheese custard tart

tomatoes, mozarella, and prosciutto on peasant bread

two eggs baked with prosciutto

three-egg omelette with sautéed spinach and goat cheese

4oz. steak with scrambled eggs

three-egg omelette with ham and cheese

three-egg omelette with smoked salmon and goat cheese

three-egg omelette with brie and fines herbes

Beef stewed in a red wine sauce with lardons, pearl onions, and baby carrots, served over mashed potatoes.

Pork tenderloin sauteed with onions and creme fraiche, served with potato gratin "dauphinois".

Grilled New Zealand lamb chops in demi glace, basil sauce with a puree of peas and baby carrots.

Couscous with merguez sausage, chicken breast, lamb chopand spicy harissa sauce.

Roasted red bell peppers, gorgonzola, served with French fries.

Three-egg omelette with brie and fines herbes.

Duck confit, Toulouse sausage, and white beans stewed with ham hock.

Chicken braised in red wine with lardons, mushrooms, and pearl onions, served over buttered egg noodles.

Blood sausage with sauteed apples and caramelized onions, served with mashed potatoes.

Sauteed gnocchi with brussels sprouts, cherry tomatoes, and beurre noisette.

Pan-seared ribeye and sauce Béarnaise, served with French fries.

Roasted free-range chicken with mashed potatoes, green beans, and herbed chicken jus.

Grilled ham & cheese sandwich on Texas toast with sauce Mornay "madame"served with a fried egg on top served with French fries.

granola with seasonal fruit and yogurt

french toast with maple syrup

mussels steamed with white wine, shallot, garlicand parsley, served with French fries

three-egg omelette with brie and fines herbes

fried calamari with aioli mayonnaise and French fries

penne pasta with manila clams, red and yellow cherry tomatoes, garlicand pesto

pan-seared ribeye and sauce Bearnaise, served with French fries

grilled chicken with roasted tomatoesand arugula salad

veal stew with tomato and herbes de Provence, served over fettuccine

roasted free-range chicken with green beans, herbed chicken jusand French fries

couscous with merguez sausage, chicken breast, lamb chopand spicy harissa sauce

sauteed gnocchi with brussels sprouts, cherry tomatoes and beurre noisette

roasted red bell peppers and gorgonzola

grilled New Zealand lamb chops in demi glace, basil sauce with a puree of peas and baby carrots

bacon and cheese custard tart

cucumbers, brie, olive tapenade, baguette

grilled ham & cheese sandwich on Texas toast with sauce Mornay "madame"served with a fried egg on top

beef stewed in a red wine sauce with lardons, pearl onions, and baby carrots, served over mashed potatoes

1/2 dozen. Oysters on the half shell.

Provencal fish stew in a saffron broth with croutons and rouille.

Seared sea scallops over asparagus risotto.

Grilled loch duart salmon with beurre blanc and seasonal vegetables.

Pan seared fillet of sole with beurre noisette, served with haricots verts and roasted fingerling potatoes.

Linguine pasta with manila clams, red and yellow cherry tomatoes, garlic, white wine.

Sauteed brussels sprouts.

Sauteed spinach.

Sauteed wild mushrooms.

Served with three entrees (entrees change daily, please ask server for more information).

½ doz oysters on the ½ shell

shrimp cocktail

penne pasta with manila clams, red and yellow cherry tomatoes, garlicand pesto

mussels steamed with white wine, shallot, garlicand parsley, served with French fries

mussels steamed with white wine, shallot, garlic, and parsley, served with French fries

mussels steamed with white wine, shallot, garlic, parsley, finished with creme fraiche, served with French fries