Creperie Saint Germain

Caramelized onions, classic beef broth, and Emmental and aged Comte cheese.

Chef's daily selection. Please contact the restaurant for the current selection.

B?chamel sauce, Gruy?re cheese, and classic chapelure.

Snails braised in an herb butter Pernod sauce.

Daily selection of vegetarian quiche served with a petite salad. Please contact the restaurant for the current selection.

Chicken liver terrine, cornichons, whole grain mustard, and crostinis.

Three pieces, 1 oz. each. Daily selection of cheeses and baguette toast.

Selection of cured meats and homemade pate. Served with baguette toast.

Charcuterie and cheese platter combo.

Beef tallow french fries and garlic mayonnaise.

Romaine lettuce, poached tuna, pickled haricot vert, hard-boiled egg, tomato, sauce Gribiche, Ni?oise olive, and lemon pepper vinaigrette.

Mesclun mix, pickled shallots, and fine herbs.

Romaine lettuce, confit potatoes, ham, Swiss cheese, tomatoes, soft poached egg, fine herbs, and creamy Dijon vinaigrette.

Seasonal berries, baby spinach, walnuts, fresh goat cheese, and balsamic vinaigrette.

Sliced French ham, aged Gruy?re, and classic Mornay sauce.

Farm-raised Amish chicken braised in red Burgundy wine, bacon lardons, mushrooms, onions, and carrots.

Shrimp and grits with bacon lardons, roasted red peppers, roasted corn, and pickled fried green tomatoes.

Ratatouille-style vegetables, yellow squash, eggplant, zucchini, onions, tomatoes, cr?me fra?che, and tomato coulis.

Seared wild-caught Atlantic salmon, farro risotto, tomatoes, spinach, shallot confit, and sauce Soubisse.

Roasted Amish chicken, saut?ed onions, baby spinach, mixed mushrooms, and classic Mornay sauce.

Seared 4 oz. Angus skirt steak on top of a caramelized onion cr?pe with Burgundy sauce.

Creamy risotto, butternut squash, and dry cranberries.

Toasted brioche bread, Black Forest ham, Gruy?re cheese, and Mornay sauce topped with a fried egg.

Toasted brioche bread, roasted turkey breast, Gruy?re cheese, mixed mushrooms, baby spinach, and classic Mornay sauce topped with a fried egg.

Toasted brioche bread, ratatouille-style vegetables, yellow squash, eggplant, zucchini, tomatoes, tomato coulis, and Parmesan topped with a fried egg.

Three-egg omelette with mushrooms and Gruy?re.

Three-egg omelette with ratatouille-style vegetables and cr?me fra?che.

Three-egg omelette with bacon lardons, Swiss cheese, caramelized onions, and fine herbs.

Sugar.

Nutella, whipped banana cream and chantilly.

Nutella, strawberries and chantilly.

Lacender creme patissiere, champagne poached peaches, champagne gastrique and pecans.

Caramelized citrus sugar, flambee with grand marnier.

Caramelized apple compote, cinnamon, walnuts and chantilly.

Dark chocolate mousse, strawberries and white chocolate sauce.

Layered mascarpone cheese, blueberries and mixed berry coulis.

Banana cream, chantilly, roasted bananas in caramel sauce.

Whipped goat cheese, sliced poached pear in red wine, sliced almonds and local honey.