Baked with a puff pastry.

Gratin with croustade and Gruyere cheese.

Marinated bistro steak, baby field greens, green beans, marinated tomatoes, and hard-cooked eggs with a house vinaigrette.

Yellowfin tuna or chilled shrimp, hard cooked eggs, olives, marinated tomatoes, green beans, and potatoes on grilled romaine lettuce.

Grilled chicken, blue cheese, tomato, avocado, bacon, iceberg lettuce diced together with house vinaigrette.

Shrimp, lobster, bacon, tomato, avocado, hard cooked eggs, creamy house dressing on butter lettuce.

Grilled salmon, chopped romaine lettuce, olives, roasted onions, roasted red pepper, and a Dijon caper vinaigrette.

2 individual salads of chicken, and egg.

Parmesan cheese, house-made croutons, hard cooked egg, and Caesar dressing.

Morbier cheese, caramelized onions, mushrooms, bacon, fresh cracked black pepper, arugula, tomato, and mayonnaise on brioche.

Crab cake, baby arugula, and tomato on brioche with napa cabbage-apple slaw.

Arugula, st. and cheese, apple, and fig compote, and Dijon mustard on grilled country bread.

French smoked ham, Gruyere cheese, and Mornay sauce on grilled country bread.

French smoked ham, Gruyere, and Mornay sauce on grilled country bread topped with a fried egg.

Roast beef, caramelized onions, Gruyere, horseradish, and au jus on a toasted baguette.

Capers, hard cooked eggs, shaved red onions served with a bagel and cream cheese.

Tomato and Swiss on grilled country bread.

Chablis, garlic, butter, and fine herbs served with toasted bread.

Marinated julienne vegetables with orange-ginger and cocktail sauces.

10 Gruyere and tarragon battered lobster beignets with Monaco cocktail sauce.

Chicken liver mousseline, mushrooms, and bistro filet and wrapped in a puffed pastry topped with hollandaise.

Confit carrots, candied walnuts, and sour raisin vinaigrette.

Confit of duck, pomme frites, apple demi duck gravy, and muenster cheese.

Croustade, pickled onion, olives, cornichons, marinated julienne vegetables.

Chef's selection of cheeses, seasonal fruit, and croustade.

Served warm with vegetables and bread.

Fried calamari, parsley with roasted garlic aioli.

Jumbo lump crab, mushrooms, and peppers.

Eggplant, tomato, goat cheese, garlic, and shallots.

Grilled chicken, mushrooms, and onions topped with hollandaise.

Duck confit, apples, onion, and Morbier cheese.

French smoked ham, brie, and Dijon mustard.

Chicken salad with grapes, celery, red onion and a side of arugula, goat cheese, and candied walnuts.

Gruyere, French smoked ham, and fine herbs.

Braised leeks and tomato with Mornay sauce.

Zucchini, tomato, onion, mushrooms, and Swiss.

Baked with a puff pastry.

Gratin with croustade and Gruyere cheese.

Marinated bistro steak, baby field greens, green beans, marinated tomatoes, and hard-cooked eggs with a house vinaigrette.

Yellowfin tuna or chilled shrimp, hard cooked eggs, olives, marinated tomatoes, green beans, and potatoes on grilled romaine lettuce.

Shrimp, lobster, bacon, tomato, avocado, hard cooked eggs, creamy house dressing on butter lettuce.

Grilled salmon, chopped romaine lettuce, olives, roasted onions, roasted red pepper, and a Dijon caper vinaigrette.

Parmesan cheese, house-made croutons, hard cooked egg, and Caesar dressing.

Chablis, garlic, butter, and fine herbs served with toasted bread.

Topped with creamed spinach, bacon, garlic, and dressing also available on the half shell with mignonette.

Marinated julienne vegetables with orange-ginger and cocktail sauces.

Gruyere and tarragon battered lobster beignets with Monaco cocktail sauce.

Garlic butter, Pernod sabayon served with a toasted baguette.

Confit carrots, candied walnuts, and sour raisin vinaigrette.

Confit of duck, pomme frites, apple demi duck gravy, and muenster cheese.

Croustade, pickled onion, olives, cornichons, marinated julienne vegetables.

Chef's selection of cheeses, seasonal fruit, and croustade.

Served warm with vegetables and bread.

Fried calamari, parsley with roasted garlic aioli.

Served with caponata salad, roasted red bliss potatoes, and garlic lamb jus.

Half a roasted chicken in a cabernet braising jus served with red bliss potatoes, crimini mushrooms, carrots, cipollini onions, and topped with onion straws.

Pan roasted duck breast, confit duck leg served with sweet potato puree and orange sauce.

Panko breaded pork ribeye with lemon butter caper sauce, and saffron risotto.

Ground sausage and beef in a San Marzano tomato sauce over egg noodles and topped off with Parmesan and fresh basil.

Anise, fennel, and orange folded into partisan creamy risotto.

Carrots, onions, zucchini, squash, tomato, and mushrooms folded into parmesan creamy risotto.

Topped with a lemon-caper beurre blanc and served with jasmine rice pilaf.

Topped with creole mustard butter and served with roasted fingerling potatoes, a napa cabbage-apple slaw, and a side of remoulade.

Norwegian salmon glazed with honey and mustard served with potatoes brandade.

Baked sea scallops in Mornay sauce with garlic and fine herbs served with wild rice.

Over zucchini and squash noodles, tossed in a lemon-garlic cream sauce with cherry tomatoes, sun-dried tomatoes, olives, baby spinach, red and green peppers, topped with fresh basil and oregano.

Char-crusted ribeye served with pommes frites and catsup.

8 oz. char crusted filet mignon topped with a Bearnaise sauce served with duchess potato casserole.

In a burgundy wine served with pommes puree and vegetables.

Morbier cheese, caramelized onions, mushrooms, lardons, fresh cracked pepper, arugula, tomato, mayonnaise on brioche.

Gruyere, French smoked ham, and fine herbs.

Braised leeks and tomato with Mornay sauce.

Zucchini, tomato, onion, mushrooms, and Swiss.

Garden vegetables, potatoes, poached eggs, and hollandaise.

Topped with caramel apples with a side of smoked bacon.

Bistro filet and scrambled eggs served with Bearnaise.

French smoked ham and croissant topped with a poached egg, and hollandaise.