Selection of imported cheeses or by the ounce.

Chicken liver terrine with cognac.

Selection of artisanal cured meat or by the ounce.

Hard-boiled egg with mayonnaise and cornichons.

Imported olives, orange zest, fennel, thyme.

Pork shoulder and duck breast preserved in lard with juniper berry and sage.

House French fries served with mayonnaise.

Variety of greens, nuts, chevre, seasonal fruit, champagne vinaigrette.

Romaine, Parmesan, croutons, anchovy.

Cured albacore tuna, aïoli, olives, potatoes, egg, anchovy, tomato.

French onion soup.

Cold or hot potato leek soup.

Vermont duck breast burger, Hudson Valley foie gras on a Kaiser roll, served with fries.

Broiled sea scallops in a sherry cream sauce with mushrooms, sage, bread crumbs and schlossberger.

Braised beef in red wine with carrots, mushrooms, potatoes and pearl onions.

Hanger steak with fries, cognac black pepper cream sauce.

Gruyère, ham and béchamel sandwich.

Croque monsieur with sunny-side up egg.

Tomato, smoked ham, onions, mozzarella, green olives, egg.

Tomato, mozzarella, basil, olive oil.

Tomato, mozzarella, pork belly, onion, crème fraîche.