NOS SOUPES
Soupe du jour 7.00
Soupe a lOignon Gratine.
Traditional onion soup, croutons, baby Swiss gratine. 8.00
NOS SALADES
Salade Caesar du Midi.
Romaine hearts, croutons, anchovies, parmesan tuile . 7.25
Salade de Mache au Canard Fume.
Mache salad, smoked duck, apple, walnut, pickled shitake mushrooms. 11.00
Salade dEndives, Fontina et Poires, Noix Croustillantes.
Belgium endives, fontina cheese, pears, candied walnuts. 11.00
Frisee aux Lardons, Oeuf Poche et Petit Croutons.
Frisee salad, crispy bacon, poached egg, garlic croutons. 9.50
NOS ENTREES
(appetizers)
Pate de la Maison.
House made pate, gherkins, pickle pearl onion, Marsala marinated prunes. 14.50
Steak Tar tare, Oeuf de Caille et Petite Frisee.
Finely chopped beef tenderloin, quail egg, capers, diced shallots, gherkins, frisee. 13.25
Tarte a Loignon, Confiture de Tomate et Jus de Viande.
Onion tart, brie cheese, tomato jam, demi glace. 9.95
Escargots Bordelaise.
Snails cooked in red wine, mushrooms, onions, bacon, herbs. 9.00
Tar tare de Thon Nicoise, Haricots Salade a L estragon.
Tuna tartar, black olives, capers, basil, diced tomatoes, green beans tarragon salad. 13.50
NOS VIANDES ET GIBIERS
Filet de Boeuf, Pommes Soufflé et Echalote Confit, Sauce au Cognac.
6oz Beef tenderloin, potato soufflé, honey confit shallot, cognac sauce. 36.00
Tournedos de Veau, Blanquette de Legumes Parisienne, Reduction de Vin Rouge.
Veal tournedos, Parisian vegetable blanquettes, red wine reduction. 32.00
Magret de Canard aux Olives de Provence, Pomme puree et Ail Confit.
Peking duck breast, Provence olives, potatoe puree, garlic confit. 30.00
Carre dAgneau aux Herbes, Mini Ratatouille et Petit Navets Glaces.
Herbs crusted New Zealand rack of lamb, mini ratatouille, glazed baby turnips. 30.00
Civet de Lapin, Risotto a lhuile de Truffe, Haricots vert sauté au Persil Frais.
Red wine rabbit stew, truffle oil risotto, sautéed green beans with fresh parsley. 30.00
NOS POISSONS ET FRUITS DE MER
Snapper a la Tapenade, Fenouil braise, Tomates confites, Sauce Orange a l Anis.
Black olives crusted red snapper, tomatoe confit, braised fennel, light orange anis sauce. 26.00
Lotte en Chemise, Risotto au Basilic, Marmalade de Tomate.
bacon wrapped monkfish, basil risotto, tomato jam, basil oil. 27.00
Crevettes Flambee au Pastis.
U-12 Shrimps flambé with pastis, diced tomatoes, capers, black olives, beurre blanc.
25.00
Thon au Poivre, Ratatouille et Crème Fraiche aux Olives.
Pepper-crusted Ahi tuna, ratatouille, black olive crème fraiche. 29.00
St Jacque, Risotto aux Champignons, Nage a lHuile de Truffe.
U-10 scallops,wild mushroom risotto, truffle nage. 28.00
NOS DESSERTS
Clafoutis aux Prunes et Crème Fouette a la Canelle. 7.25
Prune clafoutis, cinnamon whipped cream.
Valhrona Dark Chocolat Cake, Glace a la Noisette. 9.00
Valhrona molten chocolate cake, hazelnut ice cream.
Tarte au Citron Caramelize, Crème Fouette au Miel. 7.00
Caramelized lemon tart, honey whipped cream.
Iles Flottantes aux Amandes. 6.75
Floating islands with oven roasted almonds.
NOS GLACES ET SORBETS
GLACES: Vanille-Noisette-Pistache.
ICE CREAM: Vanilla- Hazelnut-Pistachios.
SORBETS: Orange -Noix de coco-Fraise.
SHERBETS: Orange -Coconut-Strawberries.
7.00
FROMAGERIE
SELECTION OF CHEESES: 19.50
ST MARCELLIN- Cows milk, soft with flavors of nut and fruit.
BLEU DAUVERGNE- Cows milk, tart and creamy with a hint of herb and butter.
MORBIER- Cows milk, flavors of nuts and fruit with aroma of fresh hay.
CAMEMBER- Cows milk, creamy with a slightly salty taste.
CROTTIN DE CHAVIGNOL- Goats milk, creamy and nutty.
Reservations
