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Hors d'Oeuvre
Pâté de Campagne
Country-style pork and chicken liver pâté with traditional garnishes 9.
Calamar à la Provençal
Squid sautéed with olive oil, garlic, parsley, capers and lemon 10.
Tarte flambée
Savory bacon and onion tarte 10.
Moules à la marinière
Penn Cove mussels sautéed with shallots, garlic, white wine and fines herbes 13.
Plateau de fromages
Selection of domestic and imported cheeses 12.
Soupe du jour 6.
Les Salades
Salade verte
Mixed greens with a sherry vinaigrette 7. With chèvre or Roquefort 9.
Bucherondin de chèvre baked on croutons and served on a salad of
frisée and arugula in a scallion vinaigrette 13.
Salade Niçoise Spanish tuna served with tomatoes, hard-cooked egg, fingerling potatoes,
haricots verts, olive tapenade and anchovies 15.
Les Sandwiches
Croque-monsieur
Parisian ham and Gruyère on pain de mie with a green salad 13.
Croque-madame
Parisian ham and Gruyère with a fried egg and a green salad 15.
Croque-savoyarde
Parisian ham and Gruyère with vine-ripe tomatoes and a green salad 15.
Burger d'agneau
Lamb burger with balsamic grilled onions, roasted peppers, aïoli and pommes frites 14.
Brie en baguette
Brie with apple and dijon mustard on baguette with carrot salad 10.
Pate du jour en baguette
Chef Gordon's house-made pate on baguette with pickled onions, dijon mustard
and carrot salad 10.
Les Entrées
Quiche du jour
Served with a green salad 14.
Steak frites
Pan-roasted beef onglet served with
sautéed escarole and green chard, Roquefort butter and pommes frites 23.
Oeufs en meurette
Two poached eggs served on garlic croutons with pearl onions, bacon and
champignons in a red wine and foie gras sauce, served with pommes frites 15.
Truite aux amandes
Sautéed boneless trout with salt-roasted potatoes and
almond-lemon brown butter pan sauce 18.
Brochette de boeuf
Harrisa rubbed brochettes with chick pea, red pepper and parlsey salad
and verjus vinaigrette 15.
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