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2 Course Prix Fixe Menu 19.
Soupe du jour followed by Salade Niçoise
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.
Assiette 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.
Salade Composèe House cured gravlax, prawns, marinated fennel, carrot salad,
fingerling potatoes and avocado 17.
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-savoyard
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.
Les Tartines - open faced sandwiches on toasted peasant bread with arugula salad
Carrot salad, marinated leeks, Dijon mustard 10.
Fromage blanc with extra virgin olive oil and Dijon mustard 11.
House-made salmon gravlax with fromage blanc 12.
House-made pork & chicken sausage, melted Comté de Gruyère and Dijon mustard 12.
Steak Tartare, Dijon mustard, capers, shallots, and quail egg yolk 13.
Les Entrées
Cassoulet
Southwest French white bean stew with lamb, pork, duck confit and garlic sausage 23.
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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