Lunch menu

APPETIZERS

 

STEAK TARTARE  16

CURED EGG YOLK, HOUSE PICKLES, FRITES

MAIN COURSE  28

 

MUSSELS  17 

½ LB OF MUSSELS,

WHITE WINE GARLIC BUTTER

MAIN COURSE 1 LB OF MUSSELS

WITH FRITES  26

 

LEEK AND POTATO SOUP  8

 

FRENCH ONION SOUP  10

CROSTINI & GRUYERE CHEESE

 

SALADS


CRISPY DUCK CONFIT SALAD  20

PICKLED BEET, GREENS, APPLES,

SHERRY VINAIGRETTE   

 

PASTIS ENDIVE SALAD  16

RED AND YELLOW ENDIVE, POACHED

PEAR, ROQUEFORT, CANDIED WALNUT,

SHALLOT VINAIGRETTE

 

MAINS

 

OMELETTE DU JOUR  15

MIXED GREEN SALAD, POMME FRITES

 

WILD MUSHROOM AND ROASTED PEPPER QUICHE  15

MIXED GREEN SALAD, POMME FRITES

 

FISH DU JOUR  MARKET PRICE

FRESH FISH FEATURE

 

KING OYSTER MUSHROOM  22 

FRESH CORN, SWEET ONION, GRILLED RED CHICORY,

SUNFLOWER SEED RISOTTO, VEGETABLE JUS


SEARED DIGBY SCALLOPS  26

SQUASH RISOTTO, HERBED BUTTER

SAUTÉED CALF LIVER  25

POTATO MOUSSE, CRISP SAGE, MUSHROOM AND

ONION ‘CAFÉ AU LAIT’ SAUCE, BACON

 

STEAK FRITES

GRILLED 6 OZ FLATIRON 27

CHOICE OF PEPPERCORN SAUCE OR 

ROQUEFORT BUTTER


FOR PARTIES OF 8 OR MORE 17% SERVICE ADDED