– PATISSERIE –

BEIGNETS

10.00

Ricotta – marsala doughnuts, sabayon & raspberry jam

CROISSANT

6.00

Babette's bakery 3oz croissant, French butter & raspberry jam

CROISSANT AUX AMANDES

7.00

Babette's bakery 3oz croissant filled with almond creme

CHOCOLAT AU PAIN

7.00

Warm chocolate croissant & French butter

CROISSANT JAMBON-FORMAGE

7.00

Babette's bakery 3oz croissant filled with jambon de paris & gruyere chesse with dijonaisse

PAIN PERDU

16.00

French toast, fresh berries, creme anglaise $ Vermont maple syrup

– SOUPES –

FRENCH ONION

14.00

Caramelized onions, beef broth, brandy, focaccia, comte & raclette gratinée

SOUPE DU JOUR

cup 7.00 / bowl 14.00

Chef's daily creation

– FRUITS DE MER –

EAST COAST

3.00 Each

A pronounced brine & a sweet stoney finish

SHRIMP COCKTAIL

14.00

Avocado - cherry tomato salad, New Orleans remoulade, fresh lemon & olive oil

WEST COAST

4.00 Each

Decent salt content with a bright cucumber finish

MOULES A LA MARINIERE

1/2 pound 8.00 / Full pound 16.00

Steamed mussels with garlic, shallots, leeks, fresh thyme, white wine, lemon, fines herbs, creme fraiche and French Butter

– SALADES –

SALADE VERTE

8.00

Butter lettuce, radicchio, fresh herbs, sherry shallot vinaigrette

SALAD SIMPLE

14.00

Butter lettuce, toasted pine nuts, shaved english breakfast radish, fried capers, grape tomatoes, caper-miso vinaigrette

SALADE LYONAISSE

11.00

Blonde frisee, bacon lardons, focaccia croutons, fines herbs, westcliffe farms 62°poached egg, dijon basil vinaigrette cheese and pate crostini

SALADE DE BETTERAVES

13.00

Belgain endive, watercress, seasonal beets, shaved apple, avocado, pine nuts,
pico goat cheese, tahini - yogurt crème & cabernet franc vinaigrette

SALADE NICOISE

24.00

Seared yellowfin tuna salad with butter lettuce, poached egg, haricot vert, niçoise olives, smashed fingerling potatoes and dijon vinaigrette

– LES OEUFS –

PLATEAU PETIT DEJEUNER

18.00

2 eggs any style, boudin blanc & country toast with salade verte

OEUFS CARBE

22.00

2 poached eggs, crab cakes, caramelized fennel, spinach, sliced tomato, hollandaise & salad verte

OMELETTE PARISAN

19.00

Jambon de Paris, comte cheese & fines herbs with salade verte

OEUFS BENEDICTE

22.00

2 poached eggs, jambon bayonne, caramelized fennel, focaccia & hollandaise
with salad verte

OEUFS SHAKSHUKA

20.00

2 poached eggs, baked tomato, peppers, onions, yuzo kosho, potatoes & marjoram with salade verte & toast

OMELETTE DE PRINTEMPS

19.00

Spinach, artichoke, tomato, goat cheese, fine herbs & salad verte

– LES PLATS –

BRASSERIE BOARD

22.00

Chef selection of artisanal cheeses and charcuterie, seasonal fruit, mostarda, house marmalade & daily selection of bread

GRANOLA & YOGURT

13.00

House made granola, Greek yogurt, seasonal fruit

TARTINE A L'AVOCAT

14.00

Basque piperade, fines herbs & crème fraiche
Add egg $2

TARTINE AU SALMON

18.00

Smoked salmon toast soft scrambled egg, minced avocado, crème fraiche, American sturgeon caviar

CROQUE MADAME

18.00

Jambon de paris, gruyere, mornay, sunny up egg w/ salade verte

TRUITE AUX AMANDES

21.00

6oz trout, sesame tossed julienne snap pea & almonds, lemon & salad verte

SANDWICH AU POULET FRIT

18.00

Espelette & buttermilk fried chicken breast, butter lettuce, pickles, gruyere cheese, sliced tomato, tarragon aioli, briche bun & salad verte

MOULES FRITES

18.00

White wine, shallots, créme fraiche, fines herbs, lemon, house made bread with french fries

BOUILLABAISSE

20.00

White Fish, bangs island mussels, scallops, shrimp, calamari, shaved fennel, saffron-orange broth, sauce rouille

FALAFEL

16.00

Black bean hummus, giardiniera, frisee, tahini, flat bread & salad verte

– LES GRILLADES –

BRASSERIE BURGER

18.00

Brisket & chuck patties, grilled onions, pickles, butter lettuce, vine ripe tomato, american cheese, dijonaise, brioche bun

STEAK FRITES

24

Black angus 7oz hanger steak, pomme frites & bearnaise

– PETIT PLATS –

LE BACON

8.00

Agave & pepper glazed river bear bacon

POMMES FRITES

8.00

House cut fries served with tarragon aioli

POMMES ÉCRASÉES

9.00

Duck fat smashed fingerling potatoes with sea salt

PETITE POIS EN COQUE

9.00

Snap peas with pecorino locatelli

COUPE DE FRUITS

9.00

Sliced fruit, ginger syrup & fresh mint

MERGUEZ

9.00

Seared harissa & lamb sausage

– BOISSONS –

FRENCH TEN TEN

12.00

Empress gin, hypnotic liqueur, lemon juice, cava topper

ROYAL MIMOSA

12.00

Domaine de durban, orange juice, cava topper

CAFE ARROSE

14.00

Fig rye bourbon, galliano coffee liqueur, amaretto, orange liqueur, amaro montenegro, whiskey whip cream

RIVIERA MOJITO SPARKLER

12.00

Chopin vodka mint infused, cucumber syrup, chareau aloe liqueur, st germain liqueur,
contratto bianco

POIRE AUX HERBES

13.00

Ketel one, pear oregano cordial, chareau aloe liqueur, crème de violette aloe liqueur, st germain liqueur, contratto bianco

TART AND PRICKLY

12.00

Prickly pear liqueur, fusitti bitter, canton ginger liqueur, grapefruit juice

MIMOSA CLASSIQUE

10.00

Cava sparkling wine & orange juice

REGULAR OR SPICY BLOODY MARY

10.00

Svedka vodka, bloody mary mix & cornichon, onion, olive skewer

IRISH COFFEE

10.00

Box car ‘bareknuckle’ coffee, jameson irish whiskey & whiskey whip cream
.
*Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses. Although every effort will be made to accommodate food allergies, we’re afraid we cannot always guarantee meeting your needs.

– CHEF TONY HESSEL –