– HORS D’OEUVRES –

FRENCH ONION SOUP

14.00

caramelized onions, beef broth, brandy, focaccia bread, emmentaler & raclette gratinée

STEAK TARTARE

19.00

minced filet mignon, cornichons, espelette, shallots, tartar aïoli, cured eggs

PATE MAISON

16.00

chicken liver pate, accrutements & country bread

HARICOT VERTS

12.00

tempura fried with Aioli

OLIVES & ALMONDS

8.00

Marcona almons and Losada olives

– SALADES –

SALAD SIMPLE

11.00

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

SALADE LYONNAISE

11.00

blonde frisee, crisp applewood smoked bacon lardons, focaccia croutons, fines herbs, Westcliffe farms poached egg & dijon basil vinaigrette

– LES PLATS –

BRASSERIE BURGER

22.00

seared black angus beef, grilled onions, house made pickles, butter lettuce, olive oil tomatoes, american cheese, dijonaise, brioche bun, pomme frites

PATES AUX CHAMPIGNONS

22.00

spinach tagliatelle, mixed mushrooms, Marjoram-sage Crème

STEAK FRITES

30.00

8 oz. marinated hanger steak, salade verte, pomme frites & bearnaise
.
*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 –