Dinner menu

Soupes - Soups

Soupe du Jour      Cup 6 / Bowl 8
Daily soup inspiration

Soupe à l'oignon     9
French onion consommé with melted cheese croutons

Hors d'Oeuvres - Appetizers

Escargots "Atmosphère"     11

Signature appetizer. Marinated escargots baked in garlic butter

 

Homard Thermidor     15

Fresh lobster meat “Au Gratin” over sautéed Cremini mushrooms, seafood Mornay velouté

 

Foie gras poêllé     (Market price)

Classic French delicacy: Seared duck Foie Gras served with Brioche toasted bread

Apple purée, white port and truffle honey reduction 

 

Terrine de lapin maison     9

House-made rabbit terrine served with Cornichons and Dijon mustard

 

Assortiment de charcuterie     Small 9 – Large 14

Assorted charcuterie plate served with Cornichons and Dijon mustard

 

Assiette de Saumon fumé     11

Smoked salmon plate with shaved endive, lemon Confit, capers

 

Carpaccio de boeuf     Small 10 - Large 14

Slices of raw Painted Hills beef with shaved Parmesan, fresh lemon wedge and extra virgin olive oil

 

Moules Marinieres     10

Mussels Marinières cooked in white wine, shallots, garlic and light cream broth

 

Salade de betteraves au boursin et aux noix     9

Beet salad with fresh Boursin cheese, toasted walnuts      and walnut oil

 

Plateau de fromages     One 6 – Three 15

Selected imported cheeses

Salade - Salads

Salade "Maison"     8
Mesclum greens, marinated tomatoes, black olives, Parmesan cheese, balsamic vinaigrette

Salade d’endives au Roquefort     9
Belgium Endives salad with Roquefort cheese, sliced fresh apples, walnuts, red wine vinaigrette

Substitutions $2 - Kitchen split: Appetizers & Salads $3, Entrees $5

Végétarien - Vegetarian

Raviolis aux champignons sauvages    19

Wild mushrooms raviolis with eggplant and tomato Tian, tomato sauce, Parmesan cheese, fresh aragula

Poissons - Seafood

Moules Marinières frites     19

Mussels cooked in white wine, shallots, garlic and light cream broth with house-made French fries

 

Truite Amandine     One filet 19 - Two filets 24

Sautéed Trout with green beans, glazed carrots, fingerling potatoes, Caper lemon butter, toasted almonds

 

Dos de saumon au beurre blanc     24

Pan roasted salmon fillet served over fingerling potatoes, baby carrots, asparagus

White wine Beurre Blanc

 

Coquilles St-Jacques à la crème de truffes     28

Sautéed scallops, wild mushrooms raviolis, asparagus, truffle Parmesan emulsion, fresh arugula

Viandes - Meat

Confit de canard     One leg 20 - Two legs 28

Duck Leg confit, cooked in the time honored French tradition, Salardaises potatoes, French green beans,
red wine reduction sauce 

 

L'onglet de boeuf sauce aux cèpes     24

Hanger steak served with house-made French fries, French green beans and Porcini cream sauce

 

Foie de veau à l’ail et au persil     One slice 19 - Two slices 24

Sautéed veal liver, French green beans, mashed potatoes, garlic butter sauce 

 

Jarret d’agneau Braisé     26

Braised lamb shank served with Flageolet beans Ragout, pearl onions Provencal lamb jus

 

Pied de cochon farçi     28

Boneless Pig feet stuffed with foie gras and served with French green beans

Mashed potatoes or French fries, Dijon mustard sauce

Garnitures

Garnitures - Sides

Mesclum Greens  - Mashed potatoes    5

House made French fries  - Green Beans - Asparagus  - Sautéed mixed vegetables     6

Allergy warning: Our Homemade French fries are fried in peanut oil

Cuisine: Jean-Marc Metairie – Adam Olejniczack

 

 

Substitutions $2 - Kitchen split: Appetizers & Salads $3, Entrees $5 - 18% gratuity may be added on parties of 5 or more