Dinner menu

Soupes - Soups

Soupe du Jour      Cup 5 / Bowl 7
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 15

 

Foie gras poêllé    ( Market Price)

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

Sliced fresh apple, white port and truffle honey reduction

 

Terrine de lapin maison    9

House-made rabbit terrine served with Cornichons pickles and Dijon mustard

 

Assiette de charcuterie    14

Assorted charcuterie plate served with pickles and Dijon mustard

 

Carpaccio de boeuf    Small 10 - Large 14

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

 

Cuisses de grenouilles frites, sauce Tartare    11

Crispy fried frogs’ legs served with Tartar sauce

 

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 hazelnut oil

 

Plateau de fromages     14

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 gratinés    19

Wild mushrooms raviolis with eggplant and tomato Tian, tomato sauce, melted Swiss cheese “Au Gartin”

Poissons - Seafood

Moules Marinières frites    19

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

 

Truite Amandine    One filet 19 - Two filet 24

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

 

Dos de saumon à l’alsacienne    24

Pan roasted salmon filet served over Alsacian Sauerkraut, fingerling potatoes, baby carrots

Riesling 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, Sarladaises 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 aux raisins de Corinthe    One slice 19 - Two slices 24

Sautéed veal liver, French green beans, mashed potatoes, raisins and apple cider Gastrique sauce

 

Braisé de Boeuf façon “Atmosphère”    25

Tender Beef stew with Portabello mushroom tortelloni, glazed leeks, baby carrots

Red wine reduction sauce, Parmesan Regiano cheese

 

Pied de cochon farçi    27

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

Mashed potatoes, Dijon mustard sauce

Garnitures

Garnitures - Sides 5

Mesclum Greens  - House made French fries  - Mashed potatoes - Green Beans

Asparagus  - Sautéed mixed vegetables

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