Lunch menu
Soups, salads and appetizers
Soupe du Jour Cup.6 – Bowl.8Today's soup inspiration
Soupe a l’oignon 9
Onion soup consommé topped with melted cheese croutons
Escargots de Bourgogne 11
Signature appetizer. Marinated Escargots baked in garlic butter
Foie gras "Au torchon" market price
A Classic French Delicatessen. Duck liver half cooked, then chilled and
served with Brioche toasted bread, apple compote and red Port reduction
Terine de Lapin 9
House made rabbit terrine, served with pickles and Dijon mustard
Salade de betteraves au Boursin 9
Marinated Beet salad with fresh Boursin cheese and toasted walnuts
Assiette de Saumon fumé 11
Smoked salmon plate with shaved endive, lemon Confit, capers
L’assiette de Charcuterie small 9 - large 14
Assorted charcuterie and rillettes plate served with pickles and Dijon mustard
Homard Thermidor 15
Fresh lobster meat "Au Gratin" over sautéed Cremini mushrooms, seafood Mornay velouté
Plateau de fromages One 6 - Three 15
Selection of imported cheeses
Salade Maison 9
Mesclum salad, 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
Entrées
Omelette du jour 12
Omelet of the day
Croque Monsieur 12
Ham and melted
Swiss cheese sandwich served with French fries and mixed greens
Croque Madame, topped with a fried egg sunny side up –
ad 1.50
Raviolis aux champignons sauvages 15
Wild mushrooms raviolis with arugula, tomato sauce, eggplant & tomato tian, Parmesan cheese
Crepes au poulet 14
Chicken and
mushroom veloutécrepe served with
French fries and mixed greens
Carpaccio de boeuf
14
Thin
slices of raw Kobe beef with shaved Parmesan cheese, extra virgin olive oil,
fresh lemon juice
Moules Marinières 17
Mussels
cooked in white wine, shallots and garlic butter
Filet de saumon, salade
au Roquefort 16
Pan roasted salmon filet with mixed greens, Roquefort cheese, green beans, tomatoes, toasted walnuts
Truite Amandine 18
Filet of trout
with fingerling potatoes, glazed baby carrots, asparagus, caper lemon butter,
toasted almonds
Foie de veau ail et persil 18
Sautéed veal
liver served with mashed potatoes and French green beans, garlic butter
L'Onglet Bistrot 19
Hanger steak
served like in Paris with homemade French fries, green salad and mustard butter
Confit de canard Atmosphère 19
Duck leg confit with wild mushrooms raviolis, baby carrots, red wine reduction sauce
Coquilles St-Jacques à la crème de truffes 22
Sautéed scallops, wild mushrooms raviolis, asparagus, truffle Parmesan emulsion, fresh arugula
Garnitures
Sides 5Mix of Mesclum Greens - Homemade French fries Green Beans in garlic butter - Sautéed Vegetables