Menu de Saison Été

LE CAVIAR

Royal Ossetra Caviar Taste

we serve you two blinis with ice cold ciroc vodka. from maison pétrossian in paris, royal ossetra is one of the best caviar we’ve tasted since the fall of the russian empire. GF option atop parisian cucumber!

$20

Ounce of Royal Ossetra Caviar

from maison pétrossian in paris, royal ossetra is one of the best caviar we’ve tasted since the fall of the russian empire. a full ounce served with classic french accoutrements. served with iced ciroc vodka. GF option atop parisian cucumber!

$130

Ounce of Tsar Imperial Alverta Caviar Upon Availability

from maison pétrossian in paris ranging in color from a deep rich amber to bright viridian green, alverta caviar is well known for its bold flavor and distinctive semi-sweet finish. a full ounce served with classic french accoutrements. served with iced ciroc vodka. GF option atop parisian cucumber!

$180

AMUSES BOUCHES, PETITS APPETIZERS

French Garlic Bread - Midi-Pyrénées

crusty baguette rubbed with fresh garlic herb duck fat butter and tomato concase

$7.50

Olives Marinées - Provence

assorted french olives in house marinade GF

$7.50

Artichoke Tapenade - Côte d' Azur

artichoke hearts, green olives, capers, garlic, olive oil, house crostinis

$7.50

Petit Fromage - Centre

a taste of imported cheese to enjoy with your apéritif GF

$7.50

Saumon Fumé - Paris

parisian cucumber slices topped with salmon rillettes, crème fraîche and capers GF

$7.50

Rillettes de Carnad - Brittany

duck legs are dry-brined and braised then shredded and mixed with Armagnac and spices for a delectable spread atop crostinis

$7.50

APPETIZERS TO SHARE

Plateau de Amuses

Choose from any four of our Amuses Bouches and Voilà!

$26.50

Plateau de Fromages

four interesting cheeses with fig compote, fruits and nuts, toasted baguette crostinis

$26.50

SOUPES

Champagne Brie Soup

double créme brie, brut champagne masterfully blended and garnished with sautéed morel mushrooms

$16.50

Soupe à l’Oignon ‘’Les Halles’’

french onion soup with melted gruyère as served in paris

$14.50

HOR D'OEUVRES APPETIZERS

Hokkaido (Japan) Sea Scallops

Hokkaido (Japan) Sea Scallops with Hokkaido Scallops served with confit heirloom tomatoes, sweet peppers, saffron fennel soubise sauce GF

$24.50

Os à Moelle Grillé

grilled bone marrow with a Périgueux Maître d’ butter (black truffles, foie gras and madeira butter)

$28.50

Tartare de Prime Filet de Bœuf

hand chopped fresh tenderloin served raw with the traditional french embellishments and toasted baquette slices

$22.50

Escargots à la Bourguignonne

six burgundy snails in garlic, pastis & herb butter – presented in the shells GF

$16.50

Escargots à la Bourguignonne

one dozen burgundy snails in garlic, pastis & herb butter – presented in the shells GF

$24.50

Foie Gras De Canard Poêle

seared duck foie gras, crème fraiche tossed apple, celery, grapes, walnuts, port duck jus gastrique add a sauternes by the glass $14.85

$24.50

SALADES

Salade Grand-Père

our longtime house salad : boston lettuce in dijon vinaigrette with walnuts and lardons GF

$14.50

Salade "Chez César"

honey gem lettuce, classic césar dressing, white anchovies, house baguette croutons GF option available

$14.50

Beet and Goat

red & golden beets, chêvre nougat, fuji apple, candied pecan, baby spinach , xéres vinaigrette GF

$15.50

Belgian Endive and Blue

poached pear, pine nuts, cranberries, grapes, roquefort dressing GF

$15.50

LES VIANDES ROUGES

Deux Lapins

Rabbit two ways: Rabbit loin bacon wrapped stuffed with carmelized shallot goat cheese, braised leg of Rabbit tartlet and Plum reduction

$52.50

Wagyu Bœuf Bourguignon

Red wine braised Wagyu beef cheeks, mushrooms, pearl onions, carrots, bacon, atop tagliatelle Gluten Free homemade tagliatelle pasta available

$44.50

Wagyu L'Entrecôte Steak Frites Deluxe

10oz Wagyu Bavette steak, nicely trimmed, sauce Au Poivre Vert and pommes frites (steak & frites deluxe) GF

$48.50

Filet D’ Angus Noir

8+ oz center cut tenderloin, asparagus, seasonal squash, chive butter whipped potatoes, sauce bordelaise GF note: no well done on the tenderloin

$54.50

Foie Gras Torchon

top your steak with a slice of foie gras torchon (duck butter) GF

$20

LE CANARD

Canard Rôti Original

our famous since 1985 recipe: roasted in a wood fired oven, half a duck is served on fresh spinach with xéres vinaigrette, orange supremes. pommes frites garniture GF

$38.50

Magret et Confit

duck two ways : moulard duck breast cooked like a steak, paired with a leg of confit, Rosemary Jus, chickpeas Provençal, zucchini, squash, garlic, red and green peppers, in tomato puree GF

$48.50

Magret Only

the french duck steak! same preparation as beef tenderloin GF

$52.50

LES POISSONS

Sole de Douvres Meunèire

one of the best (and most expensive) fish, our dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley GF flour available

$79.50

Hokkaido (Japan) Sea Scallops

Hokkaido (Japan) Sea Scallops with Hokkaido Scallops served with confit heirloom tomatoes, sweet peppers, saffron fennel soubise sauce GF

$49.50

FRESH FISH

see today's blackboard MP fresh fish is our specialty and our passion. In addition to our exceptional dover sole, george's bank diver scallops we feature today’s selection on the blackboard.

GARNITURES, SIDES

Pommes Frites

hand cut thin, duck fat french fried, sea salt, ketchup and a black garlic aïoli GF

Heirloom Carrots

with a champagne honey lavender glazed GF

Haricots Verts Amandine

French green beans in lemon parsley butter, garlic and toasted almonds GF

Asparagus

Asparagus sautéed in tarragon, shallots and Sherry vinegar

$13

Champignons

seasonal mushrooms in a herbed beurre noisette (brown butter) GF

$14

DESSERTS

Gelato Di Giorno

italian style ice cream made in house, chef inspired flavor each week

$10.50

Duo De Crèmes Brulées

classic french vanilla crème brulée and a chocolate ganache crème brulée why because the only thing better than a crème brulée is deux

$15.50

Grand Marnier or Chocolate Souflée

soufflés have a reputation for being difficult and requiring great culinary mastery. this simple recipe creates an amazing cloud of orange-y or chocolatey deliciousness in a sky-high ethereal dessert. then, to make an impressive dessert even more amazing we add chantilly cream available wednesday thru thursday and now sundays!

$14.50

Tuile Aux Mûres

a medley of berries warmed in crème de cassis liquor with a sweetened fromage blanc in a crunchy pistachio-coconut “cup” atop a genoise (sponge) cake

$16.50

Brandy Ice

if you prefer your dessert in a liquid form: House made Vanilla ice cream blended with brandy & creme de cacao, may also be split in two petite for sharing

$15.50

Brandy Ice To Go

if you prefer your dessert in a liquid form: house made french vanilla ice cream blended with brandy & cream de cacao one big red cup, good for TWO!!!

$18.50

Chef Mark’s Seasonal Dessert

Refer to Blackboard or your Server for Today’s Feature

Plateau de Fromages

three interesting cheeses with fig compote, fruits and nuts, toasted baguette crostinis

$18.50