On the Menu tonight:
DINING-ROOM MENU:
Le Caviar
from Maison Pétrossian in Paris, Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire.
Served with iced Blackland Vodka.
$18 a taste (two blinis) or $120 per Ounce
AMUSES BOUCHES, PETITS APPETIZERS
Saumon Fumé Paris
cucumber slices topped with smoked salmon and crème fraiche 7.50
Olives Marinées Provence
assorted olives in house marinade 6.50
Petit Fromage Centre
a taste of imported cheese to enjoy with your apéritif 5.50
Artichoke Tapenade Côte d’ Azur
artichoke hearts, green olives, capers, garlic, olive oil 6.50
French Garlic Bread Midi-Pyrénées
crusty baguette rubbed with fresh garlic and drizzled with olive oil 4.50
Charcuterie, Fromagerie
Plateau de Charcuterie 18.50
assorted cured meats including saucisson, prosciutto, house terrine and more with Moutarde Royale, olives, smoked almonds
Plateau de Fromages 18.50
four interesting cheeses with fig compote, fruits and nuts, toasted baguette
Le Grand Plateau 34.50
the big board : both Charcuterie and Cheese
Soupes
Soupe du Jour 10.50
today’s soup, consult the backboard
Soupe à l’Oignon ‘’Les Halles’’ 12.50
French onion soup with melted Gruyère as served in Paris
Appetizers
Cape Cod Sea Scallops
21.50 for two scallops -/- 42.50 for four scallops
U-10 scallops flown in from Cape Cod, check a blackboard for tonight’s preparation
Pâté de Canard Maison 12.50
country style duck terrine, French condiments
Tartare de Filet de Bœuf 16.50
hand chopped fresh tenderloin served raw with the traditional embellishments
Escargots à la Bourguignonne 19.50
one dozen Burgundy snails in garlic & herb butter – presented in the shells
Le Foie Gras
Foie Gras de Canard Poêlé 24.50
seared duck foie gras slice, duck fat lemon curd, cracked pepper, thyme belgian waffle
Sauternes by the glass : 10.75
Salades
Salade Grand-Père 10.50
Our longtime house salad : Boston lettuce in Dijon vinaigrette with walnuts and lardons
Salade ‘’Chez César’’ 12.50
honey gem lettuce, classic césar dressing, white anchovies, chick pea and parmesan crisps
Beet and Goat 14.50
red & golden beets, chêvre nougat, fuji apple, candied pecan, baby spinach , Xéres vinaigrette
Belgian Endive and Blue 14.50
poached pear, pine nuts, cranberries, grapes, Roquefort dressing
LES VIANDES ROUGES
CARRÉ D’AGNEAU 52.50
rack of australian lamb, roasted confit spring onions, heirlooms carrots,
petit peas and potato crogquette
L’ENTRECÔTE 58.50
16oz ribeye steak, nicely trimmed, butter Maître D’, pommes frites
FILET D’ ANGUS NOIR 52.50
8+ oz center cut tenderloin with sunburst squash, pearl onions, crème fraiche chive whipped potatoes, sauce Bordelaise – note : no well done on the tenderloin
BŒUF BOURGUIGNON 36.50
slowly braised in red wine with mushrooms, pearl onions, carrots and bacon, tagliatelle
LE CANARD
CANARD RÔTI ORIGINAL 38.50
our famous since 1985 recipe:
roasted in a wood fired oven, half a duck is served on fresh spinach with xéres vinaigrette and orange sections. Pommes frites garniture
MAGRET et CONFIT 48.50
duck two ways : moulard duck breast cooked like a steak, paired with duck leg confit,
served with served with fava beans, arugula, potato noisette, charred pepper and fig vinaigrette
or : MAGRET ONLY, 16oz 52.50
The Duck Steak ! same preparation as beef tenderloin
LES POISSONS
SOLE DE DOUVRES MEUNIÈRE 69.50
one of the best (and most expensive) fish, our Dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley
*When available. Limited to two orders per table
LE LOUP DE MER EN HIVER 38.50
Mediterranean baby sea bass (Branzino) stuffed with lemon and mint pesto served on niçoise olives couscous
FRESH FISH market price, see blackboard
fresh fish is our specialty and our passion. In addition to our exceptional Dover sole
and superb Loup de Mer, we feature today’s selection on the blackboard.
SIDES
Heirloom Carrots 9.00 – hazelnut carrot top pesto
Haricots Verts Amandine 9.00 – French green beans, toasted almonds
Gnocchi Provencal 10.00 – tomatoes, olives, garlic and fried capers
Champignons 12.00 – seasonal mushrooms, in a sage brown butter
Pommes frites 8.00 – hand cut thin, french fried, sea salt and aioli