Soupe à l'oignon

French onion soup baked, toasted baguette, gratin Gruyère cheese

Salade de laitue 

Bibb lettuce with hard-boiled egg, shaved carrots, radish, red onion, and herbs in a white wine vinaigrette

fruites et yaourt

Citrus and honey yogurt, coconut granola,  assortment of  fruit and fresh mint

Rillettes de saumon

Pouched and smoked salmon salad with citrus, cucumber, coriander vinaigrette and toasted brioche ($6 supplemental) 

Terrine de lapin

Rabbit paté with tart cherry preserves, whole grain mustard and toasted brioche

crabe au gratin

Lump crab meat baked with Bechamel sauce and Comté cheese, endive spears, toasted baguette ($8 supplemental) 

Tarte au Chevre

Fresh goat cheese tart with caramelized Belgian endive, watercress salad, honey-dijon glaze

QUICHE LORRAINE

Savory tart of egg, bacon, spinach, and Gruyère cheese, roasted fingerling potatoes, petite salad

Oeuf et Filet de Boeuf

Two 4 oz filets, roasted fingerling potatoes, scrambled eggs, red wine butter or bearnaise  ($10 supplemental)

OEufs Bénédicte

Berkshire ham, toasted English muffin, poached eggs, Hollandaise sauce, served with Lyonnaise potatoes 

With smoked salmon and fresh dill $8

PAIN PERDU

Thick-cut brioche French toast, bacon, maple syrup, house-made preserves

CrÊpe Bretonne

Savory buckwheat crepe, herbed goat cheese, sugar snap peas, asparagus, sunny side up eggs and microgreens

Carré d'agneau

Roasted lamb chops with potato purée, sugar snap peas, and mint lamb jus ($10 supplemental)

salmon Rotî

Pan roasted Scottish salmon with fingerling potatoes, grilled asparagus and dill beurre blanc sauce

Poulet paillard

Thinly pounded, herb-marinated and grilled chicken breast with fingerling potatoes, frisée salad and lemon caper vinaigrette

oeufs en cocotte

Three whole eggs slowly baked with mushrooms and cream, topped with sheep’s milk feta cheese and roasted cherry tomatoes. Served with brioche toast and watercress

petit plat de fromages

Small plate featuring Ossau-Iraty sheep’s milk cheese  and Brie Mon Sire cow’s milk cheese, preserves, honey and toasted bread

profiteroles

Three choux pastries filled with vanilla ice cream, topped with warm chocolate sauce and candied hazelnuts

Gâteau basque

Traditional French butter cake with tart cherry jam and pastry cream served with whipped crème fraîche and Amarena cherries

Citron pot de crème basque

Baked lemon custard with fresh raspberries,  Chantilly cream and crispy meringue

TRIO DE SORBETS 

Strawberry, coconut, mango