Cuisine
Starters
brandade
puree of salt cod and potatoes garnished with tomato confit and basil oil
7
mussels
white wine steamed, tomato concasse and herb pisteu
9
scallops
pan seared, grilled asparagus, shallot confit and truffle butter
11
charcuterie
seasonal selection of house made pâtés and salumi
9
gazpacho
puree of summer vegetables, basil oil and anchovy toast
6
gnocchi
seared goat cheese gnocchi, pea shoots, seasonal mushrooms and tomato fondue
12
steak tartare
minced steak, mustard, quail egg and herbs with boston bibb lettuce
11
soup du jour
Salads
lyonnaise
frissee, haricots vert, pommes frites, truffle vinaigrette and poached egg
8
mesclun
garnished with strawberries, goat cheese, charred asparagus and walnut-balsamic vinaigrette
6
fennel
shaved fennel, granny smith apples, arugula and lemon vinaigrette
7
Sides
onion or pomme frites
4
braised spinach with lemon
5
grilled asparagus
6
seasonal mushrooms
7
haricots vert aux lardon
6
truffle aioli
2
Entrees
salmon
poached and served atop petit crimson lentils, farm fresh vegetables and passion fruit vinaigrette
18
rabbit pot au feu
braised rabbit, comte polenta cake, farm fresh vegetables and mustard jus
19
steak frites
strip loin 23 or skirt steak 16
garlic anchovy butter, green peppercorn sauce, sauce bordelaise, blue dàuvergne sauce
chicken paillard
thinly pounded chicken breast, farm fresh vegetables and herb pisteu
15
skate
sautéed and finished with brown butter vinaigrette and grilled vegetables
16
foie de veau lyonnaise
veal liver, charred onions, apple wood smoked bacon, stone ground mustard and balsamic glaze
15
pork tenderloin
lavender rubbed, ribbons of farm fresh vegetables, herb sallet and roasted shallot dressing
19
duck
seared breast of duck, poached rhubarb, duck confit, frissee and duck jus
23
bourride
provencal fish stew of scallop, mussels, salmon and calamari, leek, tomatoes, white wine and aioli
19
Café
burger
ground chuck, charred onions, apple wood smoked bacon, gruyere and truffle aioli. Served with onion or pomme frites
10
paparadelle
papaparadelle pasta, farm fresh vegetables, tomato fondue and fresh ricotta
12
fine salade
chopped salad of farm fresh vegetables, blue cheese and red wine dressing
9
add salmon, skirt steak or chicken breast
8
french "nachos"
spiced steak tartare, avocado relish and crisp tortilla chips
10
croque monsieur
toasted rosemary ham and aged white cheddar with onion marmalade
Brunch
french toast
brioche,toasted with cinnamon,nutmeg, and vanilla served with vermont
maple syrup
7
buttermilk waffle
fresh berries and vanilla crème anglaise
8
omelete
rosemarym ham, brie, roasted red pepper
or
sundried tomato, spinach, carmelized onion, gruyère
with potatoes and toast
9
steak and eggs
grilled skirt steak with two eggs,
potatoes and bèarnaise
14
chicken salad croissant
grapes, walnuts, celery and herbs
served on field greens or fresh baked croissant
9
gougère
cheddar puff stuffed with leek and spinach
scrambled eggs with asparagus puree
truffle oil and pistacchio
11
two eggs
two eggs prepared as you like
served with potatoes and toast
7
croque madam
toased ham and white cheddar sandwich
with two eggs and potatoes
9
slt
smoked salmon, lettuce, tomato, cucumber
and dill goat cheese with toasted ciabatta
9
mixed greens
mesclun, cucmber, tomato,
crouton, lemon vinaigrette
6
lyonaise
frisee, haricot verts, lardon and pomme frites, truffle vinaigrette
topped with two poached eggs
9
pancake of the day
with seasonal selection
8
quiche of the day
8
Sides
fruit
5
potatoes
2
toast
1.5
croissant
2.5
applewood smoked bacon
4
sausage
4