Dinner Menu
Apértifs
Warm Baguette | 4
Half loaf of baguette and whipped butter.
+ Add Mousse | 2
Smoked Salmon | 14
Smoked salmon, mayo, hard-boiled eggs, shallots, tomatoes, lemon & oranges, with microgreen salad and toast points.
Seared Sea Scallops | 15
Mussels, chorizo, pernod, saffron white wine sauce, fennel, and crispy baguette.
Baked Bone Marrow | 16
Bone marrow, gremolata panko, dijon mustard, and crispy baguette.
Steak Tartare | 12
Chopped filet, capers, tartare sauce, quail egg, shallot, anchovy, and crostini.
P.E.I. Mussels | 17
Mussels, chorizo, pernod, saffron white wine sauce, fennel, and crispy baguette.
Melted Raclette | 16
Raclette cheese, crispy baguette, garlic, and smoked paprika aioli.
+ Add Ham | 3
Charcuterie Board | 24
Assorted chef-selected cheeses and meats, candied pecans, chef’s dijon fruit preserves, nicoise olives, and cornichons, served with crostinis.
Escargot | 14
Escargot, parsley garlic butter, and baguette.
Soup & Salad
French Onion Soup | 13 (bowl) • 8 (cup)
Lyon-style onion soup, Emmental cheese, cognac, and crispy baguette.
Gumbo | 15 (bowl) • 8 (cup)
Louisiana classic - shrimp, crab, chicken, andouille sausage, and rice.
Mixed Greens | 16
Spring mix, seasonal tomatoes, green onions, avocado, and Roquefort bleu cheese with sweet shallot mustard vinaigrette.
+ Add Chicken | 4
+ Add Salmon | 6
+ Add Shrimp | 6
+ Add Duck Confit | 8
Seasonal Tomato Salad | 14
Seasonal tomatoes, microgreens, shaved red onions, avocado, Roquefort bleu cheese vinaigrette.
Entrées
Duck Confit | 38
Leg and thigh of duck confit, duck breast, Madeira demi-glace, brussels sprouts, and whipped sweet potatoes.
Pan-seared Veal | 28
Lightly floured, seared veal cutlet served with mushroom ragu.
Seared Salmon (6-8oz) | 27
Salmon, potato croquette, and ratatouille, topped with béarnaise.
Trout Almondine | 29
Roasted trout almondine, brown butter lemon sauce, potato of the day, French green beans, and toasted almonds.
Boeuf Bourguignon | 29
Beef cheeks, mirepoix, red wine sauce, tomatoes, and potatoes of the day.
Bouillabaisse | 34
Tomato bouillabaisse sauce, mussels, clams, shrimp, seasonal fish, and crispy baguette.
Lemon Herb Chicken | 21
Roasted chicken with crispy skin served with carrots and roasted potatoes with a light au jus.
Lobster Bisque | 28
Lobster bisque, lobster claw, puff pastry with buttery toast points, and zesty lobster salad.
Pork Chop (10-12oz) | 27
Smoked pork chop, collard greens, mustard sauce, and New Orleans grits.
Parisian Burger | 16
Fresh hamburger patty, white cheddar cheese, lettuce, heirloom tomato, pickle, red onion, and aioli sauce.
Chicken Cordon Bleu | 25
Chicken cutlet, wrapped in prosciutto, coated in panko, and covered in Emmental cheese. Served with sautéed spinach, fennel-honey glazed carrots, and a mustard cream sauce.
Shrimp Étouffée Pasta | 22
New Orleans style, cavatappi pasta smothered in an étouffée base topped with sautéed peppers, onions, and eight jumbo shrimp.
Steaks
Filet (7oz) | 36
Filet mignon, salt & pepper, and fries.
Bavette (9oz) | 27
Bavette steak, salt & pepper, and fries.
Ribeye (12oz) | 39
Marbled ribeye, salt & pepper, and fries.
Sauces
Madeira Wine Demi-Glace
Béarnaise
Dijonnaise
Desserts
Crème Brûlée | 10
Creamy, pudding-like baked custard with a brittle top of melted sugar and fresh fruit.
Gâteau Noir | 12
Dark chocolate gluten-free cake, chocolate drizzle, fresh fruit, and molded whip.
Profiteroles | 12
3 crisp pâte à choux filled with vanilla gelato and topped with Chambord chocolate sauce and fresh berry.
Tarte au Citron | 11
Pastry shell with a lemon-flavored custard center, and fresh fruit.
Chocolate Soufflé | 12
Classic French dessert with dark chocolate and fluffy, melt-in-your-mouth decadence. Served with a Chambord chocolate sauce.
