Lunch Menu
Soups & Appetizers
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.
Baguette with Butter | 4
Half loaf of baguette and whipped butter.
Mushroom Bisque | 15(bowl) • 8(cup)
A creamy medley of mushrooms cooked with chablis and fresh thyme. Served with a puff pastry lid.
Escargot | 14
Escargot, parsley garlic butter, and baguette.
Salads
Mixed Greens with Chicken | 16
Chopped spring mix, seasonal tomatoes, green onions, avocado, and Roquefort bleu cheese with sweet mustard vinaigrette. Served with fresh seasoned chicken.
+ Substitute Salmon or Shrimp | 5
Seasonal Tomato Salad | 14
Seasonal tomatoes, microgreens, shaved red onions, avocado, and Roquefort bleu cheese vinaigrette.
Chicken Waldorf | 16
Diced apples, toasted walnuts, celery, and cranberries on greens with grilled chicken.
Blackened Salmon Salad | 16
Seared salmon served on a bed of mixed greens, tomatoes, red onions, and beets. Served with red wine vinaigrette.
Sandwiches
Served with French Fries.
Parisian Burger | 16
Fresh hamburger patty, white cheddar cheese, lettuce, heirloom tomato, pickle, red onions, and aioli sauce.
Croque Monsieur | 15
Classic French grilled ham and cheese sandwich with gruyère, parmesan, and béchamel sauce.
Make it a Croque Madame (Add an Egg) | 2
French Dip | 18
Seasoned sliced beef and provolone cheese served on a fresh roll with house made au jus and horseradish aioli.
Main Entrées
Chicken Cordon Bleu | 21
Chicken cutlet, wrapped with prosciutto coated in banko, and covered in Emmental cheese. Served with sautéed spinach, fennel-honey glazed carrots, and a mustard cream sauce.
Seared Salmon (5-6oz) | 21
Salmon, potato croquette, and ratatouille, topped with béarnaise.
Trout Almondine | 18
Roasted trout almondine, brown butter lemon sauce, potato of the day, French green beans, and toasted almonds.
Quiche of the Day | 16
Our chefs have created an amazing quiche of the day. Served with pan-roasted potatoes and tossed arugula and tomato salad.
Omlette | 16
Three farm fresh eggs and raclette cheese served with mixed greens.
Shrimp Étouffée Pasta | 19
Shrimp étouffée served over a bed of cavatappi pasta with four jumbo shrimp.
Desserts
Crème Brûlée | 10
Creamy, pudding-like baked custard with a brittle top of melted sugar and fresh fruit.
Tarte au Citron | 11
Pastry shell with a lemon-flavored custard center, and fresh fruit.
Vanilla Gelato | 4
Airy, sweet gelato. Served by the scoop.
