LES APPETIZERS

Coquilles St. Jacques avec Roquette

Sauteed sea scallops with an arugula salad, lemon dressing, oranges

and toasted hazelnuts. 16

Escargots

Traditional Burgundian snails seasoned with garlic-parsley butter

and baked with mushrooms and diced tomato under

a flaky puff pastry crust.  12

Charcuterie Maison

House-made country pate, silky black-truffle liver mousse with

Meaux mustard, cornichon pickles and rustic bread.  13

Grand Plat de Fromage

Four cheese tasting with fresh fruit, preserves

and raisin walnut ficelle.  15

SOUPES ET SALADES

Soupe à l’Oignon

Our signature baked onion soup topped with toasted

baguette and melted Gruyere cheese. 8

Potage de Champignon 

Creamy mushroom soup with Madeira wine and truffle oil. 8 

Betteraves et Salade de Cresson

Thinly sliced roasted red beets, watercress salad, shaved fennel,

and red onion with horseradish crème fraiche.  10

Œuf Mollet aux Champignons

Sautéed mushrooms with a fried whole soft cooked egg,

friseé lettuce, and black truffle vinaigrette.  11

Salade au Roquefort

Roquefort blue cheese with a salad of Granny Smith apples, Belgian endive,

raddicho, and walnuts in a red wine vinaigrette.  10

Salade de Chèvre

Aged French goat cheese with arugula salad, oranges, toasted hazelnuts and balsamic vinegar. 11 

Salade Maison

Mesclun field greens with shaved fennel, red onion, cherry tomatoes and

English cucumber in sweet rice-wine vinaigrette  7

ENTREES

Filet Mignon au Poivre

Seared beef tenderloin with pureed potatoes, sugar snap peas,

and a peppercorn-Cognac cream sauce.  27

Steak Frites du Bistro

Grilled "onglet" hanger steak with French fries and red wine-shallot sauce,

Bearnaise sauce or Roquefort butter.  20

Foie de Veau Poele

Strauss veal liver with Port wine glaze, pureed potatoes, French beans,

and crisp bacon. 16

Agneau Grille

Grilled Lamb Chops with sautéed spinach, pureed potatoes and

Meaux mustard lamb jus.   24

Croque Monsieur

Classic Parisian sandwich of ham and Gruyère cheese with

Dijon mustard and “Bistro” fries. 13

Loup de Mer

Sauteed Mediterranean sea bass with spinach, fresh herbs, and saffron-tomato broth. 20

Saumon Grille

Grilled Scottish salmon with a Nicoise olive tapenade, arugula, and olive oil potatoes.  17

Salade Nicoise

Provençal salad of fresh grilled tuna, sweet red bell peppers, hard boiled eggs,

Niçoise olives, and green beans on a bed of field greens.  22

Moules Marinières

Prince Edward Island mussels steamed in a creamy white wine broth

with garlic and herbs. Served with our “Bistro” fries.  16

Rillettes de Saumon

Poached and smoked salmon salad with lemon mayonnaise,

cucumber, mesclun greens and dill.  15

Salade de Poulet Grille

Marinated and grilled chicken breast with a Romaine lettuce, bacon croutons

and Meaux mustard dressing.  14

Ravioli de Legumes

Root vegetable ravioli with sauteed spinach, white wine butter sauce, and Grana Padano cheese.  15

 Canard Confit

Crispy confit duck leg with French green lentils, rosemary

and red wine duck sauce.  17

Poulet  Roti

Rotisserie chicken with pureed potatoes, sugar snap peas, and

mushroom cream sauce.  17