Pate de Champagne - House made country pork terrine with Meaux mustard, cornichons, and petite salad.
Mousse de Canard - House made duck liver mousse with black truffles, apricot preserves and toasted brioche.
Assiette de Fromage - A pair of French cheeses with fruit preserves and nut bread.
Fruits et Yaourt - Macerated berries with vanilla yogurt, Acacia honey, and toasted granola.
Potage du Jour - Our seasonal soup selection.
Soupe a l'Oignon - Our signature baked onion soup topped with toasted baguette and Gruyere cheese.
Bisque de Crustaces - Creamy shellfish bisque with crab meat, sweet herbs and brandy.

Salade Maison du Marche - Mixed greens with market vegetables, hard boiled egg, and red wine vinaigrette.
Saumon Fume - Cold-smoked Atlantic salmon marinated in extra virgin olive oil and lemon with a tomato-cucumber salad and toasted brioche.
Salade de Roquefort - Radicchio, frisee and Belgian Endive tossed with Granny Smith apples, toasted walnuts, and Roquefort Blue Cheese.
Crevettes Grillees - Shrimp marinated in olive oil, garlic, and black pepper with roasted tomato and sweet herbs over toasted baguette in a shellfish sauce. an additional two dollars
Huitres Pochees - Champagne poached west coast oysters with wilted spinach Champagne cream and American caviar. an additional two dollars

Filet Mignon au Poivre - Pan-seared peppercorn-crusted beef medallion with pureed potatoes, sugar snap peas, and classic green-peppercorn Cognac cream sauce. 37
Crabe et Oeufs Poches - Crab cakes topped with poached eggs, Hollandaise sauce, spicy red pepper butter, and Dauphinoise potatoes. 29
Oeufs Mollet Avec Champignons Truffe - Sauteed mushrooms with two fried whole soft-cooked eggs, frisee lettuce and a truffle vinaigrette. 23
Pain Perdu - Brioche French toast and bacon with apricot preserves, maple-rum syrup, and vanilla cream. 24
Oeufs Poches au Jambon - Traditional eggs Benedict with ham, toasted English muffins, Hollandaise sauce, and Dauphinoise potatoes. 25
Grande Salade a la Nicoise - Provencal salad of grilled tuna, red bell peppers, hard-boiled egg, Nicoise olives, boiled potatoes, and string beans over mesclun greens. 28
Omelette Parmentier - A baked omlette with potatoes, Gruyere cheese, and sauteed Basque style peppers. 25

Galette d'Oeuf - A fresh buckwheat crepe is layered with Gryuere cheese, sliced ham, sauteed mushrooms and two sunny side up eggs. 24
Saumon Roti au Beurre Rouge - Seared Scottish salmon with potato puree, spinach and beurre rouge. 29
Salade de Poulet Grille - Grilled chicken breast, Romaine lettuce, bacon croutons, and Meaux mustard dressing. 24
Steak Frites - Grilled hanger steak with bistro fries and your choice of Roquefort butter or red wine shallot butter sauce. 33
Croque Monsieur - Classic Parisian sandwich of ham and Gruyere cheese with Dijon mustard and bistro fries. 26
Rillettes de Saumon - Poached and smoked salmon salad with lemon mayonnaise, cucumbers, & mesclun greens. 24
Tarte Flambe - Alsatian tart of Gruyere cheese, bacon, and onions on puff pastry crust with a fried egg and a petite house salad. 25

Gateau d'Ange - Petite angel food cake with Chantilly cream and berries.
Crepes au Nutella - A staple in the creperies of Paris. Fresh crepes filled with Nutella.
Sorbet de Fuits - A trio of housemade fruit sorbets with a tuille cookie.

Gateau au Chocolat - A flourless chocolate cake with fresh strawberries and raspberry sauce.
Petite Creme Brulee - Classic creme brulee and warm honey madeleines.
Pudding de Pain - Warm banana bread pudding with a rum flavored caramel sauce.

Lake Park Bistro

Brunch Menu