Steak tartare 13.75 Fruits de mer—marinated shrimp, mussels

Steak tartare 13.75 Fruits de mer—marinated shrimp, mussels

Steak tartare 13.75
Fruits de mer—marinated shrimp, mussels, crabmeat with sauce ravigote 12.00
Tartine Provençal—grilled sourdough with goat cheese and tapenade 7.95
Grilled and cured sausages with radishes and céleri root 7.75
Country pâté with pork, ham, foie gras and pistachios 14.75
Chicken liver mousse with grilled bread and herbs 7.75
Charcuterie platter for two—housemade pâté, rillettes and cured meats 19.50
Escargots with parsley and shallot butter 8.75
Little gem salad with snap peas, chèvre and lemon-buttermilk vinaigrette 9.25
Salade Fonfon—frisée, cress, rocket and walnuts with bleu de causses 8.75
Frisée aux lardons—poached farm egg , red wine, chicken liver,
bacon and mushrooms 9.95
Soupe du jour 7.50
Lundi
Mardi
Mercredi
Jeudi
Vendredi
Chaque jour: simple grilled fish with sauce gribiche,
or shaved artichoke, mushroom and grilled onion relish
or beurre blanc m.p..
Winter Madras 8.00
Ginger Martini
8.00
Dijon Sidecar
9.00
PatrÓn, Lime & Cointreau
Havana Sidecar
Pyrat’s Daiquiri
Sazerac
Garniture
$4.25
haricots vert & shallots
pommes frites
brabant potatoes lentils du Puy
3/2/2012
8.00
9.00
Coconut cake * Bittersweet chocolate terrine
Strawberry cheesecake * Chocolate pot de crème
8.00
Muscat Beaumes de Venise Domaine Durban ’08 6.00/glass
Sauternes Château Villefranche ’09 10.00/glass
Moscato Saracco ’10 6.00/glass
7.00
6.50
French 75
Pimm’s Cup
Bleu de Causses (cow) Cumberland (cow)
La Mancha (sheep) Comté (cow)
Wabash Cannonball (goat) Cabot Clothbound Cheddar (cow)
taste of three 10.25
7.50
Orange Thing
Lillet
Pastis
10.00
7.95
Highlands Martini
Moules frites with saffron and curry 15.75
Shrimp and avocado salad with sauce rémoulade 14.75
Turkey sandwich with caramelized onions, arugula, and blue cheese aïoli 9.95
Croque Monsieur—French “ham and cheese” with pommes frites 10.50
Croque Madame—griddled ham and comté with fried egg and pommes frites 11.95
Omelette filled with ham and potato ’hash’ 13.50
Trout with brown butter, capers and brabant potatoes 18.75
Grilled salmon with lentils du Puy and niçoise olive butter 20.00
Endive salad with grilled chicken, radicchio and walnut oil vinaigrette 13.25
Poulet au vin blanc with tarragon and mushrooms 15.00
Cassoulet—pork, sausage, white beans and duck confit 19.00
Hamburger Fonfon with comté and pommes frites 13.50
Steak frites—grilled hanger steak with salsa verde and pommes frites 22.95
Lunch special: soup and half of a turkey sandwich 10.00
Fermé
Lamb daube provençal—red wine, orange zest and garlic 18.50
Quiche Lorraine 10.50
Crabcake with fines herbes 21.95
Wild striped bass with bulb onion, snap peas and crawfish M.P.
8.00
6.50
Pardis’ Margarita 9.75
Citron pressé 4.00
Carafe: Elicio
blanc ’10 ou rouge ’09
15.00
Harney & Son’s hot teas
4.00
Mountain Valley Water
still or sparkling
small 2.00 large 5.00
2007 Eleventh Avenue South—Birmingham, Alabama
Tuesday—Friday 11:00-10:00
Saturday 5:00-10:30
Closed Sunday—Monday
205-939-3221
Parties of six or more, one check s’il vous plaît