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BY RESERVATION ONLY ~ MINIMUM 15 GUESTS
TUES-SAT 11 AM – 3 PM
Prix Fixe $32.95 per Guest
$15.95 for Children 12 and Under
FIRST COURSE
Choose from the European Sideboard
Assortment of French Breakfast Pastries
Organic Vanilla Yogurt with Granola & Fresh Fruits
Charcuterie & Cheese Plate ~ Cheese, Cured Ham & Chef’s Homemade Pâté
Chef’s Soupe du Jour ~ Ask your Server for Daily Selection
Field Green Salad with the Epicurean 12-Year Old Balsamic Vinaigrette
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SECOND COURSE
Choose One of the Following
Crêpe du Jour
Served with Field Greens
Traditional Quiche
Served with Sautéed Potatoes
Choice of Omelette
Western, Vegetarian, or Ham & Cheese ~ Served with Sautéed Potatoes
Eggs Benedict
Two Poached Eggs with Ham & Zesty Hollandaise
Egg-Xeptional
Two Poached Eggs with Prosciutto & Pesto Hollandaise
Eggs Artic
Two Poached Eggs with Smoked Salmon & Grainy Mustard Hollandaise
Eggs Florentine
Two Poached Eggs with Sautéed Spinach, Gouda Cheese & Hollandaise
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THIRD COURSE
Choice of Dessert
Ask your Server for Daily Selection
Served with Epicurean Coffee or Harney Tea
TUESDAY—SATURDAY 11 AM – 4 PM
STARTERS
~ Les Petits Plats ~
Les Huîtres du Chef GF
Baked Oysters with Sautéed Greens & Spicy Pastis Sabayon Gratiné
12
Les Huîtres Fraîches GF
Fresh Bluepoint Oysters on the Half-Shell, with Mignonette and Cocktail Sauce
1/2 Dozen/Dozen ~ 12/18
Calamar à la Provençal GF
Sautéed Calamari with Tomatoes, Garlic, Onion & Herbes de Provence in a White WineCitrus Reduction
9
Petites Palourdes à la Vapeur GF
Steamed Baby Clams with Garlic, Fennel & White Wine
8
Les Escargots du Chef
Chef’s Signature Snails with Garlic-Herb-Pastis Butter in their Shells
8
Tomate-Mozzarella GF
Tomato & Mozzarella with Balsamic Reduction & Basil Pesto
10
Soupe du Jour GF
Chef’s Delightful Daily Soup
Cup/Bowl ~ 4/6
Boudin Blanc à la Truffe Blanche GF
Truffle Boudin Blanc Gratiné
12
Mousse de Foie Gras Truffée GF Option
Duck Liver Mousse with Truffles
Served with French Baguette, Cornichons & Dijon
13
Petite Assiette de Charcuterie GF Option
Ask your Server for the Chef’s Daily Selection
Served with Crusty French Bread, Dijon Mustard & Cornichons
12
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SALADS
~ Les Salades ~
Salade de Roquette au Chèvre GF
Baby Arugula Salad with Warm Goat Cheese, Dried Cranberries and Roasted Pine Nuts
Served with a Mandarin Oil-Balsamic Vinaigrette
12
Petite Salade Maison GF
Tossed Mixed Greens ~ Served with 12-Year Old Balsamic Vinaigrette
Add Warm Goat Cheese with Herbes de Provence ~ 4
6
Salade César GF Option
Ceasar Salad with Garlic Croutons, Fresh Parmigiano, Reggiano & Anchovies
Add Grilled Chicken ~ 4 • Add Tuna Salad ~ 4
6
Salade aux Pignons GF
Romaine with Roasted Pined Nuts ~ Served with Crushed Meyer Lemon Oil Dressing
Add Grilled Chicken ~ 4 • Add Tuna Salad ~ 4
7
Salade d’Epinards GF
Baby Spinach Salad with Oranges, Avocado, Roasted Pistachios & Fennel Seeds
Served with Orange Honey Mustard Vinaigrette
9
Plateau du Fromages GF Option
Artisanal Cheese Board
Selection of Local Farmstead Cheese & Traditional European Cheese
Served with Warm Nuts, Fresh Fruits & Crackers
Two Artisanal Cheeses ~ 2 oz each ~ 16
Each Additional Artisanal Cheese ~ 7
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SANDWICHES
~ Les Sandwiches ~
L’Italien
Fresh Mozzarella, Tomatoes, Romaine & Pesto on a Ciabatta
11
Le Français
Brie, Tomatoes, Romaine & Bacon on a Baguette
10
Croque-Monsieur
Ham, Swiss & Béchamel Sauce on What Berry Bread… Served Warm
Add an Egg Sunny Side Up for Croque Madame ~ 1
9
L’Américain
Turkey, Mixed Greens, Walnuts & Cranberry Compote on Ciabatta
9
Le Provençal
Grilled Chicken Breast, Garlic Infused Red Pepper,
Romaine & Balsamic Vinaigrette on Ciabatta
9
Le Parisien
Black Forrest Ham & Butter on a French Baguette
Add Swiss or Cheddar ~ 0.95
6/8
Le Végétarien
Mushroom, Goat Cheese, Roasted Red Pepper, Lettuce,
Tomatoes and Basil Pesto on a Wrap
8
Le Club
Baked Turkey, Lettuce, Tomatoes, Bacon & Homemade Mayo on a Wheat Berry Bread
9
Le Pacifique
Tuna Salad Made with Home-Made Mayo, Lettuce & Tomatoes on a Wrap
8
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HOT/COLD E N T R É E S
~ Les Entrées ~
Omlette du Chef GF
Omelette du Chef ~ Omelet of the Day ~ Served with Field Greens & French Fries
Price ~ Ask your Server
Crêpe du Jour
Thin Crêpe filled to the Chef’s Inspiration
Served with Field Greens & 12-Year Old Balsamic Vinaigrette
Price ~ Ask your Server
Quiche du Jour
Quiche of the Day ~ Served with Field Greens Salad
8
Basa Grillé GF
Basa, a Mild White Fish from Southeast Asia, Grilled with Herbes de Provence
Served with your Choice of Grilled Vegetables or Field Green Salad
21
Morue Poêlée, Sauce du Chef
Pan Seared Cod with Warm Cilantro Emulsion
Served with Israeli Raisin Couscous, and Market Vegetables
24
Moules Provençales GF
Steamed P.E.I. Mussels with Tomatoes, Shallots, Garlic & White Wine
Served with Yukon Gold French Fries
22
Confit de Canard GF
Duck Leg Confit ~ Served with Grilled Polenta & Walnut Salad
28
Steak Tartare GF
Raw Ground Black Angus Sirloin Seasoned with Garlic, Dijon, Capers & Onions
Served with Homemade French Fries & Small Salad
16
Bavette à l’Échalote GF
Juicy Grilled Hanger Steak ~ Served with Shallot Wine Sauce & Mesclum Salad
23
Poulet Grillé GF
Chicken Breast Marinated with Herbes de Provence, Garlic & Olive Oil
Served with your Choice of Field Green Salad or Homemade French Fries
14
Légumes Grillés GF
Market Fresh Vegetables Infused with Garlic, Extra-Virgin Olive Oil & Herbes de
Provence
Grilled to Perfection & Served with Grilled Polenta
12
Risotto Crémeux du Chef GF
Chef’s Vegetable-Parmesan Risotto
15
TUESDAY & WEDNESDAY 5 – 9 PM
THURSDAY—SATURDAY 5 – 10 PM
STARTERS
~ Les Petits Plats ~
Les Huîtres Fraîches GF
Fresh Bluepoint Oysters on the Half-Shell, with Mignonette and Cocktail Sauce
1/2 Dozen/Dozen ~ 12/18
Les Huîtres du Chef GF
Baked Oysters with Sautéed Greens & Spicy Pastis Sabayon Gratiné
12
Tartare de Thon GF
Raw Ahi Tuna Tartare ~ Served with Spicy Seaweed Salad
14
Cuisses de Grenouille
Frog’s Legs Sautéed in Garlic Butter & Flambéed with Ricard
12
Calamar à la Provençal GF
Sautéed Calamari with Tomatoes, Garlic, Onion & Herbes de Provence in a White WineCitrus Reduction
10
Cocktail de Crevettes GF
Chilled Tiger Shrimps with Duo of French Cocktail & Tomato-Horseradish Sauces
12
Petites Palourdes à la Vapeur GF
Steamed Baby Clams with Garlic, Fennel & White Wine
8
Les Escargots du Chef
Chef’s Signature Snails with Garlic-Herb-Pastis Butter in their Shells
10
Vichyssoise GF
Chilled Potato Leek Creamy Soup
6
Tomate-Mozzarella GF
Tomato & Mozzarella with Balsamic Reduction & Basil Pesto
10
Boudin Blanc à la Truffe Blanche GF
Truffle Boudin Blanc Gratiné
12
Mousse de Foie Gras Truffée GF Option
Duck Liver Mousse with Truffles
Served with French Baguette, Cornichons & Dijon
13
Petite Assiette de Charcuterie GF Option
Ask your Server for the Chef’s Daily Selection
Served with Crusty French Bread, Dijon Mustard & Cornichons
12
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SALADS & CHEESES
~ Les Salades & Les Fromages ~
Salade Printannière GF
Arugula Salad, Roasted Cumin-Caraway Scented Baby Carrots, Avocado, Black & White
Sesame Encrusted Goat Cheese, Served with Myers Lemon Oil-Balsamic Dressing
14
Salade d’Épinards GF
Baby Spinach Salad with Oranges, Avocado, Roasted Pistachios & Fennel Seeds
Served with Orange Honey Mustard Vinaigrette
9
Petite Salade Maison GF
Tossed Mixed Greens ~ Served with 12-Year Old Balsamic Vinaigrette
Add Warm Goat Cheese with Herbes de Provence ~ +4
6
Salade aux Pignons GF
Romaine with Roasted Pined Nuts ~ Served with Dijon Honey Sesame Oil Vinaigrette
Add Seared Ahi Tuna ~ +12
7
Salade de Roquette au Chèvre Tiède GF
Baby Arugula Salad with Warm Goat Cheese, Dried Cranberries and Roasted Pine Nuts
Served with a Mandarin Oil-Balsamic Vinaigrette
12
Artisanal Cheese Board GF Option
Selection of Local Farmstead Cheese & Traditional European Cheese
Served with Warm Nuts, Fresh Fruits & Crackers
Two Artisanal Cheeses ~ 2 oz each ~ 16
Each Additional Artisanal Cheese ~ 7
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CHEF‘S SIGNATURE ENTRÉES
~ Les Spécialités du Chef ~
Loup de Mer au Foie Gras
Seared Seabass Stuffed with Duck Foie Gras & Prosciutto
Served with Citrus Beurre Blanc, Sautéed Spinach & Grilled Plantain
32
Longe de Veau aux Champignons
Veal Loin with Cremini Mushroom Sauce
Served with Parsnip Purée and Seasonal Vegetables
29
Queue de Homard Pochée au Beurre et Son Risotto
Shrimp, Leek & Fennel Risotto with Butter Poached Lobster Tail
30
Surf & Turf du Chef GF
Oven Roasted Lobster Tail, 6oz Veal Medallion & Prawns
Served with Lemon Hollandaise and Asparagus
38
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ENTRÉES
~ Les Poissons & Les Viandes ~
Morue Poêlée, Sauce du Chef
Pan Seared Cod with Warm Cilantro Emulsion
Served with Israeli Raisin Couscous, Steamed Cauliflower, Carrots & Broccolini
24
Pavé de Thon, Sauce Wasabi GF
Seared Ahi Tuna with Sesame Crust ~ Served with Wasabi Sauce, Wild Basmati Rice
Medley and Market Fresh Vegetables
28
Filet Porc à l’Anis, Demi-Glace aux Cerises
Anis Infused Pork Tenderloin ~ Served with Cherry Demi-Glace Sauce, Parsnip Purée,
Grilled Baby Carrots & Mushrooms
24
Confit de Canard, Polenta et Salade aux Noix de Grenoble GF Option
Duck Confit ~ Served with Polenta and Mixed Green Salad with Walnuts
29
Suprême de Poulet, Croûte Pretzel
Pan Seared Pretzel Encrusted Free-Range Boneless Chicken Breast
Served with Honey Mustard Sauce, Parsnip Purée & Sautéed Green Beans
24
Poulet Bio, Demi-Glace Sauce
Free-Range Boneless Chicken Oven Roasted Rosemary and Sea Salt
Served with Demi-Glace, Yucca Purée & Broccolini
20
Caille Rôtie, Sauce Chocolat Noir GF
Oven Roasted Semi-Boneless Quail
Served with Dark Chocolate-Cabernet Sauce, Wild Rice & Onion Confit
27
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ENTRÉES
Served with Yukon Gold Fries
~ Les Moules & Les Steaks ~
Mouclade GF
Steamed P.E.I. Mussels in a Curry Cream Sauce
23
Moules Marinières GF
Steamed P.E.I. Mussels with Shallots, Garlic & White Wine
22
Moules Provençales GF
Steamed P.E. I. Mussels with Tomatoes, Shallots, Garlic & White Wine
22
Steak Tartare GF
Raw Ground Black Angus Sirloin Seasoned with Garlic, Dijon, Capers & Onions
Served with Small Salad
23
Bavette à l’Échalote GF
Juicy Grilled Hanger Steak ~ Served with Shallot Wine Sauce & Mesclum Salad
25
Entrecôte au Bleu GF
Grilled 12 oz Ribeye Steak ~ Served with Blue Cheese Sauce
30
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SIDE DISHES
~ Garnitures ~
Couscous Israeli
Raisin Israeli Couscous
4
Riz du Chef GF
Rice Medley
4
Épinards á l’Ail GF
Spinach Sautéed in Olive Oil with Garlic
5
Pommes Frites & son Aïoli GF
Homemade Yukon Gold French Fries & Aïoli
6
Purée de Panais GF
Parsnip Purée
5
Purée de Yucca GF
Yucca Purée
6
Pommes Frites & son Aïoli GF
Homemade Yukon Gold French Fries & Aïoli
6
Asperges à L’Ail
Asparagus Sautéed in Butter with Garlic
6
Légumes à l Étouffé GF
Steamed Market Vegetables
8
Légumes Grillés GF
Seasonal Vegetables, Infused with Garlic, Extra-Virgin Olive Oil
& Herbes de Provence, Grilled to Perfection
12
~ Les Desserts ~
Gâteau aux Dates & Noix de Grenoble
Date-Walnut-Cranberry Cake with Caramel-Coconut Topping
Served Warm with Vanilla Ice Cream
8
Gâteau au Chocolat, Café & Noisette GF
Hazelnut-Espresso Chocolate Mousse Cake
8
Torte au Chocolat Noir, Coulis Framboise & Praline au Fleur de Sel GF
Dark Chocolate Torte ~ Served with Raspberry Coulis & Fleur de Sel Praline
8
Tarte aux Pacanes, Bourbon & Chocolat
Warm Chocolate Butterscotch Bourbon Pecan Pie
8
Tarte au Citron Vert
Key Lime Pie
6
Croustillant aux Fruits à la Mode
Warm Apple-Berry Crisp with Vanilla Ice Cream
7
Crème Brûlée
Classic Crème Brûlée
7
Pot de Crème GF
Chocolate Pot de Crème
6
Sélection de Sorbets GF
Sorbet
Ask your Server for Daily Assortment
6
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AFTER DINNER
DRINKS
COFFEE & TEA
Post of Harney Tea ~ 3
Pure Undiluted Espresso! ~ 3
Cappucino ~ 4
Latte ~ 4
COFFEE SPECIALTY DRINKS, COGNACS, DIGESTIFS & MORE…