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 bibb with apples, tomme, and tarragon-cider vinaigrette 9.25
Salade Fonfon—frisée, cress, rocket and walnuts with bleu de causses 8.75
Housemade gravlax with potato cakes and horseradish cream 10.75
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 grilled red onion, roast beet and carrot relish
or beurre blanc m.p..
Autumn Breeze
8.00
Ginger Martini
8.00
Dijon Sidecar
7.50
PatrÓn, Lime & Cointreau
Havana Sidecar
Pyrat’s Daiquiri
Garniture $4.25
haricots vert & shallots roasted cauliflower
pommes frites
brabant potatoes lentils du Puy
11/14/11
Sazerac
7.95
9.00
German chocolate cake * Chocolate pot de crème
Pumpkin spice cake * Red wine poached pear and almond tart
7.95
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) Chabichou (goat)
La Mancha (sheep) Comté (cow)
Camembert (cow)
taste of three 10.25
7.50
Orange Thing
Lillet
Pastis
10.00
7.95
Highlands Martini
Moules au pastis et frites 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 with mushrooms, spinach and crème fraîche 13.50
Hamburger Fonfon with comté and pommes frites 13.50
Trout with brown butter, capers and brabant potatoes 17.25
Salmon with escarole, lentils du Puy, and Niçoise olive relish 20.00
Jamison Farm lamb shoulder with glazed turnips and greens 19.50
Composed salad with chicken, butternut, mushrooms and arugula 15.25
Pork escalope and Basque pipérade 17.50
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
Potée Lorraine 17.95
Lobster and shrimp “BLT” 18.95
Crabcake with fines herbes 21.95
Boeuf à la Crécy 25.00
7.95
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 3.00 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