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Choice of Entree

Accompanied by Today's Hors d'Oeuvre from the Chef $21, Monday-Friday
PAN ROASTED CHICKEN BREAST
heirloom tomatoes, fennel, orange, frisée
CLASSIC SALADE NIÇOISE
made with imported canned tuna
SKATE AMANDINE
lemon - brown butter sauce, almonds, haricots vert
MOULES FRITES
shallots, tomatoes, garlic, chilis, butter, white wine, fine herbs
SUMMER PASTA
trumpet pasta, sweet corn, zucchini, leeks, confit tomatoes, creme fraiche, parmesan
STEAK TARTARE FRITES
raw quail egg, garlic oil, capers, sourdough
STEAK FRITES
grilled angus flat iron steak, bearnaise
LE BURGER
gruyere, bacon-onion marmalde, radicchio, frites
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