Pain Maison – warm bread with house butter & sea salt

Warmed Olives –  mixed olives marinated with charred rosemary, orange zest & garlic in olive oil

Clams Marinières – clams steamed in white wine with garlic, herbs & shallots then finished with crème fraiche, butter & fresh lemon. Garnished with herbs & served with grilled bread

Moules Frites – fresh mussels steamed in white wine and shellfish broth with garlic, herbs & shallots then finished with crème fraiche, butter & fresh lemon. Garnished with herbs & served with crispy potatoes and aioli.

Duck Fat French Fries – crispy fried potatoes with duck aioli, garlic confit, duck salt, herbs & grated cru

Dungeness Crab Frit –  crispy fried crab fritter topped with pickled mustard seeds, aioli, lemon zest & herbs

Deviled Eggs with Caviar (4) –  caviar service deviled eggs with creme fraiche, caviar, chives & crispy potato

Baked Escargot –  escargot topped with a lemon herb butter, cheese, and bread crumbs, baked until golden brown. served with grilled baguette

Pacific Oysters on Half Shell – Fresh shucked Pacific Coast oysters served on crushed ice with champagne mignonette, cocktail sauce, and lemon

Steak Tartare –  chopped beef mixed with Dijon dressing, shallots, and herbs, topped with egg yolk and fried potatoes. Garnished with herbs, olives & served with grilled bread

Caviar Service –  Siberian Sturgeon caviar with pickled onion, egg whites, whipped egg yolk, crème fraiche, chives, and butter toasted brioche

Housemade Brousse Cheese- creamy whole milk brousse cheese, whipped and served with confit tomato, honey, toasted almonds, chives, parsley, chive oil, and sea salt. Served with grilled bread.

Country Pate –  country pate topped with honey and sea salt. served with grain mustard, cornichons, walnuts, and baguette

Charcuterie & Cheese Plate – platter of housemade and imported cheese and cured meats with accompaniments

Soupe à l’Oignon Gratinée- caramelized onions in red wine beef broth, topped with croutons and toasted gruyère cheese

Salade de Melon au Jambon Cru- ripe melon with shaved bayonne ham, arugula, grand cru cheese, fresh cracked pepper and grilled lemon vinaigrette

Lyonnaise Salad* – frisee and escarole lettuce in sherry-dijon vinaigrette with crispy pork belly, brioche croutons, fresh pepper, poached egg & fried shallots | add duck confit

Croque Madame* – toasted brioche bread layered with French ham and Dijon, then topped with cream sauce and broiled gruyere cheese, topped with a sunnyside egg & served with crispy red potatoes

Le Burger – pan-seared beef burger topped with melty raclette cheese, dijon, garlic aioli, red wine-onion jam, & frisee served with fries | add an egg*, bacon | upgrade to truffle fries

Poulet Rôti – poached and roasted chicken with cornmeal panisse cakes with black truffle-sweet corn purée, confit tomatoes, and chive-shallot salad

Filet au Poivre* – peppercorn-crusted 6oz filet mignon, duck fat fingerling potatoes, cognac peppercorn cream sauce, red wine reduction, tomato confit and roasted green beans

Seared Tuna Niçoise – Pacific coast tuna seared rare with green beans, roasted potatoes, niçoise olives, tomato confit, soft-boiled egg, and arugula with lemon vinaigrette, cracked pepper & fresh lemon

Steak Frites* – 8oz grilled hanger steak, sliced and topped with blue cheese-cognac butter, greens, chives, and shallots. served with aioli & fries

| upgrade to truffle fries

Duck à l’Orange – cured and slow-cooked half duck glazed with white wine-orange sauce. Served with leek-potato purée, roasted leeks, oranges, and arugula

Macaroni Gratin with Mushroom & Garlic –  large pasta noodles baked with truffle cheese sauce and roasted mushrooms & garlic confit, topped with comte cheese | add bacon or ham | add duck confit

Beignets – fried pastry dough topped with powdered sugar & served with jam

Grand Marnier Croissant Bread Pudding – custard-cooked bread pudding with warm caramel sauce, crème Chantilly glacee & crème anglaise

Chocolate Pot de Creme – whipped crème fraiche, fresh berries, berry jam, and a Florentine cookie

Housemade Sorbet – ask about today’s selection

Peach Galette- rustic peach tart with raspberry sorbet, walnut crumble topping, and crème chantilly

Pommes Frites – crispy fried potatoes with sea salt, herbs & aioli

| make it black truffle fries

Sautéed Mushrooms – with roasted garlic and grated grand cru

Roasted Green Beans – with roasted garlic, aioli and lemon

Add 12g Caviar 

Limoncello Spritz – house-made limoncello, orange juice, sparkling wine

Francaise 75 – gin or cognac, lemon, simple, sparkling wine

Pour les Dames – sloe gin, blackberry liqueur, lemon, soda

Pear Sage Martini – pear eau de vie, lime, sage simple syrup

Honeycomb – rye whisky, cognac, honey simple, bitters, absinthe rinse

Gimlet Française – gin, lavender, lime, elderflower liqueur

le Canard – duck fat-washed bourbon, smoked cherry, brown sugar, orange bitters

French Press Martini – house-made vanilla vodka, double-strength French press coffee, velvet falernum, creme de cocoa, heavy cream

Kir Royale – sparkling wine and crème de cassis, black currant

Silly Dilly – Cornichon Citadelle gin, cornichon Brine, dolin dry Vermouth

Grand 75 – Gran Marnier, Nicolas Feuillatte champagne, lemon

Abricot Agricole – Agricole and aged Jamaican rum, apricot liqueur, ango and orange bitters

Chamomile Sazerac – Chamomile-infused rye, absinthe, chamomile syrup, peychaud’s

Bounty Tropico – coconut, gin, passion fruit, orange curacao, lime

Brown Butter Burnt Fuselage – brown butter cognac, gran marnier, dry vermouth, orange twist

Buttery Tipple – brown butter cognac, Irish cream, brown sugar