Mission st. Between Ocean & 7thLunch Wed - Sun 11:30-2:00Dinner Daily 5:30-9:30
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| Lunch Appetizers | ||||||
| Salade Maraîchère |
Organic baby greens and pear tomatoes served with tarragon vinaigrette.
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6.50
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| Crème de Champignons |
Cream of wild mushroom with a drizzle of truffle oil |
7.50
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| Soupe a L’Oignon |
Carmelized onions, croutons and gruyere |
8.00
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| Bisque de Homard |
Homemade lobster bisque with a touch of Courvoisier |
9.00
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| Salade de Homard | Arugula and mesclun topped with freshlobster, grapefruit and artichokes, served with black truffle oil |
15.00
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| Salade Nicoise | Mixed baby greens with cold potatoes, green beans, red and green bell peppers, cucumbers, tuna, hard broiled eggs, tomatoes and olives served with tarragon vinaigrette. |
12.75
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| Salade de Crevettes | Mixed baby greens with sautéed shrimp,asparagus and pear tomatoes served with a sherry vinaigrette. |
14.00
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| Salade de Confit de Canard | Mixed baby greens with duck confit and dry cranberries served with sherry vinaigrette. |
13.00
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| Soupe et Salade | Any soup with the salade Maraîchère. |
12.00
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| Lunch Main Course | ||||||
| Sea Bass | White sea basswith a lime and thyme sauce | 17.00 | ||||
| Blanc de Poulet au Champignons Sauvages |
Chicken breast with wild mushrooms and a port wine reduction |
16.00
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| Moules Marinieres | Steamed mussels with white wine, shallots, fresh thyme and fine herbs served with pommes frites. |
12.00
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| Croque Monsieur |
French ham and cheese sandwich served with mixed baby greens. |
10.00
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| Omelette | Your choice of either asparagus, mushroom, ham or Swiss cheese. Served with mixed baby greens.Each additional item 1.00 extra. |
9.00
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| Crevettes Provencales |
Pan seared shrimp served with diced tomatoes, parsley and garlic butter |
14.00
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| Fettuccini aux Legumes | Fresh fettuccini and sautéed zucchini, carrots and asparagus served with garlic oil. |
12.50
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| Ravioli de Champignons Sauvages |
Wild mushroom ravioli served with wild mushroom port wine reduction sauce. |
14.75
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| Feuillete de St Jacques |
Sea scallops in puff pastry, served with a chive cream sauce. |
16.00
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| Entrecote au Poivre |
Rib eye served with peppercorn sauce and pomme frites. |
17.00
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| Le Hamburger au Bleu |
Kobe beef burger with bleu d'Auvergne |
15.00
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| Le Hamburger au Foie Gras |
Kobe beef burger, seared foie gras with truffle sauce | 25.00 | ||||
