Mon – Fri Lunch


Menu Pour le Dejeuner

31 Mars 2015


Soupes du Jour $2 cup / $3 bowl Spicy Beef

Vegetarian: Creamy Tomato & Red Pepper

Soupe à l’Oignon $3 cup / $4 bowl
Classic French onion soup


Assiette de Charcuterie et Fromage 14
An assortment of French cheeses and house made pâtés


Crêpe de Lardon 10
Grilled marinated steak, onions, mushrooms, smoked bacon in a fire roasted chipotle, mustard cream sauce gratinéed with Swiss cheese; sided by salad verte

Crêpe de Poulet 10
Chicken morsels in a Madras curry sauce with onions, carrots, spinach gratinéed with Swiss cheese; sided by salad verte


Monte Cristo 10
Brioche layered with ham and Swiss cheese, dipped in egg then griddle fried; served with powdered sugar, raspberry coulis, house-cut pommes frites, and a petite salade verte

Croque Madame 11
Baked ham and Swiss cheese on country bread topped with Mornay sauce and an egg served sunny side up with house-cut pommes frites and a petite salade verte


Salade d’ Onglet 16
Hanger steak, grilled to your liking, served with a wedge of grilled romaine lettuce topped with blue cheese dressing, tomato, red onion, bacon, and cucumber; garnished with potato gauffrette

Salade Niçoise 14
Filet of Ahi tuna grilled to your liking, served over
mixed greens tossed in balsamic vinaigrette with boiled potatoes, sautéed zucchini, red onions, olives, tomatoes, anchovies, roasted red peppers, and a hard boiled egg

Salade Bergère 14
Mixed greens tossed in strawberry vinaigrette with poached pears, dried cranberries, candied walnuts, macerated figs, and carrots; topped with warm goat cheese croutons


Saumon Provencal  14
Grilled filet of salmon topped with a creamy lobster sauce ; sided by rice pilaf and vegetables

Omelette au Champignons 10
Eggs white omelette with mushrooms, garlic, and Swiss cheese sided by fries and fruit

Quiche Lorraine 9
Savory egg custard baked in a flaky pastry crust with ham, caramelized onions and Swiss cheese; sided by pommes frites and a petite salade verte

Onglet sauce Béarnaise 16
Grilled sirloin steak accented with a tarragon infused Hollandaise sauce; sided by truffle pommes frites and mixed green salad

Oeufs Benedict 10
Two poached eggs, brioche toast and Hollandaise sauce; Canadian bacon and mushroom or crab cake and green beans (Add $1)

Truite au Pistou 12
Grilled Idaho trout finished with basil and almond pesto sauce; sided by rice and sautéed vegetables

Poulet aux Champignon 12
Roasted chicken leg and thigh accented with a mushroom shallot demi glace; sided by roasted potatoes and sautéed spinach

Côte de Porc 13
Grilled pork chop basted with chipotle barbeque sauce; sided by roasted Yukon potatoes and sautéed vegetables

Fish and Chips 11
Beer battered pollock sided by a spicy caper remoulade, sided by pommes frites and salad verte

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