Mon – Fri Lunch


Menu Pour le Dejeuner

22 Mai 2015


Soupes du Jour $2 cup / $3 bowl Chicken  & Vegetables

Vegetarian: Tomato Basil, Fennel Cream

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 Dinde 10
Turkey, sun-dried tomatoes, roasted peppers, and cream cheese; finished with sauce Mornay; sided by pommes frites and salade verte

Crêpe aux Lardons 10
House made crepe filled with grilled marinated steak, simmered in a fire roasted chipotle cream sauce topped with Swiss cheese; sided by pommes frites and salade 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


Sole Oscar 15
Sautéed sole topped with a crab cake and finished with Hollandaise sauce; sided by rice and asparagus

Omelette Champignon 10
Three egg omelette with mushrooms, brie cheese and fresh spinach; sided by pommes frites and salade verte

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

Oeufs Benedict 10
Two poached eggs, brioche toast and Hollandaise sauce with Canadian bacon and mushrooms; sided by pommes frites and salade verte

Poulet Cordon Bleu
Chicken breast stuffed with ham and Swiss cheese, breaded then baked, topped with an artichoke and bacon cream sauce; sided by rice

Saumon sauce Provençale 14
Filet of Salmon grilled to your liking topped with rustic ragout of olives, capers, tomato, garlic, and lemon juice; sided by rice and vegetables

Paleron et Frites 15

6 oz grilled flat iron steak topped with tarragon infused Hollandaise sauce; sided by pommes frites and vegetables

Sandwich de Porc 12
Roasted pork loin, sliced and served on house baguette, served with Dijon mustard, cheddar cheese, red peppers and spinach sided by fries and mixed green salad.

Bouillabaisse du Central* 14
Mediterranean fish fumet prepared with mussels, shrimp, bay scallops, white fish, potatoes, onions, leeks, bell peppers and fennel; sided by spicy rouille and croutons

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