Mon – Fri Lunch


Menu Pour le Dejeuner

30 Octobre 2014

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

Four small, fresh house-made crepes

Crêpes aux Fruits de Mer 10
Salmon, bay scallops white fish shrimp dill cream sauce gratinéed with Swiss cheese; sided by salade verte

Crêpes au Fromage 10
Parmesan fondue ,mushroom, and spinach ; sided by salade verte

Crêpes aux Fruits 8
Choice of strawberry or apple compote topped with Chantilly cream and powdered sugar


Burger Lyonnaise* 12
Beef burger served on toasted brioche with crisp bacon, romaine, tomato, and an over easy egg with fries

Monte Cristo 9
Brioche layered with ham and Swiss cheese, dipped in egg then griddle fried served with powdered sugar, raspberry coulis with fries and small green

Croque Madame* 11
Baked ham and Swiss cheese on country bread topped with Mornay sauce and an egg served sunny side up with fries and small green


Salade de Poulet Frit* 12
Fried chicken salad composed of celery, onion, thyme, rosemary, mayo; served over mixed greens tossed in strawberry vinaigrette; accompanied by pineapple, pickled strawberries, and toasted coconut

Salade Niçoise* 15
Filet of salmon grilled to your liking served over mixed greens tossed in balsamic vinaigrette with boiled potatoes, green beans, red onions, olives, tomatoes, anchovies, roasted red peppers, and a hard boiled egg

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


Loup de Mer Romasco * 14
Pan fried striped bass served with rice and steamed vegetable; served with a sauce of hazelnut, red pepper, and tomato

Poulet à la Sauge* 12
Pan seared chicken breast and leg; prepared with a velvety sage sauce; served with rice and ratatouille

Quiche Lorraine 9
Savory egg custard baked in a flaky pastry crust with ham, caramelized onions and Swiss cheese; sided by fries and a mixed green

Saumon Sauce Provencale * 14
Grilled salmon; accented with a capers, onion, olive oil garlic ragout sided by a rice pilaf and ratatouille

Onglet sauce Hollandaise * 14
8 oz. Hanger steak, grilled to your liking, topped with a hollandaise sauce and sided by broccoli and fries

Omelette aux Épinards* 9
Egg white omelette with spinach, mushrooms, roasted garlic, and Swiss cheese; sided by pommes-frites and a petite salade verte

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