Menu
First Course
ESCARGOTS
Baked Burgundy Snails, Fresh Herbs-Garlic Butter, Pastis
BRASSERIE SALAD
Frisse, Figs, Shaved Parmesan Cheese, Jerez Dressing, Walnuts
CRAB CAKE
Jumbo Lump Crab Cake, Spicy Remoulade, Avocado, Petit Salad
BURRATA DI BUFFALA
Macerate Cherry Tomatoes, Arugula, Aged Balsamic, grilled toast
STEAK TARTARE
4 oz. Chopped Tenderloin, Shallots, Capers, Ketchup, Mustard, Tabasco, Quail egg
ONION SOUP
French Onion Soup, crostini, Gruyere cheese
OCTUPUS PROVENCAL +8
Artichoke, kalamata olives, EVO, Lemon Zest
MUSHROOM RAVIOLI
Market Mushroom Duxelles, PortWine-Truffle Sauce, Aged Parmesan cheese
Second Course
BEEF BOURGUIGNON
Pearl Onions, Pancetta, Carrots, Mashed potatoes, Bordelaise
CATCH OF THE DAY
Ask Server for Daily Preparation
DUCK L' ORANGE
Braise red Cabbage, Orange Gastric, Root Vegetables, Butternut Squash Puree
SHRIMP RISOTTO
Creamy Pesto Risotto, Sundried Tomatoes, Grilled Shrimp
COQ AU VIN
Chicken Leg and Thigh Braised In Red Wine, Mashed Potatoes, Seasonal Vegetables
STEAK FRITES
8 Oz. Flat Iron, Spring Mix, Pomme, Au Poivre Sauce
FILET MIGNON +12
8 Oz. Tenderloin, Grilled Asparagus, Berneice sauce
FILET WELLINGTON +15
8 Oz. tenderloin, Mushroom Duxelles, Puff Pastry, bordelaise, Asparagus
PRIME RIBEYE +15
14 Oz. Prime Ribeye, Asparagus, Bordelaise Sauce
Third Course
VANILLA CREME BRULEE
Classic Vanilla Creme Brule, orange Madaleine, Berries
STRAWBERRY MELBA
macerated Strawberries, Vanilla ice cream, Toasted Almonds, Whipped Cream
FINE APPLE TART
Apple Compote, Sliced Apples, Calvados Sauce, Vanilla Ice Cream
MILK CHOCOLATE MOUSSE
Almond Dacoise, Nougatine, passion fruit, Mango Sorbet
NUTELLA CREPE
Fresh Bananas, Creme Chantilly, Nutella,
First Course
MINI CRAB CAKE
Jumbo Lump Mini Crab Cake, Spicy Remoulade, Avocado, Petit Salad
STEAK TARTARE
4 oz. Chopped Tenderloin, Shallots, Capers, Ketchup, Mustard, Tabasco, Quail egg
BURRATA DI BUFFALA
Macerate Cherry Tomatoes, Arugula, Aged Balsamic, grilled toast
ESCARGOTS
Baked Burgundy Snails, Fresh Herbs-Garlic Butter, Pastis
TUNA TARTARE
Avocado, Wasabi-soy Sauce, Wakame salad, Toasted Points
CAESAR SALAD
Romaine lettuce, Anchovies, Shaved Parmesan Cheese, Classic Caesar Dressing, Thyme Croutons
SOUP OF THE DAY
See Server For Daily Preparation
Second Course
SOLE 'MEUNIERE
Lemon Sole, Fingerling Potatoes, Snow Peas, Caper-Brown Butter Sauce
BURGER MAISON
8 Oz. Wagyu, Brioche Bun, Lettuce, Tomato, Gruyere Cheese
COQ AU VIN
Chicken Leg and Thigh Braised In Red Wine, Mashed Potatoes, Seasonal Vegetables
SALMON
Tomato Gastric, Sauteed Spinach, Ratatouille
MUSHROOM RISOTTO
Creamy Seasonal Mushroom Risotto, Mascarpone Cheese, Parmesan Cheese, Truffle Oil
PORK BELLY CREPE
Mushrooms, Crispy Pork Belly, Caramelized Onions, Sunny Side Up Egg
STEAK FRITES +10
8 Oz. Flat Iron, Spring Mix, Pomme, Au Poivre Sauce
LINGUINE ALFREDO
Alfredo Linguine Pasta, Short Rib Hash, Parmesan Cheese
First Course
ESCARGOT
Baked Burgundy Snails, Fresh Herbs-Garlic Butter, Pastis
CAESAR SALAD
Romaine lettuce, Anchovies, Shaved Parmesan Cheese, Classic Caesar Dressing, Thyme Croutons
TUNA TARTARE
Avocado, Wasabi-soy Sauce, Wakame salad, Toasted Points +5
BARRIES PARFAIT
Seasonal Berries, Greek Yogurt, House Made Granola, Texas Honey
BURRATA DI BIFFALA
Macerated Berries, Aged Balsamic, Arugula, Grilled Rustic Bread
LOX & BAGEL
House Smoked Samon, Dill Cream Cheese, Classic Companions, Toasted Bagel
Second Course
COQ AU VIN
Chicken Leg and Thigh Braised In Red Wine, Mashed Potatoes, Seasonal Vegetables
BRUNCH BURGER
8 Oz. Wagyu, Brioche Bun, Lettuce, Tomato, Gruyere Cheese. Sunny Side Up Egg, Bacon
SOLE "MEUNIERE"
Lemon Sole, Fingerling Potatoes, Snow Peas, Caper-Brown Butter Sauce
DUCK CONFIT
Duck Leg Confit, Roasted Marble Potatoes, Caramelized, Onions, Bordelaise Sauce
CHICKEN AND WAFFLES
Butter Milk Waffles, Fried Chicken Tenders, Spicy Honey
SHRIMP AND GRITS
Creamy Stone Grits, Jumbo Shrimp, Tomatoes, Herb Butter
EGGS BENEDICT
Traditional Eggs Benedits, English Muffins, Creamy Spinach, Hollandaise Sauce, Roasted Potatoes
STEAK & EGGS +10
8 Oz. Flat Iron, 2 Eggs Any Style, Roasted Potatoes, Spring Mix
CROQUE MADAME
Parisian Ham, Bechamel, Gruyere Cheese, Fries, Sunny- Side-Up Egg
Third Course
CHOCOLATE POT DE CREME
Chocolate Pot De Creme, Sable Breton, Creme Chantilly
MINI CREME BRULE
Traditional Vanilla Creme Brule, Mix Berries, Orange Madalaine
STRAWBERRY MELBA
Macerated Strawberries, Whipped Cream, Toasted Almonds, Vanilla Ice Cream
First Course
BURRATA DI BUFFALA
Macerate Cherry Tomatoes, Arugula, Aged Balsamic, grilled toast
CRAB CAKE
Jumbo Lump Crab Cake, Spicy Remoulade, Avocado, Petit Salad
BRASSERIE SALAD
Frisse, Figs, Shaved Parmesan Cheese, Jerez Dressing, Walnuts
OCTUPUS PROVENCAL
Artichoke, kalamata olives, EVO, Lemon Zest +8
MUSHROOM RAVIOLI
Market Mushroom Duxelles, PortWine-Truffle Sauce, Aged Parmesan cheese
Second Course
COQ AU VIN
Chicken Leg and Thigh Braised In Red Wine, Mashed Potatoes, Seasonal Vegetables
SHRIMP RISOTTO
Creamy Pesto Risotto, Sundried Tomatoes, Grilled Shrimp
STEAK FRITES
8 Oz. Flat Iron, Spring Mix, Pomme, Au Poivre Sauce
FILET MIGNON +12
8 Oz. Tenderloin, Grilled Asparagus, Berneice sauce
BEEF BOURGUIGNON
Pearl Onions, Pancetta, Carrots, Mashed potatoes, Bordelaise
CATCH OF THE DAY
Ask Server for Daily Preparation
Third Course
NUTELLA CREPE
Fresh Bananas, Creme Chantilly, Nutella,
STRAWBERRY MELBA
macerated Strawberries, Vanilla ice cream, Toasted Almonds, Whipped Cream
CREME BRULE
Classic Vanilla Creme Brule, orange Madaleine, Berries
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Reservations
Please Let The Restaurant about the restaurant weeks menu walking Welcome
