menu
HOMEMENUDIRECTIONSWINE DINNERMOTHER'S DAY


Appetizers...

Foie Gras poêlé, seared foie gras    19
Salade Bistro, mixed green, goat cheese croutons, Prosciutto and Dijon mustard vinaigrette   10
Petite Salade au Bleu d'Auvergne, blue cheese, bacon, apple and mix greens       10
Smoked Salmon, house smoked salmon    15
Assiette de Charcuterie, Chef’s pâté, rillettes, cured ham and dry sausage    15
Rillettes de Canard, Shredded duck and pork pâté    12
Verrine de Provence, goat cheese mousse, tomato confit and tapenade   9
Soupe à l’Oignon, French onion soup “gratinée”    9
Soupe de Poisson “Marseillaise”, fish soup prepared “bouillabaisse” style    9
Escargots Maison, snails baked in our wood oven with garlic and parsley butter    11
​Brochettes de Crevettes, shrimp and avocado skewer, bed of mangoes and basil 11


Pizzas...

Pizza Landaise, duck confit, sautéed onions, garlic cloves and Swiss cheese    14
Pizza Bistro, prosciutto, goat cheese, mushroom, and Swiss cheese    14
Pizza Végétarienne,an assortment of fresh grilled seasonal vegetables   14


Main Courses...

Boeuf Bourguignon, tender and juicy beef stew, with mushrooms and bacon in a red wine sauce,    22
Poussin Rôti, cornish hen topped with “Provençal herbs”, Dijon mustard,
and roasted in our wood oven   21
Carré d’agneau sauce vierge, rack of lamb served with a virgin sauce36
Côte de Veau Brillat Savarin, veal chop in a wild mushroom and Cognac sauce       40
Carré d’agneau sauce vierge, rack of lamb served with a virgin sauce36
Faux Filet de Boeuf au poivre vert, NY Strip with green peppercorn cream sauce, country style potatoes    32
Magret de Canard, honey and lavender roasted duck breast and leg confit with sautéed potatoes    22
Côte de Porc à la Sauge, grilled pork chop with sage and mustard rub, ratatouille and mashed potatoes    24
Ravioles de Chèvre et ses Fruits de Mer,    25
goat cheese filled ravioli, served over a garlic and Provençale herbs ratatouille, topped off with shrimp and jumbo scallop
Filet de Truite Amandine, fresh rainbow trout sautéed in brown butter and almonds    25
Traditional Salade Niçoise, white tuna on a bed of mixed greens, tomatoes, greens beans, bell peppers, hard-boiled eggs, potatoes, onion rings, black olives*, anchovy filets and house vinaigrette    18
​Whole Branzino, citrus and thyme   MKT



“Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of foodborne illness. 
Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.”


WE DO NOT SPLIT CHECK
AS A COURTESY TO OUR OTHER GUESTS, 
PLEASE REFRAIN FROM USING YOUR CELL PHONES
 IN THE DINING ROOM
*To retain flavors, our olives are NOT pitted
Poultry and fish may contain small bones.