ENTRÉES

DAILY SOUP - 9

FRITES AND AIOLI - 9


WHITE BEAN, OLIVE OIL & GARLIC DIP, WARM BAGUETTE   - 10

CLASSIC ONION SOUP GRATINEE - 14

SALADE MAISON

Baby greens, shaved fennel, cherry tomatoes, cider vinaigrette - 9 

HOMEMADE FOCCACIA

With rosemary and chevre, roast garlic oil - 12

CAESAR WEDGE 

Romaine heart, garlic crouton, parmigiano reggiano - 14

CHARCUTERIE

Duck prosciutto, pâté du jour, cured meats, pickles, grainy mustard, warm garlic baguette - 22

CRISPY SESAME TOFU FRITTER

Charred red plum and ginger dip, chili oil - 13

TARTINE AUX CHAMPIGNONS

Toasted pain au lait, sautéed wild and tame mushrooms, fresh thyme and garlic, balsamic reduction, white wine & cream - 15

STEAK TARTARE

Hand cut flat iron steak, capers, shallots, grainy mustard, quail egg, warm garlic baguette - 16

ROASTED VEAL MARROW BONE

Fried shallot, garlic and anchovy crumble, crëme fraïche drizzle, parsley salad with 12 yr sherry vinegar & olive oil dressing, toast - 18

CHICKEN LIVER PATE BRULEE

Wild blueberry and caramelized onion compote, baguette - 16

 

PLATS

 

STEAK FRITES AU POIVRE

Flat iron steak with red wine & brandy sauce or blue cheese cream - 24

PAN ROASTED SUPREME OF CHICKEN

Ham and Emmental filling, whipped winter vegetables with maple syrup and Moroccan spices, chicken demi glace - 26

BOEUF BOURGUIGNON

Tender beef, pearl onions, button mushrooms and bacon lardon in rich red wine sauce, garlic bread - 24

SWEET POTATO & SAGE GNOCCHI

Vegan. Basil pesto, roasted cherry tomatoes, vegan parmesan cheese, spiced pumpkin seeds - 19

PILE OF VEGETABLES
Roasted half acorn squash filled with a daily selection of fresh vegetables and tofu, roasted cashews, puffed rice noodles, ginger and miso glaze

- 22

DAILY FISH DISH

Chef’s choice of the day

MP

DESSERTS

BEIGNET

Sugar dusted, chocolate & caramel dip - 9

CREME BRULEE

With Tahitian Vanilla Bean - 10

CHEF'S CURRENT CRAVING

Ask about what chef Av has whipped up this week - MP