Hours may fluctuate. For detailed hours of operation, please contact the store directly.
fresh homemade soup of the day.
homemade pate served with cornichons and nicoise olives.
four cheeses and fresh fruit (assortment subject to market availability).
assortment of pates, imported ham and dried cured sausages, served with cornichons and nicoise olives.
baked goat cheese on french bread rounds with cracked black pepper and a splash of extra virgin olive oil.
snails sauteed with button mushrooms and a traditional garlic and parsley butter.
mixed greens tossed with grape tomatoes, bell pepper and green onion in a champagne vinaigrette with a touch of dijon.
mixed greens with grape tomatoes, bell pepper and green onions topped with a poached local farm egg and dressed with a mustard vinaigrette. (add lardons).
sliced tomato salad with oil cured provencal olives, minced chives, imported red wine vinegar, extra virgin olive oil and sheep's cheese.
assortment of shredded carrot and fennel salad, chickpeas in herb vinaigrette and marinated beets with mesclun.
baby spinach and shaved belgian endive tossed with haricots verts, roquefort, fresh dill and pine nuts in a citrus vinaigrette with croutons.
two crepes filled with stewed spinach, mushrooms and bechamel sauce. with grilled chicken.
two crepes filled with seafood in a lightly spiced sherry and cream sauce.
buckwheat flour crepe filled with grilled ham, gruyere and bechamel.
grilled ham and gruyere sandwich with salade verte.
le monsieur's better half topped with a fried egg and salade verte.
marinated and grilled sliced steak with bell peppers, onion and fort salut cheese served on a lightly toasted french bread roll.
sandwich of the day, served with tossed green salad.
rainbow trout fillet sauteed with butter, parsley and lemon juice.
atlantic salmon fillet roasted on a bed of shaved fennel bulb with pernod, creme fraiche and leek julienne.
grilled angus chateal oin with our classic bearnaise sauce and pommes frites.
homemade duck leg confit, grilled to a crisp, served with a dry cherry and red onion marmalade, orange zest and balsamic syrup.
marinated and grilled pork loin medallions served with salade verte.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.