STARTERS
SOUPE A L’OIGNON 10
(white onion, chicken stock, white wine, crouton, and Swiss cheese)
SOUPE DE MOULES AU SAFFRAN 9
(mussel soup with saffron coulis and a touch of cream)
SOUPE DU JOUR 8
(daily soup please find out from your server)
LES SALADES
SALADE VERTE MAISON 7
(mesclun salad field green with balsamic vinaigrette dressing)
SALADE DE FRISÉE AUX LARDONS 11
(frisee salad served with diced bacon crouton and Poached egg)
SALADE D’ENDIVE AU ROQUEFORT 11
(endive salad with roasted walnuts julienne apple and Roquefort cheese)
SALADE CAESAR 10/17
(Cesar salad romaine lettuce, crouton, parmesan cheese with the classic Cesar dressing)
Add chicken $5, add shrimps $7
POIREAUX VINAIGRETTE 10
(poached leeks, served with homemade vinaigrette)
SALADE NICOISE 17/23
(Fresh or canned Tuna, with boiled egg and potatoes, tomatoes, red onions string beans, pepper, anchovies and Boston lettuce with a lemon olive dressing)
SALADE DE COBB 20
(classic Cobb salad with grilled chicken tomatoes, onions, cucumber, egg, bacon, avocado, field green and a blue cheese dressing)
LES SPÉCIALITÉES DU SUD
MERGUEZ GRILLÉES 16
(grilled slightly spicy lamb sausages with couscous)
CALMARS GRILLÉS 16
(grilled squid top with shallots, garlic, and parsley in a duo of lemon juice and olive oil and a lightly hot sauce)
LES ESCARGOTS PERSILLADES 12
(traditional French snails with garlic and parsley butter)
POULPE GRILLÉ 15
(grilled octopus top with shallots, garlic, and parsley in a duo of lemon juice and olive oil)
FOIE GRAS POÈLÉ 22
(pan seared served with caramelized onion, toasted brioche and the chef’s secret coulis)
CALAMARIS FRITS 13
(fried calamari)
LES TARTARES, RAW PLATES
TARTARE DE BOEUF 14/23
(beef tartar served with French fries and tartar sauce)
TARTARE AUX 2 SAUMONS 14/23
(Fresh and Smoked salmon tartar, with shallots, mustard, fresh pink peppercorn, parsley, nuts oil)
TARTARE DE THON 14/23
(tuna tartar with wasabi sesame seed, and oil, soy sauce, shallots and Ginger)
LA VALLÉE DE LA LOIRE
ASSIETTE DE FROMAGES 3 chz $15, 5 chz $20
(assorted Loire Valley, fresh fruits toasted bread and a cranberry compote and Dijon mustard)
FOIE GRAS FRAIS 22
(cold duck liver, served with Figues comfit and toast)
ASSIETTE DE CHARCUTERIE 20
(Charcuterie plate with pate, Saucisson, Parme Ham and garlic sausage)
ASSIETTE DE CHARCUTERIE ET FROMAGES 23
(Chile of 3 cheese and 2 Charcuterie item)
MAIN COURSES
LES SPÉCIALITES DE LA MAISON
COQ AU VIN 20
(traditionally prepared free range chicken stewed in red wine with pealed onion, bacon, carrots, zucchini served with pasta)
BAVETTE A L’ECHALOTE 27
(skirt steak, red wine shallot sauce served with French fries)
STEAK FRITES 29
(pepper crush marinated sirloin steak served with French fries)
STEAK AU POIVRE 31
(sirloin steak with the peppercorn sauce served with French fries)
BOEUF BOURGUIGNON 23
(beef stew in red wine sauce with pearled onions, carrots mushrooms, and served with mash potatoes)
QUICHE LORRAINE 16
(Quiche with bacon, cream, cheese)
OMELETTE AU CHOIX 17
(omelet with your choice of 3 ingredients(herbs, ham, cheddar, Swiss spinach, vegetable) served with salad or fries)
LAPIN A LA MOUTARDE 24
(rabbit stew in a Dijon mustard sauce, carrots pealed onions, mushrooms and served with pasta)
FOIE DE VEAU 20
(calf liver in a shallot sauce served with mash potatoes)
POULET ROTI 19
(half roasted chicken served with rosemary sautéed potatoes and a white wine garlic sauce)
LES SPÉCIALITÉES DE LA MAISON (SUITE)
QUICHE LORRAINE 16
(Lorraine quiche diced onion, bacon, Swiss cheese, egg and cream, served with salad)
SAUMON FUME MAISON 11
(homemade smoked salmon served with toasted bread and vodka cream)
LES CÔTES DE MARSEILLE
TRUITE ARC EN CIEL 21
(fresh troutwith lemon sauce and served with sautéed kale)
SOLE MEUNIÈRE 25
(fried flounder in a lemon butter served with steamed potatoes)
SAUMON GRILLE SAUCE CHAMPAGNE 22
(grilled salmon in the champagne sauce and served with mix vegetables)
LE TOUR DE VENISE
LINGUINIS AUX FRUITS DE MER 27
(Seafood linguini with claims mussels and shrimps in a garlic cream sauce)
RAVIOLI AU HOMARD 23
(homemade lobster ravioli served with vodka sauce)
LA TOUCHE DU MARYLAND
GATEAUX DE CRABE 13/22
(Maryland crab cake served with tartar sauce)
POISSON ET FRITES 17
(fresh fried tilapia fish served with French fries)
LA RÉALITE AMERICAINE:
LES HAMBURGERS ET SANDWICHES

(All burgers and sandwich are topped with lettuce, tomato, onion, pickle, and served with French fries)
Add any topping $1.5

HAMBURGER CLASSIQUE 16
(classic black Angus burger)
HAMBURGER DE SAUMON 17
(salmon burger served with tartar sauce)
HAMBURGER A LA DINDE 16
(turkey burger served with cranberry confit)
HAMBURGER FILET MIGNON 22
(grilled slices of filet mignon marinated with black pepper crush in between toasted bun)
HAMBURGER FACON SOUPE A L’OIGNON 21
(ground black angus beef topped with béchamel, caramelized onion)
STEAK SANDWICH 18
(sliced of skirt steak in a baguette bread along with tomato onion lettuce mustard and mayonnaise)
CLUB SANDWICH 17
(classic club sandwich turkey breast, bacon, egg, lettuce tomato and mayonnaise)
SANDWICH AU CONFIT DE CANARD 16
(duck confit sandwich served with black olives, scallions and Peking Duck Sauce)
LE PONT SUR LA MANCHE ET SES MOULES
MOULES MARINIÈRES 18
(mussels marinieres white wine shallots, garlic, and parsley)
MOULES DIJONAISES 18
(steamed mussels in a white wine Dijon mustard, garlic, shallots, parsley, and a touch of cream)
MOULES POMODORO 18
(steamed mussels in a tomato sauce with onion, garlic and basil)
MOULES ET COUTEAUX AU SAFFRON 22
(steamed mussels, clams, and razor mussels in white wine saffron cream sauce)
LA CUEILLETTE DE LUCIENNE
LÉGUMES GRILLES DU JOUR 16
(assorted grilled daily vegetables)
PLAT VÉGÉTARIEN 18
(asparagus, string beans, onion, carrots boiled red pepper and wild rice)
GLUTEN FREE PASTA 17
Gluten Free Pasta with a choice of any sauce
GLUTEN FREE SEAFOOD PASTA 23
(Mussels, Clams and Shrimps in a creamy sauce)
LES CRÊPES SALÉES

(All Crêpes are served with salad)

CRÊPE CLASSIQUE 14
(ham, Swiss classic crepes topped with fried egg)
CRÊPE CHÈVRE EPINARDS 15
(spinach, goat cheese and mushrooms’ crepes)
CRÊPE AU SAUMON 16
(salmon, spinach and cream crepes)
CRÊPES AU POULET ET LEGUMES 14
(chicken and vegetables crepes)
CRÊPE JAMBALAYA 16
(crêpe with shrimps, celery, red + green pepper, onion, rice)
CRÊPES DES PYRÉNÉES 17
(crêpe with duck comfit, black olives, scallions, Peking duck sauce)
LES ACCOMPAGNEMENTS THE SIDE ORDERS
MUSHROOMS 6
(Saute Mushrooms)
SPINACH 6
(Saute spinach, Cream spinach or steamed Spinach)
MASHED POTATOES 6
(Garlic or Regular Mashed Potatoes)
MIXED VEGETABLES 6
Sautes Julienne Vegetables
FRENCH FRIES 6
Classic French Fries
KALE 6
Sautes Kale

Split Plate $3 for appetizer, $5 for Main Courses
20% gratuity will be added to parties of 6 and more
Notice: the consumption of raw or undercooked eggs, meat poultry, seafood or shellfish may increase your risk of food illness