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~ LUNCH MENU ~
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| Download a pdf version. | |
| SOUP & SALADS | |
| SOUPE à l’OIGNON GRATINEE | 8 |
| Classic caramelized onion soup, with chicken stock, Sherry, Gruyere cheese and crouton | |
| RADDICHIO | 8 |
| Grilled raddichio, fresh apples and pears, autumn walnuts, red onion, fresh mint, buttermilk crème fraiche dressing | |
| ROASTED BEETS | 10 |
| House pickled cherries, shaved fennel, orange supremes, marcona almonds, Bleu d’Affinois | |
| BUTTER LETTUCE | 5/9 |
| Figs, toasted hazelnuts, oven dried Jambon Cru ham, hazelnut vinaigrette | |
| CAESAR | 6/9 |
| Hearts of romaine, classic Caesar dressing*, crouton, fresh lemon, Grana Padano | |
| Add grilled chicken breast 4 or Spanish anchovies to any salad 2 | |
| SANDWICHES | |
| all sandwiches served with dressed greens, add pommes frites 2 | |
| PAN BAGNAT | 11 |
| Fresh baguette stuffed with tuna confit, olives, roasted peppers, tomato, capers, garlic and egg | |
| TARTINE CAMPAGNARD | 10 |
| Open faced grilled country bread with fennel salume, Jambon Cru, Dijon mustard, mayo, fresh tomato, topped with Gruyere cheese and broiled | |
| CUBANO | 10 |
| Pressed bakery roll stuffed with braised pork, smoked ham, Gruyere cheese, jalapeños, caramelized onions, pickles, lime juice and cilantro | |
| THE BURGER | 12 |
| 1/2lb. hand formed Certifies Angus Beef chuck, brioche bun, butter lettuce, fresh tomato and char grilled red onions, served with pommes frites** | |
| ENTREES | |
| STEAK FRITES | 13 |
| Best in town! 8oz Certified Angus Beef bistro steak, Maitre d’ Hotel butter and house made French fries | |
| COQ AU VIN | 12 |
| Red wine braised chicken breast made with Burgundy, mushrooms, leeks, house made bacon lardons and a touch of Brandy | |
| FRESH FISH | MP |
| Always sustainable resources, your server will describe today’s feature | |
| CHANTERELLE MUSHROOM FRICASSEE | 13 |
| Humboldt Fog goat’s cheese, sauté of white beans, butternut squash and braised greens, black truffle vinaigrette | |
| STONE BAKED PIZZAS | |
| PIZZA OF THE WEEK | MP |
| Fresh, seasonal ingredients | |
| PEPPERONI | 13 |
| San Marzano tomato base, house made mozzarella, Grana Padano, fresh thyme | |
| POTATO | 12 |
| Triple blanched garlic cream base, Yukon gold potatoes, Fontina cheese, green onion, fresh rosemary | |
| MUSHROOM | 13 |
| Arugula pesto base, crimini and oyster mushrooms, roasted garlic, goat cheese, truffle oil, rosemary | |
| FOUR CHEESE | 12 |
| Extra virgin olive oil base, house made mozzarella, Maytag bleu, Laura Chanel goat and Grana Padano cheeses | |
| CURED MEATS | 14 |
| San Marzano tomato base, fennel salume, house made sausage, Jambon Cru, house made mozzarella, fresh thyme | |
| FROMAGES | 4/13 |
| 1 oz. of one from our collection or a sampling of five with condiments: | |
| • Humboldt Fog: California, semi-soft goat’s milk, core of fresh cheese surrounded by a runny shell | |
| • Beemster XO: Netherlands, aged 24 months, creamy texture, superb example | |
| • Roquefort: France, ewe’s milk, king of bleu cheeses, complex, rich | |
| • Idiazabal: Basque, unpasteurized young sheep’s milk, light smoky flavor, buttery notes | |
| • Belletoile: France, bloomy rind, 70% triple cream, buttery & luscious | |
| ENTRÉES | |
| STEAK FRITES | 13 |
| Best in town! 8oz Certified Angus Beef bistro steak, Maitre d’ Hotel butter and house made French fries | |
| COQ AU VIN | 12 |
| Red wine braised chicken breast made with Burgundy, mushrooms, leeks, house made bacon lardons and a touch of Brandy | |
| FRESH FISH | MP |
| Always sustainable resources, your server will describe today’s feature | |
| CHANTERELLE MUSHROOM FRICASSEE | 13 |
| Humboldt Fog goat’s cheese, sauté of white beans, butternut squash and braised greens, black truffle vinaigrette | |
| SIDES | |
| Hard cooked eggs and mayo | 4 |
| Pommes Frites** | 4 |
| Macaroni Gratin | 6 |
| Dressed Greens | 4 |
| ** Fried in peanut oil. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. |