Lox, capers, tomato, lettuce, red onion, mozzarella.
14 $
Portobello Wrap
Balsamic glazed portobello, lettuce, tomato, red onion, truffle sauce.
14 $
Veggie Wrap
Grilled onion, red pepper, mushroom, squash, lettuce, avocado, pesto.
12 $
Burgers
French Burger
Sirloin patty, caramelized onion, gruyère or bleu cheese, on a toasted bun.
16 $
Poulette Burger
Breaded chicken, lettuce, tomato, chipotle mayo, on a toasted bun.
14 $
Turkey Burger
Ground turkey, brie, granny smith apple, on a toasted bun.
14 $
Salmon Burger
Salmon, dill creme fraiche, lettuce, tomato, on a toasted bun.
18 $
Portobello Burger
Balsamic glazed portobello, lettuce, tomato, red onion, truffle sauce, on a lettuce bun.
12 $
Brunch
French Omelette
Three egg omelette with gruyère in the traditional French preparation, served with home fries and salad.
14 $
Italian Omelette
Three egg omelette with gruyère in the traditional French preparation, served with home fries and salad.
14 $
Spanish Omelette
Three egg omelette with gruyère in the traditional French preparation, served with home fries and salad.
14 $
Ham Benedict
Two poached eggs, ham, hollandaise sauce, on english muffin with side salad.
14 $
Salmon Benedict
Two poached eggs, smoked salmon, hollandaise sauce, on english muffin with side salad.
16 $
Spinach Benedict
Two poached eggs, spinach, hollandaise sauce, on english muffin with side salad.
12 $
Scrambled Eggs with Smoked Salmon
Three eggs, cooked with whipped cream, butter, gruyère, served on a toasted croissant with home fries and salad.
16 $
Sunny Side Up Eggs
Three eggs sunny side up, served with toasted butter baguette, home fries, and salad.
12 $
Nutella Crepe
Three freshly baked crepes with nutella and powdered sugar, served with fresh whipped cream and assortment of fruit.
9 $
Lemon and Sugar Crepe
Three freshly baked crepes with lemon juice, sugar, butter, powdered sugar, served with fresh whipped cream and assortment of fruit.
9 $
Stuffed French Toast
Two slices of French loaf stuffed with mascarpone, served with fresh whipped cream and assortment of fruit.
9 $
Salads
"Lardon" Salad
Watercress, curly endive, "Cherry” tomatoes with crispy bacon, poached egg, croutons and goat cheese with creamy mustard balsamic dressing.
16 $
Melon Prosciutto Salad
Cubed melon, arugula, prosciutto, dressed with balsamic vinegar and olive oil.
14 $
"De Bifteck" Salad
Fillet of beef "skirt-steak” with mixed vegetable spaghetti, micro greens, "Cherry” tomatoes, arugula and “gorgonzola" cheese with honey balsamic sauce.
18 $
"Savoy" Salad
Smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce.
21 $
"Molise” Salad
Fresh-salted fillet of salmon, apple crisp, egg white, red caviar, dressed with light mayonnaise, served on avocado bed.
16 $
Caesar Salad
Romaine lettuce, cherry tomato, croutons, dressed with caesar dressing.
10 $
Grilled Octopus Salad
Grilled octopus, arugula, tomato, red onion, potato, dressed with chef's special sauce.
Asparagus, champignon mushrooms, red onion, lettuce, grilled red pepper, blue cheese, dressed with balsamic vinegar.
16 $
Greek Salad
Romaine lettuce, cherry tomato, cucumber, red onion, bell pepper, feta, dill, olives, dressed with olive oil.
14 $
"Bordeaux” Salad
Roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed “pesto glaze" sauce.
14 $
Caprese Salad
Sliced mozzarella, tomatoes, sweet basil, dressed with olive oil.
14 $
Watermelon Salad
Watermelon cubes, feta, arugula, heirloom tomatoes, red onions, dressed with olive oil, lime juice and mint.
14 $
"De Canard" Salad
Duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce.
22 $
"Andriese" Burrata Salad
Burrata over tomatoes, arugula, grilled portobello mushrooms, dressed with pesto-glaze sauce.
18 $
"Ile De France" Salad
Fried brie, arugula, sun-dried tomatoes, pine nuts, pomegranate seeds, dressed with cranberry sauce.
18 $
“Poitou-Charentes” Salad
Baked puff pastry, filled with warm goat cheese, served on a bed of mixed tender greens with poached pear and sliced prosciutto, drizzled with champagne vinegar.
18 $
Spring Salad
Fresh vegetables with dressing of choice.
16 $
Cold Soups
Tomato Gazpacho
Hardened bread, tomato, cucumber, bell pepper, onion, garlic, drizzled with olive oil, wine vinegar.
10 $
Beet-Raspberry Gazpacho
Cucumber, onion, beet, fresh dill, raspberry, drizzled with olive oil.
10 $
Melon Gazpacho
Honeydew melon, cucumber, green grapes, spinach leaves, drizzled with olive oil.
10 $
Watermelon Gazpacho
Watermelon, cucumber, grilled red pepper, basil, mint, drizzled with olive oil
10 $
Hot Soups
Classic French Onion Soup
Beef broth, caramelized onions, gruyère.
12 $
Bouillabaisse
Fish broth, seafood, vegetables, sautéed with olive oil, white wine, orange peels, served with croutons and rui sauce.
16 $
Lobster Bisque
Cream of lobster, bergamot, dressed with premium cognac.
10 $
Cream of Mushroom
10 $
Minestrone
Vegetables, white beans, savoy cabbage, drizzled with pesto sauce.
12 $
Cold Appetizers
Pate “Foie-Gras"
Terrine of Foie Gras with figs, grapes and garlic croutons.
18 $
Chicken Mousse "Black Currant"
Pate like appetizer spread, made from chicken liver, shallots, heavy cream, and brandy, topped with softened black currants, served with dry fruits, walnuts, pear and toasted bread.
10 $
Ceviche
Fresh salmon, sea bass, marinated in lime juice, mixed with octopus, mussels, scallops, red onion, jalapeño, mango.
16 $
Tuna Tartare
Tuna, mango, avocado, microgreens, dressed with soy sauce and mango-chutney sauce.
16 $
Oysters "Blue Point"
Twelve oysters on a bed of salt ice with lemon sauce, shallot vinaigrette.
21 $
Oyster Shooter “Cote D'azur"
Six oyster shooters with with lemon juice, grated jalapeño, quail egg, flying fish roe tobiko, chef's signature sauce.
21 $
Oyster Shooter “Cancale Rouge"
Six oysters with tomato juice, black pepper, quail egg, tabasco sauce, Worcester sauce.
21 $
Beef Carpaccio
Thinly sliced beef with arugula salad, parsley, ground black pepper, "Parmesan" cheese, "Pesto" sauce and red balsamic dressing.
21 $
Salmon Gravlax
Salmon gravlax, marinated in sugar, salt and dill, drizzled with alcohol, served on plate of pink "Himalayan" salt.
21 $
Meat Charcuterie
Beef jerky, beef tongue, smoked ham, salami, other assorted meats.
Duck liver over caramelized apple, dressed with mulberry sauce.
23 $
Home Style Fried Potatoes
With oyster and shiitake mushrooms.
18 $
Roasted Bone Marrow
Shallot confit, glazed portobello mushroom, citrus salad, dressed with cognac.
16 $
Oysters "Rocko"
Six baked oysters on the half-shell, topped with cream spinach, parmesan, baked over sea salt with lemon.
18 $
Escargots " La Bourguignonne"
Baked with herbs in garlic butter.
18 $
Mussels “Marine"
Poached in white wine, dressed with chef’s special sauce.
18 $
Calamari “Franglais”
Fried, served with spicy aioli.
14 $
Mushroom Julienne
9 $
Brie “Jacques”
Brie, topped with honey, toasted walnuts, dried fruit, baked in butterscotch sauce.
18 $
Dates “à Cheval”
Dates stuffed with goat cheese, wrapped with sliced bacon, baked in “spiceberry” sauce.
18 $
Pasta Alla “Carbonara"
Dressed with sauce of cream, yolks, parmesan, topped with bits of pancetta.
21 $
Lobster Ravioli
Stuffed with lobster, dressed with seafood cream sauce and white wine.
28 $
Mushroom Ravioli
Stuffed with portobello mushrooms, vegetable ragout, in creamy truffle sauce.
21 $
Fish and Seafood Entrees
Seafood “Potaufeu"
(For 2) shrimp, scallops, clams, calamari, served in creamy broth with white wine, herbs, garlic croutons.
44 $
Stuffed Lobster
Coated in garlic-lemon butter, stuffed with mozzarella, topped with rich crab, bacon, breadcrumbs, fresh herbs.
44 $
Chilian Sea Bass
Fillet, cooked in organic cedar shavings, with spinach and vegetables, under "miso glaze" sauce and soy foam.
35 $
Branzini “Deluxe” (du Chef)
Grilled with “chili” pepper and lime juice, served boneless on the leaves of arugula.
28 $
Salmon Escalope "Aux Canneberges"
Served on bed of sautéd spinach and vegetables, dressed with caramelized cranberry marmalade.
28 $
Pike “Tornado" (du Chef)
Fillet, stuffed with spinach, gruyère, sun dried tomatoes.
28 $
Trout "D'artua"
Topped with poached egg, dressed with béchamel wine-cream sauce.
28 $
Shrimp Scampi
Served over the rice with garlic cream sauce.
28 $
Meat Entrees
Rib-Eye Steak “Brinell"
Boneless, evenly marbled beef with onions, rosemary and grilled vegetables with “tomato basil" sauce.
44 $
Skirt Steak “Black Alsace"
Long, slender beef cut with arugula and “chipotle" sauce.
28 $
Beef Steak in Seaweed Butter Sauce
Mixed with dry seaweed, garlic, unsalted butter, sprinkled with chopped coriander, served with foie-gras mousse.
41 $
Filet Mignon “Napoleon"
Layered with portobello mushrooms in cream sauce, served on bed of spinach and green asparagus shoots, sprinkled with parmesan.
41 $
Filet Mignon “Rossini"
Cooked in marsala wine and butter, served on cheese crouton, topped with slice of fried foie-gras, dressed with madeira demi-glace sauce.
46 $
Beef Short Ribs “Bourguignon” with Prunes
Beef short ribs, slowly braised in thick sauce of pomegranate and red wine with prunes and rosemary, tossed with olive oil and fresh herbs.
30 $
Venetian Veal
Veal chop with black olives, pistachio nuts, sweet onions marmalade, “parmesan” cheese in mustard sauce.
41 $
Veal Ossobuco
Translated as "bone with a hole" is a cross cut veal shanks, braised with tomatoes, carrots, celery and onions, white wine and broth, flavored with bay leaf.
39 $
Veal “Fontainebleau"
Sliced veal with chestnuts and figs stewed in white wine sauce.
32 $
Pork Medallion
Pork, baked with "shiitake" mushrooms and "mozzarella" cheese under cream-mushroom sauce.
30 $
Leg of Lamb “Provencal"
Leg of lamb baked in batter with sweet mustard, rosemary, ginger and “provencal" spices, served with boiled vegetables.
32 $
Rack of Lamb
In wine and sherry sauce.
41 $
Duck “Magre"
Duck breast in honey and spices, served over saute of spinach with apple and pear in mulberry sauce.
30 $
Pozharsky Cutlets
Meat cutlets of ground chicken in bread, portion two cutlets.
28 $
Desserts
"Marquis"
Delicate dark chocolate mousse, topped with raspberry puree.
9 $
Strudel
Stuffed with apples and dried apricots, served hot
8 $
Tiramisu
Layered with whipped cream and mascarpone, flavored with cocoa.
8 $
Profiteroles
Soft balled pastry filled with ice cream and whipped cream, topped with chocolate.
8 $
Éclairs
Choux dough, filled with whipped cream, topped with chocolate.
8 $
"Napoleon"
Layers of flakey dough with custard cream, topped with chocolate syrup.