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CONFIT DE CANARD 16

shredded duck confit

COQUILLES ST. JACQUES 18

fresh scallops

QUICHE LORRAINE 14

freshly made

TARTARE DE THON* 17
STEAK TARTARE* 15
CALAMARS FRAMBOISE 14
ESCARGOTS PERSILLÉE 13
TARTE A L’OIGNON 13
SOUPE A L’OIGNON 12
SALADE DE CRABE 18
SALADE CESAR* 14
FRISÉE AUX LARDONS* 13
SALADE FRAMBOISE 13
ESPAGNOLE 21
ANISE 21
PROVENCALE 21
MARINIERE 21
MAGRET DE CANARD AU BAIES SAUVAGES 32

Sliced Long Island duck breast

PAELLA DU PAYS BASQUE 32
SAUMON GRILLÉ A LA MOUTARDE 27
TRUITE AMANDINE 29
SOLE MEUNIERE TRADITIONNELLE 28
CABILLAUD A LA NAGE AUX COQUES 29
VOLAILLE DE POULET AUX CHARDONNAY 27
POULET RÔTI AUX LEGUMES 24 / 39
CÔTES DE PORC PANÉE AUX AGRUMES 26
STEAK AU POIVRE 38
STEAK FRITES 36
ONGLET DE BOEUF A BORDELAISE 27
SUNDAY NAVARIN D’AGNEAU 28
SATURDAY COTES DE BOEUF 32
FRIDAY BOUILLABAISSE 35
THURSDAY BOEUF BOURGUIGNON 26
TUESDAY COQ AU VIN 26
MONDAY MOULES FRITES 25
WEDNESDAY CANARD A L’ORANGE 29

Wednesdays at 5pm

HALFSHELL CLAMS (6) 12

served chilled

SHRIMP COCKTAIL (4) 16

served chilled

PROVENCALE (6) 14

served hot

MARINIERE (6) 14

served hot

CHICKEN SANDWICH 18

served with french fries

HAMBURGER 15

add cheese and bacon