Menu

• Salade Niçoise 26

  Confit albacore tuna, farmed greens, niçoise olives, capers, egg, anchoïade.

• Salade Verte 18

  Organic greens, radishes, herbed croutons, pumpkin seeds, lemon dijon vinaigrette.

• Pâté de Campagne 24

  Country-style pork pâté, dijon, cornichons. By Le Petit Chapeau.

• Tartare de Boeuf 23

  Cornichon, capers, mustard, condiments.

• Grilled Prawn 26

  Spicy caesar sauce, pickled garnish, montreal steak spice.

• Escargots de Bourgogne 18

  Parsley, garlic butter.

• Noix de St Jacques et Jambon de Speck 34

  Sauce grenobloise, preserved lemon.

• Cheese Plate 24

  Chef's choice of three cheeses from Les Amis du Fromage, served with house pickles and crostini.

• Moules Bouillabaisse 35

  Mussels in shellfish broth, tomato, saffron, fennel, served with pommes frites.

• Truite en Sorrel 37

  Steelhead trout, sorrel, beurre blanc, braised mustard greens.

• Canard Confit 36

  Sarladaise potatoes, goat cheese, arugula and port jus.

• Risotto Petit Pois 29

  Carnaroli rice, english peas, parmigiano.

• Le Steak Frites 38

  Hanger steak with pommes frites or farmed greens. Choice of red wine shallot jus or peppercorn sauce.

• Pommes Frites 9
• Myca Farms Roasted Mushrooms 10
• Side Salad from North Arm Farm 10