Marinated pan seared frog legs with parsley garlic butter, grilled yellow squash and harissa dip.
Bell pepper trio, Morbier cheese and basil terrine, pesto drizzle, rosemary crouton and green bouquet.
Cantaloup melon, prosciutto and port wine reduction.
Coconut marinated shrimps, lettuce chiffonade and mango-passion fruit salsa.
Crepe stuffed with marinated tuna and fresh herbs.
Smoked salmon, cauliflower tabbouleh, tomatoes, raisin, fresh herbs and lemon-olive oil.
Grilled eggplant, tomatoes confit, marinated sundried tomato, parsley bread crumble and basil drizzle.
Sardine rillettes set in brioche, lemon confit and farmer's greens.
Beef hanger steak, shallots, red wine sauce, and french fries.
Braised lamb stew with southwest spices, poached apricots, sundried tomatoes, garlic confit, buckwheat groats and reduction jus.
Duck leg confit, Toulouse sausage, pomme rissole, frisee salad, plum confit and star anis prune sauce.
Grilled pork tender, crispy yucca frites, grilled summer vegetable and Madeira sauce.
Pan seared jumbo shrimp, tarragon risotto and saffron beurre blanc sauce.
Duck pate, rosette lyonnaise, prosciutto ham, saucisson sec, and garlic saucisson with mixed greens and garnish.
Duck pate, country pate and saucisson sec with garnish.
3 cheeses, duck pate, country pate, and saucisson sec with mixed greens, seasonal fruits, fig chutney and garnish.
Green du Puy lentils, lardon, frisee salad, red onion, poached egg and Dijon mustard sauce.
Endive, melon, blue berries, cashew, blue cheese and white balsamic-sunflower dressing.
Baby arugula salad, grapes, feta cheese, candied macadamia nuts, tangerine and macadamia vinaigrette.
Bay scallop, mussels, calamari, baby octopus, mixed green, heart of palm, Riviera olives and aioli dressing.
Ham and cheese.
Chicken breast, yellow squash, Kalamata olive, honey-rosemary Parmesan cheese and roasted garlic.
Beef tenderloin tips, bell pepper trio, eggplant, red onion, reduction sauce and green bouquet.
Smoked salmon, fresh avocado and grapefruit, poached egg and dill cream fraiche.
Basil pesto, sliced tomatoes, grilled zucchini and creamy goat cheese gratin.
Choice of 3 cheeses served with mixed greens and seasonal fruits.
Choice of 5 cheeses served with mixed greens, seasonal fruits, and fig chutney.
Nutella.
Wild berry marmalade, melba sauce and chantilly.
Poached apricot, almonds, pomegranate balsamic and chantilly.
Pineapple, rum poached raisin, coconut flakes and caramel drizzle.
Hours of Service:
Friday: 5:30pm - 10:30pm
Monday: closed
Sunday: 11:30am - 2:00pm
Sunday: 5:30pm - 9:30pm
Tuesday: 5:30pm - 9:30pm
Saturday: 11:30am - 2:00pm
Saturday: 5:30pm - 10:30pm
Thursday: 5:30pm - 9:30pm
Wednesday: 5:30pm - 9:30pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.