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Chef’s Three-Course Prix-Fixe (45) Sélect une Appetizer, un Plat Principal, et un Dessert


Warm Niçoise Olives (5)
Soupe a l’Oignon (15) caramelized onions in broth with gruyère and croûtons
Provençal Vegetable Tower (16 )
thick sliced zucchini, eggplant, tomato, caramelized onions & parmesan tuile

Jambon de Bayonne*  (17)
Escargot de Bourgougne (17) snails in melted garlic butter
Tuna Tartar* (17) with smashed avocado, chives, squeezed lemon
Black Truffle Flatbread (19) smoked mozarella, crème fraîche 

Plats Principal

Goat cheese salad (18) spring mix, sliced apples, orange slices, almonds
Salade Niçoise (22) romaine lettuce, shredded tuna, bell peppers, niçoise olives, boiled egg
Burger de la Maison* (20) angus beef, thick sliced brie, caramelized onions, arugula
Mediterranean Seafood Linguine* (27) steamed mussels, clams, calamari, diced tomatoes, parsley
Moules Frites (26) mussels, dijon, shallots, olive oil, créme fraîche
Filet of Branzino* (29) cherry tomatoes, lemon, fennel, onions & sauce vierge
Pan Seared Atlantic Salmon* (29) grilled tomato, asparagus, lemon beurre blanc
Grilled Octopus (35)**  baba ghanoush, roasted potatoes, olives, tomato sauce
Duck à la Grenade (35) fingerling potatoes, apricots, pomegranate sauce (+8 on Prix-Fixe)
Steak Frites* (43)** 10 oz Bavette steak au poivre with shoestring fries

Fondue au Fromage (minimum 2 portions) (25 p.p.) (Not available in Prix Fixe)
served with diced baguette, potatoes, apple, cornichon & cured meats


Crème Caramel (8)
Café Liégeois (7)
Mousse au Chocolat (7)
Profiterole (9)
Raspberry Meringue (11)

Plat d’Accompagnement

Sautéed Spinach (8)
Pommes Frites (7)
Sautêed Asparagus (7)
Salade Maison (6)

20% service charge will be added to parties of 6 or more.
* consuming raw or undercooked food may increase your risk of foodborne illness
** Prix-Fixe menu portion size may differ from à la carte