MENU SUBJECT TO CHANGE
STARTERS
French Baguette
Basket with butter 6
Basket with butter, olive oil, and homemade tapenade 9
Warm Olive Selection 15
A mix of olives marinated in olive oil,
enhanced with Provence herbs
Assiette de Fromages 21 | 29
Chef’s selection of either 3 or 5, domestic, imported
Assiette de Charcuterie 32
Chef’s selection, country bread
Charcuterie/Plateau de Fromage 38
APPETIZERS
Salade Verte Bio 16
Organic baby mesclun greens, house vinaigrette
Salade Caesar 19
Heart of romaine, boquerones, baguette croutons,
homemade dressing
Soupe à l’Oignon Gratinée 21
Onions, emmental cheese, port wine, sherry wine
Brie en Croûte au Beurre Blanc 25
Brie, puff pastry, pea sprout greens, white wine
Tartare de Saumon* 25
Scottish salmon, heirloom tomato, avocado,
crème fraîche, country bread
Escargots de Bourgogne 22
French farmed snails in shells, garlic, butter, parsley
Homemade Duck Pâté 25
Rich and savory duck pâté, served on toast
Salade d’Endives au Roquefort 26
Baby Belgian endive, homemade honey and
Dijon mustard vinaigrette, purée of beets, walnuts
Entre Nous Steak Tartare* 26
Beef tartare, capers, olive oil
Hiramasa Sashimi 28
Fresh Australian yellow tail, ponzu,
mandarines, finger lime fruit
TAPAS
Filet Mignon29
A petite 3 oz version of our signature dish
Alaskan Halibut26
A smaller portion of our main dish
Duck Confit27
Slow-cooked crispy duck leg
Cacio e Pepe20
A classic Roman pasta dish featuring spaghetti tossed with
Pecorino Romano cheese and freshly cracked black pepper
Hokkaido Scallop25
Braised Hokkaido scallop paired
with creamy saffron risotto
Rack of Lamb30
Oven-baked 4 oz rack of lamb in a
fragrant lavender reduction sauce
Poulet Rôti19
Roasted chicken leg served au jus
Chef’s Omelette21
Two organic eggs seasoned with
black pepper and Boursin cheese
MAINS
Entrecôte Au Poivre 52
10 oz ribeye steak, peppercorn sauce, french fries
Filet Mignon au Bleu d’Auvergne 53
6 oz filet mignon, red wine reduction, bleu d’auvergne,
potato gratin, mushrooms, vegetables
Loup de Mer et Lentilles 41
Mediterranean sea bass, braised Du Puy lentils,
balsamic sauce, red onion, herbs
Moules Marinières36
Mussels, white wine, shallots, parsley, butter, french fries
Alaskan Halibut Filet 47
Oven-baked with a light parmesan crust on top in
lemon butter sauce, mashed potatoes, vegetables
Magret de Canard 51
Sautéed duck magret complemented by an orange
gastrique sauce, accompanied by daily vegetables
SIDES
French Fries 10
Crispy and golden
Baked Potato 10
Topped with creamy chives
Mashed Potatoes 10
Smooth and buttery
Légumes du Jour 17
Chef’s selection of sautéed vegetables
Lentilles du Puy 17
Braised Du Puy lentils, balsamic vinegar
Mushroom Provençal 17
Saffron Risotto 22
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase
your risk of foodborne illness, especially if you have certain medical conditions.
20% gratuity may be added to parties of 6 or more. $50 minimum order per person seated at a table.
menu subject to change
Iles Flottantes 16
Crème Brûlée à la Vanille 16
Tarte Tatin 18
Mousse Au Chocolat 16
Profiteroles 18
Deux Boules de Glace à la Vanille 11
$20 cake cutting fee applied per cake.
20% gratuity may be added to parties of 6 or more. $50 minimum order per person seated at a table.
menu subject to change
APÉRITIFS
Kir Vin Blanc 16
Crème de Cassis, white wine
Kir Royal 18
Crème de Cassis, sparkling wine
CHAMPAGNES + SPARKLINGS
Imperial Palace Blanc de Blancs 16 | 49
Bordeaux Sparkling, France
Moet & Chandon 38 | 115
Champagne, France
Ruinart Blanc de Blancs 195
Champagne, France
Dom Perignon Vintage 2013 350
Champagne, France
REDS
Vintage and domaine subject to vary
Camille Cayran Grande Reserve 14 | 38
Rhone blend, Cairanne, Rhone, France
La Belle Citadelle 14 | 38
Merlot, Vin de France, France
Chateau Hyot 14 | 38
Cabernet Sauvignon, Bordeaux, France
Chateau Du Bellay 20 | 55
Cabernet France, Saumur Champigny, France
Chateau Les Hauts D’Aglan 16 | 49
Malbec, Cahors, France
Chateau Condat 26 | 72
Merlot, Saint Emilion, Bordeaux, France
Chateau de Saint Romain23 | 65
Pinot Noir, Burgundy, France
Eola Hills Barrel Select 26 | 72
Pinot Noir, Williamette Valley, Oregon
Chateau De La Rouviere 35 | 95
Mourvedre, Bandol France
Chateau de Saint Romain Premier Cru 125
Pinot Noir, Beaune, France
Aegerter Les Saussilles Premier Cru 250
Pinot Noir, Pommard, France
Chateau Lynch Bages 2019 360
Pauillac, Bordeaux, France
Chateau Rouget 2015 195
Pomerol, Bordeaux, France
Chateau Trianon 2016 115
Saint Emilion Granc Cru, Bordeaux, France
Elizabeth Chambellan Domaine du Pere Caboche 110
Chateauneuf-du-Pape, Rhone, France
Domaine Georges Vernay 230
Cote Rotie, Rhone, France
WHITES
Vintage and domaine subject to vary
Domaine De La Grenaudiere La Grenouille 14 | 38
Muscadet, Loire Valley, France
Cave De Grands Crus Macon Vinzelles 16 | 49
Chardonnay, Burgundy, France
La Dileeta Touraine 16 | 49
Sauvignon Blanc, Loire Valley, France
Maison Saint Vivant 21 | 58
Chardonnay, Burgundy, France
Chateau De La Rouviere 23 | 65
Clairette, Bandol, France
Reserve de L’Ermitage 25 | 70
Sauvignon Blanc, Sancerre, France
Domaine Aegerter Les Fourchaumes Premier Cru 115
Chardonnay, Chablis, Burgundy, France
ROSé
Chateau Minuty Prestige 19 | 58
Cotes de Provence, France
Minuty 281 (House Favorite) $125
DIGESTIFS
Domaine De La Margotterie 16 | 49
Pineau de Charentes, France
DRAFT BEER
Kronenbourg 1664 Pale Lager, France 12
La Parisienne Blonde Pale Ale, France 12
La Parisienne Scotch Ale, France 12
La Parisienne Amber Ale, France 12
NON-ALCOHOLIC
Soda 6.5
Iced Tea 5
Sparkling Water 11
Abatilles Flat Water 11
Abatilles Sparkling Water 11
Hot Water 4
COFFEES
Americano 5.5
Espresso 5
Macchiato 5.5
Cappuccino 7.5
Latte 7.5
Additional Shot 3
All bottles of wines are available for purchase for take away.
$30 corkage fee applied per bottle (2 bottles max).
20% gratuity may be added to parties of 6 or more. $50 minimum order per person seated at a table.