Menu
Appetizers
Oeufs Mayonnaise - 16
Hard boiled eggs with mayonnaise, boston lettuce & home dressing.
Escargots de Bourgogne - 18
French snails from burgundy baked in parsley, garlic & butter.
Pâté de Campagne Maison - 18
Homemade country pâté.
Huitres - 18
6 oysters with vinegar and shallots.
Soupe à l’Oignon - 18
French onion soup with croutons and Swiss cheese.
Salade de Poulpe - 25
Warm Octopus, Tomatoe, Avocado, Arugula Salad & Lemon Dressing.
Flammekueche - 25
Very thin bread dough covered with crème fraîche, thinly sliced onions and lardons.
Ratatouille, Burrata Di Bufala & Prosciutto - 25
Homemade Ratatouille topped with Fresh Burrata Di Bufala & Prosciutto.
Tartare de Saumon - 26
Salmon tartare, avocado, seaweed with lemon dressing.
Boards
Charcuterie Board - 25 (for one) 50 (for two) 75 (for three) 100 (for four)
Chef's charcuterie selection of 5.
Cheese Board - 25 (for one) 50 (for two) 75 (for three) 100 (for four)
Chef's cheese selection of 5.
Salads
Salade Lyonnaise - 26
Frisée salad, bacon, croutons, poached egg & vinaigrette.
Duo de Betteraves - 23
Red and yellow beets over fresh goat cheese cream & baby arugula.
Salade D'Endives - 24
Endive salad, blue cheese crumble, walnuts and seasonal dressing.
Main Courses
Moules Marinières - 28
Mussels with white wine sauce, parsley, garlic, thyme & home fries.
OCabanon Burger - 29
Ground beef patty with cheese, tomato slice & home fries. Choice of Cheese, Brie, Blue Cheese or Raclette.
Gratin de Ravioles - 29
Oven baked comté ravioles with crème fraiche & cheese.
Gnocchi Poêlés Aux Champignons et Épinards - 29
Pan-seared gnocchis with garlic, mushroom & spinach fricassée.
Filet de Vivaneau, sauce Matelote - 33
Pan seared red snapper, haricot vert, crispy polenta and red wine sauce.
Poulet façon Monsieur Georges - 34
Chicken breast served with fingerling potatoes, string beans & creamy mushroom sauce.
Noix de St Jacques - 34
Seared scallops, potato purée, string beans & mushroom sauce.
Saumon Mi-Cuit - 35
Half-cooked salmon, Green Asparagus & mashed potatoes.
Magret de Canard - 42
Roasted Duck Breast served with Spring Vegetables, Mashed Potatoes & Red wine sauce.
Steak Frites - 59
Rib Eye Steak served with home fries & peppercorn sauce.
Sides
Mix Green Salad - 12
Home Fries - 12
Mashed Potatoes - 12
Mix Mushrooms - 14
Spinach - 14
Desserts
Tarte Tatin - 12
Caramelized apple on a pastry crust.
Mousse au Chocolat - 12
Homemade chocolate mousse.
Crème Brûlée - 12
Madagascar vanilla custard topped with a caramel crust.
Tarte au citron - 12
Lemon curb tart topped with soft meringue.
Profiteroles - 14
Homemade puff pastry stuffed with fior di latte ice cream & warm chocolate.
Soufflé au chocolat - 15
Hot chocolate soufflé served with Fior di Latte ice cream.