Menu
Appetizers
Escargots de Bourgogne — 18
French snails from Burgundy baked in parsley, garlic & butter.
Quiche Chèvre-Epinards — 19
Pastry crust filled with a savory custard, goat cheese & spinach.
Crab Cake — 26
Pan Seared Homemade Crab Cake with Mix Green & Tartare Sauce.
Soupe a L'Oignon — 16
French onion soup with croutons and swiss cheese.
Paté de Campagne Maison — 15
Homemade country paté served with cornichons.
Homard Rotie au Beurre de Persil — 29
Roasted Lobster Tail with Parley Butter, Peanut Dressing & Thai Salad.
Tarte Tatin aux Tomates Cerises — 23
Puff Pastry topped with cherry tomatoes & balsamic dressing.
BOARDS
Cheese Plate — 22 (for one) 42 (for two) 62 (for three) 82 (for four)
Chef's cheese selection of 5. Served with nuts & quince Paste.
Charcuterie Plate — 22 (for one) 42 (for two) 62 (for three) 82 (for four)
Chef's charcuterie selection of 5. Served with cornichons.
Salads
Duo de Betteraves — 21
Red and Yellow beets over fresh goat cheese cream & baby arugula.
Salade Lyonnaise — 24
Frisée salad, bacon, croutons, poached egg & vinaigrette.
MAIN COURSE
Savoyard Burger — 27
Ground beef patty with raclette cheese & tomato. Served with home fries.
Saumon Mi-Cuit — 31
Half-cooked Salmon served with vegetables & potato gratin.
Steak Frites — 45
NY Strip Steak served with home fries, salad & peppercorn sauce.
Risotto — 28
Mushroom risotto, black truffle oil, carrots, leeks & parmesan.
Poulet façon Monsieur Georges — 32
Chicken breast marinated in thyme and rosemary served with fingerling potatoes, string beans & creamy mushroom sauce.
Daube de Meme Guiguite — 43
Wild boar stew served with mashed potatoes. Our grandma's famous recipe!
SIDES
Home Fries - 10
Mix Salad - 10
Pomme Dauphine - 10
Mix Vegetables - 12
Mix Mushrooms - 12
Spinach - 12
Mashed Potatoes - 10
Sandwichs
All Served with mix salad
Chicken Sandwich - 18
Tuna Sandwich - 18
Croque Monsieur - 17
Croque Madame - 18
Omelette Aux Legumes de Saisons - 19
Mushroom & spinach omelette.
Omelette Au Jambon & Fromage - 20
Ham & cheese omelette.
Desserts
Crème Brûlée — 11
Madagascar vanilla custard topped with a caramel crust.
Profiteroles — 12
Homemade puff pastry stuffed with vanilla ice cream topped with Hot chocolate sauce.
Tarte Tatin — 12
Caramelized apple on a pastry crust served with vanilla ice cream.
Saucisson au Chocolat - 15
Chocolate Sausage mix with Dry Cranberry, Marshmallow & Nuts.