The menu is a mix of French regional cuisines, and the menu changes with the seasons. Be sure to ask about the daily specials!
Desserts
A collection of classic French desserts. These will make an elegant, not to mention delicious ending to any meal.
Chocolate Macarons
A classic French delicacy, filled with rich chocolate ganache.
Apple Galette
Delicate apple tart drizzled with caramel sauce and served with whipped cream.
Crêpes Suzette
Delicate crêpes in buttery, orange sauce; served flambé.
Mains
From light sole meunière to a hearty Bouillabaisse, there is something for everyone. Always made with fresh, local-sourced ingredients.
Duck à l’Orange
Roasted duck breast with crispy skin and velvety citrus sauce.
Bouillabaisse
Traditional Provençal fish stew, with shrimp, mussels, clams and monkfish.
Coq au Vin d’Alsace
chicken cooked in Riesling with onions, mushrooms and herbs.
Sole meunière
Sole, pan fried in butter and served with brown butter sauce, parsley and lemon.
Hors d'œuvre
A French phrase meaning out of the work, used to mean food served as an appetizer before a meal.
Pork Rillettes
with quick pickle of dried apricots
Provençal Vegetable Tart
With seasonal vegetables
Salmon Canapés
Smoked Salmon topped with Creme Fraiche, fresh Dill and Capers.
Mini Tartes Flambées
Traditional Alsatian dish made with home-smoked bacon and onions.
