르 샤 느와르

Snails in parsley-garlic butter

Duck foie gras mousse, country pate, Saucisson aux herbes de provence

With tomatoes, goat cheese and bouquet of green

5-cheese selections with its garnish

Norwegian smoked salmon, lemon, chives crème fraiche , & toasted baguette croutons,red onion confit & traditional garnish

Chilled Ratatouille and burrata cheese with Basil olive oil

Roasted red beets, hazelnuts éclat, montrachet goat cheese crumble, artisan mix, Orange supreme

French green lentil ragout, garlic Saucisson and Dijon mustard

Artisan local greens, Haricots verts, cucumber, grape tomato, olive oil red wine vinaigrette

With heart of romaine, parmesan and garlic croutons

Warm Bouchevrette goat cheese crouton, , mix greens

Chick pea,red onion, cucumber, cherry tomato, roasted pepper Feta , lemon olive oil

Master choice creek stone farm strip loin, maître d'hôtel butter,French fries

Fricassee of chicken, lemon confit, mix French Riviera olive, pearl pasta, Grated fresh parmesan

Grilled beef tender Medaillon, , Garlic, shallot, green beans and fingerling potato Meli-Melo , Bordelaise sauce

Apple wood smoked bacon wrapped Heritage pork tenderloin, Lentille du puy, caramelized zucchini and Dijon mustard sauce

Poisson de Roches, ,Bay scallops,mussels, shrimps, crawfish fennel-Tomato-saffron broth, rouille, & garlic croutons)

Crispy pesto salmon, Basil olive oil, Pequillo sauce, Ratatouille, cherry Tomato confit

Served with french fries or salad

Mussels, creamy chablis, garlic, shallots, rosemary, thyme and french fries

Selection of seasonal vegetables

3 cheeses with its garnish

5-cheese selections with its garnish

Duck foie gras mousse, country pate, Saucisson aux herbes de provence

Duck paté, garlic saucisson, rosette lyonnaise, Prosciutto ham, saucisson sec, seasonal greens, and classic garnishes

comes with side of fries or salad

Brunch 11.30am to 3.30pm

no corkage fee

Ham & cheese

Buckwheat crepe with ratatouille: zucchini, yellow squash, tomato, eggplant and onion

Homemade red berry confit and Chantilly

Poached apricot, Hazelnuts, pomegranate Balsamic reduction, pistachio ice cream

Sweet crepe with chestnut cream, candied French Marron, Chantilly Maison

Orange zest confit, flambée with Grand Marnier

Backed meringue topped with homemade Chantilly and mix berries

French vanilla, sicilian pistachio, chocolate, espresso, lavender

Espresso & vanilla ice cream, espresso coulis, Chantilly

Chocolate & vanilla ice cream, chocolate sauce, Chantilly

Poached mission fig, vanilla, reduction jus and crushed hazelnuts, Chantilly maison

Pistachio and lavender ice cream, grand Marnier orange zest

The story goes that Galettes appeared around 7000 B.C. They were made from water and various flour. The concept is found in every world civilization. During the 12th century, the Crusaders brought buckwheat from Asia Minor and it began to be cultivated in Brittany. As early as the 14th century, the Bretons (habitants of Brittany) developed this gastronomic tradition by adding different fillings to the galette. The Crepe, made from milk and enriched flour, goes back to the Roman times where they were prepared for the Lupercales, celebrations which honored the return of Spring and the promess of future harvest. Today, Crepes and Galettes are still festive meals. The French celebrate the Chandeleur every February 2. They hold a coin in one hand while tossing the Crepe and making a wish, in hopes of a year filled with riches. Nowadays there are more and more variations of Crepes and Galettes accompanied by diverse fillings. They stand as a reknown gastronomic specialty

Ham and cheese

Sunny side up egg, ham and cheese

Zucchini, eggplant, onion, tomato, bell pepper, roasted garlic, toasted pine nut

Caramelized onion, herbes de Provence, olives Nicoises, grated Manchego cheese

Chicken breast, asparagus, carrot, creme fraiche and rosemary

Melted mozzarella, goat cheese, Parmesan cheese, herb marinated sundried tomato, fresh basil

Garlic sausage, steamed red potato, Savarin cheese, pistachio oil drizzle

Crab, Bay scallops, mussels, melted leeks, white wine-St Andre-shallot sauce

Roasted cod fish, basmati rice, sauté kale and creamy asparagus and parmesan sauce

Buckwheat crepe with chicken marsala, potato and sweet peas

Grilled Angus Bavette Served with Shallot Sauce, Mustard drizzle, French Fries or Salad

Pan Golden French brioche, fresh fruits, chocolate, maple syrup and Honey

Mixed Green, Poached Egg, Crispy Bacon, Swiss cheese, Croutons & Vinaigrette Maison

Mushroom and swiss

ham, bell pepper, mozzarella, olives

Served with Salad or French Fries

Two Poached Eggs W/Canadian Bacon, Sautéed Spinach & Hollandaise Sauce Served W/Fries or Salad

Two Poached Eggs W/Sautéed Spinach, Smoke salmon, Hollandaise sauce Served W/Fries or salad

Ham & cheese

Mushroom and leek, crème fraiche, herbes de Provence, shreded cheese

Crab meat, bay scallops, mushrooms, Brie and crème fraiche Chablis sauce

Lemon and sugar

Homemade red berry confit and Chantilly

Sweet crepe with chestnut cream, candied French Marron, Chantilly Maison

Sweet crepe with pistachio and chocolate crumble, callebaut chocolate sauce, Sicilian pistachio ice cream

Orange zest confit, flambée with Grand Marnier

French vanilla, sicilian pistachio, chocolate, espresso, lavender

Espresso & vanilla ice cream, espresso coulis, Chantilly

Chocolate & vanilla ice cream, chocolate sauce, Chantilly

Poached mission fig, vanilla, reduction jus and crashed hazelnuts, Chantilly maison

Pistachio and lavender ice cream, grand Marnier orange zest

5-cheese selections with its garnish

9-cheese selections with its garnish

Duck paté, country paté, saucisson sec, garnishes

Duck paté, garlic saucisson, rosette lyonnaise, Prosciutto ham, saucisson sec, seasonal greens, and classic garnishes

3 cheeses + 3 charcuteries, served with garnish "Wine, bread and cheese are medicine for the well." (–Anonymous)

Artisanal

The nose reveals white flower scents such as jasmin, acacia and orange blossom, along with a mineral touch. In the mouth, there is a fine volume with a very good balance and body. We enjoy the final with crispy fruits

The generous fruit flavors gain complexity from notes of spice, toasted hazelnut, and tangy butter and ride along in a round, silky, texture you'd hope for in a more expensive wine. A great cocktail and party Chardonnay for sure, and with enough body and depth to stand up to rich foods and cold nights

Platio's version is bright and briny, with a little lemon meringue and lemon verbena on the nose, and that clear, bracing minerality that keeps you coming back for another sip

ripe red berries and cherries. These are revisited on the elegant, well-structed palate. This wine possesses ample weight and roundness in the mouth and exhibits beautiful length with a finish that is minutes-long

It shows excellent fruit aromas (both red and black fruit: raspberry, red-currant, blueberry and blackberry) together with peppery spice. As it ages, the youthful floral, violet scent evolves towards more marked notes of musk, truffle and pepper

Full-bodied, great tannin structure with very finely balanced and animating fruit-acid play, long-lasting. Fine dark spice and dark fruit aromas

not filtered

The story goes that Galettes appeared around 7000 B.C. They were made from water and various flour. The concept is found in every world civilization. During the 12th century, the Crusaders brought buckwheat from Asia Minor and it began to be cultivated in Brittany. As early as the 14th century, the Bretons (habitants of Brittany) developed this gastronomic tradition by adding different fillings to the galette. The Crepe, made from milk and enriched flour, goes back to the Roman times where they were prepared for the Lupercales, celebrations which honored the return of Spring and the promess of future harvest. Today, Crepes and Galettes are still festive meals. The French celebrate the Chandeleur every February 2. They hold a coin in one hand while tossing the Crepe and making a wish, in hopes of a year filled with riches. Nowadays there are more and more variations of Crepes and Galettes accompanied by diverse fillings. They stand as a reknown gastronomic specialty

Ham and cheese

Sunny side up egg, ham and cheese

Zucchini, eggplant, onion, tomato, bell pepper, roasted garlic, toasted pine nut

Caramelized onion, herbes de Provence, olives Nicoises, grated Manchego cheese

Chicken breast, asparagus, carrot, creme fraiche and rosemary

Melted mozzarella, goat cheese, Parmesan cheese, herb marinated sundried tomato, fresh basil

Garlic sausage, steamed red potato, Savarin cheese, pistachio oil drizzle

Crab, Bay scallops, mussels, melted leeks, white wine-St Andre-shallot sauce

5-cheese selections with its garnish

9-cheese selections with its garnish

Duck paté, country paté, saucisson sec, garnishes

Duck paté, garlic saucisson, rosette lyonnaise, Prosciutto ham, saucisson sec, seasonal greens, and classic garnishes

3 cheeses + 3 charcuteries, served with garnish "Wine, bread and cheese are medicine for the well." (–Anonymous)

The nose reveals white flower scents such as jasmin, acacia and orange blossom, along with a mineral touch. In the mouth, there is a fine volume with a very good balance and body. We enjoy the final with crispy fruits

The generous fruit flavors gain complexity from notes of spice, toasted hazelnut, and tangy butter and ride along in a round, silky, texture you'd hope for in a more expensive wine. A great cocktail and party Chardonnay for sure, and with enough body and depth to stand up to rich foods and cold nights

Platio's version is bright and briny, with a little lemon meringue and lemon verbena on the nose, and that clear, bracing minerality that keeps you coming back for another sip

ripe red berries and cherries. These are revisited on the elegant, well-structed palate. This wine possesses ample weight and roundness in the mouth and exhibits beautiful length with a finish that is minutes-long

It shows excellent fruit aromas (both red and black fruit: raspberry, red-currant, blueberry and blackberry) together with peppery spice. As it ages, the youthful floral, violet scent evolves towards more marked notes of musk, truffle and pepper

Full-bodied, great tannin structure with very finely balanced and animating fruit-acid play, long-lasting. Fine dark spice and dark fruit aromas

Snails in parsley-garlic butter

Duck foie gras mousse, country pate, Saucisson aux herbes de provence

3 cheeses with garnish

5 cheese selections with garnish

Duck foie gras mouse, Pistachio country pate, garlic saucisson, Prosciutto ham, saucisson sec, seasonal greens,Baguette

With tomatoes, goat cheese, lemon confit, onion, and bouquet of green

Norwegian smoked salmon, lemon, chives crème fraiche, toasted baguette croutons, red onion traditional garnish

Chilled Ratatouille and burrata cheese with Basil olive oil

Roasted red beets, hazelnuts éclat, montrachet goat cheese crumble, artisan mix, Orange supreme

French green lentil ragout, garlic Saucisson and Dijon mustard

3 cheeses with its garnish

5-cheese selections with its garnish

Master choice creek stone farm strip loin, maître d'hôtel butter, French fries

Fricassee of chicken, lemon confit, mix French Riviera olive, pearl pasta, grated fresh parmesan

Appel wood smoked bacon wrapped Heritage pork tenderloin, Lentille du Puy, caramelized zucchini, and Dijon mustard sauce

Poisson de Roches, Bay scallops,mussels, shrimps,crawfish fennel-Tomato-saffron broth, rouille, garlic croutons

Crispy pesto salmon, Ratataouille, basil olive oil, Pequillo sauce, Ratatouille, cherry Tomato confit

Served with french fries or salad

Mussels, creamy chablis, garlic, shallots, rosemary, thyme and french fries

Selection of seasonal vegetables

Seasonal greens, Haricots verts, cucumber, grape tomato, olive oil red wine vinaigrette

With heart of romaine, parmesan and garlic croutons

Bouchevrette goat cheese crouton,mix green

Chick pea,red onion, cucumber, cherry tomato, roasted pepper, Feta, lemon olive oil

Grilled tuna, hardboiled egg, greens, tomato, bell peppers, cucumber, green beans, potato, olives, onion and anchovies

Sesame Seeds Chicken, Seasonal Greens, Apple, toasted walnuts Red Onion, vinaigrette maison

Baguette, bavette steak, caramelized onion, Dijon mustard, melted swiss

Baguette Ham, Belle etoile Brie cheese, cornichons, butter on a baguette

Ham, Swiss cheese, toasted white bread, Mornay spread

Sunny side egg, Swiss cheese, ham toasted white bread, Mornay spread

Baguette Lamb sausage, feta crumble Dijon mustard, harissa, French fries, on a baguette

(ten to fifteen servings) One and half pound duck and country pate, 2 fresh baked baguettes, half pound olives nicoise, half pound cornichons

comes with side of fries or salad

Ham cheese

Buckwheat crepe with ratatouille, zucchini, yellow squash, tomato, eggplant and onion

Homemade Mix Berry marmalade, Melba Sauce and Chantilly

Poached apricot, Hazelnuts, pomegranate Balsamic reduction, pistachio ice cream

Orange zest confit, flambée with Grand Marnier

Backed meringue topped with homemadeChantilly and mix berries

French vanilla, sicilian pistachio, chocolate, espresso lavender, sorbet du jour

Espresso vanilla ice cream, espresso coulis, Chantilly

Chocolate vanilla ice cream, chocolate sauce, Chantilly

Poached mission fig, vanilla, reduction jus and crashed hazelnuts, Chantilly maison

Pistachio and lavender ice cream, grand Marnier orange zest

Snails in parsley-garlic butter

Duck foie gras mousse, country pate, Saucisson aux herbes de provence

With tomatoes, goat cheese and bouquet of green

5-cheese selections with its garnish

Norwegian smoked salmon, lemon, chives crème fraiche , toasted baguette croutons,red onion confit traditional garnish

Chilled Ratatouille and burrata cheese with Basil olive oil

Roasted red beets, hazelnuts éclat, montrachet goat cheese crumble, artisan mix, Orange supreme

French green lentil ragout, garlic Saucisson and Dijon mustard

Artisan local greens, Haricots verts, cucumber, grape tomato, olive oil red wine vinaigrette

With heart of romaine, parmesan and garlic croutons

Warm Bouchevrette goat cheese crouton, , mix greens

Chick pea,red onion, cucumber, cherry tomato, roasted pepper Feta , lemon olive oil

Master choice creek stone farm strip loin, maître d'hôtel butter,French fries

Fricassee of chicken, lemon confit, mix French Riviera olive, pearl pasta, Grated fresh parmesan

Grilled beef tender Medaillon, , Garlic, shallot, green beans and fingerling potato Meli-Melo , Bordelaise sauce

Apple wood smoked bacon wrapped Heritage pork tenderloin, Lentille du puy, caramelized zucchini and Dijon mustard sauce

Poisson de Roches, ,Bay scallops,mussels, shrimps, crawfish fennel-Tomato-saffron broth, rouille, garlic croutons)

Crispy pesto salmon, Basil olive oil, Pequillo sauce, Ratatouille, cherry Tomato confit

Served with french fries or salad

Mussels, creamy chablis, garlic, shallots, rosemary, thyme and french fries

Selection of seasonal vegetables

3 cheeses with its garnish

5-cheese selections with its garnish

Duck foie gras mousse, country pate, Saucisson aux herbes de provence

Duck paté, garlic saucisson, rosette lyonnaise, Prosciutto ham, saucisson sec, seasonal greens, and classic garnishes

comes with side of fries or salad

Brunch 11.30am to 3.30pm

no corkage fee

Ham cheese

Buckwheat crepe with ratatouille: zucchini, yellow squash, tomato, eggplant and onion

Homemade red berry confit and Chantilly

Poached apricot, Hazelnuts, pomegranate Balsamic reduction, pistachio ice cream

Sweet crepe with chestnut cream, candied French Marron, Chantilly Maison

Orange zest confit, flambée with Grand Marnier

Backed meringue topped with homemade Chantilly and mix berries

French vanilla, sicilian pistachio, chocolate, espresso, lavender

Espresso vanilla ice cream, espresso coulis, Chantilly

Chocolate vanilla ice cream, chocolate sauce, Chantilly

Poached mission fig, vanilla, reduction jus and crushed hazelnuts, Chantilly maison

Pistachio and lavender ice cream, grand Marnier orange zest

Roasted cod fish, basmati rice, sauté kale and creamy asparagus and parmesan sauce

Buckwheat crepe with chicken marsala, potato and sweet peas

Grilled Angus Bavette Served with Shallot Sauce, Mustard drizzle, French Fries or Salad

Pan Golden French brioche, fresh fruits, chocolate, maple syrup and Honey

Mixed Green, Poached Egg, Crispy Bacon, Swiss cheese, Croutons Vinaigrette Maison

Mushroom and swiss

ham, bell pepper, mozzarella, olives

Served with Salad or French Fries

Two Poached Eggs W/Canadian Bacon, Sautéed Spinach Hollandaise Sauce Served W/Fries or Salad

Two Poached Eggs W/Sautéed Spinach, Smoke salmon, Hollandaise sauce Served W/Fries or salad

Ham cheese

Mushroom and leek, crème fraiche, herbes de Provence, shreded cheese

Crab meat, bay scallops, mushrooms, Brie and crème fraiche Chablis sauce

Lemon and sugar

Homemade red berry confit and Chantilly

Sweet crepe with chestnut cream, candied French Marron, Chantilly Maison

Sweet crepe with pistachio and chocolate crumble, callebaut chocolate sauce, Sicilian pistachio ice cream

Orange zest confit, flambée with Grand Marnier

French vanilla, sicilian pistachio, chocolate, espresso, lavender

Espresso vanilla ice cream, espresso coulis, Chantilly

Chocolate vanilla ice cream, chocolate sauce, Chantilly

Poached mission fig, vanilla, reduction jus and crashed hazelnuts, Chantilly maison

Pistachio and lavender ice cream, grand Marnier orange zest

Artisanal

not filtered

The story goes that Galettes appeared around 7000 B.C. They were made from water and various flour. The concept is found in every world civilization. During the 12th century, the Crusaders brought buckwheat from Asia Minor and it began to be cultivated in Brittany. As early as the 14th century, the Bretons (habitants of Brittany) developed this gastronomic tradition by adding different fillings to the galette. The Crepe, made from milk and enriched flour, goes back to the Roman times where they were prepared for the Lupercales, celebrations which honored the return of Spring and the promess of future harvest. Today, Crepes and Galettes are still festive meals. The French celebrate the Chandeleur every February 2. They hold a coin in one hand while tossing the Crepe and making a wish, in hopes of a year filled with riches. Nowadays there are more and more variations of Crepes and Galettes accompanied by diverse fillings. They stand as a reknown gastronomic specialty

Ham and cheese

Sunny side up egg, ham and cheese

Zucchini, eggplant, onion, tomato, bell pepper, roasted garlic, toasted pine nut

Caramelized onion, herbes de Provence, olives Nicoises, grated Manchego cheese

Chicken breast, asparagus, carrot, creme fraiche and rosemary

Melted mozzarella, goat cheese, Parmesan cheese, herb marinated sundried tomato, fresh basil

Garlic sausage, steamed red potato, Savarin cheese, pistachio oil drizzle

Crab, Bay scallops, mussels, melted leeks, white wine-St Andre-shallot sauce

5-cheese selections with its garnish

9-cheese selections with its garnish

Duck paté, country paté, saucisson sec, garnishes

Duck paté, garlic saucisson, rosette lyonnaise, Prosciutto ham, saucisson sec, seasonal greens, and classic garnishes

3 cheeses + 3 charcuteries, served with garnish "Wine, bread and cheese are medicine for the well." (–Anonymous)

The nose reveals white flower scents such as jasmin, acacia and orange blossom, along with a mineral touch. In the mouth, there is a fine volume with a very good balance and body. We enjoy the final with crispy fruits

The generous fruit flavors gain complexity from notes of spice, toasted hazelnut, and tangy butter and ride along in a round, silky, texture you'd hope for in a more expensive wine. A great cocktail and party Chardonnay for sure, and with enough body and depth to stand up to rich foods and cold nights

Platio's version is bright and briny, with a little lemon meringue and lemon verbena on the nose, and that clear, bracing minerality that keeps you coming back for another sip

ripe red berries and cherries. These are revisited on the elegant, well-structed palate. This wine possesses ample weight and roundness in the mouth and exhibits beautiful length with a finish that is minutes-long

It shows excellent fruit aromas (both red and black fruit: raspberry, red-currant, blueberry and blackberry) together with peppery spice. As it ages, the youthful floral, violet scent evolves towards more marked notes of musk, truffle and pepper

Full-bodied, great tannin structure with very finely balanced and animating fruit-acid play, long-lasting. Fine dark spice and dark fruit aromas

Snails in parsley-garlic butter

Duck foie gras mousse, country pate, Saucisson aux herbes de provence

3 cheeses with garnish

5 cheese selections with garnish

Duck foie gras mouse, Pistachio country pate, garlic saucisson, Prosciutto ham, saucisson sec, seasonal greens,Baguette

With tomatoes, goat cheese, lemon confit, onion, and bouquet of green

Norwegian smoked salmon, lemon, chives crème fraiche, toasted baguette croutons, red onion & traditional garnish

Chilled Ratatouille and burrata cheese with Basil olive oil

Roasted red beets, hazelnuts éclat, montrachet goat cheese crumble, artisan mix, Orange supreme

French green lentil ragout, garlic Saucisson and Dijon mustard

3 cheeses with its garnish

5-cheese selections with its garnish

Master choice creek stone farm strip loin, maître d'hôtel butter, French fries

Fricassee of chicken, lemon confit, mix French Riviera olive, pearl pasta, grated fresh parmesan

Appel wood smoked bacon wrapped Heritage pork tenderloin, Lentille du Puy, caramelized zucchini, and Dijon mustard sauce

Poisson de Roches, Bay scallops,mussels, shrimps,crawfish fennel-Tomato-saffron broth, rouille, & garlic croutons

Crispy pesto salmon, Ratataouille, basil olive oil, Pequillo sauce, Ratatouille, cherry Tomato confit

Served with french fries or salad

Mussels, creamy chablis, garlic, shallots, rosemary, thyme and french fries

Selection of seasonal vegetables

Seasonal greens, Haricots verts, cucumber, grape tomato, olive oil red wine vinaigrette

With heart of romaine, parmesan and garlic croutons

Bouchevrette goat cheese crouton,mix green

Chick pea,red onion, cucumber, cherry tomato, roasted pepper, Feta, lemon olive oil

Grilled tuna, hardboiled egg, greens, tomato, bell peppers, cucumber, green beans, potato, olives, onion and anchovies

Sesame Seeds Chicken, Seasonal Greens, Apple, toasted walnuts Red Onion, vinaigrette maison

Baguette, bavette steak, caramelized onion, Dijon mustard, melted swiss

Baguette Ham, Belle etoile Brie cheese, cornichons, butter on a baguette

Ham, Swiss cheese, toasted white bread, Mornay spread

Sunny side egg, Swiss cheese, ham toasted white bread, Mornay spread

Baguette Lamb sausage, feta crumble Dijon mustard, harissa, French fries, on a baguette

(ten to fifteen servings) One and half pound duck and country pate, 2 fresh baked baguettes, half pound olives nicoise, half pound cornichons

comes with side of fries or salad

Ham & cheese

Buckwheat crepe with ratatouille, zucchini, yellow squash, tomato, eggplant and onion

Homemade Mix Berry marmalade, Melba Sauce and Chantilly

Poached apricot, Hazelnuts, pomegranate Balsamic reduction, pistachio ice cream

Orange zest confit, flambée with Grand Marnier

Backed meringue topped with homemadeChantilly and mix berries

French vanilla, sicilian pistachio, chocolate, espresso lavender, sorbet du jour

Espresso & vanilla ice cream, espresso coulis, Chantilly

Chocolate & vanilla ice cream, chocolate sauce, Chantilly

Poached mission fig, vanilla, reduction jus and crashed hazelnuts, Chantilly maison

Pistachio and lavender ice cream, grand Marnier orange zest

Snails in parsley-garlic butter

Duck foie gras mousse, country pate, Saucisson aux herbes de provence

With tomatoes, goat cheese and bouquet of green

5-cheese selections with its garnish

Norwegian smoked salmon, lemon, chives crème fraiche , & toasted baguette croutons,red onion confit & traditional garnish

Chilled Ratatouille and burrata cheese with Basil olive oil

Roasted red beets, hazelnuts éclat, montrachet goat cheese crumble, artisan mix, Orange supreme

French green lentil ragout, garlic Saucisson and Dijon mustard

Artisan local greens, Haricots verts, cucumber, grape tomato, olive oil red wine vinaigrette

With heart of romaine, parmesan and garlic croutons

Warm Bouchevrette goat cheese crouton, , mix greens

Chick pea,red onion, cucumber, cherry tomato, roasted pepper Feta , lemon olive oil

Master choice creek stone farm strip loin, maître d'hôtel butter,French fries

Fricassee of chicken, lemon confit, mix French Riviera olive, pearl pasta, Grated fresh parmesan

Grilled beef tender Medaillon, , Garlic, shallot, green beans and fingerling potato Meli-Melo , Bordelaise sauce

Apple wood smoked bacon wrapped Heritage pork tenderloin, Lentille du puy, caramelized zucchini and Dijon mustard sauce

Poisson de Roches, ,Bay scallops,mussels, shrimps, crawfish fennel-Tomato-saffron broth, rouille, & garlic croutons)

Crispy pesto salmon, Basil olive oil, Pequillo sauce, Ratatouille, cherry Tomato confit

Served with french fries or salad

Mussels, creamy chablis, garlic, shallots, rosemary, thyme and french fries

Selection of seasonal vegetables

3 cheeses with its garnish

5-cheese selections with its garnish

Duck foie gras mousse, country pate, Saucisson aux herbes de provence

Duck paté, garlic saucisson, rosette lyonnaise, Prosciutto ham, saucisson sec, seasonal greens, and classic garnishes

comes with side of fries or salad

Brunch 11.30am to 3.30pm

no corkage fee

Ham & cheese

Buckwheat crepe with ratatouille: zucchini, yellow squash, tomato, eggplant and onion

Homemade red berry confit and Chantilly

Poached apricot, Hazelnuts, pomegranate Balsamic reduction, pistachio ice cream

Sweet crepe with chestnut cream, candied French Marron, Chantilly Maison

Orange zest confit, flambée with Grand Marnier

Backed meringue topped with homemade Chantilly and mix berries

French vanilla, sicilian pistachio, chocolate, espresso, lavender

Espresso & vanilla ice cream, espresso coulis, Chantilly

Chocolate & vanilla ice cream, chocolate sauce, Chantilly

Poached mission fig, vanilla, reduction jus and crushed hazelnuts, Chantilly maison

Pistachio and lavender ice cream, grand Marnier orange zest

Roasted cod fish, basmati rice, sauté kale and creamy asparagus and parmesan sauce

Buckwheat crepe with chicken marsala, potato and sweet peas

Grilled Angus Bavette Served with Shallot Sauce, Mustard drizzle, French Fries or Salad

Pan Golden French brioche, fresh fruits, chocolate, maple syrup and Honey

Mixed Green, Poached Egg, Crispy Bacon, Swiss cheese, Croutons & Vinaigrette Maison

Mushroom and swiss

ham, bell pepper, mozzarella, olives

Served with Salad or French Fries

Two Poached Eggs W/Canadian Bacon, Sautéed Spinach & Hollandaise Sauce Served W/Fries or Salad

Two Poached Eggs W/Sautéed Spinach, Smoke salmon, Hollandaise sauce Served W/Fries or salad

Ham & cheese

Mushroom and leek, crème fraiche, herbes de Provence, shreded cheese

Crab meat, bay scallops, mushrooms, Brie and crème fraiche Chablis sauce

Lemon and sugar

Homemade red berry confit and Chantilly

Sweet crepe with chestnut cream, candied French Marron, Chantilly Maison

Sweet crepe with pistachio and chocolate crumble, callebaut chocolate sauce, Sicilian pistachio ice cream

Orange zest confit, flambée with Grand Marnier

French vanilla, sicilian pistachio, chocolate, espresso, lavender

Espresso & vanilla ice cream, espresso coulis, Chantilly

Chocolate & vanilla ice cream, chocolate sauce, Chantilly

Poached mission fig, vanilla, reduction jus and crashed hazelnuts, Chantilly maison

Pistachio and lavender ice cream, grand Marnier orange zest

Artisanal