HORS DOEUVRES | TO SHARE LES VERRINES | TO SHARE

GOUGRES AU GRUYRE | 7 FOIE GR A S TORCHON | 24 C ANARD CONFIT & LENTILLE S | 9

gruyre cheese puffs fig marmalade, sourdough duck confit, green lentils

RAVIOLI DESCARGOTS | 14 PAT EN CROTE | 16 CH VRE , BARIGOULE DE LEGUME S | 7

escargot, garlic-herb cream mche, all grain mustard goat cheese, pickled vegetables

PANISSE | 9 S TE AK TARTARE | 16 LE L APIN | 7

chickpea fries, anchovy bagna cauda smoked cream, radish, crispy farro rabbit rillette, olive, rosemar y

APPETIZER S LES FROMAGES

LOEUF POCH | 16 S AL ADE VERTE | 10 BRIE FER MIER | France, soft , cow
poached egg, vin jaune, wild mushroom butter lettuce, tarragon, shallot vinaigrette DELICE DE POITOU | France, semi -soft , goat
HOL ZHOFFER | Swit zerland , hard , cow
FLUKE CRUDO | 18 SOUPE DE TOPINABOUR | 14 S ECRE T DE COMPOS TELLE | France, wash rind , sheep
green olive, pinenut cream, preser ved lemon sunchoke soup, truffle cream, brioche FOUR ME D A MBERT | France, blue cheese, cow

S AL ADE WALDORF | 12 POIRE AUX | 12 THREE | 18 FIVE | 28

apple, yogurt, grape leeks , goat cheese, hazelnuts , seasonal marmalades , nuts & countr y bread
truffle vinaigrette

LES ENTRES PLATS DU JOUR

POULE T PAT TE ROUGE RTI | 29 S AINT JACQUE S | 32 MONDAY
roasted chicken, chanterelle, rutabaga, natural jus scallops , savoy cabbage, iberico ham QUENELLE LYONNAISE SAUCE AM RICAINE | 28
pike souffl dumpling, lobster sauce

CANARD A LORANGE | 34 C ABILL AUD & BR ANDADE | 32 TUESDAY

duck, parsnips, endive, orange duck marmalade cod, tomato confit, lemon, caper
RIS DE VEAU SAUCE DIABLE | 31
veal sweetbreads, sherry vinegar peppercorn jus

S TRIPLOIN AU POIVRE | 42 BOURRIDE | 30 WEDNESDAY

beef cheek , potato puree, watercress bass , saffron potato, littleneck clams , rouille
POT AU FEU DE BISON | 36
bison filet, beef broth, bone marrow, autumn vegetables

PORCELE T | 32 GNOCCHI DE POMME DE TERRE THURSDAY

suckling pig, blood sausage, celeriac, pear artichoke, brown butter, meyer lemon
CASSOULET | 34
APPETIZER | 16 MAIN | 28
duck confit & white bean, Toulouse sausage, pork belly

FRIDAY
DOVER SOLE MEUNI R E | 65
LES GARNITURES dover sole, butter

PE TITE S AL ADE VERTE | 7 POMME PUREE | 9 SATURDAY

butter lettuce, tarragon, shallot vinaigrette yukon gold potatoes , butter
CTES DE BOEUF (FOR 2) | 88
bone in ribeye, pomme frites, barnaise
MUSHROOMS | 11 POMME FRITE S | 8 *allow 30 minutes
shallots , fine herbs

EPINARD | 9
spinach, garlic chile

B RU N O DAVA I L LO N | CH EF C A R LOS M AT TA | CH EF DE CU I SI N E

B efore placing your order, plea se inform your ser ver if a per son in your pa rt y ha s a food allergy