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BRUNCH
La Tradition
“Les Rillettes” 6.00 Pommes Chips 6.00
Braised Pork and Duck Pate With Parmesan Cheese and Red onion
Escargots de Bourgogne Farcis 7.00 Moules Marinière 9.00
Garlic Butter Escargots in their Shell Steamed Mussels with Crème Fraîche
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Les Hors D’oeuvres
Roasted Beets and Goat Cheese Salad with Walnut Dressing 8.00
“Fred’s Bacalao” Cod Fish Chowder 6.00
Assorted Baby Organic Green Salad with Aged Balsamic Dressing 6.00
Warm Brie on Fig Chutney Baguette
Spinach Salad with Raspberry and Cranberry Dressing 8.00
Classic Caesar Salad with Heart of Romaine and White Anchovies 6.00
Sesame Seared Ahi Tuna with Asian Slaw, Pickled Ginger and Wasabi 10.00
Les Specialitées
Daube Provençale
Beef Stewed in Red Wine with Niçoise Olives and Fingerling Potatoes 16.00
“Brie Raclette” Baked Yukon Potato with Bacon and Carmelized Onion
Poached Eggs and Mixed Green Salad 13.00
Port Wine Fig glazed Duck Confit
Dijon Mustard Celery Apple Rémoulade and Spinach Salad 15.00
Le Coin Bistro
Baked Macaroni and Five Cheese,Chorizo, Peppers 12.oo
“Croque Monsieur” Ham and Gruyere Cheese
On Egg Batter Fried Sour Dough Bread 9.00
Black Forest Ham, Gruyere Buckwheat Crepe 13.00
Asparagus and Goat Cheese Quiche 12.00
Plats de Resistance
French Toast with Warm Maple Glazed Apples and Whipped Cream 12.00
“Steak a Cheval” Pommes Lyonnaise
Grilled Sirloin Steak with Two Sunny Side Up Eggs and Bearnaise Sauce 18.00
Sautéed Sea Scallops with Fall Mushrooms and Asparagus over Reggiano Cheese Risotto 15.00
Salmon Paillard Over Spinach and Fennel Salad with White Truffle Oil Dressing 15.00
Grilled Black Forest Ham Benedict
On Brioche Toast with Poached Eggs and Béarnaise Sauce 14.00
Wild Mushrooms, Tomato and Roquefort Cheese Omelet with “Lyonnaise” Potatoes 13.00
Breakfast Pizza, Scrambled Eggs with Bacon and Five Cheeses, Topped with Crème Fraîche 14.00
Spinach and Lobster Egg Benedict
With Poached Eggs on Toasted Brioche and Hollandaise Sauce 15.00
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