Entrées

*Croissant 4

• baked fresh each morning

Soupe á l’Oignon 9

• French onion soup, Emmenthal cheese gratinée

Les Moules 13

• steamed Prince Edward Island Mussels, white wine, garlic, shallots, spinach & Pastis

Tarte Flambée 14

• traditional thin-crust Alsatian onion tart with fromage blanc, smoked bacon & Emmenthal cheese

*Salade Mesclun 7

• mixed baby greens, Dijon vinaigrette, cherry tomatoes, radishes, bleu cheese croûton

*Salade Côte d’Azur 10

• hearts of Romaine, lemon garlic dressing, garlic croûtons, shaved Parmesan, Niçoise olives

Salade Niçoise 15

• seared Ahi, green beans, avocado, marinated potatoes, eggs, tapenade, capers, radishes, olives, & roasted red peppers

Salade Quercy 15

• mixed baby greens in Dijon vinaigrette, duck leg confit, warm goat cheese croûton, walnuts, boiled egg, & gésier

*Salade d'Epinards 9

• baby spinach, red grapes, pecans, Point Reyes blue cheese, sliced pears, & balsamic vinaigrette

*Asperges 12

• Grilled Delta asparagus topped with a warm poached egg, sauce Hollandaise

Croques

served with your choice of pommes frites or petite salad

Croque Monsieur 9

• grilled Zoe's Ham, Emmenthal cheese & béchamel on sliced brioche

Croque Américain 12

• grilled half-pound Niman Ranch ground chuck, onion roll & spicy house-made pickles (add cheese, avocado, bacon or mushroom, add one dollar each)

Croque d’Agneau 13

• grilled leg of Niman Ranch Lamb on toasted baguette, aioli, tapenade & roasted red peppers

*Croque Champignon 12

• grilled Portobello mushroom, goat cheese, arugula, pickled red onions, onion roll

Croque Poulet 10

• grilled marinated chicken breast with aïoli, pistou & roasted red peppers, onion roll

Croque Parisien 10

• toasted grano duro roll with shaved Zoe's prosciutto, arugula, Pt. Reyes blue cheese and roasted walnuts

Plats Principaux

Bouillabaisse 25

• seafood stew from Marseille with rock cod, scallops, prawns, mussels & clams infused with saffron, tomato, garlic, fennel & Pastis

Sole Farcie 22

• Petrale sole filled with Dungeness crab baked in a shrimp & Cognac cream sauce

Bœuf Bourguignon 18

• Niman Ranch beef braised in Burgundy wine, carrots, pearl onions & mushrooms

Steak Frites aux Échalottes 25

• Grilled onglet topped with sautéed shallots, cabernet thyme demi-glace, pommes frites

Poulet "Chasseur" 18

• Grilled breast of Rocky Jr. chicken with a hunter's sauce of mushrooms, shallots, tomatoes, parsley & jus de poulet

*Legumes en Croûte 17

• Ragoût of spring vegetables with tarragon & cream, toped with puff pastry

*Légumes

5.00 each

*Pommes Frites with Aïoli

*Sautéed Spinach with roasted garlic

Applewood smoked bacon

Chicken apple sausage

*Pommes Lyonnaise

spring vegetable ragoût

Le Petit Déjeuner

Œufs Bénédict 12

• poached eggs on toasted country bread, Canadian bacon, sauce hollandaise, pommes Lyonnaises

*Œufs Florentine 12

• poached eggs served over sautéed spinach on toasted country bread, sauce hollandaise, pommes Lyonnaises

Œufs Liaison 12

• poached eggs over Dungeness crab cakes, topped with sauce Béarnaise

Omelette du Jour 12

• chef's inspiration of the season

Omelette Jambon 10

• Zoe's Ham and Emmenthal cheese, pommes Lyonnaises

*Pain Perdu 9

• toasted Acme Pain de Mie topped with apple compote, maple syrup

Bistro Plat 14

• scrambled eggs, smoked bacon, chicken-apple sausage, French toast and pommes Lyonnaises