Entrées

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

Escargot 12

• poached snails in garlic parsley butter with Pastis

Tarte Flambée 14

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

Huîtres du Jour A.Q.

• freshly shucked daily selection of oysters, mignonette & cocktail sauce

*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

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

Jarret d’Agneau á la Printanière 19

• Braised lamb shank with spring vegetables, crispy polenta

Saumon Paillard AQ

• Grilled salmon topped with tapenade on a bed of roasted beets, saffron aioli & toasted fennel powder

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

Canard á l'Orange 25

• Roast breast of duck, carrot ginger flan, Le Puy lentils & orange gastrique

Porc aux Pruneax 18

• Seared Niman Ranch pork loin, herbed spätzle, red wine poached herb sauce

*Legumes en Croûte 17

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

*Légumes

5.00 each

*Pommes Frites with Aïoli

Garlic Mashed Potatoes

*Sautéed Spinach with roasted garlic

spring vegetable ragoût