Petite Boucherie

Traditional French onion soup made with caramelized onions, rich broth, toasted croutons, and melted Gruyère cheese.

Rustic French country pâté served with toasted sourdough bâtard, grain mustard, and crisp cornichons.

Hand-cut prime beef tenderloin seasoned with capers, cornichons, shallots, topped with a raw quail egg yolk and served with crisp crostini.

Tender French escargots baked in a piping hot garlic butter sauce with shallots, parsley, and fresh lemon.

Creamy French yogurt layered with house-made honey granola and sweet seasonal berries.

Crisp romaine hearts tossed in classic savory anchovy dressing, shaved Parmesan cheese, and fresh lemon.

Pan-crisped baby artichoke hearts served with sweet orange segments, Niçoise olives, and herb crème fraîche.

Fresh bibb lettuce salad drizzled with creamy lemon vinaigrette and topped with crispy fried shallots.

Soft-scrambled eggs paired with a delicate side salad and your choice of prosciutto, smoked salmon, or bacon.

Poached eggs and savory French ham served over toasted bread, covered in silky Hollandaise sauce with a side salad.

Poached eggs and delicate smoked salmon served over toasted bread, finished with rich tomato-infused Choron sauce.

Pan-seared flat iron steak paired with soft scrambled eggs, fresh petite salad, and artisanal toast.

Artisanal toast spread with fresh avocado, topped with poached eggs and served alongside a petite salad.

Warm toasted bread layered with goat cheese, roasted seasonal vegetables, basil pesto, and fresh arugula.

Classic French hot sandwich stuffed with savory jambon ham and melted Gruyère cheese on sourdough, served with a salad.

Classic Croque Monsieur filled with ham and Gruyère cheese, topped with a fried egg and served with a side salad.

Hand-cut steak, caramelized onions, horseradish aioli, and melted Gruyère on a baguette, served with pommes frites.

Thick Brioche French toast garnished with ripe berries and served with warm, pure maple syrup.

Pan-seared Ahi tuna served over green oak leaves with haricot verts, potatoes, olives, anchovies, egg, and vinaigrette.

Pan-roasted chicken breast served over buttery pommes purée and smothered in rich mushroom cream sauce.

6 oz Wagyu beef burger topped with spicy remoulade, crispy onion whisps, melted Gruyère, lettuce, and tomato.

10 oz Prime flat iron steak cooked to order, served with maître d’hôtel herb butter and crispy pommes frites.

6 oz salmon fillet over leeks vinaigrette, served with Champagne caviar sauce and hazelnut crumble.

Slow-braised beef stew simmered with carrots, mushrooms, bacon, and pearl onions, served in a traditional cuvette.

Fresh mixed greens dressed with a light French vinaigrette.

Crispy hand-cut golden French fries seasoned with fine sea salt.

Sautéed wild mushrooms tossed with garlic, butter, and herbs.

Fresh asparagus spears lightly sautéed in olive oil and lemon zest.

Selection of fresh seasonal fruit and berries.

Savory grilled breakfast sausage links.

Freshly sliced creamy ripe avocado.

Thick-cut crispy smoked bacon strips.

Traditional French onion soup topped with croutons and melted Gruyère cheese.

Country pâté served with sourdough bâtard, mustard, and cornichons.

Prime beef tenderloin tartare with capers, cornichons, quail egg yolk, and crostini.

Snails baked in garlic, parsley, lemon, and shallot butter.

Romaine lettuce, anchovies, shaved Parmesan cheese, and lemon.

Crispy baby artichokes with orange, Niçoise olives, and herb crème fraîche.

Bibb lettuce salad with creamy lemon vinaigrette and crispy shallots.

6 oz Wagyu burger, remoulade sauce, crispy onions, Gruyère, lettuce, and tomato.

10 oz Prime Flat iron steak, crispy pommes frites, and maître d’hotel butter.

Pepper-crusted beef tenderloin served with mashed potatoes and green peppercorn cream sauce.

Toasted bread with goat cheese, seasonal vegetables, pesto, and arugula.

Jambon ham, melted Gruyère cheese, sourdough bread, and petite salade.

Bistro ham and Gruyère cheese on toasted baguette with Dijon mustard and cornichons.

Steak sandwich with caramelized onions, horseradish aioli, and Gruyère on a baguette with fries.

Ahi tuna, baby oak greens, green beans, potatoes, olives, egg, and vinaigrette.

Pan-roasted chicken breast served with velvety mashed potatoes and mushroom sauce.

Grilled lamb chops served with artichokes, fava beans, and mint-apple sauce.

6 oz salmon fillet with leeks vinaigrette, Champagne caviar sauce, and hazelnut crumble.

Lunch special braised beef stew with carrots, mushrooms, bacon, and pearl onions.

Fresh petite side salad with vinaigrette dressing.

Crispy French fries lightly salted.

Smooth, creamy French butter-whipped mashed potatoes.

Freshly sautéed asparagus spears.

Sautéed wild mushrooms with garlic and herbs.

Traditional French onion soup with croutons and melted Gruyère cheese.

Country pâté served with sourdough bâtard, grain mustard, and cornichons.

Beef tenderloin tartare with capers, cornichons, shallots, quail egg, and crostini.

Escargots cooked with shallots, lemon, parsley, and garlic butter.

Romaine lettuce with anchovy, Parmesan cheese, and lemon dressing.

Pan-fried baby artichokes with orange, Niçoise olives, and herb crème fraîche.

Bibb lettuce salad with lemon vinaigrette and crispy shallots.

6 oz Wagyu burger with remoulade, crispy onions, Gruyère, lettuce, and tomato.

10 oz Prime Flat iron steak served with pommes frites and herb butter.

Pepper crusted beef tenderloin with mashed potatoes and peppercorn cream sauce.

Seared Ahi tuna over oak greens, haricot verts, potatoes, olives, egg, and vinaigrette.

Pan-roasted chicken breast served with smooth mashed potatoes and mushroom sauce.

6 oz salmon fillet with leeks vinaigrette, Champagne caviar sauce, and hazelnut crumble.

Traditional French braised beef stew cooked with carrots, mushrooms, bacon, and pearl onions.

Grilled lamb chops with artichokes, fava beans, and mint-apple sauce.

Fresh petite side salad with light house vinaigrette.

Crispy golden French fries.

Smooth butter-whipped mashed potatoes.

Sautéed wild mushrooms with garlic butter and herbs.

Sautéed asparagus spears in lemon olive oil.

Thinly sliced cured French dry sausage.

Aged 16-month dry-cured prosciutto slices.

Cured pork mortadella sausage studded with pistachios.

Traditional French slow-cooked ham slices.

Aged 12-month French Comté cheese with rich nutty notes.

Creamy French blue cheese with mild blue mold notes.

Soft-ripened artisan goat cheese with edible vegetable ash ribbon.

Soft and creamy Malagasy vanilla custard with a caramelized sugar crust.

Burnt Basque cheesecake served with vanilla crème fraîche and choice of berry, chocolate, or caramel sauce.

Choux pastry filled with hazelnut praline cream and caramelized hazelnuts.