Sunday Brunch


Starters & Salades

Vichyssoise

14

traditional chilled leek and potato soup, finished with chive garnish

Charcuterie Plate

18

country pâté, Rosette de Lyon, trio of French cheeses, served with crostini, fig jam, whole grain mustard and cornichons

Calamari

13

lightly dusted, sweet chili drizzle, roasted garlic aioli

Crab Cake

16

piquant sauce and roasted garlic aioli, arugula, lemon oil

Moules

21

mussels sauteed in a white wine, cream & shallot broth with leeks, served with pommes frites

Escargots de Bourgogne

17

snails cooked in garlic herb butter

Salade de Caesar

14/9

hearts of romaine, parmesan croutons,
creamy dressing, white anchovies

Salade de Chèvre Chaud

14/9

warm goat cheese lightly toasted on a bed of bibb  lettuce with watermelon radishes,  finished with  balsamic and olive oil vinaigrette

Lyonnaise

14

frisee and bibb lettuces, soft boiled egg, bacon lardons, cherry tomatoes and brioche croutons, Dijon vinaigrette with walnut oil

Main Course

Oeuf Benedict

23

two poached eggs and Canadian bacon over English muffins, classic hollandaise sauce, served with brunch potatoes and fresh berries

Brioche French Toast

24

tender and buttery, served with fresh berries, warm maple syrup, and Broadbent bacon

Steak and Eggs

34

two eggs over 4 oz Prime filet finished with veal sauce, served with gratin dauphinois and haricot verts

Truite Picatta

31

rainbow trout lightly dusted with brioche, caper beurre blanc, served with haricot verts and gratin dauphinois

Seared Sea Scallops

29

champagne tarragon beurre blanc, served with mushroom risotto and ratatouille

Croque Monsieur

22

shaved tavern ham and gruyere cheese sandwiched between brioche bread, covered in creamy béchamel, served with petite mixed greens salad
Add an egg    3

Cheese Soufflé

26

baked with parmesan & Gruyère cheeses, served with brunch potatoes and mixed greens tossed with a house-made vinaigrette

Ratatouille Frittata

21

our classic ratatouille baked into a silky egg mixture with melted feta, served with brunch potatoes and mixed greens with house-made vinaigrette

à côté

mushroom risotto, gratin dauphinois, 
haricot verts, brunch potatoes, ratatouille 
3 strips Broadbent bacon, bowl of fresh berries
All stocks are made in house.  Please enjoy!

8

Crème Brûlée

12

vanilla bean custard topped with a layer of hard caramel

Mousse au Chocolat

12

dark chocolate, Chantilly cream,
strawberry couli
s

Profiteroles

12 

cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce     

Pain Perdu

12 

Parisian style bread pudding spiked with brandy, topped with warm caramel sauce        a la mode 2.50

House Made Ice Cream

5

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Desserts

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