Loading...
Menu 2018-05-11T03:13:11+00:00

changes & modifications are politely declined

TARTINES BEURRÉES
french baguette, butter, house-made jam
5

CROISSANT / PAIN AU CHOCOLAT
3½ — 4

BREAKFAST AU COMPTOIR
oeuf cocotte, house-made sausage or bacon, country bread, potato rösti
14

OMELETTE AUX FINES HERBES
gruyère, fine herbs, salad — add jambon blanc 3 / morel mushroom 6
13

ASSIETTE DE SAUMON FUMÉ
house smoked salmon, chive crème fraîche, country bread
13

CROQUE-MONSIEUR
gruyère, ham on country bread, salad
14

CROQUE-MADAME
gruyère, ham, fried egg on country bread, salad
15

BOL DE MUESLI AU YAOURT
fresh fruit, yogurt, house-made hazelnut granola
9

Ingredients are locally sourced where possible so that we can provide our guests with the freshest quality.
LE DÉJEUNER

SALADES

SALADE PRINTANIÈRE
asparagus salad, whipped fromage frais, fennel, morel mushroom vinaigrette
20
SALADE VERCINGÉTORIX
baby gem lettuce, garlic vinaigrette, white anchovies, lemon, soft-poached egg, gruyère
15
FRISÉE AUX LARDONS
crispy confit pork belly, frisee, soft poached egg, apple, walnut vinaigrette
19

SANDWICHS

CROQUE DU JOUR
croque of the day, fries, salad
15
CROQUE-MONSIEUR
gruyère, ham on country bread, fries, salad
14
CROQUE-MADAME
gruyère, ham, fried egg on country bread, fries, salad
15
BURGER MAISON FRITES
house ground beef, caramelized onions, raclette — add bacon 2 / foie gras 6
18
CLUB SANDWICH AU COMPTOIR
grilled veal, espellete aioli, bacon, boiled egg, tomatoes, fries, salad
17

APPETIZERS / ENTRÉES

SOUPE DU JOUR
soup of the day
8

TARTARE DE THON
albacore tuna tartare, radish, spring vegetable vinaigrette, fennel cracker
14
ASSIETTE DE CHARCUTERIE
house and artisan cured meats
18
ASSIETTE DE FROMAGES
one cheese – three cheeses
7 – 15

MAIN / PLATS PRINCIPAUX

TARTE FINE AUX LÉGUMES DE PRINTEMPS
tarte fine, celeriac purée, spring vegetables, mustard greens, comté
17
POISSON EN PAPILLOTTE
steamed fish of the day, market vegetables
18
TARTARE DE VEAU, FRITES
veal tartare
17
BAVETTE D’ALOYAU, FRITES
grilled bavette steak, roquefort sauce
22
BOUDIN BLANC
boudin blanc, crème soubise, grilled spring onions, crushed peas, roasted potatoes
20
CUISSE DE CANARD CONFIT
crisp duck leg confit, warm salad of spring vegetables and frisée, hazelnut, rhubarb
21

Ingredients are locally sourced where possible so that we can provide our guests with the freshest quality.
LE DÎNER

APPETIZERS / ENTRÉES

SOUPE DU JOUR
soup of the day
9

SALADE VERCINGÉTORIX
baby gem lettuce, garlic vinaigrette, white anchovies, lemon, soft-poached egg, gruyère
13
TARTARE DE VEAU
veal tartare, fines herbes aioli, fava beans, crispy artichokes, sunflower shoots
16
SALADE VERTE
mixed green salad, house dressing
9
SALADE PRINTANIERE
asparagus salad, whipped fromage frais, fennel, morel mushroom vinaigrette
17

TARTARE DE THON
albacore tuna tartare, radish, spring vegetable vinaigrette, fennel cracker
14

ASSIETTE DE CHARCUTERIE
house and artisan cured meats
18
ASSIETTE DE FROMAGES
one cheese – three cheeses
7 – 15
BLOC DE FOIE GRAS
foie gras torchon, brioche
19

MONDAY
Wagyu

WEDNESDAY
Mussels & Fries

THURSDAY
Cheese Night

SUNDAY
Tagine

MAIN / PLATS PRINCIPAUX

GNOCCHI À LA PARISIENNE
carrot parisien gnocchi, spring vegetables, pea + chervil veloute, comté
24
FLÉTAN ET SA BOUILLABAISSE
roasted halibut, braised fennel, cerignola olives, rouille, bouillabaisse sauce
34
SAUMON À L’UNILATÉRALE
pan roasted wild salmon, fennel tagliatelle, gem lettuce, beurre blanc
26
POULET RÔTI AU MACVIN
roasted chicken breast, confit leeks, asparagus, spring onions, morel mushrooms, Jura wine sauce
30
ENTRECÔTE FRITES
grilled ribeye, béarnaise sauce
34
BAVETTE D’ALOYAU, POMMES DAUPHINES
pan roasted bavette steak, pommes dauphines, roquefort or shallot-red wine sauce
28
MAGRET DE CANARD
four spiced duck breast, rhubarb, radish, celeriac
30
LONGE D’AGNEAU
roasted lamb sirloin, grilled lamb belly, agnolotti, pine nut, peas, mint
30

SIDE / ACCOMPAGNEMENT

LÉGUMES DU MARCHÉ
market vegetables
7

FRITES
french fries
6

FRICASSÉE DE CHAMPIGNONS
sautéed mushrooms, shallots, white wine, parsley
9

*The consumption of raw oysters poses an increased risk of food borne illness. A cooking step is needed to eliminate potential bacterial or viral contamination.
Ingredients are locally sourced where possible so that we can provide our guests with the freshest quality.
LE BRUNCH

REFRESHMENTS / RAFRAÎCHISSEMENTS

MIMOSA AU COMPTOIR
9

BLOODY CAESAR AU COMPTOIR
7

~

CROISSANT / PAIN AU CHOCOLAT
3½ — 4

APPETIZERS / ENTRÉES

SOUPE DU JOUR
soup of the day
7

DEMI-DOUZAINE D’HUÎTRES FRAÎCHES*
half-dozen fresh oysters, mignonette
16

ASSIETTE DE SAUMON FUMÉ
house smoked salmon, chive crème fraîche, country bread
13

MANCHONS DE CANARD FRITS
half-dozen crispy fried duck wings
10

ASSIETTE DE CHARCUTERIE
house and artisan cured meats
18

ASSIETTE DE FROMAGES
one cheese – three cheeses
7 – 15

MAIN / PLATS PRINCIPAUX

GAUFRES AUX AMANDES
house-made almond waffle, rhubarb, caramelized apples, vanilla crème fraîche
13

CONFIT DE CANARD EN SALADE
warm salad of shredded duck confit, spring vegetables and frisée, mustard vinaigrette, poached eggs
18

OMELETTE AUX FINES HERBES
gruyère, fine herbs, fries, salad — add jambon blanc 3 / morel mushroom 6
15

RIS DE VEAU AUX CHAMPIGNONS
veal sweetbreads, crème soubise, asparagus, morel mushrooms, watercress, poached eggs
20

BURGER MAISON FRITES
house ground beef, caramelized onions, raclette — add bacon 2 / foie gras 6
18

BAVETTE D’ALOYAU, FRITES
grilled beef bavette steak, roquefort sauce
22

FLÉTAN SUR BRIOCHE ET SAUCE BÉARNAISE
halibut brandade, crushed peas, brioche, poached eggs, béarnaise sauce
17

ASSIETTE AU COMPTOIR
eggs cocotte, house-made sausage, bacon, country bread, potato rösti
17

*The consumption of raw oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination.
Ingredients are locally sourced where possible so that we can provide our guests with the freshest quality.