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Menu 2018-02-05T02:21:24+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
13

OMELETTE AUX FINES HERBES
gruyère, fine herbs, salad — add jambon blanc 3 / black truffle 6
12

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 D’HIVER
heritage carrot salad, crispy lentils, crème fraîche, vadouvan, dill
17
SALADE VERCINGÉTORIX
baby gem lettuce, garlic vinaigrette, white anchovies, lemon, soft-poached egg, gruyère
15
SALADE PÉRIGOURDINE
confit duck gizzard, smoked duck ham, celeriac, frisée, shaved foie gras torchon, red wine jus
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 foie gras 6
18
CLUB SANDWICH AU COMPTOIR
roasted turkey breast, sauce gribiche, bacon, boiled egg, tomatoes, fries, salad
17

APPETIZERS / ENTRÉES

SOUPE DU JOUR
soup of the day
8

SOUPE À L’OIGNON
french onion soup, crouton, gruyère
12

TARTARE DE SAUMON
fresh + smoked salmon tartare, beetroot, horseradish crème fraîche, endive
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 D’HIVER
tarte fine, melted leeks, roasted squash, fromage blanc, mustard greens
17
POISSON EN PAPILLOTTE
steamed fish of the day, market vegetables
18
TARTARE DE BISON, FRITES
classic bison tartare
19
BAVETTE FRITES
grilled skirt steak, roquefort sauce
22
BOUDIN NOIR
blood sausage, parsnip + apple purée, kale, crispy onions, mustard + apple jus
20
CUISSE DE CANARD CONFIT
crisp duck leg confit, spinach purée, duck fat roasted potatoes + beets, glazed shallot
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

SOUPE À L’OIGNON
french onion soup, crouton, gruyère
12

SALADE VERCINGÉTORIX
baby gem lettuce, garlic vinaigrette, white anchovies, lemon, soft-poached egg, gruyère
13
TARTARE DE BISON
bison tartare, spinach, celeriac, cured bone marrow, baguette crostini
16
SALADE VERTE
mixed green salad, house dressing
9
SALADE D’HIVER
heritage carrot salad, crispy lentils, crème fraîche, vadouvan, dill
15

TARTARE DE SAUMON FUMÉ
fresh + smoked salmon tartare, beetroot, horseradish crème fraîche, endive
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
Cassoulet

WEDNESDAY
Mussels & Fries

THURSDAY
Cheese Night

SUNDAY
Tartiflette

MAIN / PLATS PRINCIPAUX

RISOTTO
risotto, leeks, grilled red onion, smoked crème fraîche, truffle
24
DOS DE CABILLAUD
lightly smoked ling cod, crispy oxtail croquettes, white beans, spinach purée, velouté
32
SAUMON À L’UNILATÉRALE
pan roasted wild salmon, fennel tagliatelle, gem lettuce, beurre blanc
26
FAISAN ET SA FARCE
roasted pheasant breast + chestnut farce, caramelized parsnip purée, cabbage, sauce suprême
36
ENTRECÔTE FRITES
grilled ribeye, béarnaise sauce
34
BAVETTE POMMES DAUPHINES
skirt steak, pommes dauphines, roquefort or shallot-red wine sauce
28
MAGRET DE CANARD
smoked maple glazed duck breast, squash purée, endive, potato gratin, charred shallot
30
JOUE DE PORC BRAISÉE
cider braised pork cheek, celeriac + black truffle tortellini, winter vegetables
26

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
8

~

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, brown sugar + brandy caramelized pineapple, vanilla crème fraîche
12

CONFIT DE CANARD EN SALADE
warm salad of shredded duck confit, kale, roasted squash, mustard vinaigrette, poached eggs
18

OMELETTE AUX FINES HERBES
gruyère, fine herbs, fries, salad — add jambon blanc 3 / black truffle 6
14

RIS DE VEAU AUX CHAMPIGNONS
veal sweetbreads, celeriac, roasted beets, cabbage, carrot purée, poached eggs
20

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

BAVETTE FRITES
grilled skirt steak, roquefort sauce
22

BRANDADE DE CABILLAUD SUR BRIOCHE
ling cod brandade, melted leeks, brioche, poached eggs, saffron + dill hollandaise
17

ASSIETTE AU COMPTOIR
eggs cocotte, house-made sausage, bacon, country bread, potato rösti
16

*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.