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Menu 2017-04-20T04:48:14+00:00

changes & modifications are politely declined

TARTINES BEURRÉES
french baguette, butter, house-made jam
4

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 / morel mushrooms 5
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

JARDINIÈRE DE LÉGUMES DE PRINTEMPS
carrot bavarois, spring vegetables, tarragon oil, walnut vinaigrette
18
SALADE VERCINGÉTORIX
baby gem lettuce, garlic vinaigrette, white anchovies, lemon, soft-poached egg, gruyère
14
FRISÉE AUX RILLONS
crispy cured pork belly, frisée, soft-poached egg, mustard vinaigrette, baguette croutons
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
17
CLUB SANDWICH AU COMPTOIR
grilled albacore tuna, cucumber, dill aioli, bacon, boiled egg, tomatoes, fries, salad
16

APPETIZERS / ENTRÉES

SOUPE DU JOUR
soup of the day
8

TARTARE DE SAUMON
fresh + house smoked salmon tartare, cucumber, radish, dill crème fraîche, horseradish
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, crème soubise, crushed spring peas, fromage frais, watercress
17
POISSON EN PAPILLOTTE
steamed fish of the day, market vegetables
18
TARTARE DE BOEUF, FRITES
classic beef tartare
18
BAVETTE FRITES
grilled skirt steak, roquefort sauce
21
CÔTE DE PORC
grilled bone in pork chop, rutabaga puree, asparagus, wholegrain mustard jus
19
CONFIT DE CANARD ET POMMES SARLADAISES
crisp duck leg confit, duck fat roasted potatoes, asparagus, frisée
20

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
12
CARPACCIO DE VEAU
fennel crusted veal carpaccio, spring vegetable vinaigrette, comté
16
SALADE VERTE
mixed green salad, house dressing
9
JARDINIÈRE DE LÉGUMES DE PRINTEMPS
carrot bavarois, spring vegetables, tarragon oil, walnut vinaigrette
16

TARTARE DE SAUMON
fresh + house smoked salmon tartare, cucumber, radish, dill crème fraîche, horseradish
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
Oysters

WEDNESDAY
Mussels & Fries

THURSDAY
Cheese Night

SUNDAY
Lamb Navarin

MAIN / PLATS PRINCIPAUX

RAVIOLE DU ROYANS
gruyère-stuffed pasta, spring vegetables, crème soubise, soft herbs, comté
23
FLÉTAN ET BARIGOULE D’ARTICHAUT
roasted halibut, clams, artichoke broth, spring vegetables, basil, tomato
34
SAUMON À L’ UNILATÉRALE
pan roasted wild salmon, fennel tagliatelle, gem lettuce, beurre blanc
25
LONGE D’AGNEAU
herb crusted lamb sirloin, spring pea purée, charred spring onion, rutabaga confit
29
ENTRECÔTE FRITES
grilled ribeye, french fries, sauce béarnaise
32
BAVETTE POMMES DAUPHINES
skirt steak, pommes dauphines, roquefort or shallot-red wine sauce
27
MAGRET DE CANARD
maple glazed duck breast, rhubarb, caramelized endive, almond, potato pavé
28
CAILLE RÔTIE
roasted quail, leeks, asparagus, morel mushrooms, lemon verbena sauce
28

SIDE / ACCOMPAGNEMENT

LÉGUMES DU MARCHÉ
market vegetables
7

FRITES
french fries
6

POÊLÉE DE CHAMPIGNONS
sautéed mushrooms
8

*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, cucumber 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 compote, salted caramel sauce, vanilla crème fraîche
12

CONFIT DE CANARD EN SALADE
duck confit, frisée, potatoes, spring vegetables, mustard vinaigrette, poached eggs
16

OMELETTE AUX FINES HERBES
gruyère, fine herbs, fries, salad — add jambon blanc 3 / morel mushrooms 5
14

RIS DE VEAU AUX CHAMPIGNONS SAUVAGES
veal sweetbreads, asparagus, morel mushrooms, crème soubise, poached eggs
19

BURGER MAISON FRITES
house ground beef, caramelized onions, raclette — add foie gras 6
17

BAVETTE FRITES
grilled skirt steak, roquefort sauce
21

BRANDADE DE FLÉTAN SUR BRIOCHE
halibut brandade, crushed spring peas, poached eggs, brioche, béarnaise sauce
16

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.