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Menu 2018-12-06T21:37:08+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 / chanterelle mushrooms 5
13

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

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

CROQUE-MADAME
parisian ham, gruyère, 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’ENDIVE
endive salad, roquefort, candied walnuts, pear
18
SALADE VERCINGÉTORIX
baby gem lettuce, garlic vinaigrette, white anchovies, lemon, soft-poached egg, gruyère
16
SALADE PERIGOURDINE
confit duck gizzard, smoked duck ham, celeriac, frisée, shaved foie gras torchon, red wine jus
20

SANDWICHES

CROQUE DU JOUR
croque of the day, fries, salad
16
CROQUE-MONSIEUR
parisian ham, gruyère on country bread, salad
15
CROQUE-MADAME
parisian ham, gruyère, fried egg on country bread, salad
16
BURGER MAISON FRITES
house ground beef, caramelized onions, raclette — add bacon 3 / foie gras 6
18
CLUB SANDWICH AU COMPTOIR
grilled slow-cooked beef, wholegrain mustard aïoli, bacon, boiled egg, tomatoes, fries, salad
18

APPETIZERS / ENTRÉES

SOUPE DU JOUR
soup of the day
9
TARTARE DE SAUMON FUMÉ
fresh and house smoked salmon tartare, potato and horseradish sauce, watercress, dill
15
ASSIETTE DE CHARCUTERIE
house and artisan cured meats
18
ASSIETTE DE FROMAGES
one cheese – three cheeses
7 – 15

MAIN / PLATS PRINCIPAUX

TARTE FINE AUX CHAMPIGNONS
tarte fine, caramelized celeriac purée, sautéed mushrooms, mustard greens, comté
17
POISSON EN PAPILLOTTE
steamed fish of the day, market vegetables
21
TARTARE D’ÉLAN, FRITES
classic elk tartare
19
BAVETTE D’ALOYAU, FRITES
grilled bavette steak, roquefort sauce
24
POITRINE DE PORC RÔTIE
crisp roasted pork belly, pommes purée, brussel sprouts, walnut jus
21
CUISSE DE CANARD CONFIT
crisp duck leg confit, braised lentils, fall vegetables, frisée
22

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
10
SALADE VERCINGÉTORIX
baby gem lettuce, garlic vinaigrette, white anchovies, lemon, soft-poached egg, gruyère
14
TARTARE D’ÉLAN
elk tartare, parsnip purée, pickled chanterelle mushrooms, nasturtium
18
SALADE VERTE
mixed green salad, house dressing
9
SALADE D’ENDIVE
endive salad, roquefort, candied walnuts, pear
15
TARTARE DE SAUMON FUMÉ
fresh and house smoked salmon tartare, potato and horseradish sauce, watercress, dill
16
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
20

MONDAY
Duck Confit Choucroute

WEDNESDAY
Mussels & Fries

THURSDAY
Cheese Night

SUNDAY
Boeuf Bourguignon

MAIN / PLATS PRINCIPAUX

GNOCCHI À LA PARISIENNE
brown butter parisian gnocchi, mushrooms, charred shallot, fall vegetables, parsley
24
CABILLAUD
pan roasted ling cod, braised lentils, fall vegetables, red wine jus
29
SAUMON À L’UNILATÉRALE
pan roasted wild salmon, fennel tagliatelle, gem lettuce, beurre blanc
28
FAISAN ET SA FARCE
roasted pheasant breast with chestnut farce, squash purée, salsify, sauce suprême
36
ENTRECÔTE FRITES
grilled ribeye, béarnaise sauce
36
BAVETTE D’ALOYAU, POMMES DAUPHINES
pan roasted bavette steak, pommes dauphines, roquefort or shallot-red wine sauce
30
MAGRET DE CANARD
duck breast, quatre epices, heritage carrots, caramelized celeriac purée, quince, potato gratin
32
PORC BRAISÉ
braised pork short ribs, glazed apple, fall vegetables
28

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
9

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, caramelized spiced apples, vanilla crème fraîche
13

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

OMELETTE AUX FINES HERBES
gruyère, fine herbs, fries, salad — add jambon blanc 3 / chanterelle mushrooms 5
15

RIS DE VEAU AUX CHAMPIGNONS
veal sweetbreads, fall vegetables, celeriac purée, chanterelle mushrooms, 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
24

BRANDADE DE CABILLAUD SUR BRIOCHE
smoked ling cod brandade, brioche, poached eggs, dill hollandaise
17

ASSIETTE AU COMPTOIR
eggs cocotte, house-made sausage, bacon, country bread, potato rösti
18

*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.