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Menu 2017-07-26T05:33:59+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 / chanterelle 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

SALADE DE TOMATES
marinated heirloom tomatoes, charred eggplant purée, torn baguette croutons, watercress
16
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
ling cod rillettes, roasted peppers, espelette aioli, bacon, boiled egg, tomatoes, fries, salad
16

APPETIZERS / ENTRÉES

SOUPE DU JOUR
soup of the day
8

THON MARINE
citrus and herb cured albacore tuna, compressed fennel, sea asparagus, pistachio, crème fraîche
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, zucchini purée, fennel, artichoke, fromage frais, watercress
17
POISSON EN PAPILLOTTE
steamed fish of the day, market vegetables
18
TARTARE DE BOEUF, FRITES
classic beef tartare
17
BAVETTE FRITES
grilled skirt steak, roquefort sauce
21
POULET DE CORNOUAILLES
grilled herb and lemon cornish hen, summer vegetables, parisian gnocchi, sauce verte
19
CUISSE DE CANARD CONFIT
crisp duck leg confit, grilled peach, snap peas, watercress, potato, hazelnut jus
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
TARTARE DE BOEUF, FRITES
classic beef tartare
16
SALADE VERTE
mixed green salad, house dressing
9
SALADE DE TOMATES
marinated heirloom tomatoes, charred eggplant purée, torn baguette croutons, watercress
13

THON MARINE
citrus and herb cured albacore tuna, compressed fennel, sea asparagus, pistachio, crème fraîche
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
Wagyu Beef

MAIN / PLATS PRINCIPAUX

GNOCCHI À LA PARISIENNE
parisian gnocchi, corn, chanterelle mushrooms, summer vegetables, comté
23
CABILLAUD
roasted ling cod, summer vegetables, saffron potatoes, velouté, espelette oil
28
SAUMON À L’ UNILATÉRALE
pan roasted wild salmon, fennel tagliatelle, gem lettuce, beurre blanc
25
LONGE D’AGNEAU
roasted lamb sirloin, zucchini purée, artichoke, confit fennel, pommes fondant
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
four spiced duck breast, cherry, crème soubise, baby turnip, grilled green onion
28
FAUX-FILET DE VEAU
roasted veal stiploin, crispy veal sweetbreads, heritage carrots, snap peas, chanterelle sauce
30

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, pickled cucumber, tomato essence
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, cherry and mint compote,
orange 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 / chanterelle mushrooms 5
14

RIS DE VEAU AUX CHAMPIGNONS SAUVAGES
veal sweetbreads, snap peas, chanterelle mushrooms, carrot purée, 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 SAUMON SUR BRIOCHE
salmon and corn brandade, poached eggs, brioche, dill hollandaise
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.