Steamed Artichokes Filled with a Creamy Parmesan. Egg and Garlic Butter Filing
Twice Baked Flatbread, Fresh Garlic, Pesto, Fresh Mozzarella, Shaved Parmesan, Fresh Sliced Tomato, Arugula, Balsamic Reduction, EVOO
Beef Tenderloin, Bleu d’Auvergne, Arugula, Onions, Balsamic Reduction (Add Wild Mushrooms $2)
Wild Mushrooms, Mornay Sauce, Truffle, Parmesan and Baby Arugula
Braised Leeks and Mushrooms, Toasted Brioche and Truffle Honey
Chef’s Selection
Crispy Shrimp, Calamari, Zucchini & Artichoke, Pepperoncini, Citrus Aioli and Sweet Thai Chili
With Toasted Baguette
Garlic Herb Butter, Puff Pastry and Grilled Baguette
Jalapeno Cilantro Ranch
Gruyère Cheese topped with Puff Pastry
Add 6oz Grilled Salmon $16 , 6oz Grilled Chicken $8, 4oz Smoked Salmon $9, Grilled Shrimps (5) $11
Spring Mix, Feta ,Cherry Tomatoes, Cucumber, Red Onions, Black Olives with House Lemon Vinaigrette
Brioche Croutons, House Parmesan Reggiano. House made Caesar Dressing
Romaine Lettuce, Brioche Croutons, Shaved Parmesan Reggiano, House-Made Caesar Dressing
Iceberg Lettuce, Cucumber, Grape Tomatoes, Six-Minute Egg, Bleu d’Auvergne, Green Onions, Applewood Smoked Bacon (Ranch or Balsamic Vinaigrette)
Baby Arugula, Orange Segments, Strawberry, Spiced Pecans, Goat Cheese, Maple Vinaigrette
With Parmigiano-Reggiano
Blackened Chicken, Creamy Spinach and Artichokes with Mixed Mushrooms. Served with a Side Salad. Add a Fried Egg on Top +$2
Parmesan Crusted Chicken Breast served with French Fries and a Side Salad
PEI Mussels with Leeks, Garlic, White Wine, Herbed Butter Sauce. Served with French Fries and Garlic Bread.
Leek & Wild Mushrooms Risotto
Herb Butter Julienne Vegetables, Israeli Couscous
Broccolini, Potato Purée, Roasted Heirloom Tomatoes with Lemon Caper Butter Sauce
Fettuccine Pasta, Mussels, Shrimps, Salmon, Cherry Tomatoes, Garlic & Shaved Parmigiano Reggiano, Creamy White Wine Sauce
Red Wine Braised Short Ribs, Mushrooms, Bacon Lardons, Pearl Onions, Mixed Vegetables, Potato Purée and Burgundy Demi-Glace
Duck Leg Confit, Sautéed Greens, Roasted Potatoes, Demi-Glace Sauce
14 oz grilled Ribeye Steak, Au Poivre Sauce, Frites
6 oz CAB Filet Mignon, Au Poivre Sauce, Roasted Vegetables, Potato Purée
Black Truffle Cream Sauce
Smoked Ham, Mornay Sauce, Swiss Cheese. Add a Fried Eggs on Top +$2. Served with a Side Salad
Burgers are served with your choice of French Fries, Truffle Parmesan Fries (Add $4) or Sweet Potato Fries (Add $4)
Cob Smoked Ham, Mornay Sauce, Gruyère Cheese. Served with a Side Salad
Lobster, Applewood Smoked Bacon, Tomato, Provolone, Smoked Cheddar, Crème de Brie, Brioche Toast served with our Lobster Bisque
8 oz Texas CAB Ground Beef Patty, House Brioche Bun, Brie, Crispy Shallots, Mushroom Duxelle, Dijonnaise
8 oz New Zealand Ground Lamb Patty, House Brioche Bun, Whipped Goat Cheese, Tzatziki, Lettuce, Tomato, Onion
Hand-Shaved Prime Rib, House Ciabatta, Burgundy Wine Onions, Gruyère, Horseradish Aioli
8oz Marinated Chicken Breast, Apple Wood Smoked Bacon, Pepper Jack Cheese, LTO with Jalapeño Ranch and Sliced Hass Avocado
8oz Texas CAB® Patty, Apple Wood Smoked Bacon, Cheddar, LTO and Secret Burger Sauce
Six Beignets with Powdered Sugar and Dulce De Leche on the side. Add Crème Brulee or Nutella inside for $5
Served with Mixed Berries and Ice Cream
Large Puff Pastry Choux filled with Ice Cream and topped with Melted Chocolate Sauce Dusted with Powdered Sugar
With Fresh berries
Dark Chocolate Ganache, Crème Brulee and Whipped Cream
Fresh sliced Bananas and Hazelnut Spread
Fresh Strawberries, Cream Cheese Mousse and Romanoff Crème
Please Note: We do our best to update menu items and prices on our website to reflect the current menu items and prices in our Point of Sales system. In the rare case that it is not, the menu items and prices in our Point of Sales system will supersede the menu items and prices on the website.
Celebrate Bastille Day with us on Sunday, July 14th! Enjoy an evening of fun, food, and live entertainment. Savor all-you-can-eat mussels, a delightful crepe station, and a classic French martini. Make your reservation today through the link below under ‘Experiences’ on OpenTable. Vive la France!
