Le Midi

Please contact the restaurant for today's selection. Vegetarian.

Eggplant caviar. Vegetarian.

Goat cheese and tomato beaujolais demi-glace. Vegetarian.

White wine, garlic and shallots.

Garlic herb butter.

Lemon and dill vinaigrette.

Wasabi remoulade.

Diver scallops, celeriac puree and beurre blanc.

Roasted garlic cloves, cherry tomatoes, olive oil and sea salt.

Pork shoulder in a pastry crust.

Truffle oil and Parmesan cheese.

Duck confit in puff pastry, Beaujolais sauce and demi-glace.

Warm leaks, pickled onions.

Pineapple raisin chutney.

Chicken liver mousse, cornichon, and brioche.

With truffle oil and Parmesan.

Goat cheese and croutons. Vegetarian.

Call restaurant for soup of the day.

Toasted baguette, rouille and Parmesan.

Beef tenderloin, shallots, capers, egg yolk and Dijon mustard.

Roasted red pepper and eggplant caviar. Vegetarian.

Avocado, Roquefort, greens, grapes, poached pear, roasted walnuts and poppy seed vinaigrette. Vegetarian.

Pepper-crusted yellow fin tuna, haricot verts, potato, hard boiled egg, tomatoes, olives and anchovies.

Romaine lettuce hearts, Parmesan cheese and anchovies.

Baby arugula and Champagne-passion vinaigrette. Vegetarian.

Frisee, lardons, croutons and poached egg with mustard vinaigrette.

Shaved shepherd?s cheese with lingonberry vinaigrette.

Mesclun and seasonal vegetables. Vegetarian.

Watercress, spiced nuts, honeyed goat cheese and vinaigrette. Vegetarian.

Mesclun, frisee, pomegranate, orange, walnuts and citrus vinaigrette.

Frisee, pomegranate, orange and walnuts, with citrus vinaigrette.

With shaved Parmesan cheese and truffle oil. Vegetarian.

Spaghetti squash, pea tendrils beurre blanc.

With rouille and Parmesan.

Lobster pasta, cherry tomatoes, basil.

Bok choy, preserved orange, coriander, potato au gratin.

Pearl onions, lardons, mushroom.

Lardons, potato puree and root vegetable.

Ratatouille, haricots verts, potato supreme.

Short ribs, red wine jus, potato puree and root vegetable.

10 oz., pommes frites, haricot vert.

Organic chicken, braised in red wine, lardons, mushrooms and potato puree.

Moroccan spiced beluga lentils and asparagus.

Saffron, dry vermouth, thyme and spinach.

Braised in red wine, with parsnips, pearl onions, potato puree and mirepoix.

Sauteed shiitake, garlic and black truffle cream. Vegetarian.

Rosemary demi-glace, Brussel sprouts and potato gratin.

Raisins, crispy chickpeas and harissa. Vegetarian.

Sea bass rolled with crab meat, spinach and red pepper sauce.

Polenta cake, sauteed spinach and lingonberries.

Thyme, Champagne sauce and potato gratin.

Sauce au poivre and pommes frites.

Lobster pasta, cherry tomatoes, garlic and basil.

With pomme frites.

Rib-eye, bistro butter, haricots verts and pommes frites.

Garlic, olive oil and lemon.

Roasted garlic cloves.

Thyme.

With truffle oil and grain mustard.

Roasted pepper and eggplant cavier.

Served with siracha chili sauce.

Served with spicy tomato sauce.

Served with saffron garlic aioli.

Caramelized onion, cheddar and pickled jalapeno.

Served with lemon and smoked paprika aioli.

With marinara sauce.

Extra virgin olive oil and sea salt.

Truffle oil and Parmesan cheese.

Frisee, tartar sauce.

With choice of two toppings.

Choice of three.

Choice of three.

Call restaurant for soup of the day. Vegetarian.

With toasted baguette, rouille and Parmesan.

Lemon and dill vinaigrette.

Eggplant caviar. Vegetarian.

Garlic herb butter.

Wasabi remoulade.

Roasted garlic cloves, cherry tomatoes, olive oil and sea salt.

4 oz. raw. Quail egg, traditional preparation, pommes frites.

With truffle oil and Parmesan cheese.

Warm leeks, pickled onion.

Goat cheese and tomato beaujolai demi-glace. Vegetarian.

Diver scallops, celeriac puree and beurre blanc.

Pork shoulder in a pastry crust.

Chevre Crottin, black radish, tarragon vinaigrette.

Frisee, lardons, croutons, poached egg and mustard vinaigrette.

Romaine lettuce hearts, Parmesan and anchovies.

Watercress spiced nuts, honeyed goat cheese and vinaigrette. Vegetarian.

Pepper-crusted yellow fin tuna, haricots verts, potato, hard boiled egg, toamtoes, olives and anchovies.

Avocado, Roquefort, greens, grapes, poached pear and roasted walnuts, with poppy seed vinaigrette. Vegetarian.

Frisee, pomegranate, orange, walnuts, citrus vinaigrette.

With pommes frites and choice of three ingredients.

Tarragon aioli, bacon, lettuce, tomato and pommes frites.

Jambon, Gruyere cheese, bechamel sauce, fried egg and pommes frites.

With shaved Parmesan and truffle oil. Vegetarian.

Mariniere sauce.

Bok choy, preserved orange, coriander, potato au gratin.

Pearl onions, lardons, mushroom.

Cremini mushrooms, Gruyere and choice of 2 toppings, with pommes frites.

10 oz., pommes frites, haricot vert.

Lobster pasta, cherry tomatoes, garlic and basil.

Saffron, dry vermouth, thyme and spinach.

Moroccan-spiced beluga lentils and asparagus.

Sauteed shiitake, garlic and black truffle cream. Vegetarian.

Polenta cake, sauteed spinach and lingonberries.

With pommes frites.

Mixed berries.

With red onions, capers, hard boiled egg and creme fraiche.

With your choice of three ingredients. Served with country potatoes.

With hollandaise sauce. Served with country potatoes.

With hollandaise and your choice of jambon, gravlax or sauteed spinach. Served with country potatoes.

With fine herbs and Parmesan. Served with country potatoes.

With fresh fruit. Served with country potatoes.

Jambon, gruyere cheese, bechamel sauce and fried egg. Served with country potatoes.

Two eggs any style, bacon, sausages, boudin noir, grilled tomato, mushrooms and toast. Served with country potatoes.

New York strip and bearnaise sauce. Served with country potatoes.

Croutons, warm mustard vinaigrette and poached egg.

Anchovies, garlic croutons and shaved Parmesan.

Atlantic tuna, traditional vegetables, boiled egg and anchovies.

With choice of two ingredients and pommes frites.

Seven-grain bread, tarragon aioli, bacon, lettuce, tomato and pommes frites.

Served with truffle oil and parmesan.

With vanilla ice cream.

With vanilla ice cream.

With creme chantilly.

Fruit curd with granola crust.

Three cheeses.