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Live Music: thursday, Fridays and Saturdays
Open for Dinner 7 nights a Week and Weekend Brunch/Lunch
Soups
Julien’s Bouillabaisse 12
Classic Onion Soup 8.50
Gently simmered caramelized onions, shredded Gruyère and French bread.
Salads
Tricolor Tomatoes on the Wine 13
Served with goat cheese
Roasted Pear au Gratin 12
Gratin with Fourme d’Ambert and placed over baby arugula
and drizzled with honey truffle.
Chop Chop Chicken Brochette 15.50
Grilled chicken breast served over Chinese cabbage, water chestnut, apple,
red pepper and Asian dressing.
Mixed Greens 8
Assortment of baby greens with oven confit tomato, delicately flavored
with lemon vinaigrette.
Baby Spinach and Duck Confit Salad 15
croutons, tomatoes, hard noilled egg, sautee potatoes.
Caesar Salad 11.50
with slices of fresh Parmesan and anchovy sauce
or with Grilled Chicken Scaloppini 17.50,
or Grilled Marinated Shrimp (5) 19.50
Frisee aux Lardons Salad 12
Chicory with poached egg(s), bacon, and Gruyère
Hearts of Palm, Endive, and Fourme d’Amber Cheese 12
A light salad of hearts of palm and endive, sprinkled with mild blue cheese,
glazed walnuts and bread chips.
Appetizers
Baked Clams “Escargot Style” 12
Terrine of Duck Foie Gras 13
with Apple & Calvados Chutney & Glaze
Tender Marinated Smoked Herring 11.50
“Hareng Pommes a l’Huile”
Imported & voted France’s “Best Herring”.
A classic, as featured in Food Arts Magazine
Country Paté 10.50
Our homemade country pork pâté with country bread,
French pickles and mustard
Dungeness Crab Cake 13.50
Jumbo lump crab cake (3.5 oz. of crab meat), garnished with fennel
accented with mild chipotle sauce
Traditional Escargots 12.50
Snails flambéed with Ricard baked with parsley, pecan,
wild mushrooms and garlic butter served with brioche fingers
Tuna Truffle Tartare 12.50
With herb salad crown and truffle oil dressing
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