Sample Menu
Our menu is evolving daily and preparations may change

Click to jump to Lunch or Dinner

  
Breakfast 
  
 
EGGS BENEDICT 
 
The following are served on an English Muffin with our fabulous hollandaise with brabant potatoes 
 
CRISPY PORK BELLY 
Poached egg, spicy onion relish 
18 
MONACO 
Prosciutto, tomatoes provençales 
19 
ST. TROP 
Grilled salmon, capers 
20 
LA MER 
Jumbo lump crab, avocadoes, green onions 
22 
 
OMELETTE 
 
FONTAINBLEAU 
Mushrooms, porcinis, spinach, fontina, brabant potatoes 
14 

CARONDELET 
Avocado,Gruyere Cheese, brabant potatoes 
14 

UPTOWN 
Mushroom, bell pepper, onion, swiss cheese, brabant potatoes 
14 

MILAN 
Bacon, sausage, ham, brabant potatoes 
16 

OCTAVIA 
Chorizo, white cheddar, roasted peppers, black beans, salsa fresca, brabant potatoes 
16 
 
SWEET AND SAVORY 
 
TRADITIONAL PAIN PERDU 
Three thick slices of cinnamon-battered brioche with butter pecan sauce 
15 
   
BBQ SHRIMP & GRITS 
Sautéed  BBQ shrimp, grits 
17 
 
 
SOUPS  
 
SOUPE DU JOUR 
Changes daily 

 
SOUPE A L’OIGNON FRANCAIS 
Traditional French onion soup, buttered crouton, toasted Gruyere cheese 
11 
 
SALADS 
 
LA FLAMING TORCH  
Our house salad of mesclun greens, cucumbers, tomatoes, hearts of palm Tossed in raspberry vinaigrette  
10 
 
ROQUEFORT SALAD 
Fresh heart of romaine lettuce lightly tossed in Roquefort dressing, grape tomatoes, topped with apple wood smoked bacon, and Roquefort cheese 
10 
 
CAESAR SALAD 
Fresh croutons Crouton and Spanish anchovies 
10 
 
CRAB AVOCADO SALAD 
Refreshing mesclun green combined with sweet taste of crab meat and fresh avocadoes  
20 
 
ENTREES  
 
QUICHE DU JOUR 
Chef’s Selection 
18 
 
CHAMBORD ROTI CANARD, CERI  SE COMPOTE BEURRE NOISETTE 
Chambord seared Duck Breast, cherry brown butter compound 
25 
 
GRILLED SALMON 
Fresh salmon grilled topped with Caper Buerre Blanc sauce 
26 
 
FILLET TOURNEDOS 
Round thick cut beef fillet topped with red wine and mushroom sauce 
27 
 
Add grilled chicken or shrimp to any salad $8 
 
  
 Dinner Menu  
 
AMUSE 
 
MOULES FRITES 
PEI mussels sautéed with garlic and cream topped 
With fried potatoes 
15 

ESCARGOTS 
Sautéed escargot, dry white wine, garlic, flash fried shallot 
12 

ECHANTILLON DE SAUCISSE 
Locally fresh made Sausage sampler served with stone ground mustard 
15 

CREVETTES, BIERE BRUNE 
Entrée size New Orleans BBQ style jumbo shrimp with trinity, herbs, dark Ale  
Grand 29 petit 24 
 
PATE DE FOIE DE CANARD, ENCOUTREMENTS DU CHEF 
Velvet duck liver pate quenelles, fire fig compote, Chef’s encoutrements 
17 

L’ASSIETE DE FROMAGE  
Imported cheese, Chef’s encoutrements 
20 
 
SOUPE 
 
SOUPE A L’OIGNON FRANÇAISE 
Traditional French onion soup, buttered crouton, toasted Gruyere cheese 
11 

SOUPE DU JOUR 
Changes daily 

 
SALADE 
 
LA FLAMING TORCH  
Our house salad of mesclun greens, cucumbers, tomatoes, hearts of palm Tossed in raspberry vinaigrette  
10 

ROQUEFORT SALAD 
Fresh heart of romaine lettuce lightly tossed in Roquefort dressing, grape tomatoes,   Topped with apple wood smoked bacon, and Roquefort cheese 
10 

CAESAR SALAD 
Fresh croutons Crouton and Spanish anchovies 
10 
 
Add grilled chicken or shrimp to any salad $8 
 
ENTREES 
 
POISSONS DU JOUR 
Fish of the Day – Please ask your Server 
MARKET PRICE 
 
CHAMBORD ROTI CANARD, CERI  SE COMPOTE BEURRE NOISETTE 
Chambord seared Duck Breast, cherry brown butter compound 
30 
 
COQ AU VIN, POMMES DU TERRE,GREMOLATA 
Red wine braised free range chicken, gremolata potatoes, root vegetables 
30 
 
NEW YORK STRIP STEAK AU POIVRE 
12 oz.Prime New York strip peppered and seared with sautéed mushrooms, demi-glace  
38 
 
LA FOIE LYONNAISE 
Sautéed veal liver, grilled onions, Madeira Demi Glace 
28
  

AGNEAU EN CROÛTE DU CAFÉ, BEURRE ROUGE  
Chicory coffee crusted lamb rack with red wine butter 
Served with fresh vegetables and potato 
41 
 
PRIME BLACK ANGUS BONE-IN FILET MIGNON 
Grilled 10oz  Black Angus Bone-in filet mignon with maitre d butter, potatoes, fresh vegetables,
and Madeira Demi Glace 

39 
 
Le chef vous Suggère 
Please ask your Server 
MARKET PRICE 
 
Add Roquefort 6                Add Louisiana Jumbo Crabmeat 8 
 
 
ENTREES 
 
CHAMBORD ROTI CANARD, CERISE COMPOTE BEURRE 
NOISETTE 
Chambord seared Duck Breast, cherry brown butter compound 
30 
 
MAINE DIVER SCALLOPS 
Four maine diver scallops with vegetables topped with chimichurri sauce 
38 

PRIME BLACK ANGUS BONE-IN FILET MIGNON 
Grilled 10oz  Black Angus Bone-in filet mignon with maitre d butter, potatoes, fresh vegetables,
and Madeira Demi Glace 

39 
 
AGNEAU EN CROÛTE DE CAFÉ, BEURRE ROUGE  
Chicory coffee crusted lamb rack  with Red wine butter 
42 
 
 
TRADIONAL FRENCH INSPIRED BOUILLABAISSE 
A beautiful saffron based Bouilllabaisse laden with clams, mussels, Maine diver scallops, gulf shrimps, and fish 
44 
 
Le chef vous Suggère 
Please ask your Server 
MARKET PRICE 
 

LUNCH MENU  
 
AMUSE 
ESCARGOTS 
Sautéed escargot, dry white wine, garlic, flash fried shallot 
12 
MOULES FRITES 
PEI mussels sautéed with garlic and cream topped 
With fried potatoes 
15 
CRABE RISOTTO 
colossal crabmeat with mushrooms, garlic, thyme, Spanish Manchego cheese 
20 
PATE DE FOIE DE CANARD, ENCOUTREMENTS DU CHEF 
Velvet duck liver pate quenelles, fire fig compote, Chef’s encoutrements 
17 
L’ASSIETE DE FROMAGE  
Imported cheese, Chef’s encoutrements 
17 
 
SOUPS  

SOUPE A L’OIGNON FRANÇAISE 
Traditional French onion soup, buttered crouton, toasted Gruyere cheese 
11 
SOUPE DU JOUR 
Changes daily 

 
SALADS 

LA FLAMING TORCH  
Our house salad of mesclun greens, cucumbers, tomatoes, hearts of palm Tossed in raspberry vinaigrette  
10 
ROQUEFORT SALAD 
Fresh heart of romaine lettuce lightly tossed in Roquefort dressing, grape tomatoes,  
 Topped with apple wood smoked bacon, and Roquefort cheese 
10 
CAESAR SALAD 
Fresh croutons Crouton and Spanish anchovies 
10 
CRAB AVOCADO SALAD 
Refreshing mesclun green combined with sweet taste of crab meat and fresh avocadoes  20 
NIÇOISE SALAD 
Fresh composed salad of tomatoes, tuna, Niçoise olives, and anchovies, boiled eggs dressed with balsamic vinaigrette. 
25 
 
 
Add grilled chicken or shrimp to any salad $8 

ENTREES 
 
PASTA DU JOUR 
Chef’s Selection 
22 
 
CHICKEN MARSALA  PASTA 
Herbed chicken in a sweet Marsala and mushroom sauce 
22 
 
GRILLED SALMON 
Fresh salmon grilled topped with Lemon Caper Buerre Blanc sauce 
 25 
 
 ENTRÉE CREVETTES, BIERE BRUNE 
Entrée size New Orleans BBQ style jumbo shrimp with trinity, herbs, dark Ale  
20 
 
LA FOIE LYONNAISE 
Sautéed veal liver, grilled onions, Madeira Demi Glace 
20 
 
COQ AU VIN, POMMES DE TERRE GREMOLATTA 
Red wine braised free range chicken, gremolatta potatoes, root vegetables 
25 
 
QUICHE DU JOUR 
Chef’s Selection 
18 
 
CHAMBORD ROTI CANARD, CERI  SE COMPOTE BEURRE 
NOISETTE 
Chambord seared Duck Breast, cherry brown butter compound 
25 
 
AGNEAU EN CROÛTE DU CAFÉ, BEURRE ROUGE  
Four Chicory coffee crusted lamb rack red wine butter 
Served with fresh vegetables and potato 
25 
 
FILLET TOURNEDOS 
Round thick cut beef fillet topped with red wine and mushroom sauce 
27 
  


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