Mimosa Menu

Before Everything (Perfect for Sharing)

La Tarte Flambée Alsacienne Thin Crust Tart with Farmer Cheese and Onion, with or without Pancetta 13.00 Friture d’Eperlans Fried Small Rainbow Fish with Lemon and Tartar Sauce 12.00 House Pork Rillette with Toasted Baguette 7.00

Soups French Onion Soup Gratinee with “Comte” Cheese 8.75 Provencale Fish Soup with Rouille, Grated Cheese and Croutons 9.25 *Vegetables and Coco Beans Soup “Au Pistou” with Pistou, Grated Cheese and Croutons 8.25

Salads *Goat Cheese Salad Roasted Beets and Pine Nuts 9.75 * Watercress and Belgium Endive Salad Crumbled Blue Cheese and Dried Fruits 9.75 *Haricots Verts & Avocado Salad with Lemon Confit 11.00 Frisee “Lyonnaise” Salad Curly Endive with Bacon, Poached Eggs and Croutons 10.00 Avocado & Crab Salad with Mango Salsa 13.75

Appetizers Macaroni and Cheese Gratin with Prosciutto 9.50 House Country Pate Onion Marmalade 9.50 Sautéed Duck Foie Gras with Apple and Wild Cranberries 17.00 *Tomato “Confit” Tart “Tatin” 11.00 Cheese Plate “Chefs Selection” 11.00 Charcuterie Plate Prosciutto, Salame, Country Pate, Rillette 15.00 Steak Tartar Hand Chopped, Lightly Spicy with Condiments, Toasted Baguette 11.75 Ahi Tuna Tartar Fennel and Arugula 13.75 Roquefort & Figue Terrine with petit endive salad 8.00 * Leeks and Lentils “Du Puy” Vinaigrette 9.50

Steamed Mussels: 12.00 Mariniere with White Wine, Shallots, Herbs Poulette with White Wine, Shallots, Cream and Chive Provencale with white wine, Garlic, Tomato, Fennel, Basil

Main Course Moules-Frites 18.00 Steamed Mussels: Mariniere with White Wine, Shallots, Herbs Poulette with White Wine, Shallots, Cream and Chive Provencale with White Wine, Garlic, Tomato, Fennel, Basil Macaroni and Cheese Gratin with Prosciutto 17.00 *Penne Pasta with Artichokes Heart Ragout and Basil 17.00 Roasted Monkfish Bacon Wrapped, with Lentils “Du Puy”, Horseradish Mustard Sauce 26.00 Grilled Filet of Sole Artichokes “Minestrone” with Fava Beans, Piquillos Pepper and Preserved Lemon Relish 23.00 Sautéed Filet of Sole “Grenobloise” with Lemon Confit, Capers Brown Butter, Haricots Verts, Potato Puree 23.00

“La Bouillabaisse” (Served Thursday through Saturday only) Scorpio Fish, Rock Cod, Monkfish, Shrimps, Scallops And Mussels in a Provencale Broth Served with Rouille and Croutons 29.00

Roasted Half Chicken with Vegetables and Potato Puree, Garlic Ju 17.75 Chicken “Coq Au Vin” Red Wine Braised with Mushrooms, Pearl Onion, Potato Puree 18.75 Roasted Rack of Lamb with Mustard Crust, Garlic Jus, Haricots Verts & Tomato Confit 29.00 Braised Veal Provencale Daube with Potato Puree 25.00 Veal Sweetbread with Haricots Verts, Potato Pure, Capers, Lemon Confit 25.00 Cassoulet with Duck leg confit, pork sausage & beans 23.00

Steak Frites La Cote de Boeuf For Two (Black Angus over 2 lbs) Grilled Rib Eye Chop with Brittany Salt Flower, Extra Virgin Olive Oil or Béarnaise 29.00 per person Steak Tartar (Black Angus) Hand Chopped Lightly Spicy with Condiments19.00 Onglet a l’Echalotte (Black Angus, 10 oz) Grilled Hanger Steak with Shallots 22.00 Filet Mignon “Au Poivre” (Choice, 8 oz) Beef Filet Mignon with Peppercorn Sauce Flambée Cognac 29.00 Culotte Steak (Black Angus 10oz) Grilled with Béarnaise 26.00

On the side side/sub

*French Fries *Haricots Verts

4.00/00

*Lentils “Du Puy”

5.00/1.00

6.00/2.00

side/sub

*Potato Puree *Vegetables Medley *Artichokes Heart

4.00/00 5.00/1.00 6.00/2.00

Menu Du Jour Three Courses 33.00 with a Glass of Wine 39.00

First Course French Onion Soup Gratinee with “Comte” Cheese or

*Vegetables and Coco Beans Soup “Au Pistou” with Pistou, Grated Cheese and Croutons or

*Tomato “Confit” Tart “Tatin” or

* Watercress and Belgium Endive Salad Crumbled Blue Cheese and Dried Fruits or

Roquefort & Figue Terrine with petit endive salad

Second Course *Penne Pasta with Artichokes Heart Ragout and Basil or

Chicken “Coq Au Vin” Red Wine Braised with Mushrooms, Pearl Onion, Potato Puree or Sautéed Filet of Sole “Grenobloise” with Lemon Confit, Capers Brown Butter or Steak Tartar (Black Angus) Hand Chopped Lightly Spicy with Condiments Haricots Verts, Potato Puree or

Onglet Steak a l’Echalotte (Black Angus, 10 oz) Grilled Hanger Steak with Shallots

Dessert Floating Island or

Pot de Chocolat Mousse or

Crème Brule

* Vegetarian. Corkage Fee is $15.00 per bottle. Dessert Service Charge is $2.50 per person. (18% Gratuities added for Parties of 8 or more)