Each dish is carefully crafted by Chef/Owner Paul Magu-Lecugy. He takes into consideration not only the flavors but textures and overall enjoyment of the dish. All sauces and soups are made 100% in house & do not contain flour. No substitutions please. $5 supplement for items split by the kitchen (no charge for share plates)
Hors D'œuvre
Gougères10,00 $ US
(6) Bite size French cheese puffs
Olives a la Provençale8,00 $ US
Escargots19,50 $ US
(6) Burgundy escargot in the shell with herb garlic butter
Artichaut Spread16,00 $ US
Warm artichoke, spinach dip served with olive bread crostini
Regiis Ova Ossetra Caviar*119,00 $ US
30g tin with blini, crème fraîche & chives
Huîtres du Jour*24,00 $ US
Half of a dozen oysters with a champagne vinegar mignonette AQ
Chicken Liver Mousse14,00 $ US
Another creation of Chef Paul chicken liver, mousse with cognac, thyme.Is smooth and rich
Pâté en Croute28,00 $ US
Created by Chef Paul: country style chicken pâté with green peppercorn en croute
Soupes et Salades
Salade Rêve15,00 $ US
Mixed seasonal lettuces, garnished with olive tapenade, radish, cherry tomatos and Parmesan cheese with a lemon thyme vinaigrette
Salade de Betterave18,00 $ US
Red and orange beets, garnished with arugula, orange segments, goat cheese & toasted walnuts. Lemon thyme dressing
Soupe a l'Oignon Gratinee**17,00 $ US
Classic French onion soup with house made veal stock. Topped with croutons, Gruyère and Comté cheeses
Les Plats Principaux
Noix de St Jacques48,00 $ US
Seared day boat scallops over risotto mixed with spring peas, mint & julienne cut butter lettuce
Flétan Poêlé**41,00 $ US
Pan seared fresh local halibut over fava bean puree, with house made herb potato gnocchi & spring vegetables. Garnished with kumquat chips
Côte de Porc44,00 $ US
Beeler Family Farm pork chop with mashed potatoes, petit pois "À la Française" (pancetta, onions & wilted lettuce) garnished with boudin noir
Navarin d'Agneau38,00 $ US
Superior Farms US grass fed Lamb stew with bright spring vegetables
Ris de Veau Rôti39,00 $ US
Roasted veal sweetbreads over a creamy ragu of asparagus, morel, mushrooms and Serrano ham. Veal jus
Risotto aux Petit Pois35,00 $ US
Risotto with spring peas, mint & julienne cut butter lettuce; vegan on request
Bistro Classics
Children's portion are available for petits gourmands Age nine & under $24
Moules Frites "Marinière"* **32,00 $ US
Steamed PEI mussels in a white wine, shallots, garlic and cream broth served with fries
Steak Frites Classique87,00 $ US
Angus Ribeye. Classic "bistro cut" 10 or 16 oz. 100% house made Peppercorn sauce & fries. Garnished with vegetables
Poulet Façon Coq au Vin36,00 $ US
Red wine braised chicken leg & thigh with house made pancetta, pearl onions, and button mushrooms. Served over mashed potatoes
Accompagnements
Pommes Frites "Best in the East Bay"7,00 $ US
Mashed Potatoes11,00 $ US
Belgian potatoes, butter & cream
Legumes11,00 $ US
Seasonal vegetables
Tribecca Ovens French Baguette6,00 $ US
Additional 6 slices of bread & butter; first basket is complimentary
Gluten Free Mariposa Bakery Baguette6,00 $ US
6" baguette