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
GougèresUSD 10.00
(6) Bite size French cheese puffs
Olives a la ProvençaleUSD 8.00
EscargotsUSD 19.50
(6) Burgundy escargot in the shell with herb garlic butter
Artichaut SpreadUSD 16.00
Warm artichoke, spinach dip served with olive bread crostini
Regiis Ova Ossetra Caviar*USD 119.00
30g tin with blini, crème fraîche & chives
Huîtres du Jour*USD 24.00
Half of a dozen oysters with a champagne vinegar mignonette AQ
Chicken Liver MousseUSD 14.00
Another creation of Chef Paul chicken liver, mousse with cognac, thyme.Is smooth and rich
Pâté en CrouteUSD 28.00
Created by Chef Paul: country style chicken pâté with green peppercorn en croute
Soupes et Salades
Salade RêveUSD 15.00
Mixed seasonal lettuces, garnished with olive tapenade, radish, cherry tomatos and Parmesan cheese with a lemon thyme vinaigrette
Salade de BetteraveUSD 18.00
Red and orange beets, garnished with arugula, orange segments, goat cheese & toasted walnuts. Lemon thyme dressing
Soupe a l'Oignon Gratinee**USD 17.00
Classic French onion soup with house made veal stock. Topped with croutons, Gruyère and Comté cheeses
Les Plats Principaux
Noix de St JacquesUSD 48.00
Seared day boat scallops over risotto mixed with spring peas, mint & julienne cut butter lettuce
Flétan Poêlé**USD 41.00
Pan seared fresh local halibut over fava bean puree, with house made herb potato gnocchi & spring vegetables. Garnished with kumquat chips
Côte de PorcUSD 44.00
Beeler Family Farm pork chop with mashed potatoes, petit pois "À la Française" (pancetta, onions & wilted lettuce) garnished with boudin noir
Navarin d'AgneauUSD 38.00
Superior Farms US grass fed Lamb stew with bright spring vegetables
Ris de Veau RôtiUSD 39.00
Roasted veal sweetbreads over a creamy ragu of asparagus, morel, mushrooms and Serrano ham. Veal jus
Risotto aux Petit PoisUSD 35.00
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"* **USD 32.00
Steamed PEI mussels in a white wine, shallots, garlic and cream broth served with fries
Steak Frites ClassiqueUSD 87.00
Angus Ribeye. Classic "bistro cut" 10 or 16 oz. 100% house made Peppercorn sauce & fries. Garnished with vegetables
Poulet Façon Coq au VinUSD 36.00
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"USD 7.00
Mashed PotatoesUSD 11.00
Belgian potatoes, butter & cream
LegumesUSD 11.00
Seasonal vegetables
Tribecca Ovens French BaguetteUSD 6.00
Additional 6 slices of bread & butter; first basket is complimentary
Gluten Free Mariposa Bakery BaguetteUSD 6.00
6" baguette