Lunch menu

Soups, salads and appetizers

Soupe du Jour Cup.6 – Bowl.8
Today's soup inspiration


Soupe à l’oignon 9
Onion soup consommé topped with melted cheese croutons


Escargots de Bourgogne 12
Signature appetizer: Marinated Escargots baked in garlic butter


Foie gras “Au Torchont” 19
Seared duck Foie Gras served with Brioche toasted bread

Carpaccio de bettraves en croute de sel 8
Beet lighlty cooked in salt crust then sliced, organic extra virgin oil balsamic vinegar, Parmesan Reggiano and chives

Terrine de lapin 9
House made rabbit terrine, served with pickles and Dijon mustard

Plateau de fromages 15
Selection of imported cheeses


Vol au vent de fruits de mer a l'Armoricaine 15
Puff pastry shell filled with lobster meat, bay shrimpbay scallops in Armoricaine sauce

Salade Maison 8
Mesclum salad, marinated tomatoes, black olives, Parmesan cheese, tomato vinaigrette
Salade d’endives au Roquefort 10
Belgium Endives salad with Roquefort cheese, sliced fresh apples, walnuts, Malt vinaigrette


Salade du chef 14
Romaine with cured ham, Swiss cheese, corn kernel, tomatoes and hard boiled egg, with creamy vinaigrette 

Landaise 16
Frisée salad, smoked duck Magret, duck prosciutto, Warm duck gizzard, Foie Gras Copeaux, green beans, garlic croutons, toasted pine nuts, sliced mushroom, and truffle honey drizzle

Entrées

Omelette du jour 12
Omelet of the day served with French fries and mixed greens

Croque Monsieur 12
Ham and melted Swiss cheese sandwich served with French fries and mixed greens
Croque Madame, topped with a fried egg sunny side up – ad 1.50

Raviolis aux champignons sauvages 15
Wild mushrooms raviolis with arugula, tomato sauce, thyme, Parmesan cheese, Basil

Crèpes au poulet 14
Chicken and mushrooms Velouté crepe served with French fries and mixed greens

Carpaccio de boeuf 15
Thin slices of raw Kobe beef with shaved Parmesan cheese, extra virgin olive oil, fresh lemon juice

Moules Marinières 15
Mussels cooked in white wine, shallots, garlic and parsley. With House-made French fries 18

Salad de Saumon 17
Salmon filet with mixed greens, Roquefort cheese, Marinated Tomatoes, French green beans, walnuts

Truite Amandine 19
Filet of trout with fingerling potatoes, glazed baby carrots, green beans, caper lemon butter, toasted almonds

Foie de veau ail et persil 19
Sautéed veal liver served with mashed potatoes and French green beans, garlic butter

L'Onglet Bistrot 21
Hanger steak served like in Paris with house-made French fries, green salad and mustard butter

Confit de canard Atmosphère 20
Duck leg confit with wild mushrooms raviolis, baby carrots, red wine reduction sauce

Coquilles St-Jacques à la crème de truffes 26
Sautéed scallops, wild mushrooms raviolis, asparagus, truffle Parmesan emulsion, fresh arugula

Garnitures

Sides 5
Mix of Mesclum Greens - Homemade French fries (Fried in peanut oil)
Green Beans in garlic butter - Sautéed Vegetables

Substitutions $2 - Kitchen split: Appetizers & Salads $2, Entrees $4

Please no separate checks - Consumption of raw or undercooked food may result in foodborne illness