Lunch menu

Soups, salads and appetizers

Soupe du Jour  7
Today's soup inspiration


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


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

Assortiment de charcuterie  14  
Assorted cured meats, Cornichons and Dijon mustard


Foie gras  25
Seared foie Gras, toasted bread, apple PuréeWhite port and truffle honey reduction

Salade de Betterave  9
Sliced red beet, Boursin cheese, walnuts, organic extra virgin olive oil, Balsamic reduction

Mousse de foie gras et poulet  11
Foie Gras and chicken liver Mousse, served with red onion Compote, and crostinis

Plateau de fromages  15
Selection of imported cheeses


Tarte au chèvre et Proscuitto  10

Proscuitto and caramelized onion tart, fresh goat cheese, Arugula, balsamic reduction

Salade Maison  8
Mesclum salad, marinated tomatoes, Niçoise olives, Parmesan Reggiano cheese, and balsamic vinaigrette
Salade d’endives au Roquefort  10
Belgium Endives salad with Roquefort cheese, apple Julienne, walnuts, and Malt vinaigrette

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

Crêpes au poulet  14
Chicken and mushroom Velouté crpe served with House-made French fries and organic mixed greens

Carpaccio de boeuf  15
Raw Wagyu beef, shaved Parmesan Reggiano, organic extra virgin olive oil

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

L'Onglet Bistrot  24
Hanger steak served like in Paris with House-made French fries, green salad and mustard butter

Confit de canard Atmosphère  21
Duck leg confit with wild mushroom raviolis, baby carrots, French green beans, and red wine reduction sauce

Salade de saumon 17
Pan roasted salmon fillet, Roquefort cheeseOrganic mixed greens, marinated tomatoesFrench green beans, walnuts

Moules Marinières  20
Mussels cooked in white wine, shallots, garlic and parsley broth, with House-made French fries

Truite Amandine  20
Fillet of trout with fingerling potatoes, glazed baby carrots, green beans, caper lemon butter, and toasted almonds

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

Salade de thon 23
Tuna salad, tomatoes, grean beans, mixed greens Hard-boiled egg, Niçoise olives, blue cheese, baconRed wine vinaigrette and lemon Aioli 

Garnitures

Sides 6
Mix of Mesclum Greens - Homemade French fries (Fried in peanut oil)
Green Beans - 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