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 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
Classic French delicacy: Seared duck Foie Gras served with toasted bread, orange Marmalade, white port and truffle honey reduction, truffle sea salt

Salade de Betterave 9
Sliced red beet, Aged goat cheese, 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

Homard en Croûte 16
Lobster and cremini mushrooms with black truffle shavings, lobster velouté, and puff pastry

Tarte au chèvre et olives 10

Goat cheese and olive Tapenade tart, served with tomato confit, Arugula, and 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

Salade de saumon   17
Pan roasted salmon fillet, Roquefort cheese, organic mixed greens, marinated tomatoes, french green beans, walnuts


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 22
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

Coq au vin 22
Red wine braised chicken, pappardelle pasta, pearl onions, cremini mushrooms, and bacon Lardons

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

Truite Amandine 19
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 27
Sautéed scallops, wild mushroom raviolis, asparagus, truffle Parmesan emulsion, and organic arugula


Sides 6
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