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 meat, Cornichons and Dijon mustard


Foie gras “Au Torchont” 19
Duck Foie Gras Terrine served with Brioche toasted bread, apple purée, white port and truffle honey reduction, truffle sea salt

Salade de betterave   9 
Sliced red beet, Boursin goat cheese, apple Julienne, organic extra virgin olive oil, Balsamic reduction

Terrine de lapin 9

House-made rabbit terrine, served with pickles and Dijon mustard

Plateau de fromages 15
Selection of imported cheeses


Royal d’artichauts     9
Vegetarian Artichoke Flan topped with French green beans, baby carrots, organic Arugula and Parmesan Reggiano

Cuisses de grenouilles sauce Tartare   12      
Fried frog’s legs served with tartar sauce


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


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

Salade de chèvre chaud   12
Grilled aged goat cheese, organic Arugula, roasted bell peppers, marinated tomatoes, niçoise olives, toasted pine nuts

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 16
Wild mushrooms raviolis with arugula, tomato sauce, thyme, Parmesan Reggiano cheese, Basil

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

Carpaccio de boeuf 15
Thin slices of all natural beef with shaved Parmesan Reggiano cheese, organic extra virgin olive oil, fresh lemon

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

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

Foie de veau ail et persil 19
Sautéed veal liver served with mashed potatoes and 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 mushrooms raviolis, baby carrots, and red wine reduction sauce

Coquilles St-Jacques à la crème de truffes 27
Sautéed scallops, wild mushrooms raviolis, asparagus, truffle Parmesan emulsion, and organic arugula

Garnitures

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