Lunch menu

Soups, salads and appetizers

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

Soupe a 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 torchon" market price
A Classic French Delicatessen. Duck liver half cooked, then chilled and
served with Brioche toasted bread, apple compote and red Port reduction

Terine de Lapin 9
House made rabbit terrine, served with pickles and Dijon mustard

Salade de betteraves au Boursin 9
Marinated Beet salad with fresh Boursin cheese and toasted walnuts

Assiette de Saumon fumé 11
Smoked salmon plate with shaved endive, lemon Confit, capers

L’assiette de Charcuterie 14

Assorted charcuterie and rillettes plate served with pickles and Dijon mustard

Homard Thermidor 15

Lobster meat “Au Gratin” over sautéed Cremini mushrooms, seafood Mornay sauce

Plateau de fromages 15
Selection of imported cheeses

Salade Maison 8
Mesclum salad, marinated tomatoes, black olives, Parmesan cheese, balsamic vinaigrette

Salade d’endives au Roquefort 9

Belgium Endives salad with Roquefort cheese, sliced fresh apples, walnuts, red wine vinaigrette


Omelette du jour 12
Omelet of the day

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, eggplant & tomato tian, Parmesan cheese



Crepes au poulet 14
Chicken and mushroom veloutécrepe 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

Filet de saumon, salade au Roquefort 16

Pan roasted salmon filet with mixed greens, Roquefort cheese, green beans, tomatoes, toasted




Truite Amandine 18

Filet of trout with fingerling potatoes, glazed baby carrots, asparagus, caper lemon butter, toasted almonds

Foie de veau ail et persil 18

Sautéed veal liver served with mashed potatoes and French green beans, garlic butter

L'Onglet Bistrot 20


Hanger steak served like in Paris with homemade French fries, green salad and mustard butter

Confit de canard Atmosphère 19

Duck leg confit with wild mushrooms raviolis, baby carrots, red wine reduction sauce

Coquilles St-Jacques à la crème de truffes 24

Sautéed scallops, wild mushrooms raviolis, asparagus, truffle Parmesan emulsion, fresh 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 $4Please no separate checks - Consumption of raw or undercooked food may result in foodborne illness