SALADE VERTE - 7.°°
 mesclun salad, grilled almonds, chive and balsamic dressing
SALADE D'ENDIVES  - 10.°°
endive salad, blue cheese and pecans
SALADE DE TOMATES  10.°°
tomato and goat cheese salad, arugula na d walnuts
FRISEE AUX LARDONS - 11.°°
 baby frisee, poached egg, smoked bacon and rye croutons
TARTARE DE THON FRAIS - 14.°°
 fresh a tuna tartar with grilled sesame and wonton crackers
TARTE A L'OIGNON ET CHEVRE 10.°°
 goat cheese and onion tart, baby frisee and balsamic sirup
TERRINE DE CAMPAGNE MAISON - 8.°°
 home made rabbit and pork terrine with home
 made three mustards
GATEAU AUX CHAMPIGNONS - 9.00
 wild mushrooms in puff pastry
ESCARGOT A L'AIL - 10.°°
 snails in butter galic
SOUPE A L'OIGNON - 10.°°
  french onion soup
BRANDADE DE MORUE - 9.°°
cod fish and potato puree, garlic and olive oil
CRAB CANNELONI - 11.
canneloni stuffed with crab meat and asparagus
CREVETTES ET CELERI REMOULADE  - 12.
roasted tiger shrimp and truffle scented celeri salad
MILLEFEUILLE DE LEGUMES - 9.
vegetable and goat cheese napoleon
SALADE DE PULPE TIEDE - 10.
panroasted octopus, garlic, potatoes and olive oil

SIX OYSTERS ON HALF SHELL - 15.

TILAPIA BEURRE NOISETTE - 23.
panseared tilapia, yukon gold potatoes and beurre noisette
POULET ROTI - 21.°°
roasted half chicken, garlic mashed potatoes, sauteed       spinach au jus
CABILLAUD - 24.°°
roasted cod fish, fresh corn puree and mole sauce
 FILET DE SAUMON SAUVAGE- 24.°°
roasted  filet of salmon,zucchini pureeand red pepper sauce
TRUITE et POLENTA - 21.°°
crispy skin trout, white polenta and white wine mushroom sauce
CANARD A L'ORANGE - 24.°°
roasted duck breast, prune gnocchis and scallion 
RISOTTO ET ST-JACQUES - 29.°°
seared sea scallops, wild mushroom rissotto, manchego and cranberry reduction 
ONGLET PRINTANIERE - 22.°°
 panseared hanger steak, sweet onion puree, glazed summer   vegetables and port wine jus
STEAK FRITES- 28.°°
sauce bearnaise or au poivre
STEAK TARTARE - 22.°° 
JACQUES'S BURGER  16.°°
 100% sirloin, blue cheese, apples on a briche bun
PAPARDELLE AUX CHAMPIGNONS  18.°°
papardelle, wild mushrooms truffle cream sauce
JARRET D'AGNAUX   26.°°
braised lamb shank, polenta and natural jus
SALADE NICOISE  20.°°

  MARINIERES: CHARDONNAY GARLIC PARSLEY

  POULETTE: CHIVE AND CREAM

  PROVENCALE: TOMATO GARLIC AND BASIL

  THAI: GINGER AND LEMON GRASS

 BASQUAISE: SAFFRON AND GARLIC TOMATO

  DIJONNAISE: MUSTARD, SHALLOTS, GARLIC

TAKE-OUT AVAILABLE
SUNDAY -THURSDAY  -   5:00PM - 10:00PM