SALADE VERTE - 7.°°
mesclun salad, grilled almonds, chive and balsamic dressing
FRISEE AUX LARDONS - 11.°°
baby frisee, poached egg, smoked bacon and rye croutons
SALADE D'ENDIVES - 10.°°
endives salad, blue cheese and pecans
SALADE DE BETTRAVE  - 11.°°
beet salad, chopped endives and manchego
SALADE DE TOMATES  - 10.°°
tomato and goat cheese salad, arugula and walnuts
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
SARDINES    11.00
sauteed sardines, tapenade, caramelized onions on puff pastry
TERRINE DE CAMPAGNE MAISON - 10.°°
home made rabbit and pork terrine with home
made three mustards
ESCARGOT A L'AIL - 10.°°
snails in butter galic
SOUPE A L'OIGNON 10.°°
french onion soup
SIX OYSTERS ON HALF SHELL 15.°°

TERRINE DE FOIE GRAS  18.°°
terrine of  foie gras, marinated apples
saue

Plats Principaux
 

POULET ROTI - 21.°°
roasted half chicken, garlic mashed potatoes, sauteed       spinach au
FISH AND CHIPS - 21.°°
fish and chips with  tartar sauce
SAUMON - 24.°°
sauteed filet of salmon, lentil salad
TILAPIA  23.°°
panseared tilapia, bottom mushrooms, zucchini and miso sauce
TRUITE  - 22.°°
crispy skin trout, polenta and white wine mushroom sauce
PAPARDELLE- 18.°°
paparedelle pasta, wild musrooms, herb cream sauce
CANARD A L'ORANGE - 24.°°
roasted duck breast, prune gnocchis and scallion 
COQUILLES  ST-JACQUES - 29.°°
seared sea scallops, wild mushroom rissotto, manchego and cranberry reduction 
ONGLET DE BOEUF - 22.°°
panseared hanger steak, mashed potatoes and vegetables
STEAK FRITES- 29.°°
sauce bearnaise or au poivre
STEAK TARTARE - 23.°° 
JACQUES'S BURGER  16.°°
100% sirloin, blue cheese, apples on a brioche bun

MARINIERES: CHARDONNAY GARLIC PARSLEY

POULETTE: CHIVE AND CREAM

PROVENCALE: TOMATO GARLIC AND BASIL

THAI: GINGER AND LEMON GRASS

PASTIS : CHORIZO AND GARLIC TOMATO

DIJONNAISE: MUSTARD, SHALLOTS, GARLIC

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