BRUNCH

Sat-Sun 11:15AM-2:30PM

APPETIZER

SOUPE DU JOUR
14.

YOGURT PARFAIT
House-Made Granola and Fresh Fruit
12.

BISTRO MIXED GREEN SALADE
Crudités, Goat Cheese, Pistachio
Banyuls Vinaigrette
14.

SALADE D’ENDIVES
Duck Prosciutto, Asian Pear
Celery Root Puree, Fourme d’Ambert
18.

SALMON RILLETTE
Salmon Tartar & Smoked, Capers, Chives
19.

ESCARGOT PERSILLADE
Half-Dozen Burgundy Snails, Garlic
Almond-Herb Butter
18.

ALSATIAN TARTE FLAMBÉE
Fromage Blanc, Bacon, Onions
9. | 15.

PÂTÉ CAMPAGNE
Country Liver Pâté, Cornichon
Celery Root Remoulade
19.

 .  .  .  .  .

MAIN COURSE

PISTACHIO FRENCH TOAST
Huckleberry Jam, Vanilla Chantilly
Maple Syrup
17.

TRADITIONAL OMELETTE*
Jambon de Paris, Gruyère
Watercress & Friseé Salade
22.

SHAKSHUKA*
Baked Eggs, Red Pepper & Tomato Ragout
Greek Yogurt, Toasted Ciabatta
21.

SMOKED SALMON BENEDICT*
English Muffin, Poached Eggs, Spinach
Sauce Hollandaise
26.

BABY KALE & RED QUINOA SALADE
Butternut Squash, Green Apple
Pumpkin Seed Vinaigrette
22.

MOULES FRITES AU CURRY
Mussel, Shallots, Vadouvan Curry, Cream
Chives
34.

DOVER SOLE MEUNIÈRE
Lemon, Capers, Parsley MP.

CHICKEN PAILLARD
Arugula, Haricots Verts, Almonds
Sauce Diable
26.

CROQUE MONSIEUR
Jambon de Paris, Gruyère, Béchamel
22.

HANGER STEAK & EGGS*
Soft Scramble, Herbed Fingerling Potatoes
Beurre Maitre d’Hotel
34.

THE ORIGINAL db BURGER*
Sirloin Burger filled with Braised Short Ribs
Foie Gras and Black Truffle, Parmesan Bun, Pommes Frites
35.

 

SIDES
9.
Bacon • Sausage • Pommes Frites
Herbed Fingerling Potatoes • Mixed Greens
Viennoiserie Basket • Fruit Plate

 

*Consuming raw or undercooked meats, poultry
seafood,shellfish or eggs may increase
your risk of foodborne illness.