Auberge

Roast lamb lollipop with Mediterranean vegetables sauce vierge

French style deviled eggs, aioli, herbs, Espelette

Medley of cheeses, cured meats, fruits nuts jam, whole grain mustard and pickles served with baguette

Horseradish cream sauce, warm potato salad, pickled radishes and dill oil

French style deviled eggs, aioli, cornichon, porcini

Finely minced beef tenderloin seasoned with capers, parsley, shallots, quail egg on top

Tuna, soft boiled eggs, baby potato, green beans, olives, cherry tomato, pan seared tuna, dijon mustard white wine vinaigrette

Frisée, goat cheese, beets, poached pears, candied walnuts, sherry vinaigrette

Crab, mango, avocado, microarugula, red onions, citrus, avocado, avocado dressing

Spring salad mix, maple glazed pecans, peaches, pickled strawberries, berries, mozzarella

Sunchoke, glazed Kumquats, arugula salad, feta cheese, kumquat dressing

French green lentils with peppers, gherkins, celery and a red wine vinaigrette

Chef’s seasonal rotating soup of the day

Classic French Onion soup

Filet Mignon (7oz), foie gras, brioche toast, haricot vert madeira mushroom wine sauce, black truffle

Sautéed calamari, French curry hummus, and sautéed zucchini, yellow squash, roasted tomatoes

Duck Liver paté, spelt fricassee florentine with pickled peppers, onions

Pan roasted chicken, pomme puree with parsley oil, lardons, spinach, cherry tomatoes, port sauce, shaved truffles

Sea bass or monkfish stewed with shrimp, clams, mussels scallops with roasted tomato fennel sauce, baguette roasted garlic butter

Pomme Purée, Sautéed Spinach, Cherry tomatoes Red Onions with Champagne Sauce

Slow cooked beef short rib, carrots, pearl onions, mushrooms, and pomme puree

Veal, turnips, radishes, carrots, mushrooms, creamy sauce

Iberian Porc, tomato polenta, sautéed snow peas, roasted red peppers, honey garlic sauce

Flavors of the Alps with potatoes, onions, spinach, roasted red peppers, raclette cheese

Ribeye with Roasted Cauliflower Au Gratin Potato, Green Bean Almandine With gremolata

Roast lamb lollipop with Mediterranean vegetables & sauce vierge

French style deviled eggs, aioli, herbs, Espelette

Medley of cheeses, cured meats, fruits nuts jam, whole grain mustard and pickles served with baguette

Horseradish cream sauce, warm potato salad, pickled radishes and dill oil

French style deviled eggs, aioli, cornichon, porcini

Finely minced beef tenderloin seasoned with capers, parsley, shallots, quail egg on top

Tuna, soft boiled eggs, baby potato, green beans, olives, cherry tomato, pan seared tuna, dijon mustard white wine vinaigrette

Frisée, goat cheese, beets, poached pears, candied walnuts, sherry vinaigrette

Crab, mango, avocado, microarugula, red onions, citrus, avocado, avocado dressing

Spring salad mix, maple glazed pecans, peaches, pickled strawberries, berries, mozzarella

Sunchoke, glazed Kumquats, arugula salad, feta cheese, kumquat dressing

French green lentils with peppers, gherkins, celery and a red wine vinaigrette

Chef’s seasonal rotating soup of the day

Classic French Onion soup

Filet Mignon (7oz), foie gras, brioche toast, haricot vert madeira mushroom wine sauce, black truffle

Sautéed calamari, French curry hummus, and sautéed zucchini, yellow squash, roasted tomatoes

Duck Liver paté, spelt fricassee florentine with pickled peppers, onions

Pan roasted chicken, pomme puree with parsley oil, lardons, spinach, cherry tomatoes, port sauce, shaved truffles

Sea bass or monkfish stewed with shrimp, clams, mussels scallops with roasted tomato fennel sauce, baguette roasted garlic butter

Pomme Purée, Sautéed Spinach, Cherry tomatoes Red Onions with Champagne Sauce

Slow cooked beef short rib, carrots, pearl onions, mushrooms, and pomme puree

Veal, turnips, radishes, carrots, mushrooms, creamy sauce

Iberian Porc, tomato polenta, sautéed snow peas, roasted red peppers, honey garlic sauce

Flavors of the Alps with potatoes, onions, spinach, roasted red peppers, raclette cheese

Ribeye with Roasted Cauliflower Au Gratin Potato, Green Bean Almandine With gremolata

Roast lamb lollipop with Mediterranean vegetables & sauce vierge

French style deviled eggs, aioli, herbs, Espelette

Medley of cheeses, cured meats, fruits nuts jam, whole grain mustard and pickles served with baguette

Horseradish cream sauce, warm potato salad, pickled radishes and dill oil

French style deviled eggs, aioli, cornichon, porcini

Finely minced beef tenderloin seasoned with capers, parsley, shallots, quail egg on top

Tuna, soft boiled eggs, baby potato, green beans, olives, cherry tomato, pan seared tuna, dijon mustard white wine vinaigrette

Frisée, goat cheese, beets, poached pears, candied walnuts, sherry vinaigrette

Crab, mango, avocado, microarugula, red onions, citrus, avocado, avocado dressing

Spring salad mix, maple glazed pecans, peaches, pickled strawberries, berries, mozzarella

Sunchoke, glazed Kumquats, arugula salad, feta cheese, kumquat dressing

French green lentils with peppers, gherkins, celery and a red wine vinaigrette

Chef’s seasonal rotating soup of the day

Classic French Onion soup

Filet Mignon (7oz), foie gras, brioche toast, haricot vert madeira mushroom wine sauce, black truffle

Sautéed calamari, French curry hummus, and sautéed zucchini, yellow squash, roasted tomatoes

Duck Liver paté, spelt fricassee florentine with pickled peppers, onions

Pan roasted chicken, pomme puree with parsley oil, lardons, spinach, cherry tomatoes, port sauce, shaved truffles

Sea bass or monkfish stewed with shrimp, clams, mussels scallops with roasted tomato fennel sauce, baguette roasted garlic butter

Pomme Purée, Sautéed Spinach, Cherry tomatoes Red Onions with Champagne Sauce

Slow cooked beef short rib, carrots, pearl onions, mushrooms, and pomme puree

Veal, turnips, radishes, carrots, mushrooms, creamy sauce

Iberian Porc, tomato polenta, sautéed snow peas, roasted red peppers, honey garlic sauce

Flavors of the Alps with potatoes, onions, spinach, roasted red peppers, raclette cheese

Ribeye with Roasted Cauliflower Au Gratin Potato, Green Bean Almandine With gremolata

Steamed mussels in white wine, cream, and aromatics

A curated selection of cured meats with house accompaniments and toasted baguette

Cured salmon with horseradish cream, warm potato salad, pickled radish, and dill oil

Deviled eggs refined with aioli, cornichon, porcini powder, and pickled red onion

Finely minced beef tenderloin with capers, shallots, and quail egg, served with toasted baguette

Crisp hand-breaded cod with tartar sauce and grilled lemon

Burgundy snails baked in maître d’hôtel butter with toasted bread

Rustic slow-cooked pork spread, served with fig jam, crusty bread, cornichons, and Dijon mustard

Giant prawns with garlic butter, parsley, and grilled bread

Charred artichoke with gremolata and truffle aioli

Tuna, green beans, soft-boiled egg, Niçoise olives, potato, anchovies, and cherry tomato in a Champagne Dijon vinaigrette

Frisée, creamy goat cheese, and candied hazelnuts tossed in a peach vinaigrette

Parisian ham, Comté cheese, hard-boiled egg, heirloom tomato, and mixed greens

Shaved carrots, white asparagus, and bell pepper tossed in a lemon vinaigrette

Chef’s daily creation highlighting seasonal ingredients

Traditional French onion soup baked with melted Comté cheese

Thick-cut center portion of filet served with chanterelles, confit potatoes and Bordelaise sauce

Scallops with pea purée, corn and lardon succotash, tarragon beurre blanc

Slow-braised beef short rib with carrots, pearl onions, mushrooms, and pomme purée

Tender crispy skin duck leg with pomme purée, glazed baby carrots, and cherry port wine sauce

Marinated heritage rouge chicken served with sautéed baby squash, capers, olives, shallots and heirloom tomatoes in a lemon sauce

Grilled bavette steak with caramelized onions, peppercorn sauce, and hand-cut fries

Lamb chop with grilled artichoke, baby turnips, with an olive tapenade

Pan-seared trout with poached white asparagus, toasted almonds and chive pistou

Braised leeks and shallots with raclette in flaky puff pastry

Steamed mussels in white wine, cream, and aromatics

A curated selection of cured meats with house accompaniments and toasted baguette

Deviled eggs à la Française refined with aioli, cornichon, porcini powder, and pickled red onion

Burgundy snails baked in maître d’hôtel butter with pain grillé

Finely minced beef tenderloin with capers, shallots, and quail egg, served with toasted baguette

Crisp hand-breaded cod with tartar sauce and grilled lemon

Cured salmon with horseradish cream, warm potato salad, pickled radish, and dill oil

Giant prawns with garlic butter, parsley, and grilled bread

Charred artichoke with gremolata and truffle aioli

Rustic slow-cooked pork spread, served with fig jam, crusty bread, cornichons, and Dijon mustard

Tuna, green beans, boiled egg, Niçoise olives, potato, anchovy, and cherry tomato in a Champagne Dijon vinaigrette

Frisée greens, creamy goat cheese, and candied hazelnuts tossed in a peach vinaigrette

Parisian ham, Comté cheese, hard-boiled egg, heirloom tomato, and mixed greens

Shaved carrots, white asparagus, and bell pepper tossed in a lemon vinaigrette

Chef’s daily creation highlighting seasonal ingredients

Traditional French onion soup baked with melted Gruyère

4oz Bavette served with house cut fries, caramelized onions, black peppercorn sauce

Spiced merguez sausage served with frites, frisée salad, and pickled vegetables

Layers of Gruyère cheese, Parisian ham, and creamy mornay sauce on sourdough bread

Two seared patties layered with Comté cheese, caramelized onions, lettuce, tomato, and house pickles, finished with truffle-garlic aioli on a brioche bun

Thinly sliced filet mignon, caramelized onions, horseradish cream, Gruyère, on baguette, with beef jus for dipping

Warm baguette roast chicken, caramelized onions, dijon, mixed greens and melted raclette cheese

Crispy duck confit on toasted bread with onion jam, goat cheese, and fresh arugula

Coffee, orange juice, croissant

Two eggs your way, choice of ham, bacon, or sausage, home fries, baguette

Cured salmon with horseradish cream, warm potato salad, pickled radish, and dill oil

Toasted croissant, Comté cheese, Parisian ham, mornay sauce

Croissants baked in a warm vanilla-cinnamon custard, golden and tender like classic French toast, topped with a berry compote

Open faced avocado, tomato, leek, spinach, poached egg sandwich with roasted red pepper coulis

Poached eggs and Parisian ham served on a toasted English muffin, topped with creamy hollandaise sauce

Poached eggs, smoked salmon, and sautéed spinach served on a toasted English muffin, topped with creamy hollandaise sauce

- Comté and Boursin cheese - Parisian ham and Comté cheese - Lorraine: Parisian ham, Gruyère cheese, onion - Spinach, mushroom, and leek

Traditional French quiche with bacon, egg custard, and cream

Roasted Chicken, mushroom, Leek with creamy mornay

Smoked Salmon, spinach, onion, capers, goat cheese

Parisian ham, Comté cheese, and a fried egg folded into a traditional buckwheat crêpe

Buckwheat crêpe with Chanterelle mushrooms, white asparagus, shallot, Boursin cheese

Warm crêpe with fresh banana and Nutella

Warm crêpe with French butter and fine sugar

Warm crêpe with fresh strawberries and fresh cream

with choice of Jam: Raspberry, Strawberry, Apricot, Fig