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Lunch & Dinner
Menu:
La Petite Cuisine
Steak tartare 13.75
Ratatouille tartine 7.95
Socca—chickpea crepes with grilled peppers and tapenade 7.50
Tartine of crab and avocado with lemon and chives 11.7
Grilled and cured sausages with radishes and celeri root 7.75
Country pate with pork, ham, foie gras and pistachios 14.75
Chicken liver mousse with grilled bread and herbs 7.75
Charcuterie platter for two—housemade pate, rillettes and cured meats 19.50
Escargots with parsley and shallot butter 8.75
Baked mussels with basil breadcrumbs 9.75
Salade Fonfon—frisee, cress, rocket and walnuts with bleu de causses 8.75
Local tomato salad with grilled red onion, chevre and basil 9.75
Soupe du jour 7.50
Les Grands Plats
Moules et frites—a la mariniere 15.75
Shrimp and avocado salad with sauce remoulade 14.75
Poached chicken salad with tarragon, cucumber and bibb 13.50
Turkey sandwich with caramelized onions, arugula, and blue cheese aioli 9.95
Croque Monsieur—French “ham and cheese” with pommes frites 9.50
Croque Madame—griddled ham and comt? with fried egg and pommes frites 10.95
Omelette with mushrooms, ham and zucchini 13.50
Hamburger Fonfon with comte and pommes frites 11.50
Trout with brown butter, capers and brabant potatoes 17.25
Chicken Provencal—thighs simmered in wine, tomato, herbs and rice pilaf 16.75
Sockeye salmon with lardons, field peas, corn and mustard sauce 19.50
Veal paillard with field peas, potatoes, cherry tomatoes and arugula 18.50
Steak frites—grilled hanger steak with salsa verde, pommes frites and a small salad 22.95
Lunch special: soup and half of a turkey sandwich 10.00
Specialite du jour
Lundi - Ferme
Mardi - Salmon coulibiac 21.50
Mercredi - Riviera salad—shrimp, mussels, crab, tomatoes, peppers and lemon 16.95
Jeudi - Crabcake with fines herbes 21.95
Vendredi - Grilled fish with ratatouille and aioli M.P.
Chaque jour: simple grilled fish with sauce gribiche, or corn, scallion, cherry tomato relish, or beurre blanc M.P.
Garniture
haricots vert & shallots 4.25
zucchini & persillade 4.25
pommes frites 4.25
brabant potatoes 4.25
field peas 4.25
Fromages
Bleu de Causses (cow)
L’Abbaye de Bel’loc (sheep)
Comte (cow)
St. Maure (goat)
Dorset (cow)
taste of three 10.25
Desserts
Coconut cake
Chocolate pot de creme
Chocolate caramel nut tart
Lemon meringue tart
Olive oil cake with peaches
Les Boissons
Chilton County Peach Bellini 9.00
Watermelon Margarita 9.00
Dijon Sidecar 7.50
PatrÓn, Lime & Cointreau 10.00
Havana Sidecar 7.95
Highlands Martini 7.95
Pyrat’s Daiquiri 9.00
Sazerac 7.50
Orange Thing 7.95
Lillet 7.00
Pastis 6.50
French 75 7.95
Pimm’s Cup 6.50
Pardis’ Margarita 9.75
Citron press? 4.00
Carafe: La Vieille Ferme
blanc ’09 ou rouge ’09 15.00
Harney & Son’s hot teas 4.00
Mountain Valley Water
still or sparkling
small 3.00 large 5.00
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