DINNER

HORS DOEUVRES
LES FRUITS DE MER *
Hutres 1/2 dz fresh water oysters

18

Crevettes shrimp

18

Crab king crab mayonnaise

MP

Homard 1 lb lobster

MP

Le Petite Plateau 8 oysters,

4 shrimp, 1/2 lobster, 8 mussels
Le Grand Plateau (serves 4-6)
12 oysters, 6 shrimp, 1 lobster,
1/2lb crab, 12 mussels, tuna tartare

62
125

ESCARGOTS TOULOUSE

15

TERRINE DE FOIE GRAS *

22

pernod, garlic, parsley, butter

rhubarb marmalade & grapes
in armagnac

CRAB CAKE
O

jumbo lumo crab cake, honey dijon

dipping sauce
CRISPY CALAMARI

15

OCTOPUS

18

belgian ale batter, espelette aioli

STEAK TARTARE *

17

TARTARE DE THON *

18

shallot, caperberries, cornichons,

quail egg & dijon
(entre with pommes frites 29)
tuna, avocado, mint, almonds,
argan oil

22

grilled and charred with a provenale

vinaigrette, lentil salad, lemon confit
and basil
RICOTTA CROUSTADE

15

warm ricotta tart with piperade,

petite salade

Served with mignonette, cocktail,

french cocktail sauces

PLATEAU DE FROMAGES

18

PLATEAU DE CHARCUTERE

22

chefs selection of three cheeses with homemade jams, tapenade,

nuts & fruit bread
PETTES GOUGRES (truffle oil)
O

Bayonne ham, saucissons, duck prosciutto, pt de campagne,

Toulouse garlic sausage, gherkins, moutarde, baguette

LES PTES DU JOUR

LES MOULES *
APPETZER 18

GNOCCH PARISENNE
GRATNE
with wild mushrooms &

21

(entre with pommes frites 26)

PROVENALE

with tomato, kalamata olives, garlic,

white wine & herbs

LES POSSONS

MARNRE

SALMON COULBAC

32

TRUTE ALMONDNE

28

wrapped in feuillete,
asparagus, stewed artichokes

PORTUGASE

almond crusted trout, jardinire,

pommes pure

with chorizo, potato, basil in a

tomato broth

TUNA A LA PROVENAL *

ONON SOUP GRATNE

11

LOBSTER BSQUE

12

SALADE MASON

gruyre crouton

lobster quenelle, tarragon

crme frache

mixed greens, pear tomato,

baby carrot, radishes, cucumber,
maison vinaigrette
TOULOUSE CHOPPED

boston lettuce, red endive,

avocado, tomato, onions, bacon,
roquefort, asparagus, herb dijon
dressing
ROASTED BABY BEET SALADE

mche, bcheron goat cheese, apple,

pistachios & sherry vinaigrette
LOBSTER SALAD *

bibb lettuce, baby kale, asparagus,

orange, avocado, cucumber dressing
FRSE AUX LARDONS

frise hearts, warm pork belly,

soft poached egg, tomato confit,
sherry vinaigrette

33

grilled tuna, espelette oil,

ratatouille, tapenade,
thyme vinaigrette

SOUPES & SALADES

14

13

14

add chicken 5, add shrimp, add salmon* 7

26

BOULLABASSE MARSELLASE 34

LOUP DE MER *

olive oil poached branzino,

tomato confit, grilled fennel,
citrus sauce
DOVER SOLE MEUNRE

seasonal vegetables &

pommes sarladaise

34

MP

COQUILLES ST. JACQUES

32

DUCK CONFIT

32

seared diver scallops over pea,

asparagus, black truffle &
camembert risotto

rouille & croutons

LES VANDES
1/2 ROASTED CHCKEN

25

BEEF BOURGUGNON

26

roasted all natural chicken,

piperade, truffled pommes pure
O

crispy duck breast with an orange

ginger sauce, its leg congit, carrot flan
and grilled fennel

braised beef cheeks, pearl onions,

carrots, macaroni gratine
12 oz STEAK FRTES *

34

COLORADO LAMB CHOPS *

16 oz CTE DE BOEUF *

38

8 oz FLET DE BOEUF *

38

SAUCES: au poivre; barnaise;

beurre maitre D; truffle demi-glace;
roquefort

with pommes frites & choice of sauce

ENHANCEMENTS: lobster meat, crab meat or seared foie gras

LES GARNTURES
24

gruyre, parmesan, lobster meat

truffle cream

with garlic, white wine, butter

& shallot

LOBSTER MACARON
GRATNE

19

POMMES FRTES

GRLLED ASPARAGUS

BRUSSEL SPROUTS GUANCALE

MACARON & GRUYRE

SEASONAL VEGETABLES

RATATOULLE

A LHULE DAL

POMMES PURE

These items are not available gluten-free

*There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver,
stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein
& should eat it fully cooked. If unsure of your risk, please consult your physician.

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