Soupes, Quiches & Les Croques
Les Salades
Chevre-chaud
warm goat cheese on baguette, field greens, apples, walnuts, balsamic vinaigrette
Nicoise
pan seared tuna, hard boiled egg, olives,
haricot-verts, corn, anchovies, house vinaigrette
Beef Carpaccio
lemon oil, capers, shaved parmesan, arugula
Herb Crusted Salmon
salmon filet, field greens, cherry tomato
cucumber, pommes pailles, balsamic vinaigrette
Paris 66 Steak Salad
flat iron steak, gorganzola, tomato, cucumber,
housemade croutons, house vinaigrette
Roasted Beet Caprese
heirloom tomatoes, oven roasted beets, red onions,
buffalo mozzarella, balsamic reduction, housemade pesto
Grilled Ratatouille Salad
eggplant, zucchini, squash on a bed of greens,
balsamic vinaigrette
Add grilled chicken: 4 Add grilled shrimp: 5
Plats Principaux
1/2 Poulet Roti-Frites
citrus-herb roasted chicken with frites
and housemade aioli
Steak-Frites
10 oz flat iron steak, beurre maitre d'hotel
Steak au Thon
pan seared tuna steak served with pomegrante glaze crushed peppercorn, parmesan risotto, asparagus
Chicken Francaise
escalope of chicken breast, lemon wheels,
shaved parmesan, seasonal vegetables
Crevettes Provencales
sauteed shrimp, garlic, fresh herbs, mushrooms, sundried tomatoes in a white wine sauce, tossed with linguini
Ravioles aux Fromages
housemade ravioles with goat cheese, sundried tomato, tarragon cream sauce
