HORS D’OEUVRES

GOUGERES 4.00 Breakfast Monday – Friday 7:00am 10:30am

tomato fondue Brunch Saturday 11:00am 4:00pm
Sunday 9:00am 3:00pm
MARINATED OLIVES 3.50 Lunch Monday – Friday 11:00am 4:00pm
Dinner Monday – Wednesday 5:00pm 10:00pm
citrus, fines herbes Thursday – Saturday 5:00pm Midnight
Supper Saturday 5:00pm Midnight
DUCK LIVER PATE 6.50 Sunday 4:00pm 10:00pm
grain mustard, cornichons, toasted brioche
www.urbanfo o dgroup.com
TRIO OF RILLETES 7.00
fruit compote, cornichons, toasted bread
CHARCUTERIE PLATE 14.00
cured & fresh sausages, pates de champagne, rillettes MOULES FRITES
ASSISETTE DE FROMAGE 10.00 13.00
fruit compote, honeycomb
a la marinere saffron, roasted tomato chorizo, roasted red pepper
PETITE PLATS
STEAK TARTARE 10.00 PLATEAUX DE FRUITS DE MER
ESCARGOTS 8.00 LE GRAND PLATEAUX LE PETIT PLATEAUX
parsley & garlic butter 60.00 30.00
SEARED SCALLOPS 9.00
orange braised endive, tarragon beurre monte OYSTERS
CRISPY FROG LEGS 8.00 1/2 DOZEN OR DOZEN (MARKET PRICE)
persillade, toasted garlic broth
SWEETBREADS EN BOUCHEE 9.00 SHELLFISH
pearl onions, morels, asparagus, parsnip puree, sherry jus (MARKET PRICE)
PARISIAN GNOCCHI 8.00 SHRIMP CLAMS MUSSELS LOBSTER
scallops, shrimp, mussels, herb salad, lemon jam remoulade, cocktail, mignonette sauce

LES SOUPS TARTES FLAMMBÉES

12.00
ONION SOUP GRATINEE 7.00
crouton, gruyere ALSATIAN
PLAT DU JOUR caramelized onions, ham, gruyere
LOBSTER CONSOMME 6.00
LUNDI PISALADIERRE
POTAGE ST. GERMAINE 5.00 anchioade, olives, parmesan
crème de jambon
COD MITTONE
GRIBICHE
crushed cranberry beans, bacon lardons, asparagus, ham, egg
swiss chard, jus de pain LES SALADES
21.00
FRISEE AUX LARDONS 6.00
poached egg, brioche crouton, sherry vinaigrette
MARDI
MESCLUN GREENS 5.00 STEAK FRITES
PAN ROASTED SNAPPER herb salad, champagne vinaigrette
cannelinni beans, roasted parstnips, oyster 19.00
mushrooms, reisling sauce ROASTED BEETS & ROQUEFORT 6.00 maître d’ butter sauce bordelaise
22.00 mache, toasted walnuts, walnut vinaigrette
brandy peppercorn sauce
MERCREDI GRILLED TUNA SALAD NICOISE 13.00
red wine vinaigrette ALA CARTE
5.00
FILET DE BOUEF GARBURE HEARTS OF ROMAINE SALAD 6.00
beef tenderloin “poached” in a light jus de pearl onions, orange segments, pickled fennel DAUPHINOISE POTATOES
jambon with flageolet beans and root coriander vinaigrette FRITES W/ AIOLI
vegetables GRILLED ASPARAGUS
28.00 W/ MAITRE ‘D BUTTER
HARICOT VERTS
JEUDI RATATOUILLE

GRILLED LAMB CHOPS

garlic sausage, flageolet beans, pearl onions,
piquillo peppers, picholine olives, lamb jus
PLATS PRINCIPAUX
30.00 STEAK AU POIVRE 25.00
pommes dauphinois
VENDREDI PAN ROASTED DUCK BREAST 22.00
duck confit, sweet potato fondant, frissee, white asparagus, cherries, cherry duck jus
GRILLED TUNA STEAK
spanish chorizo, lentils du puy, roasted SKATE MEUNIER 20.00
zucchini, roasted shellfish – tomato broth sautéed spinach, parsiened potatoes, capers, buerre noisette
22.00 CRISPY WHOLE TROUT 19.00
haricot verts, almonds, wilted arugula, cider-grain mustard vinaigrette
SAMEDI
HAMBURGER 12.00
HALF POULET ROTI raclette. frites
puree de pommes de terre, haricot verts,
roasted root vegetables COQ AU VIN 18.00
18.00 lardons, pearl onions, brussles sprouts, celery root, fingerling potatoes, red wine chicken jus
WALNUT CRUSTED SALMON 18.00
DIMANCHE rose shallot soubise, carrots, roast yellow beets, cured salmon, horseradish crème
VEAL BLANQUETTE CASSOULET 16.00
braised veal breast, roquefort toulouse sausage, braised pork, duck confit, cannelinni beans, sarladaise crust
19.00

Please refrain from smoking except at the bar. CHEF DE CUISINE 20% gratuity added to parties of 6 or more.
Rob Bland