| Tian Provencal |
|
Tomato, zucchini, roasted garlic, parmesan cheese and crème fraiche layered on a sheet of puff pastry. |
| Croque Monsieur |
|
Brioche sliced with emmental cheese bechamel sauce, dijon mustard, black forest ham |
| Salade Lyonnaise |
|
Mesclun mixed greens tossed with our house vinaigrette. Poached eggs, bacon, saucisson (garlic sausage) |
| Salade Nicoise |
|
Mesclun mixed greens, yukon gold potatoes, haricots vert, tomatoes, tuna in olive oil, hard boiled egg, nicoise olives, anchovies, house vinaigrette |
| Quiche Jardiniere |
|
Savory egg custard baked in a pastry shell with spinach roasted red peppers and roasted leeks |
| Vol au Vent |
|
Puff pastry shell filled with a creamy roasted chicken, leek and mushroom sauce |
| Salade du Chef |
|
Roasted tarragon chicken salad, carlton farm smoked ham, emmenthal cheese, hard boiled egg, tomatoes, mesclun mixed greens with our house vinaigrette. |
| Chevre Chaud |
|
Magrets de canard smoked duck breast, aged goat cheese toast, roasted red bell pepper, mixed greens mesclun with our house vinaigrette |
| Roasted Red Beet Salade |
|
Mesclun mixed greens, oven roasted red beets, fourme d'ambert blue cheese, fresh apples and candied walnuts, tossed with our house house vinaigrette. |
| Turkey and Cheese Croissant |
|
Croissant, emmenthal cheese béchamel sauce and sliced turkey breast. |
| Quiche Lorraine |
|
Savory egg custard baked in a pastry shell with bacon and emmental cheese. |
| Soup du Jour |
|
Our soups are made fresh in house daily. Served with bread |
| Brie aux Fines Herbes |
|
Baguette, double cream brie, fresh herbes, frisée green leaves, cucumbers and toasted sliced almonds |
| Provence Panini |
|
Baguette bread drizzled with garlic infused olive oil and balsamic vinegar, layered with sliced tomatoes, fresh mozzeralla, basil, and nicoise olives |
| Jambon Parisien |
|
Baguette, dijon mustard butter, black forest ham, emmental cheese, cornichons french pickles and lettuce. |
| Poulet aux Crudites |
|
Baguette bread filled with tarragon chicken salad, sliced tomatoes, lettuce and slices of hard boiled eggs. |
| Brie Bartlett |
|
Prosciutto, brie cheese, caramelized bartlett pears and onions with arugula greens, oilve oil and balsamic vinegar on a grilled panini |
| Cigalou (Vegan) |
|
White bean tapenade with garlic and olive oil, roasted eggplant and red peppers on grilled panini |
| Rillette et Roti de Porc in Red Wine |
|
Rustic roll, oven braised pork shoulder with fennel, cranberries, Honey Dijon glazed pork roast. Apple slaw of Golden Delicious, radicchio, fennel and red onions with a bacon dressing |
| French Riviera |
|
Pan bagnat rustic roll, tomatoes, cucumbers, onions with a mix of parsley, oregano and mint herbs. Topped with tuna, hard boiled egg and green leaf lettuce |
| Poulet Basquaise in White Wine |
|
Pan bagnat rustic roll, oven braised chicken with tomatoes and red bell peppers, Espelette piments (Basque chili pepper. Red bell pepper slaw with cucumbers and vinaigrette dressing. |
| Croissant au Beurre |
|
Fresh out of the oven, buttery and flaky |
| Tarte Abricot Amande |
|
Buttery tart shell baked with a rich almond filling and fresh, sliced apricots |
| Brioche Parisienne |
|
A rich and decadant bread made with eggs, butter and sugar |
| Normandy Apple Toast |
|
A pain perdu of brioche and pastries baked in a custard flavored with vanilla and pommeau apple wine, topped with fresh apples. |
| Chouquettes |
|
Addictively delicious puffy baked pastry balls made with a pate a choux and sprinkled with rock sugar |
| Canele |
|
Custard flavored with fresh vanilla bean and rum. Baked in a copper tin thinly coated with beeswax for a special taste and crunch |
| Pain au Chocolat |
|
A buttery sweet dough filled with chocolate |
| Pain aux Raisins |
|
A buttery sweet dough wrapped around raisins and a hint of custard |
| Chocolate Brioche |
|
Our brioche dough combined with bittersweet chocolate chips and topped with a chocolate streusel |
| Mini Raspberry Croissant |
|
A mini version of our croissant but this one is filled with delicious raspberry jam |
| Mirliton de Rouen |
|
Fragrant creamy almond batter and vanilla poached pears. A specialty from the normandy capital city of rouen |
| Croissant aux Amandes |
|
Twice baked croissant with an almond cream filling |
| Chausson aux Pommes |
|
Flaky dough filled with applesauce. Available in a mini version |
| Almond Friand |
|
A little buttery almond cake |
| Tarte Aux Pommes |
|
Puff pastry covered in apple slices sprinkled with sugar |
| Baguette |
|
Baked fresh each morning with traditional French "Méthode Améliorée" leavening, providing a crispy, yielding crust and a creamy, honeycomb crumb structure |
| Levain Batard |
|
Shepherd's grain whole wheat flour and our natural levain starter baked into the perfect rustic loaf |
| Seeded Ficelle |
|
Our classic baguette coated in fragrant, toasted seeds |
| Couronne |
|
Our baguette bread shaped into a classic ring |
| Cereal Loaf Rolls |
|
Cracked wheat, oats, rolled rye, yellow polenta, rolled barley, millet, rice bran, wheat germ, and flax seed leavened with our traditional levain. Available as a whole loaf or shaped into rolls |
| Cranberry & Hazelnut Loaf Rolls |
|
Sweet, dried cranberries and hazelnuts mixed into our miche banal dough. Available as a whole loaf or shaped into rolls. |
| Petits Pains Auvergnat, Tabatiere, Fendu |
|
Our baguette dough shaped into smaller rolls |
| Campagne Petite |
|
Mild sour dough made of a blend of wheat and whole wheat flour. |
| Raisin Fennel Benoitons |
|
Rolls of campagne flavored with fennel seed and plump raisins |
| Walnut Loaf Roll |
|
With whole wheat flour and levain with walnuts. Available as a whole loaf or shaped into rolls. |
| Onion Loaf Rolls |
|
Our traditional bread dough flavored with caramelized onions. Available as a whole loaf or shaped into rolls |
| Nicoise Olive Roll |
|
Our traditional bread with niçoise olives and rosemary |
| Bacon Roll |
|
A roll studded with crispy bits of bacon |
| Chocolate Raspberry Delice |
|
Flourless chocolate cake layers with chocolate mousse, creme brulee and raspberry gelee. |
| Tarte Citron |
|
A smooth and rich lemon custard on a bed of almond cream in a sable shell |
| Opera |
|
Rich and dense blend of chocolate ganache and espresso buttercream between layers of almond sponge cake |
| Strawberry Millefeuille |
|
Caramelized puff pastry filled with mousseline cream and fresh strawberries. |
| Saint Honore |
|
Puff pastry with a ring of pate a choux, vanilla custard topped with whipped cream. Caramel and cream filled choux. |
| Tarte Pont Neuf Blueberry |
|
Oregon blueberries baked in a puff pastry, covered with a custard souffle |
| Hazelnut Caramel Dacquoise |
|
Layers of caramel ganache, chocolate praline and hazelnut buttercream between crunchy hazelnut dacquoise cake |
| Eclair Cafe - Chocolat |
|
Pate a choux filled with a smooth coffee custard or a chocolate custard, glazed with fondant |
| Apple Chiboust |
|
Oven roasted apples topped with a custard meringue, chiboust cream and a caramel finish |
| Tarte aux Fraises |
|
Pate sablee tart shell filled pastry cream and a tower of fresh strawberries |
| Gateau au Chocolat |
|
Rich and dense flourless chocolate cake made with extra dark chocolate |
| Gateau Orange et Gingembre |
|
Flourless cake made with ground almonds, puréed orange and a hint of ginger |
