HORS D'OEUVRES

Soupe du jour 5.00

freshly made soup of the day
Pâté maison 7.00
homemade pâté served with cornichons and pearl onions
Assiette de charcuterie 10.00
imported French ham, dry sausages and house pâtés
Assiette de fromages 10.00
imported cheese served with fresh fruit
Moules marinière 9.00
mussels cooked with wine, shallots and herbs
Moules au safran 9.00
mussels in saffron broth cream sauce
Moules au Roquefort 9.00
mussels cooked with Roquefort cream
Escargots de Bourgogne 6/12 5.50/8.50
6 or 12 snails cooked with garlic, parsley and butter
Cocktail de crevette 12.00
shrimp cocktail, the best in KC
Fois gras Poele compote de pomme 17.50
pan seared goose liver served with apple puree and mushroom sauce

SALADES
Salade verte au Coeur de palmier 6.00
mixed greens with heart of palms in a vinaigrette
Salade de chevre chaud 9.00
warm goat cheese on toast served with organic greens, walnuts and
strawberries
Salade Lyonnaise 8.50
frisee salad with bacon, walnuts and a poached egg on top
Salade de betteraves aux Roquefort 8.00
beet salad with Roquefort, candied walnuts, raisins and walnut oil
Salade d'avocat et crevettes grillees sauce cocktail 9.50
shrimp and avocado salad with cocktail sauce
Melon jambon cru 8.00
canteloupe with imported sliced Proscuitto
Salade Aixoise 9.00
marinated salmon and grilled scallop with asparagus tips and greens

LES POISSONS
Crevettes grillées aux pâtes fraiches 14.50
grilled shrimp over fresh pasta
Truite saumonée poêlée aux amandes 16.00
pan seared ruby trout with lemon and sautéed almonds
Cuisses de grenouilles sautées grillees 12.50
grilled frog legs with herb de provence
Saumon du jour 17.00
 salmon prepared fresh daily
Saint-Jacques grilles et Gambas 24.00
grilled scallops and shrimp in a reduction of port with crystallized ginger

LES VIANDES ET LES VOLAILLES

Poulet du jour 17.00
campo lindo organic chicken cooked fresh daily
Foie de veau saute puree de pommes 17.00
sauteed calves liver with apple puree and wild forest mushrooms
Magret de canard grille sauce truffles noire 19.00
grilled duck breast with sauteed shitake mushrooms and black truffle sauce

Filet de boeuf grille 23.00

8 ounce choice beef tenderloin grilled served with chef's sauce du jour
Cote de boeuf au poivre vert 22.00
10 ounce rib-eye steak, grilled with green peppercorn sauce
Noisette d'agneau grillée* 21.00
lamb loin served with shitake mushrooms
Filet de porc grille sauce aux airelles 16.50
grilled pork tenderloin served with Lingonberry sauce
Escalope de veau saute au citron et capres 18.00
veal scaloppini sauteed with capers, shallots and lemon juice
We appreciate one check per table.
18% gratuity will be added to parties of 5 or more.
*Ordering raw or undercooked may increase your risk of food borne illness.

LES BOISSONS
Coke, Diet Coke, Sprite 1.50
Orangina 2.00
Evian and Perrier 2.00
Coffee & Tea 1.50
Hot Tea 1.50
Flavored Iced Tea 3.00
Cappuccino 2.75
Latté 2.75
Espresso 2.00