Our sommelier has carefully selected French, Belgian, and Italian wines to compliment each dish. Ask your server for recommendations!
Served Saturdays & Sundays from 10 AM - 3 PM
A classic French ham and Gruyère sandwich, topped with béchamel sauce and a perfectly fried sunny-side-up egg, served with a side of petite salade.
Light and crispy Brussels-style waffles, topped with fresh strawberries, raspberries, and whipped cream, served with a side of Belgian chocolate sauce or maple syrup.
Two poached free-range eggs over smoked salmon and toasted brioche, drizzled with house-made hollandaise sauce, served with herb-roasted potatoes.
Slow-simmered tomato and pepper stew with poached eggs, seasoned with garlic, cumin, and harissa, served with warm sourdough toast.
Creamy French-style scrambled eggs, infused with black truffle, served with buttery croissant toast and a side of prosciutto or sautéed mushrooms.
Toasted sourdough with smashed avocado, topped with radish, cherry tomatoes, soft-boiled egg, and crumbled feta, finished with a drizzle of lemon and olive oil.
Slow-cooked caramelized onions in a rich beef broth, topped with a gruyère cheese crust and served with toasted baguette.
Finely hand-cut prime beef, seasoned with shallots, capers, Dijon mustard, and a hint of cognac, served with a quail egg yolk and toasted sourdough.
Fresh Brussels-style mussels, steamed in white wine, garlic, shallots, and cream, served with a side of crispy frites.
Whole Camembert cheese, oven-baked with honey and rosemary, served with a warm baguette for dipping.
Classic French snails, oven-baked in garlic-herb butter, served with toasted baguette slices for dipping.
A creamy spread of house-smoked salmon, crème fraîche, lemon zest, and dill, served with toasted brioche and cornichons.
Seared yellowfin tuna, baby potatoes, haricots verts, black olives, cherry tomatoes, and a classic Dijon vinaigrette.
Crisp romaine lettuce, Parmesan shavings, garlic croutons, and a creamy anchovy-infused dressing. Add grilled chicken (€3 | £2.50).
Belgian endive, Roquefort cheese, caramelized walnuts, and a citrus-honey dressing.
Grilled Black Angus sirloin, served with crispy frites and béarnaise or peppercorn sauce.
Classic French braised chicken, slow-cooked in red wine with pearl onions, mushrooms, and smoked pancetta, served with buttery mashed potatoes.
A rich Provençal seafood stew with fresh mussels, prawns, and white fish, simmered in a saffron-infused tomato broth.
Crispy slow-cooked duck leg, served with dauphinoise potatoes and a cherry-port reduction.
Arborio rice cooked to creamy perfection, infused with black truffle, wild mushrooms, and topped with shaved Parmesan.
Traditional French lamb stew, slow-braised with root vegetables, pearl onions, and fresh herbs, served with a side of buttered pommes purée.
Pan-seared Atlantic salmon, topped with a light tomato, olive, and caper Provençal sauce, served over a bed of saffron rice.
Traditional French beef stew, slow-braised in red wine with pearl onions, carrots, and mushrooms, served over buttered parsnip purée.
Pan-seared Dover sole, finished with a brown butter, lemon, and parsley sauce, served with haricots verts and Lyonnaise potatoes.
Classic vanilla bean custard, topped with a caramelized sugar crust and served with a butter biscuit.
Traditional French caramelized apple tart, served warm with vanilla bean ice cream.
Rich, velvety dark chocolate mousse, finished with a touch of sea salt and fresh berries.
**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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