Saturday and Sunday Brunch

Fresh Beignets.

½ dozen – 4 / 1 dozen – 7

Salads

Frisée – Lardons, Croutons, Fried Egg – 7

Niçoise – Tuna, Tomato, Potatoes, Haricots Verts, Olives, and a Hard-Boiled Egg – 10

Chicken Paillard – Seared Chicken Breast with Brie and Crispy Onions over Salade Verte – 9

Plates

Steak Frites – Pan-Seared Steak, Pommes Frites, Sauce Béarnaise – 17  Make it a Madame – 2

Moules Frites – Steamed in White Wine and Lemon, Served with Pommes Frites – 9

Œufs Rue Cler – Poached Eggs, Ham, Asparagus on Toast with Sauce Béarnaise – 11

Quiche – Country Ham, Spinach, Gruyère – 9

Frites Rue Cler – Pommes Frites Topped with Bacon, Gruyère, and Two Fried Eggs – 8

L’Escalope de Saumon – Potatoes, Haricot Verts, Sauce Béarnaise – 14

French Toast – Seasonal Fruit, Powdered Sugar, Maple Syrup – 9

Omelette du Jour – Three Eggs with Chef’s Filling du Jour – 9

Farmer’s Plate – Local Sausage, Two Eggs Any Style, Pommes Frites – 9

Sandwiches & Crêpes – (Served with a Side Salad) – 8

Croque Monsieur – Ham, Gruyère, Sauce Mornay – Make it a Madame – 2

Asparagus Crêpe – Asparagus, Chèvre, Tomato Sauce

Duck Confit Crêpe – Spinach, Pommes Frites, Veal Jus

Sides/Soup – 4

Pommes Frites – Bacon – Soupe à l’oignon Gratinée – Sautéed Greens

Desserts – 5

Crème Brûlée –Terrine au Chocolat – Ice Cream – Sorbet – Fruit Crêpe