Saturday and Sunday Brunch

Fresh Beignets.

½ dozen – 4 / 1 dozen – 7

Salade Frisee – Lardons, Croutons, Sunny Side Up Egg – 7

Soupe a l’ oignon Gratinee – 6

Salade Niçoise – Oil Cured Tuna, Tomato, Red Potatoes, Haricot Verts, Olives, Hard-Boiled Egg – 10

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

Steak Frites – Pan Seared Steak, Pommes Frites, Sauce Béarnaise – 17 add Two Eggs – 19

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

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

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

French Toast – Fresh Berries, Powdered Sugar, Real Maple Syrup – 9

Farmer’s Plate – Brinkley Farm’s Sausage, Two Eggs Any Style, Rue Cler Breakfast Potatoes – 9

Fruit Crepe Du Jour – Whipped Cream and Powdered Sugar – 5

Dishes Below Served with Salade Vert

Vegetable Melt – Sautéed Seasonal Vegetables, Raclette, Sliced Tomato, Two Sunny Up Eggs – 9 add bacon – 11

Omelette Du Jour – Three Eggs with Chef’s choice of Filling – 9

Croque Monsieur – Ham, Gruyere, Sauce Mornay – 8 Make it a Madame – 10

Gravlax Crepe – Sautéed Peppers, Niçoise Olives, Gravlax, Boursin Cheese and Tomatoes – 9

Duck Confit Crepe – Sautéed Spinach, Pommes Frites, Veal Jus – 9