salads

Mixed Greens leafy greens tossed with balsamic vinaigrette				8.25
Caesar Salad crispy romaine hearts, parmesan cheese & croutons also available as a dinner entrée with sliced grilled chicken			9.50	16.75
Paris Commune Salad frisée, roquefort, walnuts, lardons and sherry vinaigrette				9.50
Warm Goat Cheese Salad tangy goat cheese offset by sharp greens with roasted red peppers				9.50

appetizers

French Onion Soup caramelized onions, beef stock, crouton and melted gruyere cheese				8.50
Country paté served with salad, gherkins, shallot confit, grainy dijon and croustade				9.95
Baked Artichoke Dip artichokes, red onions, parmesan and basil, with croustade				9.75
Crab Cake lump crabmeat, mixed greens & remoulade				10.75
Stuffed Walnut-crusted Brie filled with caramelized onions and crusted with walnuts and breadcrumbs, with an apricot compote				10.75
Paris Commune Escargot this parisian standard is reinvented with a demi-glace of beef, bacon, mushrooms and onions				10.75
Mussels plump fresh mussels with white wine, shallots and garlic, also available as an entrée, with frites			11.95	19
Salmon & Shrimp Croquettes croquettes served with a beet napoleon and apple rémoulade				9.50

pastas/vegetarian

Shrimp & Angel Hair Pasta jumbo shrimp, tomatoes, onions and basil in a garlic wine sauce. topped with feta over angel hair pasta				21
Three Bean Cassoulet lima, red and white beans married in a light tomato sauce. piping hot, slightly spicy, with a golden crust				18
Lobster Ravioli with a goat cheese, tomato and cream sauce				21

entrées

Walnut Crusted Salmon salmon filet crusted with toasted walnuts. served atop haricot verts with a beurre blanc				22
Stuffed Filet of Sole crab meat, spinach, onion, and mushrooms wrapped in market fresh filet of sole, served with a blood orange butter sauce				24
Poulet Frites half a murray's all natural free-range chicken, slow-roasted with rosemary, lemon and garlic, with herb jus, frites and tomato salad				21.50
Lemon Chicken a sauce of lemon, butter, garlic, tomato and capers top chicken breasts, over creamy mashed potatoes and vegetables				19.50
Duck Confit hudson valley duck leg served over a mélange of roasted potatoes, mushrooms and sautéed onions				23.50
Braised Lamb Shank slow-cooked lamb shank braised in an aromatic mix of red wine and mixed vegetables, served with lentils and haricots verts				26
Ostrich these densely flavorful steaks are grilled then complemented with a dried fruit compote and crispy herbed polenta				24.50
Boeuf Bourguignon a generations-old recipe, cubed beef, garlic, onions, carrots, potatoes and mushrooms stewed in red wine				25
Meatloaf roasted tomato ketchup with chipotle, mashed potatoes and vegetables with tomato gravy				17.50
Steak Frites sliced hanger steak drizzled with herbed brown butter, frites and a tomato salad				25.50
Filet Mignon on mashed potatoes with haricot verts with a cinnamon port-merlot reduction				32.50

sides

99 Bank Frites hand-cut idaho potatoes crispy gold and piping hot				5
Homemade Mashed Potatoes creamy and whipped				5
Cauliflower With Fried Shallots sautéed in butter				7
Haricot Verts				7
Vegetable of the Day				7

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