Dinner Menu Soupes et salades – Soups and Salads Soupe du Jour Cup 5 Daily soup inspiration. Bowl 7 Soupe à l'oignon French onion consommé with melted cheese croutons. Bowl 9 Salade "Maison" Mesclum greens with marinated tomatoes, black olives, Parmesan cheese, tomato vinaigrette. 8 Salade Roquefort Roquefort cheese, Mesclum, sliced fresh apples, walnuts, red wine vinaigrette. 9 * Hors d'Oeuvres - Appetizers Escargots "Atmosphère" Signature appetizer. Marinated escargots baked in garlic butter. 10 Foie gras du jour Seared fresh foie gras with original pairing daily. Market price Crottin de chèvre chaud Melted aged goat cheese crouton with arugula, marinated tomatoes, balsamic, thyme and pine nuts. 9 Royal d’artichauts végétarien Vegetarian artichoke flan topped with vegetable medley, Regiano Parmesan, extra virgin olive oil. 8 Salade de betteraves et Valençais Beet salad with fresh Valençais goat cheese, walnut oil. 7 Terrine de canard maison House made duck terrine. 8 Assiette de charcuterie Assorted charcuterie plate served with pickles and Dijon mustard. 12 Plateau de fromages Selection of imported cheeses. One 5 – Three 13 Moelleux de Crabe et crevettes Lump crab meat and shrimp “au gratin” baked with goat cheese and lemon confit. 9 Thon cru en salade d’artichauts Flash seared tuna with sliced artichoke bottoms, marinated tomatoes, black olives tapenade and aioli. 11 Moules Marinieres Mussels marinieres cooked in white wine, shallots, garlic and light cream broth. 10 Carpaccio de boeuf Slices of raw Painted Hills beef with shaved Parmesan, fresh lemon juice, extra virgin olive oil. Small 9 Large 14 Substitutions $2 - Kitchen split: Appetizers & Salads $3, Entrees $5 Végétarien - Vegetarian Légumes assortis au naturel Chef’s selection of fresh vegetable assortment cooked at the order to your choice: Vegan available upon request. 15 * Poissons - Seafood Moules "Marinières" frites Mussles cooked in white wine, shallots, garlic and light cream broth, house made French fries 18 Filet de Thon sur son caviar d’aubergines Seared Ahi tuna served with slow cooked eggplants, melted leeks, topped with red bell pepper confit Basil oil and natural jus 25 Truite "Amandine" Trout filets, green beans and glazed carrots, fingerling potatoes, caper lemon butter, toasted almonds 22 Coquilles St-Jacques à la provençale Sautéed scallops, wild mushrooms raviolis, asparagus, tomato and garlic sauce, fresh arugula. 26 Halibut en nage saffranée Pan seared halibut over saffron poached potatoes, fennel, fresh tomatoes, fish fumet broth and aioli. 27 * * Viandes - Meat Confit de canard Duck Leg confit, cooked in the time honored French tradition, Sarladaises potatoes 1 Leg 20 French green beans, red wine reduction: 2 Legs 28 Poulet Label Rouge à la catalane Red label all natural chicken, almond sautéed rice, asparagus, lemon sauce. 22 L'onglet de boeuf, sauce échalottes Hanger steak served with house made French fries, French green beans, shallots demi . 23 Filet d’agneau au romarin Roasted lamb loin with eggplant, zucchini and potato Tian, French green beans, garlic confit, Espagnole sauce. 27 * Garnitures - Sides 5 Mesclum Greens - House made French fries - Green Beans - Asparagus - Sautéed Vegetables Allergy warning: For best results we fry our French fries in peanut oil. 18% gratuity may be added on parties of 5 and more Chef Hopeton Hibbert