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LE Premier plat

a choice of

Soupe à l'oignon

French onion soup baked, toasted baguette, gratin Gruyère cheese

Salade de laitue 

Bibb lettuce with shaved fennel, carrot, radish, red onion, and an herb crème fraiche vinaigrette

fruites et yaourt

Sweet cream yogurt with cocoa nib and seed granola, fresh berries, and fresh mint
*Available only during brunch service

Rillettes de saumon

Poached and smoked salmon salad with cucumber and caper relish, watercress, and toasted brioche

Coupes de crevettes a la sauce Marie Rose

Poached jumbo shrimp cocktail with Bibb lettuce, cucumber, orange vinaigrette, and Cognac mayonnaise cocktail sauce
supplement $5

Salade de betteraves ​​​​​​

Roasted red and golden beets with Valbreso sheeps milk feta cheese, fresh strawberries, toasted pistachios, watercress, shallot, and orange poppyseed vinaigrette

Croquette de chou flour

Lightly bread and fried cauliflower croquette with curry carrot aioli, fried mint, caramelized cauliflower, and golden raisins

 

Asperges Vinaigrette

Warm green and white asparagus with smoked trout roe hollandaise, sautéed leeks, brioche croutons and watercress supplement $5​

 

Plats Principaux DU Brunch

a choice of 

Quiche Lorraine

Savory tart of egg, bacon, caramelized onions, spinach, and Gruyère cheese. Served with dauphinoise potatoes, and petite salad

Navarin d’agneau

Classic spring lamb stew with potato puree, carrots, spring peas, baby turnips and pearl onions supplement $10

OEufs Bénédicte

Berkshire ham, toasted English muffin, poached eggs, Hollandaise sauce, served with dauphinoise potatoes 

Pain Perdu

Thick-cut brioche French toast, with Lemon sugar macerated berries, whipped crème fraîche, maple syrup and thick cut bacon

CrÊpe Bretonne aux crevettes et crabbe

Savory buckwheat crepe filled with leek fondue, shrimp and lump crab meat, and mornay sauce. Topped with two sunny side up eggs and petit salade

Poulet paillard

Thinly pounded and breaded chicken breast with crispy duck fat potatoes and a petit salad of arugula, radicchio, toasted almonds, shallot, fennel, Ossau Iraty sheep’s milk cheese and a lemon caper vinaigrette 

salmon Rotî

Pan-roasted Scottish salmon with potatoes purée, grilled asparagus and red wine butter sauce

Steak Frites du “Lake Park Bistro” 

Grilled 8oz hanger steak with bistro frites, arugula salad, and béarnaise sauce  ($15 supplemental)

Les Desserts

a choice of

Financier au citron

Lemon and almond cake with Rishi Earl Grey tea crème anglaise, fresh fruit and candied lemon

 

Religieuse au mocha

Stacked pate choux filled with mocha diplomat cream and topped with chocolate ganache. Served with Illy espresso caramel, Chantilly cream and candied cocoa nibs

Pots de crème aux cerises

Rich baked cherry custard with Amarena cherries and whipped crème fraîche

Mousse a la fruite de passion

Passion fruit mousse with coconut granola, white chocolate yogurt sauce and edible flower

trio de sorbets maison

Strawberry, pineapple, mandarin orange