dinner Hors d’oeuvres Plats Principaux Soupe - seasonal, vegetarian 8 Soupe à l'oignon - caramelized onion, sherry vinegar, gruyère sandwich 11 Poutine persillade - fries, pepper jus, farmers cheese, parsley-garic-vinegar 10 Rillette - pork & goat cheese pâté, cornichon, grain mustard 11 Salades Laitue - butter lettuce, tarragon, fried shallot, mustard dressing 9 Betteraves - braised beets, curly endive, feta, pecans, orange emulsion 10 ‘O’ Salade- citrus, raw artichoke, goat cheese, pine nut, balsamic, reggiano 11 Niçoise - seared rare tuna, black olive, green bean, soft egg, tomato, sauce ravigote 16 Truite Fumée - smoked trout, fennel, cucumber, goat cheese, aged sherry vinegar 15 Rôtir le Calmar - roast squid stuffed with green olive & chickpea, roast pepper, cured lemon 14 Plats Principaux Croque Madame - brioche, ham, gruyère, egg, fries 15 ‘O’ burger - brandt beef, gruyère, bacon, red onion, garlic aioli 16 Morue Frites - Alaskan cod, champagne battered, fries, sauce ravigote 14 gnocchi dans le beurre - potato gnocchi, glazed in butter with randy’s vegetables 20 Bouillibaise - assorted fish, saffron - pastis broth, rouille croûton 25 Steak Frites - roast hanger steak, fries, horseradish butter 26 Desserts cabecou au miel - house marinated goat cheese, local honey, candied walnut 10 crème brûlée - vanilla bean custard, olive shortbread 8 riz au lait - rice pudding, poached citrus 8 tarte au citron - meyer lemon tartlet, honeyed marscarpone 8 sorbets de fruit et herbe - fruit & herb sorbets, macaroons 8 fondant de chocolat - chocolate ‘gooey’ cake, brown sugar-sea salt ice cream 8 |