L’assiette végétarienne du Chef         22

Homemade vegetables raviolis served  with seasonal vegetables

 Filet de bar et ratatouille, sauce grenobloise     29

 Sautéed bass filet served with ratatouille, Grenobloise sauce

Moules a l'estragon et Nouilly Prat (P.E.I)     24

Warn steamed mussels in dry vermouth, onions,tomato, creamand tarragon served with french fries 

Salade Nicoise     21

Nicoise salad (green beans, egg, bell pepper, potato, anchovy, olives and seared ahi tuna

 Lapin facon Normande, puree de carottes          36

Rabbit Normandy stew served with carrot puree

Le Cassoulet toulousain Maison         34

Homemade Cassoulet (beans, Duck leg confit, pork, toulouse sausage)

Jarret d'agneau braise et puree de pommes de terre, sauce romarin     35

Lamb shank braised for six hours, mashed potatoes and rosemary sauce

Traditionnel Coq au Vin                  29

Traditional Braised coq au vin with onions, mushroom, bacon and carrots

Steack frites, sauce vin rouge et echalotes          33

New York steak and french fries, shallot and red wine sauce