LE BURGER HUGO certified black Angus beef, brioche bun, cornichon, red onion soubise, special sauce, pommes frites. aged cheddar, emmenthal, blue cheese or brie Bacon +3. Sauteed Foie Gras +8. 24. LE POULET ROTI from the rotisserie, baby Yukon “au jus”, swiss chard, tarragon sauce 30. LE MAC & CHEESE elbow pasta, mornay sauce, French ham, emmenthal and parmesan, finished on the salamander 24. LA COTE DE PORC porc chop, cooked on the plancha, vegetal chartreuse, pomme puree, mustard jus 30. LE MAGRET DE CANARD AU POIVRE VERT braised dykon, duck fat potatoes, scallions, green peppercorn sauce 34. LES TORTELLINI DE HOMARD handmade pasta filled with lobster meat, basil, spices, lime zest, vegetable julienne coconut-lemongrass broth 35. LE STEAK FRITES espellette pepper-rubbed hanger steak, cooked on the grill, panisse fries, tomato fondue, basil and Olive beef jus 32. CLASSIC COQ AU VIN tagliatelle, pearl onion, bacon, mushroom, red wine 30. LE SAUMON D’ECOSSE broiled Scottish salmon, jumbo green asparagus, egg yolk, dried citrus zests, Champagne beurre blanc 29. LES PATES PAPILLON AUX ARTICHAUTS hand-made bowtie pasta, braised artichokes, lardons, white wine, olive jus, parmesan 26. LES COQUILLES ST JACQUES diver scallops, celeriac puree & chips, lardons, oven dried grapes, port-sherry reduction 30. LE BAR AUX COQUILLAGES pan seared striped sea bass, zucchini ribbons, manilla clams, preserved lemon, confit potatoes, “Green” sauce 32. VEGETABLE LASAGNA hand made spinach pasta, market vegetables, light truffle bechamel, parmesan 28.