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APPETIZERS & SALADS
SOUPE du JOUR 7
SALMON TARTAR 13
Filled with Passionfruit Mousseline & Accented with Curry Lavender Oil
CAVIAR with WARM MINI CREPES 35
Canadian Sturgeon Caviar with Ricard Creme Fraiche, Chives and Warm Mini Crepes
MOULES du JOUR 15, 22
Mussels of the Day
BEET TARTE TATIN
12
Layers of Roast Beets & Goat Cheese atop Puff Pastry with Golden Beets,
Walnuts & Beet Coulis.
LA RACLETTE de PARADOU 12
Raclette Cheese topped with Fingerling Potatoes, Lardons, Pickled Onions, & Cornichons.
Dusted with Espelette Pepper.
SELECTION of ARTISANAL FRENCH CHEESES with CHEF KFIR'S CONFITURE (2,3,4) 15, 19, 22
RILLETTES TRIO - AIR, EARTH, WATER 14
Duck, Pork & Smoked Trout Rillettes with Beet Vinaigrette
& Pickled Seasonal Vegetables
STEAK TARTARE 16
Shaved Summer Truffle, Lemon & Lime Zest, Capers, Cornichons,
Shallots, & Dijon Mustard with Quail Egg Yolk
SELECTION OF CHEF KFIR'S HOMEMADE FOIE GRAS (1,2,3,5) 19, 29, 39, 49
ASSIETTE PARADOU for 2 or more 28
French-style Antipasto Plate for two featuring Hams, Salamis, Pates with Oven Roasted Tomatoes, Red Wine Braised Onion, Capers
HERB SALAD with OVEN ROASTED TOMATOES 9
RAINBOW NICOISE SALAD with HERBED PAN-SEARED TUNA & OLIVES 18, 26
ARUGULA & POACHED PEAR SALAD with GOAT CHEESE "BRULES" CROUTONS 13
ENTREES
LA BOUILLABAISSE 29
Traditional Provencal Fish Stew with Monkfish, Scallops, Shrimp, Mussels & Hake.
Served with Rouille, a Spicy Roasted Red Pepper Sauce & Crouton
POISSON du JOUR Market Price
Fish of the Day
FRICASSEE de VOLAILLE FACON GRAND-MERE 23
Roulade of Chicken Breast Braised in Chicken Demi-Glace & Cream.
Served with Chanterelle, English Pea Risotto & Sauteed Baby Fall Vegetables
CASSOULET DU PARADOU 28
Duck Leg Confit, Wild Boar Sausage, Lardons, Canelini Beans.
Topped with Toasted Bread
Crumbs & Accented with Chef Kfir’s Green Flame
PLAT du JOUR Market Price
BOUDIN NOIR
24
Bordeaux-style Blood Sausage Served with Truffled Mashed Potatoes & Oven Roasted Apples
JARRET D'AGNEAU
27
Lamb Shank Braised in White Wine. Served with Merguez & Lardon-laced Savoy Choucroute & Roasted Chipolini Onions
VENISSON DIJONNAISE
29
Pan-roasted Venison Leg with Beurre Rouge & Dijon-accented Pearl Barley
ENTRECOTE with POTATO GRATIN 28
Grilled Dry Aged Shell Steak with Potato Gratin & Mesclun Salad - Choice of Roquefort, Shallot or Pepper Sauce
SIDE DISHES ($6)
GRILLED ASPARAGUS
POTATO GRATIN
CHOUCROUTE
HARICOT VERT
TRUFFLED MASHED POTATOES
DESSERT CREPES
BUTTER & SUGAR 6
CARAMELIZED APPLES & APPLE BRANDY 7
NUTELLA & BANANA 8
DARK CHOCOLATE & CANDIED ORANGE 8
DESSERT
CITRUS TART with Lemon Custard, Supreme of Seasonal Fruit & Blueberry Coulis 9
MERINGUE with Crème Patissière de Marron. Served
with Crème Chantilly & Herb de Provence Caramel
9
TARTE AU CHOCOLAT with Hazelnut Crunch
& Vanilla Crème Anglaise 9
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