Restaurant Week Lunch Menu
Cup of French Onion Broth: slow simmered preparation
Small Salad: Blis sherry vinaigrette
Thin Ham & Cheese: Pain au lait, Gruyère, Louise Earl ham & garlic aioli. Lightly pressed. Handful of salad.
Vegetable Tartine: Grilled market vegetables on a lightly charred baguette with balsamic mayonnaise.
The Laborer: Housemade country pate on 1/3 of a buttered baguette with Dijon mustard and diced cornichons.
Salad Lyonnaise: Frisee, arugula and endive salad with warm bacon lardons and toasted garlic. Blis sherry dressing topped with a poached egg & house-made croutons.