Ratatouille: Traditional preparation. Comte-crisp dome. Haricot vert salad.
French onion soup: Traditional preparation. Comte gratin.
Steamed mussels: PEI mussels. White wine broth. Served with toasted Miche bread.
Boudin Blanc en Rouelles: Seared sausage rounds Stone ground mustard. Lyonnaise potatoes seared in duck fat.
Gnocchi la parisienne: Housemade pate au choux gnnochi. Daily preparation.
Coq au Vin: Quarter chicken of leg & thigh braised in red wine. Wild mushrooms and young potatoes.
Poulet Cordeon Bleu: Traditional preparation of chicken cordeon bleu. Dijon mustard cream. Watercress-herb salad & hand-cut frites.
Mertens burger: 8oz of Cherry and beer-grain fed Michigan ground beef with housemade mayonnaise, bacon onion jam, tomatoes and Comte cheese. Hand cut frites.
Chocolate Pot de Creme: 55% dark chocolate is melted into a traditional pot de creme of rich cream, sugar, eggs and vanilla-bean.
Tart Tatin: Traditional preparation of the French classic apple tart.
Profiteroles: Pate au choux puffs are filled with house-made vanilla-bean gelato. Hot chocolate sauce pour over.