Upper West Side Menu
Appetizers
Appetizers
House Mixed Fresh Leaf Lettuce, Radicchio and Endive Salad with diced Mango, diced Apple, Dijon/Red Wine Dressing
Oven roasted fresh Beets, diced Apple, toasted Pine Nuts and Brie cheese
Homemade Pâté de Campagne with Pickles, Salad and Dijon Mustard
French Onion Soup au gratin
Sautéed Chicken Liver and Onion, fresh Salad,
deglazed Port Wine/Balsamic Reduction/Red Wine Vinegar Dressing
Roasted fresh whole Pear with melted Blue cheese
Tell your server how spicy you like your Tartare (on a 1 to 5 scale)
Roasted Escargots (1/2 dozen in the Shell) stuffed with Butter, Garlic, Shallot and Parsley
Sensual little French Ravioli stuffed with Comté cheese in Truffle Cream Sauce
Baked Goat Cheese Tart with Shallots, Truffles, Grape and a Veil of Swiss cheese age 180 days
Cold served Foie Gras Torchon style (homemade recipe, subtle but flavorful)
Marinières: steamed in White Wine and fresh Herbs(classic) -Gluten Free-
Rochelaises:steamed with Curry, diced Apple and light Cream (signature)
Dijonnaises: steamed with Dijon Mustard sauce (Americans favorite)
Creoles: French Caribbean style (signature)
Steamed in pink Sauce , Rum , touch of heavy Cream, with Herbs, mild Spices and Chorizo
We only use non Bleached Sea Salt in our premises.
*A 3.99% charge will be applied to all CC payments due to increased costs
and fees associated with CC processing vendors.
Thank you for understanding *
Parties over 6 people will have 20% gratuity applied on the check
Chef / owner Didier Pawlicki
Lunch
Lunch
Monday Thru Friday
The French Classic, served w/ French Fries and Salad
With Stewed Shiitake & Port Wine Jus.
Choice of Fries or Salad. Gluten/Dairy Free
With White Wine, Rosemary and Truffle Jus
Slow Cooked with Old Fashioned Seeded Mustard, Dijon
Mussels Steamed in White Wine and Fresh Herbs.
Go big: Entrée size comes w/French Fries or Salad
Sensual little French Ravioli stuffed with
Comté cheese in Truffle Cream Sauce
Very rich cheesy Sauce and home made Gnocchi.
Served with Salad
Sautéed Chicken Liver and Onion, fresh Salad,
deglazed Port Wine/Balsamic Reduction/
Red Wine Vinegar Dressing
With Shallot, Truffle, Confit Grape and a
veil of Old Swiss. Served with Salad
With Caramelized Onions and Baby Potatoes
Choice of French Fries or Salad
Served with Salad. Madame is served with
Sunny Side Fry Eggs
Choice of French Fries or Salad
stuffed with Butter, Garlic, Shallot and Parsley
Served with Lettuce, Tomato, Onion and Mayonnaise.
Choice of French Fries or Salad.
Add-ons: Bacon/Swiss/Brie/Caramelized Onions + 2.25
Goat Cheese with Truffles + 5.25
On Baguette with Kurobuta Pork
cooked Ham and Brie Cheese
Homemade Pâté de Campagne with Pickles,
Salad and Dijon Mustard
with Cherry Tomato, diced Mango, diced Apple,
Dijon, Red Wine, Extra Virgin Olive Oil Dressing
Swiss, Brie, Blue, Goat Cheese w/Truffle - 5.25
Homemade Cured Salmon - 6.50
Regular Mushroom - 4.25
Kurobuta Pork Cooked Ham - 4.25
Smoked Bacon - 5.75
Sauteed Spinach w/ Garlic - 3.25
Mornay Sauce (White Sauce & Swiss) - 3.25
A 3.99% charge will be applied to all CC payments to cover in-creased costs
and fees associated with CC processing vendors.
Thank you for understanding.
Entrees
Entrées
Fresh Market Fish
Made with different varieties of Potato depending on the season, resulting in different levels of crispiness and sweetness
Slow cooked Beef Tongue with Old Fashion Seeded Mustard, Dijon Mustard
With Truffles, Mornay (White Sauce) and Swiss cheese .
The French Mac and Cheese!
Seared Pork Tenderloin, sliced, served with Mixed Berries Sauce
Seared Salmon, stewed Shiitake with Port Wine Jus
Roasted Cornish Hen “Au Jus”, cooked A La Minute for you
7oz slowly seared, Butter only Hanger Steak, roasted Garlic, Parsley
Seared Moulard Duck Breast with Michigan’s Cranberry Glaze
Braised Rabbit Saddle, Lightly Creamy White Wine / Dijon Sauce and Pearl Onion
(signature winter dish. Served year round upon request)
Cassoulet Toulouse style (my personal recipe: Cannellini Beans, Carrots, Tomato, Garlic,
Duck Confit, Slab Bacon and Pork Sausage, all braised with Noble Duck fat, White Stock and
Foie Gras Jus). This very rich dish was served to warriors defending their village!
Don’t take it if you can’t handle it 🙂
Seafood linguini with White Wine Saffron Sauce,
Beautifully dressed with Scallop, Mussel,
White Meat Fish Filet, Calamari and Shrimp
Frenched Rack of Lamb with White Wine Rosemary and Truffle au Jus
Seared Filet Mignon topped with Foie Gras
(not seared Foie Gras, very important),
Shallots, Port Red Wine Truffle Sauce. Absolute luxury!
Combine Foie Gras, Meat and Sauce all together for the most savory bites. Enjoy!
We only use Non Bleached Natural Salt in our premises.
*A 3.99% charge will be applied to all CC payments due to increased costs
and fees associated with CC processing vendors. Thank you for understanding *
Parties over 6 people will have 20% gratuity applied on the check
Chef / owner Didier Pawlicki
Desserts
Desserts
My version of banana pudding. It’s served cold, and it’s not a crème brulée! Made With Homemade Smashed “Nila” Style Waffles and Special Home Vanilla Grand‑ Custard
Fresh Seasonal Fruits (ask your server) With Vanilla Ice Cream, Strawberry Sorbet, Homemade Red Berry Jam, Cherry Brandy and Roasted Sliced Almonds
Roasted Half Pear With Vanilla Ice Cream, Chocolate Sauce, Toasted Almonds, Whipped Cream
Short Crust, Fine Pastry Cream, Fresh Seasonal Berries (ask your server), Whipped Cream. Please select one berry variety for your tart (no mix)
The choice of four flavors of homemade ice cream or sherbet
Choux Puff Pastry Stuffed With Home Chantilly Confectioned Sugar
Stuffed Choux With Fine Grand-Marnier French Vanilla Cream, Topped With Fresh Blond Caramel, Sliced Toasted Almond
Dark Lava Chocolate Cake and Homemade Coconut Sherbet
Popular Dessert. Made With Bitter Sweet Dark Chocolate!
Brunch
Brunch
Saturday & Sunday
SWEET
With warm Maple Syrup, Salted Caramel,
House Chantilly, homemade Jam & Mixed Berries
With Cinnamon, Salted Caramel Sauce
and warm Maple Syrup served on the side
Large Mixed Berries bowl
SOUP & SALADS
Oven roasted fresh Beets, Poached Egg
and toasted Pine Nuts
French Onion Soup au gratin
Sautéed Chicken Liver and Onion, Mixed Salads
(sourced Fresh rather than bagged), Deglazed Port Wine/
Balsamic Reduction/Red Wine Vinegar Dressing
House Mixed Salads with Radicchio, Endive,
diced Mango, diced Apple, Dijon, Red Wine,
Extra Virgin Olive Oil Dressing
SAVORY
The way you want them, let your server know 🙂
Sausage, Baby Potatoes, Onions and Bacon,
Topped with 2 Eggs Any Style
Poached Eggs on Brioche Buns with Hollandaise Sauce.
NORVÉGIENS - w/ homemade Gravlax - 24.25
JAMBON BLANC - w/ Kurobuta Pork Cooked Ham - 19.25
FLORENTINE - w/ sauteed Spinach - 18.75
PERIGORD - w/ Foie Gras & Truffles - 33.75
With Shallots, Truffles, Confit Grape and
a Veil of Swiss Cheese aged 180 days (from France)
Mussels steamed in White Wine and
Fresh Herbs. The Classic!
Kurobuta Pork cooked Ham, grilled Swiss Cheese
and Béchamel on a single slice of Bread
(topped with fried egg for Croque Madame)
Served with Lettuce, Tomato, Onion and Mayonnaise.
Add-ons: Bacon/Swiss/Brie/Caramelized Onions +2.25
Goat Cheese with Truffles +5.25
Scrambled or stuffed rolled Omelette
Choice:
- Swiss, Brie, or Goat Cheese + 5.25
- Homemade Cured Salmon + 7.50
- Regular Mushroom + 4.25
- Egg White Only + 3.25
- Kurobuta Pork Cooked Ham + 5.25
- Smoked Bacon + 5.75
- Spinach + 5.00
*Please note: cooking time will significantly
increase if you order more than two choices*
DRINKS
All SAVORY dishes come with Fresh French Fries and Salad to share
We accept cash, check (with address), major CCs
(AMEX strongly preferred) and major cryptocurrencies
Parties over 6 people will have 20% gratuity applied on the check
Chef Owner Didier Pawlicki
A 3.99% charge will be applied to all CC payments to cover increased costs and fees associated with CC processing vendors.
Thank you for understanding.
Please Note:
Options and pricing are subject to change during major holidays.
Thank you for understanding.