Our Oyster and Shellfish Selections will be added to the menu upon opening
Les Appetizers
Classic Lyonnaise Salad$14.00
lardon, perfectly poached farm duck egg, Dijon mustard vinaigrette
Caesar Salad
Reggiano, marigold, country bread croutons, anchovy. GF*
Moroccan Eggplant and Chickpea Salad$14.00
tomato, preserved lemon, harissa vinaigrette
Duck Liver Mousse$16.00
Medjool date jam, toasted country bread
Butternut Squash Soup$12.00
Crispy Octopus Salad$18.00
Fresh Scallop Crudo$16.00
Les Mains - Moroccan Specialties
North African influences abound in France; from fashion to food and add an enlivened sense of flavor and flair which are some of the favorite parts of French culture to both Chef Debbie and Amy. Please enjoy our interpretations of these rustic, exotic dishes
Tagine of Chicken
braised chicken, green olives, apricot, preserved lemon, side of couscous GF*
Lamb Couscous$44.00
Braised lamb, Merguez sausage, chickpeas, prunes, carrots
Les Entrées
Paillard of Chicken$30.00
tomato confit, old fashioned mustard sauce, oven roasted broccoli, polenta
Classic Skate Wing and Brown Butter
roasted cauliflower, capers, almonds, brown butter GF
Steak Frîtes$64.00
heritage cut new york strip steak, red wine demi-glace, frîtes
Brothy Banger Mussels$32.00
spicy harissa, white wine-butter broth
LeTour Burger$24.00
double smash burger, raclette cheese, crispy onions
Roasted Cauliflower Steak$28.00
preserved lemon chermoula, quinoa pilaf
Bone In Monkfish$31.00
French lentil risotto, squid ink sauce
Les Plats d'Accompagnements
Gratin Dauphinoise$12.00
Pomme Frîes$7.00
Oven Roasted Carrots$12.00
Les Desserts
Mille Feuille "1000 Layers"$12.00
vanilla mousseline, braised figs, oranges
Bittersweet Chocolate Mousse$12.00
brandied cherries
Chef's Selection of 3 Cheeses$21.00
please enquire about our daily offerings
- per selection$8.00
Basque "Burnt" Cheesecake
Streusel, meyer lemon marmalade, orange supremes GF*
Profiteroles
Vanilla bean ice cream, chocolate & salted caramel sauce
Happy Hour
4:30-5:30 (weeknights)
Marinated Olives and Caper Berries
by the bowl
Oysters on the Half Shell
by the piece
Zac's Curried Nuts
