FRENCH RESTAURANT WEEK® 2025 I JULY 7 - 20
Lunch $45
Monday - Friday
Appetizers
Choice of One
Gaspacho
avocado, cucumber, mint
Classic Bibb (GF)
fine herbs, lemon honey dijon shallot dressing
Merguez
spicy mustard, grilled ciabatta
entrée
Choice of One
Chicken Paillard (GF)
fine herbs, roasted heirloom crispy chicken thighs, pine nut relish, aleppo aïoli, roasted tomato, arugula
Loulou Burger
grass fed beef, cloth-bound cheddar, caramelized onion, lettuce, tomato, pickle & aleppo aioli.
Served with Pomme Frites
Grilled Veggie Sandwich (V)
charred leeks, asparagus, roasted tomato, smoked mozzarella, balsamic glaze
FINALÉ
Mousse au Chocolat
chocolate ganache, berries, whipped cream
Crème Brûlée
blueberries & mint
Chef de cuisine: EVAN BERGMAN Consuming raw or undercooked food may increase the risk of food born illnesses
GF -Gluten Free VG -Vegan V -Vegetarian
DINNER $60
Sunday - Thursday
Appetizers
Choice of One
Gaspacho
avocado, cucumber, mint
Classic Bibb (GF)
fine herbs, lemon honey dijon shallot dressing
Frisée (GF)
poached egg, smoked baked lardons, citrus vinaigrette
entrée
Choice of One
Petit Poulet
organic half chicken, roasted leek, zucchini, salsa Verde
Steak Au Poivre
seared peppercorn crusted skirt steak, creamy pan sauce, pomme frites
Cavatelli (V)
wild mushroom ragu, lacinato arugula, grilled asparagus, burrata
FINALÉ
Mousse au Chocolat
chocolate ganache, berries, whipped cream
Crème Brûlée
blueberries & mint
Chef de cuisine: EVAN BERGMAN Consuming raw or undercooked food may increase the risk of food born illnesses
GF -Gluten Free VG -Vegan V -Vegetarian