MENUS

Dinner Menu

Brunch Menu
Wine Menu

DINNER MENU
(new menu starting Dec 9th)

 

APPETIZERS

ESCARGOTS IN GARLIC BUTTER • 12/20
SIX OR TWELVE IMPORTED BURGUNDY SNAILS BAKED IN GARLIC BUTTER

MOULES MARINIERES • 15
PRINCE EDWARD ISLAND MUSSELS SAUTÉED IN WHITE WINE CREAM SAUCE, SHALLOTS AND PARSLEY WITH SLICED BAGUETTE CHIPS

CRAB STUFFED SHRIMP • 25 
THREE JUMBO SHRIMP STUFFED WITH LUMP CRAB, ARUGULA, FINISHED WITH TARRAGON LEMON BUTTER

STEAK TARTARE • 19
SEASONED HANDCUT FILET COOKED UNILATERAL, SERVED WITH DIJON, CAPERS, SHALLOTS,
TOPPED WITH A FARM FRESH EGG YOLK , SLICED BAGUETTE CHIPS

SMOKED CALAMARI • 18
DOMESTIC FRESH SQUID SMOKED AND FRIED WITH PEPPERCORN MAYO, LEMON AND ARUGULA

GARLIC  • 6
WHOLE GARLIC BULB ROASTED IN EXTRA VIRGIN OLIVE OIL

FOIE GRAS • 22
SEARED FOIE GRAS ON HOMEMADE GINGERBREAD WITH FRESH FRUIT COULIS

CHEESE SELECTION 3  • 16
THREE IMPORTED FRENCH CHEESES

CHARCUTERIE TRAY • 19
OUR SELECTION OF THREE CURED MEATS

SOUPS & SALAD

GRATINÉE À L’OIGNON • 9
TRADITIONAL FRENCH ONION SOUP TOPPED WITH BAGUETTE CROSTINI AND MELTED SWISS CHEESE

PARMESAN SOUP EN CROUTE • 12 (PLEASE ALLOW 12MINUTES)
PARMESAN SOUP TOPPED WITH A PUFF PASTRY CRUST

PROSCIUTTO SALAD • 16
SPINACH, SHAVED CRISPY BRUSSEL SPROUTS, GOAT CHEESE, GREEN APPLES, ALMONDS, QUINCE PASTE VINAIGRETTE

LA CUISINE CAESAR SALAD • 9
CHOPPED ROMAINE LETTUCE, BAKED BAGUETTE CHIP & SHAVED PARMESAN CHEESE

 

ENTREES, CHEF SPECIALITIES

CHICKEN AIRLINE BREAST  • 24
SERVED ON TOP OF FRESH FETTUCCINE WITH A CRIMINI MUSHROOM DEMI GLACE

SWORDFISH Gluten Free • MP
PAN SEARED SWORDFISH WITH POTATO LYONNAISE, OLIVE TAPENADE AND TARRAGON BEURRE BLANC

CHAMPIGNON TAJINE  • 22
SIMMERING OF BARLEY WITH SEASONAL MUSHROOMS, SPINACH, WALNUTS AND BRIE CHEESE IN A MUSHROOM BROTH

BOURGUIGNON BEEF • 28
TRADITIONAL BURGUNDY BEEF STEWED IN A RED WINE WITH CARROTS & PEARL ONIONS, SERVED ON TOP OF FRESH FETTUCCINE

CASSOULET Gluten Free • 25
HEARTY FRENCH STEW WITH WHITE BEANS, SAUSAGE, DUCK CONFIT AND HOUSE CURED PORK BELLY

BOUILLABAISSE Gluten Free Possible • 32
TRADITIONAL FRENCH SEAFOOD STEW WITH SHRIMP, SCALLOPS, MUSSELS, FRESH FISH, SERVED WITH SLICED BAGUETTE CHIPS AND ROUILLE

PHEASANT AIRLINE BREAST • 34
SERVED ON TOP OF FRESH FETTUCCINE WITH A CRIMINI MUSHROOM DEMI GLACE

DUCK MAGRET AND RISOTTO Gluten Free • 40
SLICED DUCK BREAST SERVED WITH A ROASTED TOMATO AND COMTE CHEESE RISOTTO, GLAZED TRI-COLOR CARROTS, FINISHED WITH A CHERRY BEURRE BLANC

ENTREES, A LA CARTE (choose a side)

BONELESS BEEF SHORT RIBS Gluten Free • 31
BRAISED WITH MOLASSES AND SERVED WITH SWEET CHILI AND GINGER SAUCE

HAND CUT BEEF FILET MIGNON Gluten Free • M/P
8OZ PREMIUM BLACK ANGUS CENTER CUT BEEF FILET

LC’S BURGER • 19
FRESH, IN HOUSE GROUND BEEF, COOKED TO ORDER ON A BRIOCHE BUN WITH PEPPERCORN MAYO. CHOICE OF CHEDDAR OR SWISS CHEESE

ADD FRENCH BLUE CHEESE +2
ADD RACLETTE CHEESE +2
ADD HOUSE CURED PORK BELLY +3
ADD FRIED FARM EGG +1.5

GRASS FED SPRING RACK OF LAMB Gluten Free • 44
HERB AND DIJON MUSTARD CRUSTED RACK OF LAMB WITH A DEMI GLACE SAUCE

GROUPER MEUNIERE Gluten Free Possible • M/P
WILD CAUGHT GROUPER FILET, LIGHTLY BREADED SEARED AND SERVED WITH LEMON BROWN BUTTER

CHOOSE ONE SIDE FROM THIS SELECTION

TRUFFLE FRENCH FRIES, GRATIN POTATOES, STEAMED BROCCOLINI, VEGETABLE BAYALDI, TRUFFLE MASH

SAUTEED BRUSSEL SPROUTS  • +4
SERVED WITH MELTED AGED PARMESAN CHEESE

 

 

DESSERTS

SEASONAL FRUIT TARTE • 12
SERVED WITH WHIPPED MASCARPONE

HOMEMADE ICE CREAM OR SORBET Gluten Free • 8
ASK FOR TODAY’S FLAVOR

CRÈME BRÛLÉE Gluten Free • 10
CREAMY CUSTARD TOPPED WITH CARAMELIZED SUGAR

POT DE CREME CHOCOLAT  Gluten Free • 9

FLOURLESS CHOCOLAT TORTE Gluten Free • 12
SERVED WITH A HOMEMADE RASPBERRY SORBET, CREME ANGLAISE, CANDIED MINT

SOUFFLE DU JOUR Gluten Free • 12
PLEASE ALLOW 15 MINUTES

 

 

BRUNCH MENU

Served Sundays 11am – 2pm

LES ASSIETTES

HOUSE CURED PORK BELLY Gluten Free • 6
CANDIED APPLEWOOD SMOKED BACON Gluten Free • 4
GRATINEE A L’OIGNON Gluten Free Possible
• 9
1/4 BAGUETTE, JAM AND BUTTER • 5
6 or 12 ESCARGOTS DE BOURGOGNE • 12/20
INDIVIDUAL FRENCH BASKET • 12
1 CROISSANT, 1 PAIN AU CHOCOLAT, 1PC BAGUETTE, BUTTER AND JAM
LES FROMAGES (3 ASSORTED CHEESES) Gluten Free Possible • 16
POT DE CREME CHOCOLAT • 9
CREME BRULEE •
10

LES CREPES

SAVORY CREPE • 15
SPIRAL CUT HAM, SWISS CHEESE, MUSHROOMS, BECHAMEL AND MIXED GREENS
SWEET CREPE STRAWBERRY BASIL • 12
SWEET CREPE CHOCOLATE • 10
SWEET CREPE CARAMEL MASCARPONE • 10

LES PAINS PERDUS / FRENCH TOAST

FRENCH TOAST STRAWBERRY BASIL • 13
FRENCH TOAST CARAMEL MASCARPONE • 11
FRENCH TOAST CHOCOLATE • 11

LES OEUFS

TRADITIONAL EGGS BENEDICT SERVED WITH ROASTED ROSEMARY POTATOES Gluten Free Possible • 15
SALMON EGGS BENEDICT SERVED WITH ROASTED ROSEMARY POTATOES Gluten Free Possible • 18
EGGS MEURETTE • 16
TWO SOFT POACHED FARM EGGS SERVED WITH OUR BURGUNDY WINE SAUCE, HOUSE CURED PORK BELLY, MUSHROOMS ON GRILLED BAGUETTE SLICES, SERVED WITH ROASTED ROSEMARY POTATOES
VEGETABLE OMELETTE  Gluten Free • 15
WITH PARMESAN CHEESE SERVED WITH MIXED GREENS

LE GRILL

LA CUISINE BURGER • 19
PLEASE ALLOW 15 MINS – 8 OZ BURGER FRESHLY GROUND IN HOUSE WITH 100% OF OUR PREMIUM BEEF FILET WITH PEPPERCORN MAYO, LETTUCE, TOMATO & ONION
SERVED WITH TRUFFLE PARMESAN FRENCH FRIES
+ADD IMPORTED BLEU CHEESE FOR $2
+ADD IMPORTED RACLETTE CHEESE FOR $2
+ ADD POACHED FARM EGG FOR $2
+ ADD PORK BELLY FOR $3

LES SANDWICHES

CROQUE MADAME WITH MIXED GREENS • 16
WARM SPIRAL CUT HAM AND SWISS CHEESE, BECHAMEL AND SUNNY SIDE EGG
LA CUISINE’S SANDWICH WITH FRENCH FRIES• 17
PRESSED BAGUETTE SANDWICH FILLED WITH SMOKED HAM, PULLED PORK, SWISS CHEESE, HOUSE MADE PICKLES, PEPPERCORN MAYO, DIJON MUSTARD
HAM AND CHEESE CROISSANT• 13

BOTTOMLESS DRINKS STARTING AT  $17/P: MIMOSA, SPARKLING KIR.
SELECTION OF HANGOVER DRINKS. 

 

WINE MENU

Cork fee $25 for wine and $40 for Champagne
PRICING: BY THE GLASS / BOTTLE

SPARKLING AND CHAMPAGNE

KIR MAISON (SPARKLING WINE WITH CHOICE OF MONIN SIROP) • 7
KIR ROYAL, CHAMPAGNE WITH CRÈME DE CASSIS LIQUOR • 17
VEUVE PARISOT, BLANC DE BLANCS, BRUT• 9 / 35
PROSECCO • 11 / 43
CHAMPAGNE BLANC DE BLANCS, PIPER HEIDSIECK, BRUT • 16 / 69
CHAMPAGNE VEUVE CLICQUOT BRUT, REIMS • 119
CHAMPAGNE RUINART BLANC DE BLANCS BRUT, REIMS • 139

WHITE WINE

CLASSIC WHITES
VOUVRAY, BERNARD FOUQUET, LOIRE VALLEY, FRANCE • 11 / 43
MOSCATO, CA’MONTEBELLO, ITALY • 9/ 34

PINOT GRIGIO

LA CUISINE PINOT GRIGIO SELECTION, ITALY • 8.5 / 33
SANTA MARGHERITA • 50

RIESLING

TWO PRINCES, GERMANY • 11 / 43

SAUVIGNON BLANC

LA CUISINE FRENCH SAUVIGNON BLANC SÉLECTION • 8.5 / 33
STING RAY, MALBOROUGH, NEW ZEALAND • 10/40
SANCERRE, REGIS JOUAN, LOIRE VALLEY • 49
KING ESTATE, OREGON • 13/50

CHARDONNAY

LA CUISINE FRENCH CHARDONNAY SÉLECTION • 8.5 / 33
MÂCON, CLOS DE LA BRESSANDE, BURGUNDY • 11 / 43
POUILLY-FUISSE, GRAND VIN DE BOURGOGNE • 50
CAKEBREAD, NAPA • 85
CHABLIS 1ER CRU, MONTMAINS • 89
CHASSAGNE-MONTRACHET, ALBERT BICHOT • 129

ROSE WINE

PROVENCE

CÔTES DE PROVENCE (DRY) • 8.5 / 33
BARBEBELLE, CÔTES D’AIX EN PROVENCE • 11/43
ROSE D’ANJOU  • 59

RED WINE

PINOT NOIR 

OUR FRENCH SELECTION • 8.5 / 33
ANGELINE, SONOMA • 8.5 / 33
INSCRIPTION, OREGON • 13/50
DESCOMBES, BOURGOGNE • 14 / 55
COLENE CLEMENT, WILLAMETTE VALLEY, OREGON • 59
DOMAINE GERMAIN PERE & FILS, POMMARD • 85
FIXIN, DOMAINE BART, COTES D’OR • 95
GEVERY-CHAMBERTAIN, LOUIS JADOT • 109

CABERNET SAUVIGNON
OLD WORLD

OUR FRENCH SELECTION • 8.5 / 33
CHATEAU BEAUSEJOUR BASSAC, PUISSEGUIN, ST EMILION • 13/50
CLEMENT PICHON, HAUT MEDOC • 14/55
CHATEAU YON, ST EMILION GRAND CRU • 55
CHATEAU LAROSE-TRINTAUDON, HAUT MEDOC, CRU BOURGEOIS • 69
CHATEAU CHARMANT, MARGAUX • 80
CHATEAU FOMBRAUGE, ST EMILION • 95
CHATEAU VIEUX PAVILLON DE TAILLEFER, GRAND CRU, ST EMILION •109
LES GRIFFONS DE PICHON BARON, PAUILLAC •145
CHATEAU CROIX DE GAY, POMMEROL •185
CHATEAU MALESCOT, ST EXUPERY, 3E CRU CLASSE MARGAUX •205
CHATEAU RAUZAN-SEGLA, MARGAUX • 269

NEW WORLD

PURPLE COWBOY, PASO ROBLES, CALIFORNIA  • 9.5/39
NORTH BY NORTHWEST, NXNW, WALLA WALLA VALLEY, WASHINGTON STATE • 69
CLOS DU VAL, NAPA VALLEY • 105
SILVER OAK, ALEXANDER VALLEY • 155
CADE, HOWELL MOUNTAIN, NAPA VALLEY • 199
SILVER OAK, NAPA VALLEY • 219

GRENACHE /SYRAH /MOUVEDRE : SOUTHERN RHONE VALLEY

FRENCH SELECTION COTES DU RHONE • 9.5 / 39
VACQUEYRAS, RHONE VALLEY • 59
CHATEUNEUF DU PAPE, MATTEO, PICTOR PAPE • 79
DOMAINE DES HAUT CHASSIS, ST JOSEPH • 89
CLOS DE L’ORATOIRE DES PAPES, CHATEAUNEUF DU PAPE • 119

MALBEC/ CAHORS

DON GENARO, ARGENTINA • 8/30
COMTE DE CAHORS, CAHORS, FRANCE • 12/45
MORGON, COTE DU PY, FRANCE CAHORS, FRANCE • 45
CLOS DE LOS SIETE, MENDOZA, ARGENTINA • 50

ITALY

LE FILERE, VALLABELBO, BAROLO • 50
AMARONE DELLA VALPOLICELLA, TORRE D’ORTI • 95

 

*Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness