MENUS
DINNER MENU
APPETIZERS
ESCARGOTS IN GARLIC BUTTER • 13/21
SIX OR TWELVE IMPORTED BURGUNDY SNAILS BAKED IN GARLIC BUTTER
MOULES MARINIERES • 16
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 • 20
SEASONED HANDCUT FILET COOKED UNILATERAL, SERVED WITH DIJON, CAPERS, SHALLOTS,
TOPPED WITH A FARM FRESH EGG YOLK , SLICED BAGUETTE CHIPS
FROG LEGS • 17
PAN FRIED FROG LEGS WIH LEMON< GARLIC AND PARSLEY
GARLIC • 7
WHOLE GARLIC BULB ROASTED IN EXTRA VIRGIN OLIVE OIL
FOIE GRAS • 23
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 • 11
TRADITIONAL FRENCH ONION SOUP TOPPED WITH BAGUETTE CROSTINI AND MELTED SWISS CHEESE
PARMESAN SOUP EN CROUTE • 13 (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 • 10
CHOPPED ROMAINE LETTUCE, BAKED BAGUETTE CHIP & SHAVED PARMESAN CHEESE
ENTREES, CHEF SPECIALITIES
CHICKEN AIRLINE BREAST • 26
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 • 29
TRADITIONAL BURGUNDY BEEF STEWED IN A RED WINE WITH CARROTS & PEARL ONIONS, SERVED ON TOP OF FRESH FETTUCCINE
CASSOULET Gluten Free • 29
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 • 33
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 • 22
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 • 46
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 • 9
ASK FOR TODAY’S FLAVOR
CRÈME BRÛLÉE Gluten Free • 12
CREAMY CUSTARD TOPPED WITH CARAMELIZED SUGAR
MOUSSE AU 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 • 22
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
CREMANT DE LIMOUX • 12 / 45
PROSECCO • 12 / 45
CHAMPAGNE BLANC DE BLANCS, PIPER HEIDSIECK, BRUT • 16 / 69
CHAMPAGNE VEUVE CLICQUOT BRUT, REIMS • 135
CHAMPAGNE RUINART BLANC DE BLANCS BRUT, REIMS • 189
WHITE WINE
CLASSIC WHITES
VOUVRAY, BERNARD FOUQUET, LOIRE VALLEY, FRANCE • 13 / 50
MOSCATO, CA’MONTEBELLO, ITALY • 11/ 43
PINOT GRIGIO
LA CUISINE PINOT GRIGIO SELECTION, ITALY • 10/ 39
SANTA MARGHERITA • 50
RIESLING
TWO PRINCES, GERMANY • 13 / 50
SAUVIGNON BLANC
LA CUISINE FRENCH SAUVIGNON BLANC SÉLECTION • 11 / 43
STING RAY, MALBOROUGH, NEW ZEALAND • 12/45
KING ESTATE, OREGON • 13/50
SANCERRE, REGIS JOUAN, LOIRE VALLEY • 65
CHARDONNAY
LA CUISINE FRENCH CHARDONNAY SÉLECTION • 10 / 39
MÂCON, CLOS DE LA BRESSANDE, BURGUNDY • 13 / 50
POUILLY-FUISSE, GRAND VIN DE BOURGOGNE • 55
CAKEBREAD, NAPA • 85
CHABLIS 1ER CRU, MONTMAINS • 95
CHASSAGNE-MONTRACHET, ALBERT BICHOT • 139
PULIGNY MONTRACHET, JOSEPH DROUHIN • 149
ROSE WINE
PROVENCE
CÔTES DE PROVENCE (DRY) • 12/ 45
BANDOL, DOMAINE DE LA TOUR DU BON • 69
RED WINE
PINOT NOIR
OUR FRENCH SELECTION • 10 / 39
ANGELINE, SONOMA • 10 / 39
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 • 10 / 39
CHATEAU BEAUSEJOUR BASSAC, PUISSEGUIN, ST EMILION • 13 / 50
CLEMENT PICHON, HAUT MEDOC • 14 / 55
CHATEAU ST ANDRE CORBIN, ST EMILION • 59
CHATEAU D’ARCINS, HAUT MEDOC, CRU BOURGEOIS • 69
LES FIEFS DE LAGRANGE, ST JULIEN • 85
CHATEAU FOMBRAUGE, GRAND CRU, ST EMILION • 105
LES GRIFFONS DE PICHON BARON, PAUILLAC •145
CHATEAU PHELAN SEGUR, ST ESTEPHE • 165
CH. GRAND PONTET, GRAND CRU CLASSE, ST EMILION • 175
CHATEAU GRAND BEAUSEJOUR, POMMEROL • 185
CHATEAU MALESCOT, ST EXUPERY, 3E CRU CLASSE MARGAUX • 205
CHATEAU RAUZAN-SEGLA, MARGAUX • 269
NEW WORLD
PURPLE COWBOY, PASO ROBLES, CALIFORNIA • 10/39
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 • 229
GRENACHE /SYRAH /MOUVEDRE : SOUTHERN RHONE VALLEY
FRENCH SELECTION COTES DU RHONE • 11 / 43
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 • 10/39
COMTE DE CAHORS, CAHORS, FRANCE • 12/45
MORGON, COTE DU PY, FRANCE CAHORS, FRANCE • 50
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
