Appetizers
- Avocado Fan
- With Warm Goat Cheese in a Shallot, Olive Oil, and Cracked Black Pepper Dressing
- 12.50
- Fresh Beet and Cream Cheese Napoleon
- With Smoked Salmon and Horseradish Herb Vinaigrette
- 14.50
- Fresh Sashimi of #1 Grade Ahi
- With a Salad of Daikon Sprouts and Napa Cabbage
- 18.75
- Classic Lyon Style Seafood Quenelles
- In a Savory Lobster Sauce, Baked with Gruyère
- 14.50
- Diver Scallops and Maine Lobster
- With a Filo Dough Round over Garlic Tomato Coulis with Thyme Essence
- 18.50
- Lobster Ravioli
- With Truffle and Chive Sauce
- 15.75
- Fresh Foie Gras
- With Caramelized Washington Apple and a Cider Bigarade Sauce
- 24.50
Soups and Salads
- Homemade Soup of the Day
- 7.95
- Wild Mushroom Soup with Chives
- 12.75
- Seasonal Baby Field Greens with House Dressing
- 8.95
- Moderne Caesar Salad with Grana Padano
- 8.75
- Arugula, Baby Corn, and Asian Pear Salad
- With Organic Honey Vinaigrette, Topped with Feta Cheese
- 11.50
Entrées…Cuisine Moderne Légère
Modern Light Cuisine and Vegetarian Dishes
- Mediterranean Vegetable Tajine
- With Eggplant, Zucchini, Harissa, Saffron and Couscous
- 24.75
- Organic Chicken
- In Aged Red Wine Vinegar Sauce, with Vegetables and Beet Greens Flan
- 33.75
- Grilled Scottish Salmon
- Over Couscous with Asparagus, Dressed with Asian Pears, Sundried Tomato, Raspberry Vinegar and Basil
- 36.50
- Grilled Seasonal Seabass
- Over Bamboo Rice, Ginger, Fresh Herb Vinaigrette and Chinese Lettuce Salad
- 39.75
Entrées…Cuisine Lyonnaise et Cuistot Classique
- Le Canard et la Truffe
- Duck Breast Roasted Pink and Leg Confit with a Foie Gras Truffle Sauce
- 34.75
- Le Lapin avec son Foie
- Roasted Rabbit with Dijon Mustard Sauce and Beet Greens Flan
- 35.50
- La Caille et les Ris de Veau
- Quail Stuffed with Sweetbreads Served with Black Rice in a Chablis Wine Sauce
- 36.75
- Le Carré D’Agneau et les Herbes du Jardin
- Roasted Rack of Lamb with Fresh Garden Herbs
- 39.75
- La Côte De Veau et les Champignons
- Skillet Roasted Veal Chop with Wild Mushrooms, Roasted Garlic and Fresh Thyme
- 41.50
- Le Fillet de Boeuf et L’Échalotte
- Grilled Filet of Beef with Aged Red Wine Vinegar Sauce, Purple Shallots and Ciboulette
- 41.75
- La Sole Au Beurre Noisette
- Imported Fresh Dover Sole Cooked on the Bone, With Hazelnut Lemon Sauce, Served Deboned
- 44.50
- Le Homard en Pâte
- Lobster Pot Pie with Fresh Maine Lobster and Tender Vegetables in a Lobster Coulis Sauce
- 46.75