Lunch is served Tuesday to Saturday 11:30 – 2:30
Appetizers
SALMON PAUL BOCUSE MARINATED IN LEMON,
SHALLOTS AND SPICES
8.25
HOMEMADE SOUP OF THE DAY
7.95
FARFALLE PASTA WITH FRESH TOMATOES AND BASIL
8.75
ROASTED BEET SALAD WITH BARREL AGED GREEK FETA CHEESE
IN A CHAMPAGNE VINAIGRETTE, ON OLIVE BREAD TOAST
10.75
ASSIETTE DE FROMAGES, SELECTION OF FOUR CHEESES
WITH QUINCE GELÉE
10.00
SALAD OF ORGANIC CALIFORNIA GREENS WITH HOUSE DRESSING
9.50
BERNARD’S FAMOUS CAESAR SALAD WITH GRANA PADANO
9.50
Add Half Fresh Organic Roasted Chicken Breast $7.50
Main Courses
FRESH FARM-RAISED LONG ISLAND DUCK, SLOW ROASTED AND SERVED
WITH A RAGOUT OF FAVA BEANS AND ASPARAGUS
19.95
FRESH SEASONAL SEABASS WITH FRESH GRAPES, LEMON SAUCE,
AND SERVED WITH FRESH VEGETABLES AND CRISPY POTATOES
19.75
ANGEL HAIR PASTA WITH LARGE SHRIMP
IN A FRESH TOMATO AND THYME SAUCE
22.50
THE CUISTOT LUNCH BOX!
FOUR DIFFERENT TASTES IN A SURPRISE PRESENTATION
18.75
CHEF BERNARD’S EGG DISH OF THE DAY
SERVED WITH A SMALL SALAD AND CRISPY POTATOES
17.75
CLASSIC LYON STYLE SEAFOOD QUENELLES IN A SAVORY LOBSTER SAUCE,
BAKED WITH GRUYÈRE AND SERVED WITH A SMALL SALAD
17.75
GRILLED RYAN RANCH VEAL PATTY WITH FRESH HERBS AND
LEMON BUTTER SAUCE, SERVED WITH A SMALL SALAD AND
CRISPY POTATOES
17.75
FRESH ORGANIC CHICKEN BREAST STUFFED WITH IMPORTED CHEESES
SERVED OVER STEAMED SPINACH WITH NATURAL JUICES
19.95
FILET OF BEEF MEDALLIONS WITH GREEN PEPPERCORN SAUCE
ON A BED OF GRATIN POTATOES, SERVED WITH GARDEN VEGETABLES
27.75
Salads and Light Dishes
FRESH ATLANTIC CRAB SALAD, SERVED IN A CUCUMBER
WITH SLICED PAPAYA AND A LIGHT OIL AND VINEGAR DRESSING
22.50
MARINATED MONGOLIAN STEAK SALAD OVER FIELD GREENS
19.75
WARM SHRIMP SALAD WITH AVOCADO AND
RASPBERRY VINAIGRETTE DRESSING
21.50
GRILLED LARGE EAST COAST SCALLOPS SERVED AROUND A GREEN SALAD
WITH BALSAMIC VINEGAR AND SHALLOT DRESSING
22.50
WARM MAINE LOBSTER SALAD SERVED WITH SHALLOT
WHITE WINE SAUCE AROUND A HARICOT VERT SALAD
34.75
ORGANIC BABY SPINACH SALAD WITH ROASTED PECANS,
ROQUEFORT CHEESE, ASIAN PEARS AND ORANGES IN A
BALSAMIC VINEGAR DRESSING
15.95
Add Half Fresh Organic Roasted Chicken Breast $7.50
Made-to-Order Souffle, Thin Tarts, and B.L.T.’s
CHEESE SOUFFLÉ, MADE WITH COMTÉ, GRUYÈRE AND
ARTISAN CHEDDAR CHEESE, WITH A FIELD GREENS SALAD
19.75
TART OF THIN PUFF PASTRY WITH VINE-RIPENED ORGANIC TOMATOES,
CHÊVRE CHEESE, KALAMATA OLIVES AND FINE HERBS,
TOPPED WITH FIELD GREEN SALAD
13.75
SCOTTISH SMOKED SALMON TART WITH
CARAMELIZED ONIONS AND DILL CRÈME FRAICHE
14.75
LOX AND BAGEL WITH TOMATO, CAPERS,
CREAM CHEESE, CUCUMBER AND RED ONION
16.75
OPEN FACE LAMB SANDWICH OVER GRILLED BREAD AND AN ARUGULA SALAD
27.75
FRESH SEABASS B.L.T. ~ FRESH SEABASS WITH
APPLEWOOD SMOKED BACON, LETTUCE AND TOMATO ON
TOASTED BRIOCHE WITH A SMALL BEET SALAD OR A BABY GREEN SALAD
19.50
JUST A B.L.T. ON FRESH BRIOCHE TOAST AND AVOCADO SERVED WITH A
SMALL BEET SALAD OR BABY GREENS SALAD
12.75
We use only organic sunflower oil or extra virgin olive oil and no trans fats in our salad dressings.