Our Menu
Ask your server for our daily specials.
Soups and Salads
Onion Soup
Classic beef broth, baguette crostini, cave-aged gruyére
Asparagus Soup
Fresh Asparagus Creamy soup
Caesar Salad
Add Grilled Chicken: +$6
Add Grilled Salmon: +$12
Add Grilled Prawns (5): +$12
Charlotte’s Salad
Artisan lettuce, apple wood bacon, roasted corn, cherry tomatoes, feta cheese with lemon dressing. Add Grilled Chicken +$6Add Grilled Salmon +$12Grilled Shrimp (5) +$12
Hors D’Oeuvres & Sharables
Charcuterie & Cheese Platter
Chef’s selection of artisan cheese and cured meat with house-made chipotle fig marmalade, cornichon and olives served with French baguette
Steak Tartare
Marinated prime tenderloin, onions, capers house made seasoning with French baguette
Salmon Tartare
Wild Alaskan King salmon, Kushi oyster dressing.
Moules Frites
New Zealand mussels, Chardonnay, shallots, garlic, parsley
Normandie Baked Camembert Cheese
Thyme infused honey and walnuts
French Style Tapas
Escargots
Half dozen Burgundy snails cooked in butter, parsley, shallot & garlic sauce served with french baguette.
Duck Confit Tacos
Chef’s Special: three corn tortilla with duck confit, chipotle fig jam, cilantro aioli
Pan-Seared Foie Gras
Hudson Valley grade-A duck, Apple caramel, rosemary and Himalaya sea salt
Scallops au gratin
Baked Saint Jacques Scallops on the shell with crème fraiche white wine shallot butter sauce
Atlantic Oysters
Mignonete: red wine vinegar and shallots
Atlantic Oyster Mignonette (cold)
Mignonette red wine vinegar & shallots.
Oysters Rockefeller (warm)
Baked oyster on half shell with butter parsley sauce.
The Bistro Corner
Steak Frites
10 oz premium bistro cut sirloin, w/ French Fries and Entrecote sauce.
Chicken Schnitzel
Grandma’s secret recipe with capers cooked in French butter, lardons creamy fingerling potatoes.
Olivier’s Burger w/ French Fries
Fresh grounded sirloin with brie cheese, caramelized jalapeño, bacon, onion jam, and Pommes Frites.
Cinco de Mayo Rib Eye Cocktail
12oz prime rib eye, hand-made corn tortilla, marinated onions, toreados.
Carnard a l’Orange
Terroir slow cooked duck confit with orange glaze and fingerling potatoes.
Beef Bourguignon
Beef stew braised in red wine, baguette, flavored, onions, potatoes and garlic. Limited availability.
La Coupe du Boucher
Choice of One Side: Pommes frites or Provençal TomatoesPremium sides (add 5): Parmesan Truffle Fries – Grilled Asparagus – Gratin Dauphinois – Cream of Spinach – Lardons Creamy fingerling potatoes, Truffle Roasted Corn.Sauce options: Entrecote or red wine reduction.
Entrecôte Ribeye
14 oz. | Prime Butcher’s Cut
Tenderloin
8 oz. fillet | Le Filet de Boeuf
Bone-in Ribeye
24 oz. | Chef’s favorite
The Carnivore Board (Serves 3-4)
14oz Rib Eye, 8oz Filet Mignon, Lamb Chops (3), 10oz Sirloin served with two sides . & three steak sauces.
Accompagnements & Gourmet sauce
Lobster “Maison” au gratin $20 | Grilled Prawns (5) $12 Pan Roasted Scallops (4) $10 | Seared Foie Gras $16
Les Spécialités de la maison
Please ask your server for Chef Martinez’s featured “Plat du Jour”
Chateaubriand
8oz Center cut filet mignon, wild hand-picked Morrel mushroom, crème fraiche, asparagus and Provençal tomatoes. Wine pairing suggestion: Pinot Noir, Diora La Petite Grace, Monterrey, CA.
Surf & Turf: A Couple’s Delight
24oz bone-in Rib eye, Langouste Maison, (lobster au gratin), pan roasted scallops, served with grilled asparagus and provencal tomatoes. Wine pairing suggestion: Cabernet Sauvignon, Franciscan, Napa Valley CA.
Steak au Poivre – Peppercorn Steak
Paris Bistro 14oz Rib eye with house made peppercorn sauce served with pommes frites.Wine pairing suggestion: Chateau Saint Andre Corbin – St. Georges – St. Emillon, France.
Les Pâtes de St. Tropez
Organic pasta with shrimp, scallops, clams, mussels in Chardonnay parmesan sauce Wine pairing suggestion: Chardonnay, Sonoma Cutrer, Russian River CA.
Australian Lamb Chop
Bordeaux wine reduction, Lardons Creamy potatoes. Wine pairing suggestion: Merlot/Cabernet Sauvignon- Chateau Callac Prestige, Grand Vin de Graves, France.
King Salmon
Spinach Cream, Provencal Tomatoes, Fingerling potatoes.
Sides
Grilled asparagus
Parmesan Truffled French Fries
Provencal Tomatoes
Cream of Spinach
Lardons Creamy Fingerling Potatoes
Pommes Frites
Truffle Roasted Corn
Gratin Dauphinois
Desserts
All our dessert are prepared daily by our Pastry Chef Cindy Curiel. Wine pairing suggestion: Violette Royale Champagne Cocktail $10
Creme Brûlée
Profiteroles
Serves 2 to 3
Fondant au Chocolat & Artisan Bourbon Pecan Ice Cream
Artisan Sorbet (3)
Pick three flavors! Please ask your server for our seasonal flavors
Tarte Tatin with Bourbon & Artisan Bourbon Pecan Ice Cream
Limited availability
Featured Dessert of the week
Please ask your server
Pastry Chef Celebration Dessert Platter
Serves up to 4
Lunch Menu
12 to 3 PM Monday thru Saturday
Steak Frites
10 oz premium bistro cut sirloin, w/ French Fries and Entrecote sauce.
Olivier’s Burger w/ French Fries
Fresh grounded sirloin with brie cheese, caramelized jalapeño, bacon, onion jam and Pommes Frites.
Duck Confit a l’ Orange
Terroir slow cooked duck confit with orange glaze, fingerling potatoes.
Chicken Schnitzel
Grandma’s secret recipe with capers cooked in imported French butter and fingerling potatoes.
Charlotte Salad with Grilled Chicken
Artisan lettuce, apple wood bacon, roasted corn, cherry tomatoes, feta cheese with lemon dressing.
Desserts
Crème Brulee – Profiterole – Artisan Sobert