Transcription of DÉBUT - Royale
1 D BUT. SALADE. SALADE LYONNAISE. fris e, lardon, crouton, poached egg, tomato, roasted garlic vinaigrette 16. SALADE DE FOIES DE VOLAILLE. chicken liver, mixed greens, port flamb , granny smith apple, pear 18. SALADE DE MESCLUN. artisan mixed greens, tomato, red onion, beet carpaccio 18 | vegan SOUPE. SOUPE DE JOUR CR ME DE CHAMPIGNONS. soup of the day cream of mushroom soup 12 12. CHARCUTERIE. JAMBON DE PARIS FOIE GRAS DE CANARD. cooked ham house-made duck liver torchon 12 24. ROSETTE DE LYON PAT DE FOIE VOLAILLE. french salami house-made chicken liver pat . 9 15. RILLETTES DE CANARD TERRINE DE LAPIN. house-made duck rillettes house-made rabbit terrine 14 17. ASSORTED CHARCUTERIE PLATE. see server for daily selection half 17 | full 30. LA MER. MOULES FRITES MOULES GRATIN ES.
2 Steamed mussels, cream, white wine, baked mussels parsley, butter, fries 16. 24. GRAVLAX DE SAUMON. PALOURDES GRATIN ES house-cured salmon, fresh herbs baked clams 15. 16. HUITRES 3 per piece | 18 half dozen fresh shucked oysters, see server for daily selection TRADITION BRASSERIE. ESCARGOTS L'AIL. snails baked in garlic & butter 15. TARTARE DE BOEUF. beef tenderloin, shallot, cornichon, dijon, caper, potato gaufrette 18. FROMAGES. selection of three cheeses 18. SILVER SAGE BEEF BURGER. gouda, heirloom tomato, onion, add bacon or fried organic egg $1. 25. CHOUCROUTE CLASSIQUE. cabbage, salted cut of pork, hock, wiener sausage, potato 34. BOEUF BOURGUIGNON. slow braised beef, bacon, red wine, carrot, zucchini, brussel sprout, potato 36. V G TARIEN. TORTELLINI DE CHAMPIGNONS SAUVAGE.
3 Wild mushroom duxelle, carrot pur e, arugula, parmesan 24. GALETTE FORESTI RE. savoury cr pe, fingerling potato, confit onion, button mushroom 18 | gluten free CASSOULET DE L GUMES. vegetable stew, toasted sesame seed 18 | vegan RISOTTO DE LEGUMES. seasonal vegetables, carnaroli rice 24. Chef de Cuisine Jean-Philippe Charpentier PLATS PRINCIPAUX. POISSON | FISH. LOUP DE MER. mediterranean sea bass, fingerling potato, swiss chard, lemon beurre mont . 28. DOR LA GRENOBLOISE. pickerel, caper, lemon, brown butter, winter root vegetable fricass e 26. POISSON DU JOUR. fish of the day MP. VIANDE | MEAT. served with seasonal vegetables &. choice of potato gratin dauphinoise, pomme dauphine or frites C TE DE BOEUF POUR DEUX. 35oz Alberta Prime Beef ribeye for two choice of b arnaise, peppercorn or beurre maitre d'h tel 85.
4 FAUX FILET DE BOEUF. Alberta Prime Beef Striploin choice of b arnaise, peppercorn or beurre maitre d'h tel 42. C TES D'AGNEAU GRILL ES. grilled lamb chop, poussin jus, herb de provence 36. C TE DE PORC NORMANDE. pork chop, calvados-mushroom sauce 32. POULET GRILL . half or whole chicken 26 half / 42 whole ACCOMPAGNEMENT | 7. FRITES fries, aioli POTATO GRATIN DAUPHINOIS potatoes, cr me fraiche POMME DAUPHINE potato beignets', choux pastry FRICASS E DE L GUMES saut ed vegetables For large group bookings & private event enquiries please contact Carla Cole at: | 403 475 9457.
