

LUNCH
Served daily from 11:30am-3:00pm. All menu items are subject to change according to seasonality and availability.
STARTERS
B&B
Warm French baguette, whipped butter, honey butter, sea salt - NF, VEG
8
CALAMARS FRITS
Semolina-dusted calamari, Pastis aioli - NF
19
CHÈVRE CHAUD
Warm Bucheron goat cheese, toasted brioche, fried garlic, fresh rosemary & wildflower honey - VEG
12
SALADS
GREEN HERB
Butter lettuce, fresh basil, mint, dill, green chili, pistachio & agave lime vinaigrette - GF, V
13
KALE CAESER SALAD
Crisp romaine, baby kale, spiked jalapeño Caesar dressing, parmesan crisp - GF, NF, VEG
14
CHICKEN COBB SALAD
Crisp iceberg, roasted chicken breast, bacon, gorgonzola dolce, egg, cherry tomatoes, red onions, classic red wine vinaigrette - GF, NF
20
ROASTED SALMON SALAD
Pan-roasted salmon, saffron citronette, golden chicory, radish, avocado dressing - GF, NF, DF
25
SANDWICHES
THE PARISIAN SANDWICH
French baguette, Jambon de Paris, Fromage d’Affinois , breakfast radish, cornichons, house-made potato chips - NF
18
PAN BAGNAT
Oil-cured tuna Niçoise sandwich , olive tapenade, roasted peppers, fresh basil, cherry tomatoes, hard-boiled egg, anchovies, extra virgin olive oil, baguette - NF, DF
22
MICHETTE LOUP DE MER
Pan-Seared Branzino, Pickled Fennel & Red Onion, Lemon-Herb Crème Fraîche, toasted brioche, Russet Potato Chips - NF
24
MAINS
BISTRO SMASHBURGER
Double prime beef patties, sharp cheddar, butter lettuce, red pepper aioli, dill pickles, brioche bun, house-made potato chips - NF Add Jalapeño Jam +$3 | Add Bacon +$3 | Add Avocado +$2
18
PETIT POULET PERSILLADE
Pan-roasted chicken breast, lemon parsley sauce, mustard herbs, sautéed spinach, garlic, golden sultanas & pine nuts - DF, GF
22
PASTA ALLA CASA
Spaghetti, cherry tomatoes, Grana Padano, extra virgin olive oil, basil NF, VEG
22
STEAK AU POIVRE
Prime flat iron steak, black peppercorn rub, Burgundy demi-glace, rosemary parmesan garlic fries - GF, NF
37
SHAREABLES
ROASTED ROOT VEGETABLES
Baby carrots, roasted fennel & radishes, fennel pollen, extra virgin olive oil DF, GF, NF, V
9
POMMES FRITES
Spicy brown Dijon sauce DF, GF, NF, VEG
8
DESSERT
By Chef Brian Orozco
BRAZILIAN CARROT CAKE
Cream cheese frosting, candied walnuts, white chocolate whipped ganache, candied petites carrots, salted shortbread - VEG
12
FLOURLESS CHOCOLATE GARDEN
Dark chocolate mousse, blackberry gelée, salted caramel meringue, black sea salt - GF, NF, VEG
12
STICKY TOFFEE PUDDING
Allspice ice cream, candied pecans, maple tuile, toffee sauce - VEG
12
VEGAN COCONUT PANNA COTTA
Candied cocoa nibs, compressed mango and pineapple - GF, NF, V
12
.png)