Lunch Menu

Pour la Table

Pain | 9 (V)
Artisanal bread baked daily — warm focaccia, fougasse, baguette, and za’atar roll

Fromages Artisanaux | 45 (V)
A curated selection of French cheeses, from delicate alpine profiles to robust finishes, with accoutrements

Huîtres (half dozen) | 26 (GF, DF, P)
Pristine chilled oysters, bright and briny, with a nuanced mignonette

Soupe au Pistou | 12 (GF, V)
A Provençal harvest of vegetables, gently simmered and finished with fragrant basil pistou and olive oil

Supions | 24 (DF, P)
Tender, pan-sautéed calamari vibrant with fresh lemon, savory garlic, and finely chopped parsley

Tartare de Boeuf | 28 (GF, DF)
Hand-cut prime beef, delicately seasoned with piquant capers, shallots, and olive oil

Artichauts Grillés | 22 (GF, DF, V)
Flame-kissed artichoke hearts with a bright, zesty remoulade

Fleurs de Courgettes | 18 (V)
Crisped blossoms stuffed with herb-whipped ricotta over a vibrant bell pepper confit

Chicken Salad | 24 (GF)
Roasted chicken with sweet Medjool dates, crunchy walnuts, and feta over vibrant baby greens

Salade Niçoise | 26 (GF, DF, P)
Seared Ahi tuna with crisp vegetables and traditional Mediterranean garnishes — a coastal classic

Salade Riviera au Jardin | 20 (GF, V)
Wild arugula, shaved fennel, seared artichokes, fried capers, parmesan and tarragon dressing

Burrata et Tomates | 23 (GF, V)
Creamy burrata cheese paired with heirloom tomatoes, fresh basil and premium olive oil

Served with a side of baby greens salad

Avocado Tartine | 16 (V)
Creamy avocado on toasted levain topped with crisp radishes, heirloom tomatoes, and espelette

Prosciutto Tartine | 18 (DF)
Toasted sourdough infused with garlic, topped with vibrant tomato tartare and savory prosciutto ribbons

Gravlax Tartine | 16 (P)
House-cured salmon over whipped cream cheese, finished with sharp pickled onions and fresh herbs

Pan Bagnat | 25 (DF, P)
The ultimate Niçois sandwich, layered with tuna conserva, Persian cucumbers, and hard-boiled eggs

Truffle Croque-Monsieur | 52
Toasted sourdough, melted Gruyère, and jambon de Paris, elevated with a rich truffle béchamel

Pasta of the Day | 25
Chef’s daily inspiration featuring fresh seasonal ingredients and house-made artisanal pasta

Moules Marinières | 25 (P)
Plump mussels steamed in a white wine and garlic broth, served with toasted garlic bread

Wagyu Beef Burger | 37
A luxurious, melt-in-your-mouth Wagyu patty served with golden French fries

Poulet Rôti au Jus | 33 (GF, DF)
Succulent roasted chicken served alongside roasted potatoes and tender baby green lettuces

Grilled Salmon | 37 (GF, P)
Perfectly seared salmon fillet accompanied by aromatic saffron fennel and charred asparagus

Grilled Steak Frites | 39 (GF, DF)
Tender, flame-grilled hanger steak served with a heap of crispy hand-cut fries and chimichurri

A Signature Menu created by Chef Erik Cuénin and crafted by Executive Chef Stanley Suchy

GF Gluten-Free | DF Dairy-Free | P Pescatarian | V Vegetarian | VG Vegan

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain

medical conditions.

A service charge of 20% will be added to party of 6 and above. Thank you for dining with us and supporting our team members.