Pour Commencer

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

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

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

Avocado Tartine (V)
Creamy avocado on toasted levain topped with crisp radishes, heirloom tomatoes, and a hint of espelette

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Supions (DF, P)

Tender, pan-sautéed calamari vibrant with fresh lemon, savory garlic, and red bell pepper confit.

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Tartare de Boeuf

Handcut black angus beef, capers, cornichons, fine herbs and our chef special sauce. Served with crostini and little gems crispy salad

Pour continuer / To continue

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

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

Salade Niçoise (GF, DF, P)
An elegant coastal classic featuring seared Ahi tuna, crisp vegetables, and traditional Mediterranean garnishes.

Wagyu Beef Burger | +8
A luxurious, melt-in-your-mouth Wagyu patty served with golden homemade fries.

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​Rigate au Ragoût de Boeuf (DF)

Lumache pasta in a rich wine and tomato ragout with tender, slow-braised beef chuck roll and herbs.

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Ratatouille de legumes et Polenta (GF, DF, VG)

Summer vegetables slowly cooked with golden corn polenta fries.

​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.