Lunch

French Onion Soup, Cave-Aged Cheese, Croutons – 12

Grilled Oysters Bourguignonne, Garlic-Herb Butter, Baguette – 18

Wagyu Beef Tartare, Smoked Eggs, Gaufrette Chips, Oscetra Caviar* – 24

Mushroom Mille-Feuille, Herb Emulsion, Pickled Corn, Piquillo Gastrique – 19

Add Shredded Chicken or Grilled Shrimp – 5

Add Grilled Salmon – 8

Add Poached Lobster – 8

Pommes Frites & Banyuls Aioli – 4

Sautéed Spinach – 4

Petite Salad – 4

Local Baby Greens, Pickled Pearl Onions, French Vinaigrette – 9

Ratatouille Salad, Charred Summer Squash, Parmesan Cheese, Tomato Vinaigrette – 13

Heirloom Tomato & Watermelon, Saffron Rind, Feta Cheese, Mint – 15

Salmon Niçoise Salad, Haricots Verts, Soft-Boiled Egg, Olive Dressing – 18

Chicken Salad Sandwich, Pickled Peaches, Spinach, Brillat-Savarin – 12

LeRoux Burger, Arugula, Tomato Jam, Garlic Aioli* – 14

Croque Madame, Tender Belly Ham, Fried Egg, Sauce Mornay – 14

Bouillabaise Mussels, Uni Toast, Roasted Peppers, Saffron Broth – 22

Grilled Steak Au Poivre, Green Peppercorn Sauce, Brandy, Choice of Side* – 22

Cheese Cart Du Jour

Fruit Preserve, Candied Walnuts, Toasted Bread – 18 / 28 / 38

* These items may be served raw or undercooked; Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A 20% gratuity will be added to parties of 7 or more.
A 2% Kitchen Appreciation Program Fee (KAP Fee) will be added to all checks.