Lunch
Gourmandise
French Onion Soup, Cave-Aged Cheese, Croutons – 12
Grilled Oysters Bourguignonne, Garlic-Herb Butter, Baguette – 18
Wagyu Beef Tartare, Smoked Eggs, Gaufrette Crisps, Caviar* – 24
Mushroom Mille-Feuille, Herb Emulsion, Pear Chutney, Piquillo Gastrique – 19
Sides & Additions
Add Shredded Chicken or Grilled Shrimp – 5
Pommes Frites & Banyuls Aioli – 4
Sautéed Spinach – 4
Petite Salad – 4
Plats Principaux
Local Baby Greens, Pickled Fennel, Pink Pearl Apples, French Vinaigrette – 9
Roasted Beet Salad, Feta, Pomegranate, Pistachio Vinaigrette – 13
Fusilli Pasta, Butternut Squash, Parmigiano-Reggiano, Crispy Sage – 18
Veal Bolognese, Stewed Tomatoes, Basil Chips – 19
Bouillabaisse Chittara Pasta, PEI Mussel, Roasted Peppers, Saffron – 25
Octopus à la Plancha, Cured Pork Sofrito, Chickpea Panisse, Garlic Aioli – 24
Croque Madame, Tender Belly Ham, Fried Egg, Sauce Mornay – 14
LeRoux Burger, Arugula, Tomato Jam, Garlic Aioli* – 14
Grilled Steak Au Poivre, Green Peppercorn Sauce, Brandy, Choice of Side* – 22
Cheese Cart du Jour (Select 3, 5 or 7)
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.