Lunch

Grilled Oysters Bourguignonne, Garlic-Herb Butter, Baguette (2 Piece) – 10

Steamed PEI Mussels, Pommes Frites, White Wine Cream – 16

Seafood Croquettes, Cornichon Remoulade – 10

Cheese Board, Fruit Preserve, Candied Walnuts, Toasted Bread (Select 2) – 10

French Onion Soup, Cave-Aged Cheese, Croutons – 13

Cream of Mushroom, Truffle Oil, Fleurons – 12

Mixed Local Greens, Fennel, Granny Smith Apples, Dijon Vinaigrette – 9
Add Grilled Chicken or Grilled Shrimp- 4

Roasted Beet Salad, Feta, Pomegranate, Pistachio Dressing – 13

Grilled Chicken Salad, Kale, Quinoa, Orange, Minus 8 Dressing – 13

Croque Madame, Smoked Pork, Fried Egg, Sauce Mornay – 14

French Dip, Wagyu Short Rib, Horseradish, Gruyère – 16

LeRoux Burger, Watercress, Tomato Jam, Garlic Mayonnaise* – 15

Mains

Steak Frites, Peppercorn Demi, Banyuls Aioli – 22

Seafood Bucatini, Champagne Cream, Spinach – 22

Berkshire Bolognese Pappardelle, Stewed Tomatoes, Basil Chips- 19

Executive Chef – Lon Symensma
Chef de Cuisine – Tony Cicak

* 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.