Lunch

Grilled Oysters Bourguignonne, Garlic-Herb Butter, French Bread – 16

Foie Gras & Chicken Liver Mousse, Poached Rhubarb, Balsamic, Basil – 18

Wagyu Beef Tartare, Smoked Eggs, Gaufrette Chips, Oscetra Caviar* – 21

Mushroom Mille-Feuille, Herb Emulsion, Rhubarb, Piquillo Gastrique – 16

Cauliflower Crème Brûleé, Golden Raisins, Pine Nuts, Crispy Capers – 15

Chilled Asparagus, Horseradish Chantilly, Spring Garlic Gremolata, Radish – 16

Pommes Frites – 5

Braised Greens – 5

Petite Salad – 5

French Onion Soup, Gruyère Cheese, Croutons – 11

Sweet Pea Soup, Grapefruit, Mint, Tendrils – 11

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

Provençal Salad, Artichokes, Olives, Parmesan, Barigoule Vinaigrette – 13

Add Grilled Chicken or Sautéed Shrimp to any Salad – 5

(Choice of Side)

LeRoux Burger, Arugula, Tomato Jam, Garlic Aioli* – 18

Croque Madame, Tender Belly Ham, Fried Egg, Sauce Mornay – 15

Bouillabaise Mussels, Uni Toast, Roasted Peppers, Saffron Broth – 18

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

Cheese Cart Du Jour

Fruit Preserve, Candied Walnuts, Baguette – 15 / 24 / 33

* 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.