Express Lunch

Soup, Salad or Sandwich Combo  (Select 2) – 13.

1/2 French Dip or 1/2 Croque Madame   

  1/2 Local Baby Greens or 1/2 Roasted Beet Salad

 Cup of Mushroom or Petite French Onion Soup 

Soup & Salad

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

Cream of Mushroom, Truffle Oil, Chives- 12

Local Baby Greens, Fennel, Pink Pearl Apples, Dijon Vinaigrette- 9

Add Grilled Chicken or Grilled Shrimp- 4

Roasted Beet Salad, Feta, Pomegranate, Pistachio Vinaigrette- 13

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


Fusilli, Butternut Squash, Parmigiano-Reggiano, Sage- 17

Seafood Bucatini, Champagne Cream, Spinach, Lemon Balm- 22

Veal Bolognese Parpadelle, Stewed Tomatoes, Basil Chips- 19

Sandwiches- Choice of Pommes Frites or Side Salad

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

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

LeRoux Burger, Arugula, Tomato Jam, Garlic Mayonnaise*- 15



Grilled Oysters Bourguignonne, Garlic-Herb Butter, Baguette- 10

Steak Frites, Peppercorn Demi, Banyuls Aioli- 22

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


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.