Lunch

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

Add Shredded Chicken or Grilled Shrimp – 5

Pommes Frites & Banyuls Aioli – 4

Sautéed Spinach – 4

Petite Salad – 4

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

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.