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LUNCH MENU

The Sixteen Dollar Lunch
Choose one protein
Seared roasted Bistro steak
Rolled stuffed chicken breast
Seasonal fish
Pork tenderloin medallions
Veal scaloppini
Bourbon street shrimp
Choose one starch
Roast fingerling potatoes
Herb risotto
Basmati rice
Rosemary garlic olive oil pasta
Pomme frites
Cheese grits
Choose one vegetable
Sautéed Haricot vert with shallots and mint
Sautéed yellow patti pan squash
Grilled zuchinni and extra virgin olive oil
Roasted Red pepper salad
Hot house cucumber salad
Choose one sauce
(on the side or on the dish)
Red pepper Harrisa
Blue cheese nage
Smoked tomato
Red curried squash puree
Chimi Churi sauce

The Sixteen Dollar Lunch 16.
Add: “Just Mixed Greens” Salad
For an additional 3.


Snacks
Olives 4.
Assortment of olives from California

Glaced Nuts & Fresh Fruit of the Season 4.
Glazed pecans and fresh cut fruit selected by the chef

Onions & Mushrooms with Miso Garlic Sauce 4.
A mix of fresh mushrooms in olive oil with pickled onions

Fried Cotija Cheese 7.
With chimichurri sauce

Nachos a la “Francaise” 7.
Toasted baquette, melted raclette cheese
& roasted garlic oil

All menus subject to change without notice .

Fromage Board
Chef’s Selection of 4 cheeses 12.
Saint André –Creamy, Soft
Humboldt Fog –Sharp, Semi-Soft
Bucheron –Sharp, Semi-Soft
Saint Nectaire –Round, Semi-Soft

 Charcuterie Plate
Chef’s Selection of 4 meats 14.
Coppa, Prosciuto, Chorizo & Salami
Served with Apricot Chutney & Glazed Nuts

Shrimp & Sausage Gumbo
Small Bowl 9.
Andouille and shrimp with green onion rice


Salads
Just Mixed Greens 8.
with Herb Dijon Vinaigrette
Frissee Lettuce & Persian Cucumbers 8.
with chives, roasted garlic vinaigrette
& parmesan mousse
Fresh Burrata & Shaved Bosc Pears 10.
with walnut vinegarette & parsley coulis

Sandwiches
The Farwell Burger 12.
with tarragon, caramelized onions , remoulade sauce
& melted manchego
Shrimp Po’ Boy 12.
Poached White Shrimp, Grilled Trevisio, Remoulade
& Tomato Salad
El Gallego Sandwich –BLP 12.
Smoked Bacon, Arugula & Roasted Bell Peppers
& Garlic Aïoli

Specialty of the Chef
Seared Hudson Valley Foie Gras 19.
Raisin chutney

Sides
Pommes Frites 6.
Goat cheese chive, bell pepper ketchup
& garlic aioli sauces
Haricot Vert 7.
Sautéed with garlic, shallots & mint
Patti Pan Yellow Squash 7.
Pan roasted with fresh herbs
Parmesean Chesse Grits 7.
Chef Bryan’s homemade recipe
Roasted Fingerling Potatoes 9.
Wild mushrooms, fresh herbs
& white wine broth