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DINNER MENU

H'ORS D'OUVRES

LÉGUMES MARINÉS

assortment of house-made pickles, warm marinated olives, herbed cheese spread, crackers..........14

SOUPE A L’OIGNON

classic french onion soup, braised oxtail, gruyere, crouton........16

ESCARGOTS

baked snails, garlic herb butter sauce, crispy leek, toasted baguette........15

NOUILLES AUX FRUITS DE MER

pasta, blue crab, sapelo island clams, local shrimp, preserved lemon, butter sauce.......22 / 38

SAUCISSE MERGUEZ

house-made lamb sausage, fennel piperade sauce, calabrian chile-harissa yogurt, shaved cabra romero..........20

TARTARE DE BŒUF*

prime beef tartare, chive, shallots, caperberries, vidalia onion soubise, quail yolk, au poivre aioli...............24

BARRE CRUE

a daily raw bar offering..................mkt

ASSIETTE DE FROMAGE

selection of artisanal cheese, house jam, fruits, nuts, cracker.......29

(for two to three)

FOIE GRAS

pan seared, sorghum glazed, winter consommé, roasted plum, macerated apricot........39

SALADES

DU SUD

field greens, radish, cucumber, carrot strings, toasted sunflower seeds, au poivre-buttermilk dressing..........14

DE CHEVRE

bibb lettuce, pickled plum, goat cheese, candied hazel nuts, blood orange vinaigrette............17

BISTRO

mixed lettuce, candied bacon lardon, poached egg,

brown butter crouton, dijon sherry lemon vinaigrette...........18

MOULES-FRITES

PROVENÇAL

white wine butter pan sauce, tomatoes, capers, olives, herbs de provence.....24

SUD-EST

vadouvan curry lemongrass-coconut cream, coriander, sweet peppers........24

ENTRÉES

POULET

pan seared frenched chicken breast, green peppercorn dust, potato gnocchi, carrots, mushrooms, butterbeans, "pho" consommé.............38

BOUILLABAISSE

a local rendition of traditional provençal fish soup, potato, tomato, blue crab toast & garlic aioli.....................39

SAUMON EN PAPILLOTE

salmon filet steamed in parchment, winter citrus compound butter, root vegetables, beurre rouge sauce, seasonal baked gratin…...........43

JARRET DE PORC

braised volcano pork shank, charred cauliflower, carrot, aligoté smashed potatoes, brown butter & sage jus.........42

CASSOULET

a daily interpretation of the hearty braised stew, mixed beans, topped with chicken breast & duck crackling, lemon herb bread crumb crust...........38

POISSON DU JOUR

selection of the best fish available.......................mkt

+ADD THREE OUNCES OF PAN SEARED FOIE GRAS........28

PLAT POUR DEUX

ENTRÉE FOR TWO

our daily offering of an entrée for two....mkt

SPÉCIALITÉS DE LA MAISON

CANARD*

duck two ways: seared magret duck breast, roasted kabocha squash, brown butter chestnuts, apricot mostarda, leg confit, braised greens, tayberry compote.............49

BŒUF BOURGUIGNON

short rib, local carrots, potato, pearl onion, foraged mushroom, orange gremolata, black truffle port reduction..............40

STEAK FRITES*

hand cut prime new york strip steak, sauce rossini, crispy fries.........46

GARNITURES

FRITES

crispy fries, garlic aoli........8

POMMES DE TERRE

cheese laced smashed potatoes....8

CHOUX

braised local farm greens.......9

CAROTTES

heirloom roasted carrots, herbs, butter, honey, nuts.....12

CHOU-FLEUR

charred cauliflower, roasted garlic, toasted bread crumb topping...11

LES COCKTAILS

LE CABARET

vodka / cucumber / lime /toasted fennel seed / grapefruit bitters / absinth mist........16

COCKTAIL MODERNE

tequila blanco / strawberry, lavender & vanilla / orange liqueur / japanese chili & lime bitters / dehydrated lime........16

BELLE BLONDE

pinnix gin / suze bitter / comoz blanc vermouth de chambéry / bittercube trinity bitters / dehydrated orange...16

AVEC BISSONNETTE

old overholt rye / pierre ferrancd cognac / b & b / sweet vermouth / orange bitters / orange peel........16

D'ARC

larceny bourbon / herbal peach / earl grey / agave nectar / angostura / orange twist........16

PUNCH AU RHUM HIBISCUS

house made hibiscus liqueur / smith & cross jamaica rum / velvet falernum / demerara syrup / fresh lime.....16

BARREL AGED COCKTAIL

ask about our barrel aged infusion.....18

B BARDOT

malfy limone gin / house made lavender cordial / vanilla & lavender honey / fresh lemon / dehydrated lemon........16

EAU DE ROSÉ FRENCH 75

mirabeau rosé gin / house made rose water & lemon simple syrup / crémant de loire / lemon twist..15

ANY OF OUR COCKTAILS MAY BE "SMOKED".....20

BIÈRES

FRENCH ALE........8

LOCAL 'SEASONAL' BLONDE........8

JACK’S ABBY LAGER........8

LINCOLN & SOUTH ”SEASONAL” IPA.....9

LINCOLN & SOUTH BEACH CITY PILSNER.......9

STELLA ARTOIS.......8

MILLER HIGH LIFE PONY.......4

MICHELOB ULTRA......6

CHEZ'S NA......7

AMUSANT ET SAVOUREUX

HOUSE MADE LIMONCELLO....12

WHISKEY FLIGHT......45

PUTTIN' ON THE SPRITZ NA.....14

*Consuming raw or under cooked meats, fish, shellfish, or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.