FRENCH MISO CAFE
19 La Plaza, Palm Springs, CA 92262

RESERVATIONS

 

HOURS

lunch / Wednesday-Friday, 11 am-2 pm
dinner / Wednesday-Sunday, 5:30 pm- 9 pm
brunch / Saturday & Sunday, 9 am-2 pm

The Menu

Served from 11 am to 2 pm
Wednesday to Friday

EGG BENEDICT (ONE OR TWO)
8 / 15
Soft poached organic egg (s) on toasted muffins, Prosciutto and a classic Bearnaise
VEGAN TOAST
12
Grilled olive sourdough bread topped with ricotta, avocado, heirloom tomatoes, micro greens, and pomegranate molasses.
QUICHE
16
Individual spinach and feta cheese quiche, mixed greens, tomatoes and a sherry vinaigrette.
RIGATONI BOLOGNESE
17
Rigatoni pasta with a 4h long Bolognese sauce topped with Ricotta and basil.
TUNA MIX NICOISE
17
Soft boiled egg, heirloom tomatoes, haricots vert, potatoes, olives, tuna mix and a red wine/Dijon vinaigrette.
GRILLED SHRIMP SALAD
17
Marinated and grilled, with Romaine, mango, avocado, grapefruit, preserved lemon and lime dressing.
CHICKEN PAILLARD
19
A marinated chicken breast, flattened, and grilled, served with a head of romaine, Caesar dressing, garlic croutons and Parmesan.
STEAMED MUSSELS
21
Salt Spring Island (Canada) mussels steamed in a coconut broth with a hint of curry and Thai basil.
KALBI
21
Soy and sugar marinated Asian cut short ribs, shiitake and broccolinis, and japanese rice.
JAPANESE CURRY
16
From Yokohama, with chicken carrots and traditional Japanese curry mix and Nishiki rice.
PORK GINGER
17
Paper thin slices of pork belly, marinated with soy sauce, ginger, sugar, sautéed with shiitake mushrooms and served with white rice.
THE BENTO
23
Shiyojake Sockeye salmon, lightly salt cured and pan seared, shiitake mushrooms and broccolinis, white rice, tofu with soy/ginger, crispy nori, and a cup of Miso soup.
MARINATED TOFU
18
Pan seared, with grilled broccolinis, shiitake, charred corn, mangoes, over coconut rice, mint cilantro.

SOUPS

MISO SOUP
7
With shiitake mushrooms, spinach, and green onions silky tofu and green onions.
Add a poached egg. 3

Served from 11 am to 2 pm
Saturday & Sunday

EGG BENEDICT
9 / 15
On a toasted muffin with prosciutto and Bearnaise. One or two.
THE QUARTIER LATIN
12
Two eggs any style, two applewood bacon, two pieces of toasted baguette.
THE PARIS CDG
24
Fennel cured gravlax, scrambled eggs, blinis, crème fraiche
INDIVIDUAL QUICHE
17
With sautéed spinach, feta cheese, and a side of greens
HERB OMELET
17
With basil ricotta, shiitake mushrooms, red leaf and frisée salad
FRENCH MISO TOASTS
15
Made with thick brioche bread, topped with vanilla cream and berries
THE BENTO
23
Shiojake Sockeye salmon, lightly cured, tofu with ginger and shoyu, shiitakes, broccolini, rice and Nori served with a miso soup.
CHICKEN PAILLARD
18
Thinly pounded chicken breast, marinated then grilled, heat of romaine, caesar dressing and garlic croutons.
PORK GINGER
17
Pork belly marinated in shoyu, ginger and sugar, shiitakes, mushroom, white rice and green onions, soy and ginger broth
VEGAN TOAST
12
Avocado, tomato, ricotta. Grilled olive bread and pomegranate molasses.
VEGAN YOGURT
13
Coconut based with house-made granola, fresh berries and truffle honey.
Warm Croissant
5
Pain au chocolat
5

Prix Fixe Menu
November 23 to December 4
Served from 5:30 pm to 9 pm
Wednesday to Sunday

Appetizers

Forest mushroom soup, crème fraiche and “Les Pastras” truffle oil*.

Salt Spring Island mussels in a coconut broth with a hint of curry
and Thai basil.

Classic wedge salad with tomato, avocado, crispy bacon and blue cheese dressing.

 

Entrees

Boeuf Bourguignon: braised beef stew with lardons, carrots and
potato puree.

Asian sea bass, fennel confit in orange juice, tomatoes, and basil.

Chicken fricassee with mushrooms, tarragon and a whole grain mustard sauce.

 

Desserts

Individual cheese cake and blueberry sauce.

Portuguese custard and fresh berries.

Passion fruit crème brulee.

 

2 course / 56
3 course / 65

 

*Les Pastras, Luberon, truffle oil is made with black truffles, not a chemical.

 

 

Coffee/Tea
Coffee
3.5
French Press Coffee
5
Tea
3.5
Capuccino
5
Latte
5
Espresso
3.5
Ice tea/coffee
4
Ice Latte
5
Ice Cappuccino
5
Iced Matcha Latte
6
Soft Drinks
Water, bubbly
3.5
Soda
3.5
Orange Juice
4 / 7
Lemonade
4
Arnold Palmer
4
Matcha Lemonade
5
Vin, Champagne, Sake
Champagne Veuve Clicquot
118
Monthuys Brut Reserve
14 / 56
Mimosa, Monthuys Brut
14
Ernest Rapeneau, Brut, 1⁄2 bottle
29
Provence White Sparkling Brut
11/42
Provence Rose Sparkling Brut
11/42
Louise D’Estree, French mousseux
9
Mimosa Louise D’Estree
9
Rose Solis Lumen Organic
10 / 38
Chateau De Valcombe Pastel/rose Organic
11/ 39
Sancerre Domaine Auchere
16 / 64
SB Sauvignon Blanc 2019
11 / 39
Domaine De La Monette Bourgogne Aligote Organic
15 / 59
Cote-Du-Rhone Alleno, Chapoutier
13 / 51
Jean Claude Mas Malbec
10 / 39
Beaujolais Buliant-Bibine Red
11 / 44
Les Carabenes 2020 Pinot Noir
12/46
Clefs Murailles 2019 Vacqueyras
15/ 58
Beer, Sapporo
6
Sparkling Sake (cold)
15
Junmai Sake (cold)
15

About French Miso Cafe

The restaurant is the creation of Tomoko Jones and Eric Bovy. and the name “French Miso Cafe” reflect the diversity of their origins.

Eric is from the south of France and runs the kitchen and menus, Tomoko is from Japan and manages the dining room. The result is an adorable setting where one can enjoy a traditional Japanese and French lunch or dinner at the same table.

Words of Love

“I may have found the perfect brunch spot. It combines my two favorites - French and Asian. Everything was amazing. We had the bento box, eggs Benedict any the Quiche was so amazing we got 2 of them. That staff is super attentive and the owner is so sweet. No wonder this place has the highest rating in Palm Springs. And on top of it all the courtyard is quaint. I kind of don’t wanna leave - might just spent my day with my bottle of champagne.”

Tony Ehrbar

“We were visiting Palm Springs from Houston , TX. We enjoyed 2 wonderful meals at French Miso Cafe. The food is unforgettable! You can tell much love goes into their food and restaurant. Not only is the food amazing but the restaurant atmosphere is very special! I would return to Palm Springs just to eat at this wonderful restaurant. Truly a gem!”

Belinda Zagars

“Absolutely wonderful. Beautiful quiet space. Exceptional omelette with very fresh ingredients. Great coffee. And Japanese Bento breakfast option as a bonus! Best shiitake mushrooms I’ve ever had. Love the mix of French and Japanese cuisine. Exceptionally friendly and wonderful service.”

Kim Jabal

Hours

lunch / Wednesday-Friday, 11 am-2 pm
dinner / Wednesday-Sunday, 5:30 pm- 9 pm
brunch / Saturday & Sunday, 9 am-2 pm

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