Served from 5:30 pm to 9 pm
Wednesday to Saturday – Last seating is at 8:15pm

APPETIZERS

Romaine and baby spinach, heirloom tomatoes, avocado, crispy bacon and a side of blue cheese dressing 15

Japanese gyozas (shrimp, pork, vegetable) with a traditional dipping sauce  13

Clam chowder New England style  13

PEl mussels, coconut broth Panang curry and Thai basil  19

ENTREES

Creekstone farm Prime ribeye (10 oz), roasted Brussel sprouts, creamy potato gratin and Bearnalse  43

The Bento: lightly cured sockeye salmon (shyojake) fully cooked, shitake mushrooms, soy/ginger tofu, white rice and a side of miso soup  30

Pan seared scallop with a sweet corn risotto, pancetta and crispy sage  34

Roasted 1⁄2 chicken, mashed potatoes and a mushroom sauce  28

DESSERTS

Passion fruit crème brulee  13

Individual cheesecake and fresh berry compote  12

Profiteroles, vanilla ice cream and chocolate sauce  13

Served from 11 am to 2 pm
Thursday to Sunday – Last seating is at 1:30pm

EGG BENEDICT (ONE OR TWO)
12 / 17
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
17
Individual spinach and feta cheese quiche, mixed greens, tomatoes and a sherry vinaigrette.
HERB OMELET
17
Rolled French omelette with Shiitake mushrooms, basil ricotta with a side of red leaf/frisee salad.
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
Romaine lettuce, mango, avocado, grapefruit, mint and cilantro and preserved lemon dressing.
CHICKEN PAILLARD
20
A marinated chicken breast, flattened, and grilled, served with a head of romaine, Caesar dressing, garlic croutons and Parmesan.
KALBI
23
Soy and sugar marinated Asian cut short ribs, shiitake and broccolinis, and japanese rice.
GYOZA
7
Pork, shrimp or vegetarian Japanese dumplings (5)
MARINATED TOFU
18
Pan seared, with grilled broccolinis, shiitake, charred corn, mangoes, over coconut rice, mint cilantro.
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.
STEAMED MUSSELS
19
Prince Edward Island Mussels steamed in a coconut broth, a hint of curry and Thai basil.
JAPANESE CURRY
17
Chicken, carrots, potatoes in a rich curry sauce served over rice

SOUP

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

We use only fresh ingredients and everything is prepared in the morning. Please consider making an early reservation if you want to try a specific dish as we may run out of popular dishes later in the day.

Served from 9 am to 2 pm
Saturday & Sunday – Last seating is at 1:30pm

EGG BENEDICT WITH AVOCADO
11 / 15
On a toasted muffin with prosciutto and Bearnaise. One or two.
EGG BENEDICT WITH CANADIAN HAM
12 / 17
On a toasted muffin with prosciutto and Bearnaise. One or two.
EGG BENEDICT WITH GRAVLAX
15 / 21
On a toasted muffin with prosciutto and Bearnaise. One or two.
EGG BENEDICT
11 / 17
On a toasted muffin with prosciutto and Bearnaise. One or two.
THE QUARTIER LATIN
13
Two eggs any style, two applewood bacon, two pieces of toasted baguette.
THE PARIS CDG
27
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
20
Chicken breast, pounded thin, marinated then grilled served with a head of romaine with Caesar dressing and fresh garlic croutons
PORK GINGER
17
Pork belly, marinated in shoyu, sugar and ginger, sliced thin and sautéed with shitake mushrooms and spring onions atop of white Nikishi rice.
LE PAILLASSON
17
Crispy hash-brows with a chicken sausage, a sunny egg and a side of greens.
VEGAN TOAST
12
Grilled olive sourdough bread topped with vegan ricotta, mini heirloom tomatoes, avocado and pomegranate molasses.
VEGAN YOGURT
13
Coconut based with house-made granola, fresh summer berries and truffle honey.
Warm Croissant
5
Warm pain au chocolat
5.5

We use only fresh ingredients and everything is prepared in the morning.
Please consider making an early reservation if you want to try a specific dish as we may run out of popular dishes later in the day.

Coffee/Tea
Coffee
3.5
French Press Coffee
5
Tea
4
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
Coke/diet coke
3.5
Vin, Champagne, Sake
Joseph Perrier Champagne Brut
72
Monthuys Brut Reserve
18 / 68
Mimosa, Monthuys Brut
18
Crémant D'Alsace Rose sparkling Brut (Mimosa)
13/52
Cremant D'Alsace sparkling Brut
13/52
Provence white sparkling Brut (Mimosa)
11/42
Provence Rose Sparkling Brut
11/42
La Cote d'Or Brut
10/39
La Cote d'Or Brut Mimosa
10
Ernest Rapeneau, Brut, 1⁄2 bottle
26
PoL Clement Brut
8/31
PoL Clement Brut Mimosa
8/31
WM Wycliff Brut
5
WM Wycliff Brut Mimosa
5
Rose Solis Lumen Organic
10/38
Campuget Rose
10/38
Mirabeau Provence Rose
8/32
La ferme Julien
7/28
Sancerre Domaine Auchere
16 / 64
Jean Claude Mas Chardonnay
8/ 30
S B Sauvingnon Blanc 2019
12/48
Domaine De La Monette Bourgogne Aligoté Organic
15 / 59
Cotes-Du-Rhone Alleno, Chapoutier
13 / 51
Jean Claude Mas Malbec
10 / 39
Beaujolais Buliant-Bibine
12 / 48
Les Carabenes 2020 Pinot Noir
12 / 46
Bourgogne Pinot Noir
14/56
Clefs murailles 2019 Vacqueyras
15 / 59
Ducour Cabernet Sauvignon
10 / 40
Beer, Sapporo
6
Sparkling Sake (cold)
15
Kuroushi Junmai Sake
18

Hours

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

We are re-opening for brunch starting with Labor Day Weekend!
September 2nd, 3rd and 4th