Our Oyster and Shellfish Selections will be added to the menu upon opening
Les Appetizers
Classic Lyonnaise SaladUS$14.00
lardon, perfectly poached farm duck egg, Dijon mustard vinaigrette
Caesar Salad
Reggiano, marigold, country bread croutons, anchovy. GF*
Moroccan Eggplant and Chickpea SaladUS$14.00
tomato, preserved lemon, harissa vinaigrette
Duck Liver MousseUS$16.00
Medjool date jam, toasted country bread
Butternut Squash SoupUS$12.00
Crispy Octopus SaladUS$18.00
Fresh Scallop CrudoUS$16.00
Les Mains - Moroccan Specialties
North African influences abound in France; from fashion to food and add an enlivened sense of flavor and flair which are some of the favorite parts of French culture to both Chef Debbie and Amy. Please enjoy our interpretations of these rustic, exotic dishes
Tagine of Chicken
braised chicken, green olives, apricot, preserved lemon, side of couscous GF*
Lamb CouscousUS$44.00
Braised lamb, Merguez sausage, chickpeas, prunes, carrots
Les Entrées
Paillard of ChickenUS$30.00
tomato confit, old fashioned mustard sauce, oven roasted broccoli, polenta
Classic Skate Wing and Brown Butter
roasted cauliflower, capers, almonds, brown butter GF
Steak FrîtesUS$64.00
heritage cut new york strip steak, red wine demi-glace, frîtes
Brothy Banger MusselsUS$32.00
spicy harissa, white wine-butter broth
LeTour BurgerUS$24.00
double smash burger, raclette cheese, crispy onions
Roasted Cauliflower SteakUS$28.00
preserved lemon chermoula, quinoa pilaf
Bone In MonkfishUS$31.00
French lentil risotto, squid ink sauce
Les Plats d'Accompagnements
Gratin DauphinoiseUS$12.00
Pomme FrîesUS$7.00
Oven Roasted CarrotsUS$12.00
Les Desserts
Mille Feuille "1000 Layers"US$12.00
vanilla mousseline, braised figs, oranges
Bittersweet Chocolate MousseUS$12.00
brandied cherries
Chef's Selection of 3 CheesesUS$21.00
please enquire about our daily offerings
- per selectionUS$8.00
Basque "Burnt" Cheesecake
Streusel, meyer lemon marmalade, orange supremes GF*
Profiteroles
Vanilla bean ice cream, chocolate & salted caramel sauce
Happy Hour
4:30-5:30 (weeknights)
Marinated Olives and Caper Berries
by the bowl
Oysters on the Half Shell
by the piece
Zac's Curried Nuts
