MENU Du DÉJEUNERBON APPÉTIT
APPETIZERSFRENCH ONION SOUP . . . . . . . . . . . . . . . . . . 13Caramelized onions, Swiss cheese and croûtons
MARYLAND CRAB SOUP . . . . . . . . . . . . . . . . . 14Chesapeake Bay crab, tomato broth and vegetables
PAN-FRIED CRAB CAKES . . . . . . . . . . . . . . . . . 20With a rivulet of Louis Sauce
FLAMMEKUECHE . . . . . . . . . . . . . . . . . . . . . . . . 15Alsace flatbread topped with duck prosciutto,figs, and farm-fresh ricotta cheese
CERVELLE DE CANUT . . . . . . . . . . . . . . . . . . . 15Creamed goat cheese with fresh Herbs d'Provence and artisanal bread
LOCAL CHEESE BOARD . . . . . . . . . . . . . . . . . 25Assortment of locally sourced cheeses andcharcuterie served with artisanal bread,pickles, honey and marmalade
CREPES DE FRUIT DE MER . . . . . . . . . . . . . . 24Sautéed scallops, shrimp and musselstossed in a béchamel sauce
ACCOMPANIMENTs9
HAND-CUT FRITES
SEASONAL VEGETABLES
CREAMY MASHED POTATOES
MIXED GREEN SALAD
STEAMED FRENCH GREEN BEANS
GARLIC BUTTER SAUTÉED FRESH SPINACH
HERB ROASTED FINGERLING POTATOES
SaladsGOLDEN BEETS WITH GOAT CHEESE V . . . . . . small 14 / large 18Winter greens, raisins and maple vinaigrette
SALADE CAFÉ DU PARC . . . . small 14 / large 18Organic greens, Swiss cheese, hard boiled egg,avocado, tomatoes, red onions, bacon andcroûtons with lemon vinaigrette
SALADE NIÇOISE GF . . . . . . . . . small 14 / large 19Seared-peppered tuna, boiled potato, French green beans, boiled eggs with Dijon vinaigrette
BLUEBERRY KALE SALAD V . . . . . . . . . . . . . . . small 14 / large 18Baby spinach, kale, blueberries, faro grain, carrots and beets with a honey mustard vinaigrette
Salad Additions: Chicken 8 | Salmon 9 Shrimp 10 | 4 oz . Petite Filet 18
Parties of 6 or more are subject to a 20% service charge and applicable tax .Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness .
GF - Gluten Free V - Vegetarian
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Parties of 6 or more are subject to a 20% service charge and applicable tax .Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness .
Entrées
MUSSELS AND FRITES GF . . . . . . . . . . . . . . . . . 25Your choice: Traditional / Tomato and Capers /Coconut Thai Curry
CHEF'S DAILY SEAFOOD SELECTION . . . 29
SALMON ROULADE WITH CRAB GF . . . . . . 28Served with a butternut squash and spinach risotto
SANDWICHESServed with choice of Mixed Green Salad,Homemade Potato Chips or French Fries
SANDWICH AU FROMAGE . . . . . . . . . . . . . . . 19Brioche, gruyere, fontina and cheddar cheese with spinach, strawberries and almonds
CROQUE - MONSIEUR . . . . . . . . . . . . . . . . . . . 19French ham and Swiss cheese withbéchamel sauce
WILLARD BURGER . . . . . . . . . . . . . . . . . . . . . . . 20Fried onions, roasted tomatoes, Raclette cheese with a truffle aioli on brioche bun
FREE RANGE CHICKEN BREAST . . . . . . . . . 26With morel sauce, market vegetables and potatoes Parisienne
STEAK & FRITES GF . . . . . . . . . . . . . . . . . . . . . . . 3812 oz . New York strip steak, French green beans, béarnaise sauce, house-cut frites
BERKSHIRE PORK TENDERLOIN GF . . . . . . 27Lyonnaise potatoes, Pommery whole-grain mustard
HAND-MADE TAGLIATELLE . . . . . . . . . . . . . 29With roasted Moroccan eggplant caviar
DessertsCINNAMON CRÉME BRÛLÉE . . . . . . . . . . . . 10
ANJOU PEAR TART . . . . . . . . . . . . . . . . . . . . . . . 10With browned butter, pecan ice cream, caramel sauce
MOUSSE AU CHOCOLAT . . . . . . . . . . . . . . . . 10
EXECUTIVE CHEFPETER LAUFER
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