Lunch Menu

Due to capacity limits, reservations are highly recommended. Make your reservation online or call 913.384.5998.

Menu subject to change based on season and availability of ingredients.

APERITIF

marcona almond — 7
marinated olive — 7
date, blue cheese, bacon — 8
all three — 15

Les Soupes

Soupe du Jour  
Chef Daniel’s daily soup selection
cup 7 / bowl 10

Soupe a l’Oignon
onion soup, crouton, bacon, gruyere, beef broth — 13

Les Belles du Jardin

La Salade Caesar
romaine, anchovy, crouton, parmesan, caesar dressing — 12 {add chicken 5, add salmon 7)

L’Endive au Bleu
belgian endive, apple, walnut, blue cheese dressing — 13 {add chicken 5, add salmon 7)

La Salade de Chevre Chaud
warm breaded goat cheese, butter lettuce, mustard vinaigrette, tomato concassee — 14

Salade Niçoise
preserved tuna, haricot vert, olive, tomato, hardboiled egg, yukon potato, vinaigrette — 15

Salade de Pasteque et Tomate au Citron Vert
heirloom tomato and watermelon salad, basil lime vinaigrette, goat cheese, arugula — 15

Rivieres et Ocean

Les Coquilles Saint-Jacques *
pan-seared diver scallops, mustard mushroom cream sauce, shallot, herb breadcrumb, haricot vert, carrot, fingerling potato — 28

Pavé de Saumon
pan-seared salmon, red beet farro, horseradish créme fraiche, cucumber dill salad — 22

Flétan D’été
alaskan halibut, tomato compote, basil pesto, corn velouté sauce, fingerlings, spinach  —26

Le Terroir

Crepe au Poulet
crepe filled with organic chicken and mushroom, farro risotto, haricot vert, carrot, tarragon cream sauce — 16

Les Escalopes de Veau aux Capres
pan-seared veal scaloppini, lemon butter caper sauce, daniel’s potato gratin, haricot vert — 32

Quiche Lorraine
jambon de paris, onion, gruyere cheese and bacon quiche, haricot vert, carrot — 15

Poulet aux Morilles
pan-seared amish chicken breast, morel brandy cream sauce, tournee potato, carrot, haricot vert — 20

La Daube Provençale
classic braised beef stew, carrot, onion, a rich beef and red wine sauce, fingerling potato — 19