ENTRÉES SANDWICHES

SERVED WITH SALAD OR POMMES FRITES

PIPERADE À LA BASQUAISE ............................................$10.00 CHEESEBURGER ....................................................................$10.00

POACHED EGGS, PEPPERS, ONIONS, HAM, CHEESY LETTUCE, TOMATO, COMTÉ

GRITS, TOAST
BRUNCH BURGER À CHEVAL ..............................................................$11.00
STEAK & SOFT SCRAMBLED EGGS ................................$12.00
HOMEFRIES, TOAST EGG SALAD ............................................................................$10.00
CRISPY BACON, LETTUCE, TOMATO

EGGS FLORENTINE ..............................................................$10.00

TROUT ......................................................................................$10.00

COQUETTE
POACHED EGGS, SPINACH, MORNAY SAUCE, TOAST

MARINATED RED ONION, CUCUMBERS, HORSERADISH CRÉME FRAÎCHE

DUCK & POTATO HASH......................................................$11.00

DUCK CONFIT, CRISPY POTATOES, FRIED EGGS, TOAST
PASTRIES SALAD
SHRIMP & GRITS ....................................................................$12.00
NIÇOISE ....................................................................................$12.00
QUICHE ....................................................................................$10.00 À LA CARTE OR BY THE BASKET BIBB, OLIVES, TOMATO, POTATO, HARICOTS VERTS, BOILED EGG,

SIDE SALAD ANCHOVY FLAT BREAD, VINAIGRETTE

FRENCH TOAST......................................................................$11.00 LYONNAISE ............................................................................$11.00

FRESH FRUIT, MAPLE SYRUP FRISÉE, LARDONS, POTATOES, POACHED EGG

STEEL-CUT OATMEAL .......................................................... $5.00 GRILLED CHICKEN PAILLARD ..........................................$11.00

BROWN SUGAR, MAPLE SYRUP ROMAINE, MIMOLETTE, ROASTED GARLIC TOAST,

LEMON-ANCHOVY VINAIGRETTE

ONGLET ....................................................................................$13.00
MARINATED HANGER STEAK, GREENS, BLUE CHEESE , CHOPPED

VEGETABLES, RED WINE VINAIGRETTE

2 eggs
SIDES
brown sugar bacon,
cheesy grits, toast 2 EGGS ANY STYLE .................................................................................... $3.00

BROWN SUGAR BACON .......................................................................... $5.00

TOAST ............................................................................................................ $1.50

$10.00
CHEESY GRITS ............................................................................................ $4.00
 DESSERT
BERRY GALETTE
LAVENDER ICE CREAM, MELON COULIS

$7.00

BABA AU RHUM
RUM SOAKED YEAST CAKE, RAISIN CREAM

$6.00

CRÈME CARAMEL
$6.00

CHOCOLATE & RASPBERRY

NAPOLEON
$7.00

APRICOT TART
HAZELNUT CRUST

$7.00

SELECTION OF HOMEMADE
ICE CREAM AND SORBET
$6.00

LES FROMAGES
FULL BOARD (SIX) $17 HALF BOARD (THREE) $10

COFFEE, TEA, ETC...

ESPRESSO .............................................................................................. $2.00

CAPPUCCINO ........................................................................................$3.50
COFFEE.................................................................................................... $2.00
TEA............................................................................................................ $3.00

SWEET WINE

LES CLOS DE PAULILLES........................................................ $12.50/$45

CHATEAU DE JAU MUSCAT
DE RIVESALTES ........................................................................ $12.50/$45

PORT

SANDEMAN LBV......................................................................................$10
QUINTA DO NOVAL TAWNY ................................................................$10

SPARKLING

DANIEL PARDIAC BRUT BLANC

DE BLANCS ..........................................................................................$7/$25

GUINOT CREMANT DE LIMOUX................................................ $15/$50

MUMM CUVEE NAPA BRUT PRESTIGE

CHEF DE CAVES.............................................................................. $11/$40

CHAMPAGNE ELLNER .......................................................... $75 BOTTLE

 HORS D’OEUVRES ENTRÉES
ONION SOUP GRATINÉE ...................................................... $8.00 SEARED SEA SCALLOPS
SWEET CORN, LITTLE NECK CLAMS, LEEKS, CORN BROTH

BARIGOULE ARTICHOKES .................................................... $9.00 $23.00

TOMATO, HAM

MONKFISH PIPERADE
BOUDIN BLANC ........................................................................ $9.00 MADEIRA, HAM, SCRAMBLED EGG
WARM LENTILS, MUSTARD BRAISED LETTUCE $19.00
MUSSELS .................................................................................... $7.00
SAUTEED RAINBOW TROUT
WHITE WINE, DIJON, FINES HERBES
POTATO, HARICOTS VERTS, ANCHOVY-ALMOND SAUCE

$17.00
GRILLED SARDINES ................................................................ $8.00
ROASTED PEPPERS, TOASTED GARLIC VINAIGRETTE
CRISPY SKATE WING
CHARRED TOMATOES, CROUTONS, CAPER BROWN BUTTER
DUCK RILLETTES ...................................................................... $7.00
SUMMER AIGRE-DOUX
$18.00

SHRIMP COCKTAIL ................................................................ $13.00 GREEN LENTIL TIAN

SAFFRON, GRILLED VEGETABLES PROVENÇAL

$16.00

LES SALADES STEAK FRITES

MARINATED HANGER STEAK, HOUSEMADE STEAK SAUCE

$17.00
TUNA NIÇOISE .......................................................................... $9.00
BIBB, OLIVES, TOMATO, POTATO, HARICOTS VERTS, BOILED EGG, COQUETTE BAR STEAK
ANCHOVY FLAT BREAD, VINAIGRETTE À CHEVAL, CARAMELIZED ONIONS, CREAMED SPINACH

$19.00
LYONNAISE SALAD ................................................................ $7.00
FRISÉE, LARDONS, POTATOES, POACHED EGG BRAISED RABBIT
TOMATO, NIÇOISE OLIVES, POMMES PUREE
TOMATO SALAD ...................................................................... $9.00 $18.00
FETA, AGED BALSAMIC

LAMB MILANESE
POACHED LOBSTER .............................................................. $11.00 ARTICHOKES, WILTED ARUGULA, TOMATO FONDUE
SUMMER CORN BATTUE, GREENS, CURRY
$22.00
ROASTED BEET SALAD .......................................................... $8.00
ROASTED CHICKEN
GOAT’S MILK CHEESE, PISTACHIOS, CITRUS
RATATOUILLE, POMMES ALIGOT, NATURAL JUS

$16.00
WARM POTATO & CHOPPED
GREEN SALAD .......................................................................... $8.00
OMELET AUX FINES HERBES, ORANGE TRUFFLE DRESSING
CROQUE MADAME
FRESH BACON, POACHED EGG, SAUCE MORNAY

ROMAINE SALAD .................................................................... $7.00 $11.00

MIMOLETTE CHEESE, ROASTED GARLIC TOAST,
LEMON-ANCHOVY VINAIGRETTE CHEESEBURGER
LETTUCE, TOMATO, COMTÉ

$10.00

FULL BOARD (SIX) $17

PLATS DU JOUR POUR DEUX
HALF BOARD (THREE) $10

TUESDAY PORK WITH CLAMS .............................................................................. $30.00

WEDNESDAY CASSOULET .................................................................................... $35.00

THURSDAY BEEF SHORT RIBS .............................................................................. $40.00

FRIDAY BOUILLABAISSE .......................................................................................... $45.00

SATURDAY SURF & TURF........................................................................................ $50.00

LE GRAND PLATEAU POUR FAMILLE ............................................ $80.00
SUNDAY WHOLE ROASTED CHICKEN ................................................................ $25.00
LA COQUETTE PLATEAU POUR DEUX ........................................$45.00

LONG ISLAND BLUE

POINT OYSTER 1/2 DOZEN ................................................................$11.00

WEST COAST OYSTER ............................................................................ P/A

HOURS
EAST COAST OYSTER ................................................................................ P/A

LITTLE NECK CLAMS HALF DOZEN.................................................. $5.00 DINNER SUN, TUE, WED, THU 5:00 PM - 12:00AM*
FRI-SAT 5:00 PM - 1:00AM*
TOP NECK CLAMS HALF DOZEN ...................................................... $4.00
BRUNCH SAT-SUN 10:00AM - 3:00PM
*LATE NIGHT MENU AVAILABLE AFTER 10PM
EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS OR MEAT

INCREASES THE RISK OF FOODBORNE ILLNESS 20% GRATUITY ADDED TO PARTIES OF 6 OR MORE
 LES FROMAGES
FULL BOARD (SIX) $17 HALF BOARD (THREE) $10

$8.00

ENTRÉES
BOUDIN BLANC .............................................................................................................. $11.00
WARM LENTILS, MUSTARD BRAISED LETTUCES

MUSSELS ................................................................................................................................ $11.00

WHITE WINE, DIJON, FINES HERBES, FRITES

ONGLET SALAD .............................................................................................................. $13.00

MARINATED HANGER STEAK, GREENS, BLUE CHEESE, CHOPPED
VEGETABLES, RED WINE VINAIGRETTE

GRILLED SARDINES ..........................................................................................................$8.00

ROASTED PEPPERS, TOASTED GARLIC VINAIGRETTE

TUNA NIÇOISE SALAD .............................................................................................. $12.00

BIBB, OLIVES, TOMATO, POTATO, HARICOTS VERTS, BOILED EGG,
ANCHOVY FLAT BREAD, VINAIGRETTE

QUICHE .................................................................................................................................... $10.00

SIDE SALAD

LYONNAISE SALAD ...................................................................................................... $11.00

FRISÉE, LARDONS, POTATOES, POACHED EGG

TOMATO SALAD ............................................................................................................ $12.00

AGED BALSAMIC, FETA

GRILLED CHICKEN PAILLARD SALAD ........................................................ $11.00

ROMAINE, MIMOLETTE, ROASTED GARLIC TOAST, LEMON-ANCHOVY
VINAIGRETTE

COQUETTE BAR STEAK ............................................................................................ $19.00

À CHEVAL, CARAMELIZED ONIONS, CREAMED SPINACH

SANDWICHES SERVED WITH SALAD OR POMMES FRITES

CROQUE MADAME ...................................................................................................... $11.00

FRESH BACON, POACHED EGGS, SAUCE MORNAY

CHEESEBURGER .............................................................................................................. $10.00

LETTUCE, TOMATO, COMTÉ

BURGER À CHEVAL ...................................................................................................... $11.00

EGG SALAD .......................................................................................................................... $10.00

CRISPY BACON, LETTUCE, TOMATO

SHRIMP & LOBSTER ROLL ...................................................................................... $15.00

TARRAGON MAYONNAISE

TROUT ...................................................................................................................................... $10.00

CUCUMBER, MARINATED RED ONION, HORSERADISH CRÈME FRAÎCHE
 WHITE
Bottle

Chateau du Plessis Muscadet 2005...........................................................................................23

melon de bourgogne - but think pinot grigio; light and crisp, perfect with a raw bar

Chateau de Bonfils Entre deux Mers 2004..........................................................................26

sauvignon blanc - like lemon for your seafood

Chateau de Campuget Blanc 2005............................................................................................ 30

roussanne/grenache blanc/marsanne - aromatic fruit, crisp finish

Loimer Gruener Veltliner Lois 2006........................................................................................26

gruener veltliner - bright, crsip, and lemony, perfect with a plateau of fruits de mer

Henri Bourgeois Petit 2005...........................................................................................................26

sauvignon blanc - zippy, grassy and fresh, screams for oysters and shrimp

Chateau Haut Rian Blanc 2005....................................................................................................25

sauvignon blanc/semillion - lively, clean, and crisp with citrus notes.

Jean Marc Brocard Chardonnay en Sol Kimmeridgien 2006....................................33

chardonnay - goes well with oysters and clams with its lemon crisp flavors

Jean Marc Brocard Petit Chablis 2005..................................................................................35

chardonnay - stony, citrus-crisp flavors

La Maison Blanche Vouvray 2005.............................................................................................28

chenin blanc - vigorous, fruity, and fresh.

Domaine Galhaud Viognier 2005................................................................................................25

viognier - bright, fresh, and pineapple-like perfect, for raw bar

Kim Crawford Riesling 2005.........................................................................................................35

riesling - dry, crisp, and very refreshing

Tablas Creek Côtes de Tablas Blanc 2005......................................................................... 50

viognier/roussanne/marsanne/grenache blanc - try with a meaty fish or fish stew

Chateau Loudenne 2005................................................................................................................. 50

sauvignon blanc - oaky, perfect for a garlic and olive oil seafood dish

Domaine R Sallet Macon Uchizy 2005......................................................................................29

chardonnay - light and creamy with fresh melon-like flavors

Domaine Pollier St Veran En messie 2006............................................................................33

chardonnay - dry and lightly oaked

Les Crustaces 2006............................................................................................................................ 30

pinot blanc/sylvaner - like the label proclaims: it loves seafood

Lucien Albrecht Pinot Gris CuvÉe Romanus 2005........................................................... 40

pinot gris - lush and juicy, works with fish and savory chicken dishes
missing description
Lucien Albrecht Riesling 2005....................................................................................................37
riesling - dry but not light, spiced apple flavor, goes well with

RÉserve de Daumas Blanc 2004................................................................................................. 40

chardonnay/viognier blend - full-bodied and rich with peachy aromas

Summerland Chardonnay 2004..................................................................................................35

chardonnay - low oak, great with chicken and pork dishes

Pacific Estates Chardonnay 2005.............................................................................................45

edna valley chardonnay-lush, full, and oaky

Chateau Routas Rouvière ROSé 2006.......................................................................................26

grenache/syrah rose - strawberry and crunchy bing cherry flavors, try it with salmon

Chateau Larcis Ducasse ROSé 2006..........................................................................................33

cabernet sauvignon/merlot - deep cherry fruit flavors
 RED
Bottle

Domaine Berrod Beaujolais Villages 2006........................................................................28

gamay - light and fruity

Domaine Berrod Moulin à Vent 2004...................................................................................... 40

cru beaujolais - still gamay, but bigger and bolder

Bouchard Ainé Pinossimo 2005...................................................................................................28

pinot noir - soft and round great for sipping or with patés

Domaine du Pesquier Côtes du Rhone 2004.........................................................................28

grenache - peppery with a silky finish

Chateau Malbat 2005.........................................................................................................................22

merlot blend - a dry style good for stews or steak-frites

Chateau de Campuget Rouge 2004............................................................................................33

syrah/geanche/mourvedre – fruity, lush, and spicy with smooth finish

A. Chopin Bourgogne Rouge 2004.............................................................................................38

pinot noir - bright, cherry flavors

Erath Pinot Noir 2005...................................................................................................................... 48

oregon pinot noir – goes perfect with chicken and salmon dishes

Chateau Peyroutas St Émilion 2002........................................................................................ 50

merlot/cabernet franc - blend silky and rich with black fruit flavors

Pacific Estates Reserve Merlot 2004......................................................................................45

dry creek merlot - soft, silky and juicy, excellent with cheese

Domaine Galhaud Grenache Noir 2004..................................................................................26

grenache - plum - cherry fruit, spicy and soft

Domaine du Pesquier Gigondas 2004...................................................................................... 50

syrah/grenache - intense darkberry fruit and black pepper

Domaine des Remiziès Hermitage Cuvee Particulière 2005....................................... 50

syrah - serious syrah; white, pepper and red fruit

Chateau Forcas Hostein 2000.................................................................................................... 50

cabernet blend – big and bold with a dry finish

Chateau La Baronne 2005..............................................................................................................33

cabernet sauvignon/merlot - serve with hearty lamb and beef dishes

Pacific Estates Petit Sirah 2004.................................................................................................45

paso robles petite sirah – big berry flavors

Pacific Estates Cabernet Sauvignon 2003...........................................................................38

paso robles single vineyard cabernet sauvignon. full-bodied fruit and tannins

Sparkling
& Sweet
Bottle

Daniel Pardiac Brut Blanc de Blancs...................................................................................25

sparkling
Champagne Ellner..............................................................................................................................75
champagne
Guinot CrÉmant de Limoux........................................................................................................... 50
Sparkling
Mumm CuvÉe Napa Brut Prestige Chef de Caves.............................................................. 40
Sparkling
Chateau de Jau Muscat de Rivesaltes (500ml)...................................................................45
muscat sweet and fortified

Les Clos de Paulilles (500ml).......................................................................................................45

Banyuls (think dark chocolate)
Sandeman LBV................................................................................................................................ 50/10
port
Quinta do Noval Tawny............................................................................................................ 50/10
tawny port