Brunch menu
Le Cocktail
The Blue Bubbly 10.00
Van Gogh Acai blueberry vodka, Blue Curacao
and Champagne
Pour la table
Corbeille de croissant, brioche,
pain au chocolat et muffin 12.95
Basket of assorted croissant, brioche, multi
grain roll, chocolat bread and blueberry
muffin
Hors D’oeuvres,
Salades et Sandwiches
Risotto de trompettes noires aux
escargots 9.95
Black trumpet mushroom risotto with snails
La terrine de betterave et fromage
de chêvre 7.95
Beet and farm goat cheese terrine with balsamic
dressing
Croque Monsieur 12.95
Madrange Ham and Gruyère cheese grilled
sandwich served with French fries and mesclun
salad
Escargots des bois de Bourgogne
au beurre d’ail 7.95
Organic Burgundy snails baked in garlic
butter
Assiette de saumon fumé,
crème fraiche 12.95
Norwegian smoked salmon served with light
crème fraiche
La tarte à l’oignon
et sa petite salade 7.95
Onion tart with bacon and baby green salad
Salade de truite fumée,
radicchio et pamplemousse 8.50
Smoked trout salad with radicchio and fresh
grapefruit
La salade d’endive aux pommes,
noix et Roquefort 9.25
Endive salad with apple, walnuts and blue
cheese
Assiette de charcuterie 14.95
Plate of imported Prosciutto, Bresaola,
Madrange, Rosette de Lyon and home made
pate
La salade Bistrot Lepic 6.95
Organic mixed baby green salad from the
Calza Farm
Pied de cochon désôssé
et croustillant 6.95
Crusty boneless pig’s feet with onion
mustard sauce
Assiette de Fromages 11.95 / 17.95
Served with French bread, Vermont cultured
butter, grapes, walnuts and apples
Les Oeufs
Omelette au jambon de Madrange
et Gruyère 12.95
Madrange ham and Gruyère cheese omelette
served with French fries and mesclun salad
Oeufs à la truffe noire
en cocotte 13.95
A Cocotte of poached eggs in truffle butter
and homemade mashed potato
Omelette aux champignons sauvages,
pommes frites et salad 9.95
Wild mushrooms omelette persillade served
with French fries and mesclun salad
Oeufs Benedict Bistrot Lepic 11.95
Eggs Benedict served with Brioche, Hollandaise
sauce and sautéed spinach
Les Poissons et
Fruits de Mer
Le paillasson de saumon aux raisins
19.95
Salmon in potato crust, fresh grapes and
Ouzo sauce
Moules Mediterranéennes,
pommes frites 16.95
Steamed mussels with olive oil, lemongrass
and fresh herbs, served with French fries
Truite grillée, julienne
de pois gourmand, carrote, courgette, huile
au basilic 17.95
Grilled rainbow trout with julienne of season
vegetables and extra virgin olive oil perfumed
with basil
Salade printanière de poissons
grillés 16.95
Spring green salad with grilled salmon,
shrimp, scallops, fish of the day and fresh
mango
Les Viandes, Volailles
et Abats
Le cassoulet du Bistrot Lepic 19.95
Duck confit, lamb, Toulouse garlic sausage,
and canellini bean stew
Onglet grillé, pommes frites
et sauce à l’échalotte
19.95
Grilled hanger steak served with French
fries and shallot sauce
La grande salade de volaille tiède
15.95
Warm organic chicken salad with poached
egg, wild mushrooms and balsamic vinegar
Merguez grillé served with
egg tajine casserole 19.95
Grilled lightly spicy lamb sausage served
with a vegetable and soft egg casserole
Le foie de veau au bacon et onions
caramelisés 15.95
Calf liver with crispy pancetta and caramelized
onions
Médaillons de boeuf Rossini
et oeufs pochés 29.95
Beef medaillons topped with seared duck
fois gras, served with pommes sautéed
and poached eggs
Poulet fermier Grand-Mère
18.95
Free range organic stewed chicken with potatoes,
onions and bacon
Les rognons de veau, pomme de terre
au four écrasée, moutarde
de Dijon 14.95
Veal kidneys with chunky yukon gold potatoes
and Dijon mustard sauce
Les Desserts
Tarte chaude au chocolat 7.95
Double chocolate tart served warm with crème
Anglaise
Crèpe Brulée 8.95
Fresh raspberry and crème brulée
rolled in a crèpe topped with caramelized
sugar
Caprice 8.95
Warm almond flour chocolate chips tart with
chocolate sauce
Tarte au fruit du jour 6.95
Homemade fruit tart of the day
Coupe de framboise au gingembre
et crème fraiche 11.95
Fresh raspberry with ginger syrup topped
with crème fraiche
Tarte Tatin 8.95
Warm caramelized apple tart, cooked upside-down
Mousse au chocolat 6.25
Chocolate mousse
Ile flottante 6.95
Baked egg whites floating on a crème
Anglaise
Crème caramel 5.95
Caramel flan
Crème Brulée 7.95
The Classic
Mont Blanc 8.95
Cream of chestnut with vanilla ice cream
and crème Chantilly
Glace à la menthe, fait maison
6.95
Homemade mint ice-cream served with chocolate
sauce
Sorbet fait maison 6.95
Assorted daily flavors
All tarts can be served à la mode
for an additional $2.00
Simon Ndjiki-nya, Chef de Cuisine
