Menu
NORTH LOOP
Pastries are baked in-house daily and available until sold out each day.
FRESH BAKED PASTRIES
Croissant 5.75
Pain Au Chocolat 6
Almond Croissant 6.75
Chocolate Almond Croissant 7
Ham & Cheese Croissant 8.50
Pecan & Raisin Monkey Bread 7
Cardamom Bun 6.75
Seasonal Danish 6.75
Chocolate Chip Cookie 4.50
Double Chocolate Chip Cookie (gluten free) 4.75
Carrot Muffin (gluten/dairy free) 5.50
Blueberry Honey Muffin 5
Banana Bread (gluten/dairy free) 6
Cheese & Herb Scone – with butter 5.25
PACKAGED BAKED GOODS
Baguette 6
Koigin Amann Sticks 15
Macarons – Vanilla, Pistachio, Chocolate 2.75
Box of Macarons 16
Vanilla Shortbread 6
Granola Bars 8
Madeleines 12
DINE IN • TAKE OUT
Breakfast
BREAKFAST SANDWICH*
sausage smash patty, fried egg, american cheese, milk bun, rouille
15
FRENCH TOAST
brioche, cinnamon crème anglaise, chantilly cream, fruit
14
QUICHE
butternut squash, caramelized onions, gruyère cheese
16
FRENCH OMELETTE*
boursin cheese, fines herbes
13
Cafe
Café menu is available every day beginning at 10:30 am.
SALAD LYONNAISE*
frisée, watercress, bacon, poached egg, croutons
15
FRENCH ONION SOUP
beef broth, fontina, croutons, chives
11
FRENCH FRIES
leeks, parsley, rosemary
8
DEVILED EGGS
crispy shallots, cornichons, dill
10
BREAKFAST SANDWICH*
sausage smash patty, fried egg, american cheese, milk bun, rouille
15
FRENCH TOAST
brioche, cinnamon crème anglaise, chantilly cream, fruit
14
QUICHE
butternut squash, caramelized onions, gruyère cheese
16
FRENCH OMELETTE*
boursin cheese, fines herbes
13
SMOKED SALMON TARTINE*
seeded toast, fennel cream cheese, capers, dill
17
ROASTED MUSHROOM PANINI
comte cheese, caramelized onion, pistou
15
CLASSIC JAMBON BEURRE
jambon de paris, salted butter, gruyère cheese
16
* These items are raw or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meat,fish or other proteins can increase the risk of contracting a foodborne illness.
Beverages
HOT
DRIP COFFEE 5 | 5.5
AMERICANO 5 | 5.5
LATTE 6.5 | 7.25
CHAI LATTE 6.5 | 7.25
MATCHA LATTE 6.5 | 7.25
MOCHA 6.5 | 7.25
CAPPUCCINO 5.5
TEA 4
CHOCOLATE 4.5
ICED
COLD BREW 6.5
AMERICANO 5.5
LATTE 7.25
CHAI LATTE 7.25
MATCHA LATTE 7.25
MOCHA 7.25
COLD BREW 6.5
TEA 6
NON ALCOHOLIC
DE SOI “SPRITZ ITALIANO” 7
DE SOI “HAUTE MARGARITA” 7
THE PATHFINDER NEGRONI 7
BAUHAUS “NAH” LAGER 7
RHYTHM + BLUE JUICES 10
3LECHE KOMBUCHA 6
SAN PELLEGRINO 5
ACQUA PANNA 5
WINE
Clément & Florian Berthier (Sauvignon Blanc) Côteaux du Giennois, FR ‘23 $14/65
Famille Paquet (Chardonnay) Mâcon-Villages, FR ‘24 $15/70
Sophie Siadou – par Mary Taylor (Pinot Noir/Côt/Gamay) Valençay, FR ‘23 $13/60
Lelièvre ‘Pique-Nique – Rosé’ (Pinot Gris) Côtes du Toul, FR NV $45
A.R. Lenoble ‘Cuvée Intense’ Champagne, FR NV $70 (375mL)
BEER
BENT PADDLE RETRO HAZY 7
BENT PADDLE LIGHT LAGER 7
MODIST TEAL LABEL IPA 7
Raw Bar
SHRIMP COCKTAIL
tomato horseradish aïoli, lemon
12
RAW OYSTERS
choice of 3, 6, or 12
13 / 26 / 47
SEAFOOD TOWER*
6 Oysters · 3 Shrimp · 3 Mussels
tuna crudo
72
Appetizers
PÂTÉ GRAND MÈRE 15
pistachio, cornichon, mustard
toasted seeded bread
BUTTER LETTUCE SALAD 10
winter radish, avocado
herbs de provence
BURGUNDY ESCARGOT 16
garlic herb butter,
puff pastry
DEVILED EGGS 10
crispy chicken skin, cornichon, dill
BEEF TARTARE 17*
cornichon, crispy shallot
toasted baguette
FRIED DUCK WINGS 14
sauce à l’orange
FRENCH ONION SOUP 11
beef broth, fontina, crouton, chive
BEET SALAD 13
endive, apple, blue cheese
hazelnut
SQUASH VELOUTÉ 8 / 10
spiced crème fraîche
toasted pepita
Main Course
PARISIENNE GNOCCHI
roasted mushroom, broccoli, parmesan
23
ROASTED OCEAN TROUT*
cauliflower, almond, sultana, brown butter, caper
27
COD*
puy lentils, vadouvan curry, parsley oil
27
STEAK FRITES*
snake river farms flat iron, sauce au poivre, pommes frites
32
DIRTY FRENCH BURGER*
raclette, red wine onion aïoli, sauce perigourdine, milk bun
19
ROASTED CHICKEN FOR TWO
carrot, crème fraîche, vin jaune
30/person
Sides
POMME FRITES
leek, parsley, rosemary
8
ROASTED BRUSSELS
SPROUTS
pear, radicchio, walnut,
triple cream brie
12
* These items are raw or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meat,fish or other proteins can increase the risk of contracting a foodborne illness.
Cocktails 15
SAZERAC
rye whiskey, amaro,
peychaud’s bitters, absinthe rinse
ABSINTHE FRAPPÉ
absinthe blanche, pfefferminz,
fino sherry, seltzer
BETWEEN THE SHEETS
bourbon, père labat rhum,
lemon, curaçao
COGNAC & TONIC
pierre ferrand 1840 cognac,
green cardamom & orange tonic,
seltzer
VESPER
grey goose vodka, london dry gin,
lillet blanc, lavender
FRENCH 75
citadelle french gin, lemon
herbes de provence, centerbe,
bubbles
Non-Alcoholic
TONIC 11
green cardamom & orange tonic,
seltzer
NEGRONI 11
the pathfinder
SPRITZ ITALIANO 11
de soi
“NOPES” PILSNER 7
blackstack brewing
Wine by the Glass
BUBBLES
A. R. Lenoble ‘Cuvée Intense’
Chardonnay/Pinot Noir/Meunier
Champagne, FR, NV
28 | 130
Furst
Pinot Blanc/Auxerrois
Crémant d’Alsace, FR, NV
16 | 78
ROSÉ
Thibaud Boudignon
Cabernet Franc/Grolleau
Rosé de Loire, FR 2023
14 | 45 | 65
WHITE
Domaine l’Ecu ‘Classic’
Melon de Bourgogne
Muscadet, FR 20023
17 | 56 | 80
Clément & Florian Berthier
Sauvignon Blanc
Côteaux de Giennois, FR 2023
14 | 45 | 65
Paquet ‘Nos Cinq Terroirs’
Chardonnay
Mâcon-Villages, FR 2024
16 | 52 | 75
Sophie Schall
Gewurztraminer
Alsace, FR 2023
15 | 47 | 70
Moreau-Naudet*
Chardonnay
Chablis, FR 2023
27 | 85 | 125
RED
Sophie Siadou – par Mary Taylor
Gamay/Côt/Pinot Noir
Valençay, FR 2023
13 | 38 | 55
Michel Noëllat
Pinot Noir
Côteaux Bourguignons, FR 2023
18 | 57 | 80
Ch. le Puy ‘Duc des Nauves’
Merlot/Cab Franc/Cab Sauv
Côtes de Bordeaux, FR 2023
18 | 60 | 85
Ch. Ste-Eulalie ‘Plaisir d’Eulalie’
Grenache/Syrah/Carignan
Minervois, FR 2023
12 | 37 | 55
Matrot*
Pinot Noir
Meursault, FR 2022
32 | 105 | 150
Ch. Meyney*
Cabernet Sauvignon, etc.
Saint-Estèphe, FR 2019
25 | 85 | 125
5oz glass | 500 mL carafe | 750mL bottle
* poured via Coravin
Beer
BLACKSTACK “SLOPES” 8
french pilsner
MODIST “TEAL LABEL” 8
west coast ipa
BENT PADDLE “RETRO HAZE” 8
french-style pilsner
BENT PADDLE “LIGHT LAGER” 8
light lager
PROFITEROLE
orange cointreau ice cream
chocolate sauce
16
CRÈME BRÛLÉE
honeycrisp apple
maple honeycomb (gf)
16
OPERA CAKE
espresso sherbet
almonds
16
CRÈME FRAÎCHE ICE CREAM
caramelized ‘palmier’
quince jam (gf available)
15
Cocktails
BOULEVARDIER
bonal gentiane-quina, campari, bourbon
14
REVERSE MARTINI
sweet gwendoline french gin, vermouth blend
14
STINGER
pierre ferrand 1840 cognac, crème de menthe