| Petites Assiettes | |
| Soup of the day | 7 |
| Butter lettuce salad, mustard & shallot vinaigrette, add crispy warm goat cheese $2 | 8 |
| Warm potato, asparagus, artichokes salad, shaved parmesan, bacon and whole grain mustard | 9 |
| Tempura squash blossoms stuffed with goat cheese pistou and sundried tomato vinaigrette | 11 |
| Confit heirloom tomato tarte Tatin with wild arugula salad and montrachet cheese | 10 |
| Home made Potato gnocchi, Parmigiano reggiano, creme fraiche, black truffle jus | 13 |
| Grilled artichokes stuffed with gorgonzola, wrapped in Prosciutto & arugula salad | 10 |
| Seared day boat scallops with fava beans and pistou coulis | 13 |
| Mussels “Provencale” with spring garlic, shallots, cherry tomatoes, nicoise olives and pastis | 14 |
| Seared Foie gras, caramelized pineapple, pistachios tuile, duck jus and toasted brioche | 16 |
| Kobe Beef tartare, Dijon mustard, ketchup, parsley, shallots, capers, cornichons, and quail egg | 13 |
| Grilled Rack of Lamb with rosemary fleur de sel and ratatouille | 17 |
| Grandes Assiettes | |
| Bouillabaisse with black cod, clams, mussels, prawns, bay scallops, fingerling potatoes & rouille | 24 |
| Roasted Salmon with Summer squash puree, fava beans, piquillo coulis and nicoise olive tapenade | 22 |
| Roasted alaskan halibut, crispy polenta, piquillo peppers, eggplant frites, Saffron beurre blanc | 24 |
| Duck confit Leg , sunchoke puree, asian pear, wild mushrooms, perigourdine sauce | 19 |
| Lamb daube with rosemary-red wine sauce and seasonal vegetables | 19 |
| Roasted Pork tenderloin, Rutabaga puree, pink lady apples, Brussel sprouts and mustard sauce | 21 |
| Grilled Flat iron steak with Bordelaise sauce and French fries | 23 |
| Legumes | |
| White emergo beans with bacon, herbs de Provence and truffle oil | 5 |
| Frites with aioli | 5 |
| Ratatouille | 5 |
| Seasonnal vegetables | 5 |
| Bon Appétit! | |
| For parties of 6 or more an 18% service charge will be added Chez papa is not responsible for lost or stolen items |
