Française Spokane Menu

Country pate topped with honey and sea salt. Served with house grain mustard, cornichons & walnuts

Caviar service deviled eggs with crème fraiche, steelhead caviar, chives & blini

platter of housemade and imported charcuterie, cheese and cured meats with accompaniments

Frisee and escarole lettuce in sherry-dijon vinaigrette with crispy pork belly, brioche croutons, fresh pepper, poached egg & fried shallots add duck confit for an extra charge.

Pickled, fresh and freeze-dried peaches with arugula tossed in a champagne vinaigrette, candied walnuts & humboldt fog

Caramelized onions in red wine beef broth, topped with croutons and toasted gruyere cheese

Slow cooked, cured salmon chopped and placed into jars, then topped with smoked butter and sea salt. Served with toasted baguette, grain mustard, pickled peaches & frisée lettuce.

Grilled hanger steak topped with fried eggs, chives and charred shallots. Served with aioli and red potatoes

Croissant topped with ham, sautéed mushrooms, poached eggs, truffle hollandaise, served with crisp red potatoes.

Two egg breakfast with choice of sausage or bacon. Served with red potatoes, baguette, butter and raspberry jam

Three egg omelette cooked in butter with comte, gruyere and raclette cheese. Topped with chives and served with red potatoes

Toasted brioche bread layered with french ham and dijon. Topped with cream sauce and broiled gruyere cheese.tOpped with a sunny side egg and served with red potatoes

Large pasta noodles baked with truffle cheese sauce and roasted mushrooms & garlic confit, topped with comte cheese and a sunny side egg

Smoked salmon with sauteed garlic confit, shallots, and arugula. Topped with truffle hollandaise.

Shortbread crust filled with goat cheese and topped with roasted squash, carrots, garlic confit, and mushrooms. Finished with warm olives and served with greens.

Slow-cooked duck hind quarter with orange sauce and zest. Served with sweet potato and sauteed greens.

Roasted half chicken stuffed with truffle butter, then served with a creamy mushroom sauce & smash fried potatoes. Finished with truffle oil, parsley & shallots.

Toasted baguette with country pate, salami, Dijon, garlic aioli, comte cheese, pickled onion, field greens and vinaigrette. Served with fries

Escargot topped with a lemon herb butter & bread crumbs, baked until golden brown. Served with grilled baguette.

Custard baked brioche bread topped with powdered sugar, caramelized pear, butter and toasted walnuts

Rolled custard soaked brioche with cinnamon and sugar. Topped with powdered sugar and served with orange cream

Slow cooked, silky smooth custard with earl grey tea, blueberry confit, shortbread & lemon whipped cream

Crepes filled with lemon cream, topped with cognac brown sugar peaches, lemon zest, & candied walnuts

Layers of dark chocolate, hazelnut mousse & whipped cream on a chocolate crust topped with toasted hazelnuts, & shaved chocolate.

With roasted garlic

Roasted carrots with creme fraiche and spices

Warm croissant with butter and raspberryjam

Roasted baby green beans with hazelnuts and aioli

with roasted garlic

roasted baby green beans with hazelnuts & aioli

slow cooked, silky smooth custard with earl grey tea, blueberry confit, shortbread & lemon whipped cream

Layers of dark chocolate, hazelnut mousse and whipped cream on a chocolate crust topped with toasted hazelnuts, and shaved chocolate.

Crepes filled with lemon cream, topped with cognac brown sugar peaches, lemon zest, and candied walnuts

12oz bone in pork ribeye grilled with butter and rosemary, served with bordelaise sauce, smashed red potatoes & crispy onions

pepper crusted and grilled served with cognac pepper sauce, aioli, red wine sauce, & robuchon potatoes

8oz grilled hanger steak sliced and topped with blue cheese-cognac butter, greens, chives and charred shallots. served with aioli and fries

slow-cooked duck hind quarters with orange sauce, hazelnuts and zest. Served with charred sweet potato and sautéed haricot verts.

Roasted half chicken stuffed with truffle butter, then served with a creamy mushroom sauce and smash fried potatoes. Finished with truffle oil, parsley and shallots.

Toasted baguette with French ham, butter, field greens and vinaigrette. Served with fries.

Toasted baguette with country pate, salami, dijon, garlic aioli, Comte cheese, pickled onion, field greens and vinaigrette. Served with fries.

Pan seared, crispy skin salmon served a creamy soubise, and caramelized leeks. Finished with fried leeks, brown butter, parsley and lemon

shortbread crust filled with goat cheese and topped with arugula, haricot verts, carrots, garlic confit, and mushrooms, finished with warm olives and served with greens

large pasta noodles baked with truffle cheese sauce and mushrooms, topped with comte cheese

toasted brioche bread layered with french ham and dijon, then topped with cream sauce and broiled gruyere cheese, topped with a sunnyside egg and served with crispy red potatoes

Escargot topped with a lemon herb butter and bread crumbs, baked until golden brown. Served with grilled baguette.

country pate topped with honey and sea salt. served with house grain mustard, cornichons & walnuts

diced beef filet mignon in a dijon-shallot dressing topped with an egg yolk, herb salad, aioli, red wine glacé and burnt onions served with warm chips

caramelized onions in red wine beef broth, topped with croutons and toasted gruyere cheese

caviar service deviled eggs with creme fraiche, steelhead caviar, chives & blini

frisee and escarole lettuce in sherry-dijon vinaigrette with crispy pork belly, brioche croutons, fresh pepper, poached egg & fried shallots

Pickled, fresh and freeze-dried peaches with arugula tossed in a champagne vinaigrette, candied walnuts & humboldt fog

Slow cooked, cured salmon chopped and placed into jars, then topped with smoked butter and sea salt. Served with toasted baguette, grain mustard, pickled peaches & frisée lettuce.