Lunch Menu

Monday-Saturday, 11:00am-2:30pm


fine herbs marcona almond — 5
marinated mixed olive — 6
stuffed dates, blue cheese, bacon — 7
all three — 15

La Formagerie

seasonal selection of artisanal cheese
single cheese — 7
two cheese — 13
three cheese — 19

Pâté de Campagne

country pate, compote, tartine — 10

Les Soupes

Soupe du Jour  
Chef Daniel’s daily soup selection
cup 6 / bowl 10

Soupe a l’Oignon
onion soup, crouton, bacon, gruyere, beef broth — 11

Les Belles du Jardin

Salade Caesar
romaine, anchovy, crouton, parmesan, caesar dressing — 11
add salmon – 7
add chicken – 5

L’Endive au Bleu
belgium endive, apple, walnut, blue cheese dressing — 12
add salmon – 7
add chicken – 5

Salade de Chèvre Chaud
warm goat cheese, butter lettuce, tomato concassee, mustard vinaigrette — 13

La Salade de Poulet au Curry
curry chicken salad, grape, coconut, celery, walnut, lettuce — 13

Salade Nicoise
preserved tuna, haricot vert, olive, tomato, hardboiled egg, yukon potato, vinaigrette — 14

Les Petits Plats

Les Moules Marinieres
pei mussels, red onion, garlic, parsley, white wine butter broth — 15

Les Escargots de Bourgogne
burgundy snail smothered in garlic, parsley butter — 14

Gallette de Crabe Bleue
jumbo lump blue crab cake, basil pesto aioli, tomato coulis — 19

Salade de Kaki, Burrata et Jambon de Bayonne
persimmon, toasted pumpkin seed, burrata, arugula, bayonne ham, dried cranberry — 14

Foie Gras Chaud et Tartelette de Pomme
pan seared foie gras, apple tart, chestnut puree, blackberry port reduction — 21

Rivières et Ocèan

Filet de Saumon
pan-seared salmon, apple cider gastric, lentil, butternut squash puree, brussel sprout, crispy parsnip — 16

Mérou et Crème de Homard
pan-seared grouper, creamed green cabbage, sherry lobster sauce, saffron gnocchi — 18

Coquille Saint-Jacques
pan-seared diver scallop, mustard mushroom cream sauce, shallot, herb breadcrumb potato, haricot vert, baby carrot — 17

Le Terroir

Crêpe au Poulet
crêpe filled with organic chicken and mushroom, farro risotto, haricot vert, carrot, tarragon cream sauce — 14

La Daube Provencale
classic braised beef stew with carrot, onion, in a rich beef and red wine sauce, served with tournée potato — 18

Les Escalopes de Veau aux Câpres
pan-seared veal scaloppini, lemon butter caper sauce, daniel’s potato gratin, haricot vert — 29

Quiche Lorraine
jambon de paris, onion, gruyère cheese and bacon quiche, haricot vert, carrot — 14

Poulet aux Morilles
pan-seared amish chicken breast, morel brandy cream sauce, tournée potato, carrot, haricot vert — 17


Pot-au-Feu aux Légumes d’Hivers
butternut squash, heirloom carrot, potato, turnip, brussels sprouts, caramelized onion, vegetable broth, and chickpeas on a bed of turmeric couscous — 15

Tarte aux Legumes 
Butternut squash, kale and onion quiche, mixed lettuce, dried cranberries, toasted pumpkin seeds — 13


Gratin de Pomme de Terre
daniel’s potato gratin — 7

Haricot Vert
french green bean — 7

Our meat, poultry, and fish come from ranches, and fisheries guided by principles of sustainability.

Note:  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition

$5.00 split plate charge
20% gratuity will be added to parties of 6 or more


MON. to SAT 11AM - 2:30PM


MON. to THURS. 5PM - 9PM
FRI. & SAT. 5PM - 10PM

Closed Sunday

Tuesday Prix Fixe

Every Tuesday night, we serve a seasonally inspired four-course prix fixe menu (and our regular menu).



3936 W. 69th Terrace

Prairie Village, KS 66208
in the Village Shops


Contact Us

913 384 5998
[email protected]


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