L'escargot Bleu Wine Bar

Tender snails baked in rich garlic herb butter, fresh parsley, and served with crusty artisan bread.

Rich caramelized beef broth with sweet onions, topped with a toasted baguette and melted Gruyère cheese.

Selection of fine French and local cheeses served with dried fruits, lavender honey, and crisp toasts.

Traditional pork and fine herb pâté served with cornichons, Dijon mustard, and sourdough bread.

Juicy grilled flank steak served with hand-cut bistro French fries and compound herb butter.

Fresh trout fillet pan-seared with brown butter, lemon, capers, and parsley, served over buttery potato mash.

Chicken braised slowly in Burgundy red wine with smoked bacon, wild mushrooms, and pearl onions.

Tender pasture-fed lamb roasted with rosemary and garlic, served alongside roasted seasonal root vegetables.

Choice cuts of beef simmered slowly in red wine with carrots, mushrooms, and aromatic herbs.

Traditional vegetable stew of eggplant, zucchini, bell peppers, and fresh garden tomatoes with herbs de Provence.

Elegant French red wine with notes of red berries and subtle oak, hand-selected by our sommelier.

Crisp and dry Loire Valley white wine with vibrant mineral notes and citrus finish.

Warm café au lait served alongside a slice of our traditional caramelized upside-down apple tart.