SWEET C RÊPES
SOIRÈE CRÊPES S AVORY B U CKWHE AT FLO U R C RÊPE S SIMPLE : JA M B O N - FRO M AG E.. . . . . . . . . . . . . . . . . . . . . 8 . 5
Ham and emmental cheese
COMPL E T E : JA M B O N- F RO M AG E , O E U F.. . . . . . . 10
Ham, emmental cheese, sunny side up egg
CAP RESE : TOM AT ES CO E U R D E B O E U F, BURRATA , B A SI L. .... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Heirloom tomatoes, burrata cheese, basil
BLEU: F O U R M E D ’A M BE RT, P O M M E , NOIX..................... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Bleu cheese, walnut , sliced apples
SAVOYA R D E : R E B LO CH O N, PA N CE TTA , ONION S. ............... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Reblochon cheese, pancetta, onions
NUT EL L A.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................ 8
Warm Nutella
BA NA NE-CH O CO L AT.. . . . . . . . . . . . . . . . . . . ................ 9
Roasted bananas and warm chocolate sauce
FL A MBÉ E: G L ACE VA NIL L E, H UCKE LBE RRY, G R A ND MA R NIER . . . . . . . . . . . . . . . . . . . . . . . . .............. 1 0
Vanilla ice cream, huckleberry syrup, grand marnier
FR UIT S R O UG ES, SO R BET FR A MBO IS E, COULI S DE FR UIT R O UG ES.. . . . . . . . . . . . . . . . . . . . . . .............. 1 0
Mixed berries, raspberry sorbet, berry coulis
CRÈME DE MA R R O N-CH A NT IL LY.. . .............. 1 1
Chesnut cream, vanilla whipped cream
FIG UE, G L ACE P ISTACH E, R EDUCT ION AU P O RTO.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .............. 1 1
Fresh fig, pistachio ice cream, port wine reduction
OC ÉAN E : SAU M ON F U MÉ , A N E TH , O E U F. . . . . 12
Smoked salmon, dill, egg sunny side up
GOURM A N D E : C R A BE , TO M ATE S CE RI S E , P OIVR O N PI Q U I L LO, E ST RAG O N. . . . . . . . . . . . . . . . . 14
Blue crab meat, cherry tomatoes, piquillo pepper, tarragon
BUILD YOUR OWN ONE.....8
-Ham -Pancetta -Goat cheese -Emmental -Blue cheese
INGREDIENTS TWO.....11 THREE.....14
-Reblochon -Burrata -Mushrooms -Black olives -Tomatoes
-Spinach -Egg -Smoked salmon -Crab meat
OUR CIDERS H AR D C I DER O PALY N KY ST IN Traditionnal apple cider from Normandie
GLASS.....7
CARAFE.....21
BOTTLE.....33
O PA LY N KY STI N PEA R C ID E R Roasted pear-ginger infused
GLASS.....9
CARAFE.....24
BOTTLE.....36
SIDES SIDE OF CHANTILLY $3
BR E AD & B U T T ER $2 S ID E OF B IB B LET T U CE $4
SIDE CHOCOLATE SAUCE $2 SIDE OF MIXED BERRIES $4
Chef owner: Vincent Viale | Executive sous chef: Brandon Montes
Chef owner: Vincent Viale | Executive sous chef: Brandon Montes
Et Voilà! French Bistro | 3015 Adams Avenue | San Diego CA 92116
Et Voilà! French Bistro | 3015 Adams Avenue | San Diego CA 92116
