L'Experience Paris

• Entrees
• Le Tartare
• Hand-cut raw sirloin, condiments according to traditional French recipe, French fries, arugula. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

• Le Canard A L'orange
• Confit duck leg, leek & pineapple salad, sauce bigarade, celeriac puree

• Le Boeuf - New York Steak
• New York Steak, broccolini, frites, sauce au poivre

• Le Burger - Signature Kobe Burger
• 8 oz Kobe beef, homemade petit pain, tomato confit, caramelized onions, Raclette De Savoie cheese.

• Les Pates
• House-made spaghetti, guanciale, Parmesan Bel Gioioso, egg

• Le Poisson
• Sockeye salmon, ceviche, lemon beurre blanc, avocado crema

• Les Moules Frites
• Local Penn Cove mussels «Marinières», French fries

• Les Coquilles
• Scallops, fried Fennel, romesco sauce

• Le Risotto
• Arborio Rice, mirepoix, parmesan, shiitake mushroom, black truffle

• L'agneau
• Frenched lamb chop, pomme purée, pickled radish, caramelized parsnips, persillade sauce.

• Quiches, Croques & Sandwiches
• Le Parisien - Baguette
• Available every day except Sunday. Available in store by 10 A.M. Baguette, French salted butter, Jambon De Paris, Emmental

• L'italien - Baguette
• Available Wednesday to Saturday. Available in store by 10 A.M. Baguette, pesto, confit tomato, basil, mozzarella, balsamic, confit peach.

• Les Quiches
• Served with organic green salad and peach balsamic dressing.

• Le Croque Mister
• Le Croque Mister: Pain De mie, bechamel sauce, jambon De Paris, creamy cheese, Comte aged 18 months.

• Viennoiseries
• C - Experience Hazelnut
• The flagship Croissant from L'Expérience Paris, filled with Nocciolata organic cocoa and hazelnut spread, sprinkled with hazelnuts.

• C - Le Croissant From L'expérience Paris
• The ultimate French croissant.

• Pain Aux Chocolats
• Homemade chocolate - contains nuts

• Croissant Aux Amandes
• Almond croissant.

• Pain Aux Chocolats, Amandes Et Banane
• Contains nuts. Contains nuts. Homemade chocolate and organic banana with almonds.

• Kouign-amann
• Kouign-amann (pronounced [ˌkwiɲ aˈmãn) is a sweet Breton cake, made with laminated dough. It is a round multi-layered cake, originally made with bread dough (nowadays with viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry, albeit with fewer layers. The cake is slowly baked until the sugar caramelizes and the recipe's butter expands the dough, resulting in its layered structure similar to a muffin-shaped, caramelized croissant. A specialty of the town of Douarnenez in Finistère, Brittany, where it originated around 1860. The name comes from the Breton language words for cake (kouign) and butter (amann).

• Ham And Cheese Croissant
• Jambon De Paris - Comté Mont Jura.

• Découverte De La Viennoiserie
• Chef's selection of 7 viennoiseries from L'Experience Paris.

• Ham & Cheese Croissant
• Jambon De Paris - Comté Mont Jura.

• Brunch in Paris
• Eggs Benedict
• Eggs benedict served with English muffin, organic green salad, peach balsamic dressing, organic potatoes and hollandaise sauce. Choice of Salmon & Avocado, Parma Ham, Spinach & Feta, or Raclette De Savoie.

• "grand-mère" French Toast
• Choice of - Salted butter caramel - Chocolate and hazelnut - Maple syrup and seasonal fruits.

• Le Croque Mister
• Le Croque Mister: Pain De mie, bechamel sauce, jambon De Paris, creamy cheese, Comte aged 18 months.

• Les Quiches
• Served with organic green salad and peach balsamic dressing.

• Artisan French Board
• Artisan Charcuterie Board
• A spectacular selection of Charcuterie!

• Artisan Cheese Board
• A spectacular selection of cheese - choose 3 or 5 of them!

• Artisan Mixed Charcuterie And Cheese Board
• A spectacular selection of Charcuterie and cheese!

• Patisseries
• Le Choco-nut
• Contains nuts. A delicate and airy chocolate mousse on a cocoa biscuit and a pecan croustillant, slathered with a rich Gianduja glaze. Ingredients: Valrhona chocolate mousse, cacao biscuit, pecan croustillant, Gianduja glaze Allergens: gluten, dairy, eggs, nuts

• Le Petit Yuzu
• “Petit Beurre” biscuit (salted butter shortbread base), topped with a yuzu cremeux, a lemon confit and decorated with elegant piping of Italian meringue and fresh lime caviar. Ingredients: "Petit Beurre” biscuit, yuzu crémeux, lemon confit, Italian meringue, organic lime caviar Allergens: gluten, dairy, eggs

• Blueberry Vanilla Tart
• Pate sucrée, vanilla cream, organic blueberry

• Choco-nut
• A delicate and airy chocolate mousse on a cocoa biscuit and a pecan croustillant, slathered with a rich Gianduja glaze. Ingredients: Valrhona chocolate mousse, cacao biscuit, pecan croustillant, Gianduja glaze Allergens: gluten, dairy, eggs, nuts

• Petit Yuzu
• “Petit Beurre” biscuit (salted butter shortbread base), topped with a Yuzu cremeux, a lemon confit and decorated with elegant piping of Italian meringue and fresh lime caviar. Ingredients: "Petit Beurre” biscuit, yuzu crémeux, lemon confit, Italian meringue, organic lime caviar Allergens: gluten, dairy, eggs Ingredients : "Petit Beurre” biscuit, yuzu crémeux, lemon confit, Italian meringue, organic lime caviar

• Blueberry Vanilla Tart
• Pate sucrée, vanilla cream, organic blueberry