Au Petit Tonneau

A rotating appetizer chosen by the chef, featuring seasonal ingredients. The specific dish varies daily. Ask your server for today's selection.

Classic French escargots served in their shells with a rich garlic and parsley butter sauce. The texture is firm yet tender with an earthy flavor. Use the provided small fork and tongs to extract the snails.

Breaded and fried pork feet, offering a mix of gelatinous, rich meat and crunchy exterior. Served with tangy pickles and spicy horseradish to cut through the richness. A traditional nose-to-tail dish.

Slow-cooked duck liver pate, known for its extremely smooth, buttery texture and rich flavor. Paired with a sweet and tangy fruit chutney. Spread onto toasted bread or brioche.

A savory beef broth loaded with caramelized onions and topped with a layer of toasted bread and melted cheese. Rich, sweet from the onions, and hearty. Eat with a spoon, breaking through the cheesy crust.

A pressed loaf of cooked vegetables served with flavors reminiscent of the classic French beef stew, Pot-au-Feu. Accompanied by an aromatic herb sauce. A lighter, chilled or room-temperature starter.

A daily special main course featuring market-fresh ingredients. The dish changes regularly. Please inquire with the staff for details.

A high-quality flatfish grilled or pan-fried, known for its firm white flesh and delicate, slightly sweet flavor. Served on the bone. Carefully lift the fillets off the bone to eat.

Tender, sweet sea scallops seared until golden. Served with soft cooked leeks in an aromatic, yellow-hued saffron soup. Delicate and sophisticated flavors.

A classic French veal stew cooked in a white creamy sauce without browning the meat. Mild, rich, and comforting. Served with fluffy seasoned rice.

A thick, center-cut fillet of beef tenderloin, known for extreme tenderness. Served with a slightly spicy and creamy green peppercorn sauce. A luxurious meat dish.

A rump cut of veal, roasted to be tender and juicy. Accompanied by salsify (a root vegetable similar to parsnip) and an aromatic herb cream sauce. Savory and refined.

Fresh lettuce leaves dressed with vinaigrette. Light and refreshing.

Steamed or sautéed green beans. Tender-crisp texture.

Sliced potatoes baked in a creamy sauce with cheese and garlic until golden. Rich, soft, and comforting.

Cooked endives, which have a slight bitterness, balanced by sweet and tangy preserved lemon. Soft texture.

A selection of French cheeses including a goat cheese, a creamy cow's milk cheese, and a hard aged cheese. Served at room temperature. Enjoy with bread.

A bowl of cut seasonal fresh fruits. Sweet, light, and refreshing.

An iced dessert made with honey, nuts, and egg whites, similar to ice cream but with a chewy nougat texture. Topped with a tart passion fruit sauce.

A soft custard dessert topped with a layer of clear caramel sauce. Silky, smooth, and sweet. The custard is turned out onto the plate so the sauce runs down the sides.

A moist cake made with ground almonds and pears. Served with a rich, melted dark chocolate sauce. Nutty and sweet.

A famous upside-down caramelized apple tart. The apples are soft and sweet with a rich caramel flavor, sitting on a pastry base. Served warm with a dollop of thick cream.

A refreshing highball cocktail made with gin, fresh lime juice, and sparkling water. Tart, crisp, and bubbly. Served over ice.

A classic cocktail with tequila, orange liqueur, and lime juice. Strong, sour, and salty if served with a rimmed glass. Refreshing and zesty.

A Cuban highball with rum, sparkling water, fresh mint, and lime. Sweet, citrusy, and herbaceous. Very refreshing.

A fruity pink cocktail made with vodka, cranberry juice, orange liqueur, and lime. Sweet and tart. Served in a martini glass.

A popular Italian aperitif made with bitter orange liqueur, sparkling wine, and soda water. bittersweet and bubbly. Orange in color and served with ice.

A spicy and refreshing cocktail with vodka, lime juice, and ginger beer. Has a distinctive ginger kick.

A simple highball drink made with vodka and orange juice. Sweet and fruity. Served cold.

A bitter Italian cocktail made with gin, vermouth rosso, and Campari. Strong, herbal, and complex. Served as an aperitif.

A classic whisky cocktail with bitters and sugar, garnished with orange. Spirit-forward, rich, and smooth. Sipped slowly.

A milder version of the Negroni, replacing gin with soda water. Bitter, herbal, and refreshing. A classic aperitif.