Le Nemrod

A white wine from the Loire Valley. Typically fresh and lively, made from Sauvignon Blanc and Chardonnay grapes. Light and citrusy.

A red wine from the Bordeaux region. Known for its earthy notes and blend of Merlot and Cabernet Sauvignon. Medium to full-bodied.

Fresh raw beef minced and seasoned with capers, onions, and sauces. Can be ordered lightly seared. Served with fries.

Fresh raw salmon chopped and seasoned with Thai-inspired spices (likely lime, coriander, chili). Served with green beans.

A burger featuring a beef patty, melted cheese, and crispy bacon in a bun. Served with french fries.

Traditional French sausage served with Aligot, a rich dish of mashed potatoes blended with cheese and garlic until elastic.

Duck leg slow-cooked in its own fat until tender and skin is crispy. Served with potatoes sautéed in garlic.

Ribeye steak (Entrecôte) served with rich, creamy Béarnaise sauce made from butter, egg yolks, and herbs. Accompanied by fries.

Roast chicken from free-range poultry, offering better flavor and texture. Served with french fries.

Battered and fried fish served with chips (fries) and creamy tartare sauce for dipping.

The catch of the day, served with a side dish chosen by the chef.

A side order of your choice: classic fries, fresh green salad, or Aligot (cheesy mashed potatoes).

A side order of potatoes sautéed with garlic or steamed green beans.

A charcuterie board featuring game meats like boar and deer sausages, along with spreadable pâté and rillettes.

A cheese platter with a selection of French cheeses (Cantal, Rocamadour, etc.) served with butter.

A mixed board offering both charcuterie (sausage, pâté) and cheeses (Cantal, Saint-Nectaire).

A slice of pâté en croûte (pâté in pastry crust) filled with game meat, mushrooms, and pistachios.

Rich duck liver pâté served on toasts with chutney. A luxurious appetizer.

A fresh Italian cheese made from mozzarella and cream. Served simply with oil, salt, and toast.

Terrine made from wild game. Choice of deer with hazelnuts or boar flavored with Gewürztraminer wine.

Slices of cured smoked salmon served with a creamy dill sauce and toasted bread.

A portion of French cheese. Choice includes semi-firm cow cheeses (Saint-Nectaire, Cantal) or small goat/cow cheeses (Rocamadour, Saint-Marcellin).

Fresh soft white cheese curds. Served plain or sweetened with honey or jam.

A set menu for children including a main dish, side, and dessert.

A classic French grilled ham and cheese sandwich made with high-quality Poilâne sourdough bread. Served with a side salad.

Similar to a Croque-Monsieur but topped with a fried egg. Served with a side salad.

Toasted bread topped with fresh burrata cheese, sweet candied tomatoes, and basil. Includes a side salad.

Toast topped with avocado and a soft-boiled egg. A modern classic served with salad.

Toast topped with avocado and cured salmon (gravlax). Served with a side salad.

A fresh salad with sliced seared beef and Asian-inspired ingredients like coriander and sesame. Dressed with a Thai sauce.

A salad centering on a fresh burrata cheese, accompanied by summer vegetables and sweet tomatoes.

Salad with crab meat bound with mayonnaise, paired with avocado and grapefruit for freshness.

Romaine lettuce tossed with Caesar dressing, parmesan cheese, croutons (bread crust), and fried chicken.

A hearty American-style salad with chicken, bacon, egg, avocado, and blue cheese.

Brioche bread soaked in custard and caramelized in a pan. Served with premium vanilla ice cream.

Rich vanilla custard topped with a layer of hardened caramelized sugar.

Tart with a tangy lemon filling topped with fluffy toasted meringue.

Thin crêpes served simply with butter and sugar.

Thin French pancakes filled with your choice of jam or Nutella chocolate hazelnut spread.

A selection of famous Berthillon ice creams and sorbets from Paris.

A single scoop of Berthillon ice cream or sorbet.

A decadent sundae with chocolate or coffee ice cream, toppings, and whipped cream.

A shot of strong espresso coffee.

A double shot of strong espresso coffee.

Espresso with steamed milk (Café Latte).

Sweet hot cocoa drink.

Coffee topped with whipped cream.

Premium tea from Mariage Frères. Various black, green, and herbal options available.

Add-on of fresh mint leaves or milk for your drink.

Hot coffee mixed with Irish whiskey and sugar, topped with cream.

Hot alcoholic drink made with rum, water, and lemon/sugar.

Red wine heated with spices like cinnamon and cloves. A warming winter drink.

A standard French lager. Golden color, malty with mild bitterness.

Wheat beer (Blanche) or Danish pilsner (Carlsberg).

Local Parisian IPA or Belgian abbey beer.

Beer mixed with Picon, a caramel-colored orange-flavored bitter liqueur.

Aperol Spritz made with Prosecco, digestive bitters, and soda water.

Spritz made with Campari for a more bitter flavor profile.

A floral twist on the Spritz using elderflower liqueur (like St-Germain).

Cold coffee cocktail made with vodka, espresso, and coffee liqueur.

A glass of sparkling Italian white wine.

A glass of French Champagne.