Purchasing his organic produce from local farmers, 
     our Chef T. Nicolas Peter creates a healthy, simple menu,      
     composed of fresh seasonal ingredients 
     and spices, capturing the essence of the region. 
     He carefully considers the flavor of each ingredient to create unique and harmonious dishes. 
     

             

 MENU 

SOUPS
Moroccan Butternut Squash Soup 12
	Crème Fraiche Swirl

APPETIZERS
Arugula and Root Vegetable Salad 10
Roasted Garlic Vinaigrette

Belgian Endive, Bartlett Pear and Roquefort Cheese Salad 14
Walnut Vinaigrette and Candied Pecans
	
Serrano Ham, Heirloom Tomatoes and Marinated Buffalo Mozzarella 15
Black Olive Bruschetta

Pistachio and Goat Cheese Tart 15
 Persian Cucumber, Cilantro and Mint Salad
 
 Duck Foie Gras au Torchon and Port Wine Reduction 24
Roasted Bartlett Pear, Watercress and Hazelnut Salad

“Mezze” Assorted Mediterranean Appetizers 16
Basket of Homemade Pita, Flatbread, Kibbeh, Falafel and Spanakopita

“Little Door Mezze Royale” Assorted Mediterranean Appetizers 42
With Tuna Tartar, Goat Cheese, Merguez Sausage and Grilled Shrimp

Seared Foie Gras and Muscat Grapes 26
Star Anise and Pecan Muffin 

Spicy Ahi Tuna Tartar with Shaved Fennel Salad 16
Brioche Toast and Green Olive Tapenade

Moroccan Steamed Mediterranean Black Mussels 16
Cumin, Cilantro and Preserved Lemon

CHEESE
 Assorted Cheese Plate 28
With Toasted Walnut Bread  

           MAIN COURSES
           Crusted Filet Mignon with Roquefort Cheese and a Port Wine Sauce 34
           Potato and Leek Gratin, Haricot Vert 

Grilled Rib Eye Steak with Sel de Guerande, Herbs and Cracked Black Pepper 36
           Potato and Leek Gratin, Haricot Vert

Roasted Chicken Breast with Chanterelle Mushroom and Hazelnut Sauce 32
           Pumpkin Ravioli 

Tapenade Crusted Rack of Lamb with a Mustard, Goat Cheese & Rosemary Sauce 34
           Potato Purée and Green Lentils
           Sautéed Calves Liver with Caramelized Onions and Madeira Sauce 30
           Potato Purée and Haricot Vert

Star Anise Roasted Duo of Duck with Carmelized Pluots and a Port Wine Sauce 34
           Wild Rice Pilaf and Asparagus

Couscous “Royal” with Lamb Stew, Lamb Chops, Chicken and Merguez Sausage 36
           Harissa and Onion Confit

Sautéed John Dory with a Peach and Basil Sauce 34
           Wild Rice Pilaf and Asparagus 

Grilled European Monk Fish with a Tomato, Caper & Roasted Garlic Sauce 34
           Yukon Gold Potato Purée 

Cilantro Pesto Crusted Ahi Tuna with Ras El Hanout Sauce 34
           Couscous and Grilled Marinated Eggplant 
           Harissa and Onion Confit

           Corkage Fee of $30.00 
           Minimum of $25.00 per person
           18% gratuity will be applied for parties of 6 or more

For the convenience of all our patrons, smoking is only permitted in the            
           open air dining room located at our restaurant’s entrance
           
           We Bring “The Little Door To Your Door” With Special Events & Catering Service
           For Information Ask Our Hostess or Call Us at (323) 951-1210

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