— ENTRéE —

Salads

— Caesar salad — 14

romaine lettuce, house made caesar vinaigrette, schiacciata croutons, Parmigiano Reggiano

— Salade de Chèvre Chaud — 15

baby greens, local bacon, Artisanal French goat cheese, toasted almonds, semi dried cherry tomato, house vinaigrette

— Salade sylvestre — 18

kale, radicchio, balsam fir pickled beets, dried koji, crispy shallots, parmigiano reggiano, fennel seeds, tahini dressing

Small plates

— Bread & Butter — 9

— Schiacciata aglio e olio — 7

— Lou Pécou's Mix of Olives — 9

warm seasoned Kalamata and Castelvetrano olives

- Black chestnut ravioli - 28

black chesnut ravioli, koji butter, parmigiano reggiano, puffed barley

- supplì al telefono - 12

deep fried breaded risotto stuffed with smoked cacciocavalo

- Choux braise & creme d'amande - 21

braised cabbage, almond veloute, crispy chili sauce

- meatballs in tomato sauce - 15

pork or beef meatballs in tomato sauce, topped with parmigiano reggiano

- Charcuterie - 14

50g of fine artisanal charcuterie

- cheese - 14

50g of fine artisanal cheese

please note - while we do our best to keep our website updated,
 menu items and prices in restaurant may differ and are subject to change

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classica pizza

11” thin crust, organic pizza dough

vegetarian

— Margherita — 20

tomato sauce, bocconcini, basil

— Authentica — 23

tomato sauce, mozzarella, arugula, bocconcini, semi dried cherry tomato, pesto, Parmigiano Reggiano

— Pagnol — 28

wild mushrooms, bocconcini, smoked cheddar, blue cheese, truffle oil

— garlic fingers — 20

roasted garlic and herb butter, mozzarella, asiago, goat cheese, parmigiano reggiano, fresh parsley, dried agastache fennel

— Rossa or Bianco — 13

tomato sauce or mornay sauce base to build your own pizza

non-vegetarian

— Sauvage — 27

braised pork shoulder, mornay, mozzarella, bocconcini, kale, wild mushroom, apple chips, pickled onion, fermented apple&habanero sauce, pine oil

— Lou Fada — 26

tomato sauce, mozzarella, pork sausage, spicy calabrese, bacon, torched smoked cheddar, caramelized onion

— Don Camillo — 23

tomato sauce, mozzarella, spicy calabrese, Parmigiano Reggiano, honey

— L'Agneu — 24

tomato sauce, mozzarella, lamb sausage, roasted eggplant, goat cheese, zaatar, fresh mint

— Truffula — 28

mornay sauce, mozzarella, asiago, caramelized onion, wild mushrooms, arugula, ham, truffle ricotta, toasted almonds

vegan

— Pitchoune — 20

tomato sauce, house made vegan mozza, house made vegan parm, basil

— Non Camillo — 23

tomato sauce, house made vegan mozza, house made vegan calabrese, house made vegan parm, maple syrup, thyme oil

please note - while we do our best to keep our website updated,
 menu items and prices in restaurant may differ and are subject to change

hand made pasta

- cacio e pepe gnocchi - 24

potato gnocchi, parmigiano reggiano, black pepper, dehydrated mushroom crumble

- pappardelle alla puttanesca - 26

pappardelle, puttanesca sauce, fried capers, basil oil, parmigiano reggiano

buckwheat spaghetti, nduja cream sauce, garlic rapini, pickled mushroom, smoked caciocavallo

-nduja spaghetti -

- dine around special - 20

buckwheat spaghetti, nduja cream sauce, garlic rapini, pickled mushroom, smoked caciocavallo

BRUNCH/LUNCH

FRIDAY 12PM - 4PM
SATURDAY & SUNDAY 10AM - 4PM

Lunch

— Lou Minot — 14

schiacciata, mozzarella, braised pork shoulder, semi dried cherry tomato, fresh basil, mayo

— Mistral — 16

schiacciata, mozzarella, house braised pork shoulder, fresh mushroom, mayo, truffle oil

— Saint Ruf — 14

schiacciata, spicy calabrese, smoked cheddar, arugula, pesto, honey, mayo

— Saint Eloi — 18

schiacciata, prosciutto, bocconcini, arugula, pesto, semi dried cherry tomato

— Saint Mathieu — 20

schiacciata, bresaola, raclette cheese, shallots, baby potato - pickle on the side

— p'tit français — 14

the iconic French sandwich - Jambon beurre - schiacciata, butter, rosemary ham, pickles

Breakfast

— BREAKFAST BOARD — 16

Confit baby potato, one egg from the farm, two slices local bacon, greens, house made organic focaccia

— Garrigue — 18

Schiacciata open faced topped with roasted wild mushrooms, two local poached eggs, pesto, Parmigiano Reggiano, truffle oil

— three egg Omelette — 18

omelette with your choice of meat, Served with duck fat confit potatos, chipotle aioli, and side of greens. (Vegetarian option available)

— Lou Rei — 16.69

Toasted house made schiacciata, melted mozzarella and smoked cheddar, one local fried egg, house seasoned pork sausage, local bacon, arugula, chipotle aioli

- with pork or beef patty 10.60

— Lou Pécou Egg & Cheese Sandwich — 6.80

Toasted schiacciata, smoked cheddar, one local egg fried with rosemary and thyme, mayo - with bacon 9.70

- with pork or beef patty 10.60

- with rosemary ham 11.75

SIDES

— roasted potato — 5

baby potato roasted with rosemary and Parmigiano Reggiano

— Duck fat potato — 7

baby potato roasted with duck fat and rosemary

DESSERT

— Crème brûlée — 12

vanilla bean and cardamom custard torched with raw sugar

— tiramisu — 12

a classic Italian dessert with espresso, ladyfingers, and mascarpone cream

— carrot cake — 12

house made carrot cake with walnuts and cream cheese icing

— lemon tart — 12

gourmet vanilla tart with house made lemon creme

— cafe gourmand — 19

bite sized versions of our crème brûlée, tiramisu, lemon creme and carrot cake served with a shot of espresso

— chocolate buckwheat cookie — 2.50

dark chocolate, buckwheat flour, cacao nibs, sea salt : single or half dozen

— petit fromage — 10

one 30g piece of fine artisanal cheese

— rotating baked goods —

varying baked goods from our chefs personal recipe book. ask your server for todays options

— ENTRéE —

classica pizza

11” thin crust, organic pizza dough

hand made pasta

BRUNCH/LUNCH

FRIDAY 12PM - 4PM
SATURDAY & SUNDAY 10AM - 4PM

DESSERT

Contact

Hours

— ENTRéE —

classica pizza

11” thin crust, organic pizza dough

hand made pasta

BRUNCH/LUNCH

FRIDAY 12PM - 4PM SATURDAY & SUNDAY 10AM - 4PM

DESSERT

Contact

Hours

FRIDAY 12PM - 4PM
SATURDAY & SUNDAY 10AM - 4PM