Please note: Menu may change at any time due to availability and seasonal ingredients.
*This item is cooked to customer preference
The following major food allergens are used as ingredients in some menu items: milk, egg, fish, tree nuts, peanuts, wheat, soy and sesame. Please notify staff of any allergies or for more information about these ingredients.
Early Bites
Smashed Avocado Bagel
Smashed avocado, scrambled eggs, pico de Gallo, everything bagel with Lyonnaise potatoes
$22.95
vegetarian, vegan option
Croque Madame*
Jambon de Paris, sunny side up egg, gruyere swiss, Mornay sauce, Lyonnaise potatoes
$24.95
Winter Spiced Gravlax
House made Norwegian salmon gravlax, pickled red onion, cucumber, beefsteak tomato, crispy capers, dill cream sauce, everything bagel
$28.95
fish
Butternut Squash Hash*
Butternut squash sautéed with spinach, bell pepper and beans, your choice or two (2) eggs any style or scramble tofu
$22.95
Add Pork Sausage$5
gluten free, vegetarian, vegan
Signature Benedicts
Our benedicts are all served on crispy potato latke, topped with two poached eggs and classic hollandaise sauce.
Fluffy egg whites with spinach, mushrooms, sun-dried tomatoes, avocado, Gruyère
$25.95
gluten free, vegetarian
American Breakfast*
Two local free-range eggs (any style), cherrywood smoked bacon or pork sausage, Lyonnaise potatoes, and choice of toast
$19.95
Parisienne Omelette*
Soft omelette with leek and Boursin cheese fondue served with frisée salad and demi-baguette
$25.95
vegetarian
Three-Egg Veggie Omelette*
Local free-range eggs with spinach, mushroom, oven-roasted tomato, onion, goat cheese, toast, Lyonnaise potatoes
$25.95
vegetarian
Refreshers
Green Juice
$12
Carrot Ginger Juice
$12
Pineapple Ginger Juice
$11.95
Freshly Squeezed Orange Juice
$10.95
Hibiscus Iced Tea
$8.95
San Pellegrino 1L
$10
Acqua Panna 1L
$10
Coke
$5
Diet Coke
$5
Classic Mimosa
Made with freshly squeezed orange juice
$16
Moët & Chandon, Brut or Rose, Split
$28
Bloody Mary
$16
Brunch
Weekends only | Saturdays & Sundays
8am to 3pm
Please note: Menu may change at any time due to availability and seasonal ingredients.
*This item is cooked to customer preference
The following major food allergens are used as ingredients in some menu items: milk, egg, fish, tree nuts, peanuts, wheat, soy and sesame. Please notify staff of any allergies or for more information about these ingredients.
Sweet Morning Classics
Fresh Baked Pastries
Served with homemade preserves and whipped butter.
Choice of butter croissant, chocolate croissant, banana bread, buttermilk biscuit.
*Choose all pastries for 19.95
Niman Ranch beef, lettuce, beefsteak tomato, caramelized onion, pickled zucchini, boursin cheese, harissa aioli, brioche bun with choice of yucca fries or side salad
Celebrate Valentine’s Day the French way! Join us at Mawa’s Kitchen for a special 5-course dinner of modern French classics made popular by legendary French Chef Paul Bocuse in honor of his centennial year. To help make the day even more memorable, each reservation gets a gift to enjoy at home and an extra sweet treat.
Saturday, February 14th | 5pm to 9pm $168 per person | Optional wine pairing ++
Please note: Prix fixe menu items do change regularly due to seasonal ingredient availability
Amuse-Bouche
A classic welcome from Lyon, France, the home of Monsieur Bocuse, inviting and quietly indulgent.
Gougères au Comté
Warm, airy cheese puffs baked until golden, made with aged Comté and a hint of nutmeg.
Course I - The Legend
Created for the Élysée Palace by Chef Bocuse, this dish remains one of the most ceremonial expressions of French gastronomy.
Soupe aux Truffes V.G.E.
Rich chicken consommé layered with black truffle, foie gras, and root vegetables, sealed beneath a crown of puff pastry.
Course II – The Interlude
Rustic elegance at its purest.
Salade Lyonnaise “Bocuse”
Frisée lettuce tossed with warm bacon lardons, Dijon vinaigrette, and a perfectly soft-poached egg.
Course III – Choice of Entrée
Choice of a fish, poultry or beef entrée served in classic French preparation
Rouget Barbet aux Pommes Fondantes
Pan-seared red mullet with crisp skin, finished in brown butter with fresh herbs and a touch of lemon. Served with pommes fondantes, slow-braised in butter and light stock until meltingly tender.
Poulet à la Crème aux Morilles
Tender chicken gently simmered in a silky cream sauce infused with morel mushrooms, shallots, and a splash of white wine.
Bœuf Bourguignon Traditionnel
Slow-braised beef simmered in Burgundy red wine with pearl onions, mushrooms, carrots, and fresh herbs.
Course IV – The Finale
Choice of dessert to close out your evening
Tableside Flambéed Crêpes Suzette
Delicate crêpes bathed in orange butter sauce, finished with Grand Marnier and ignited tableside
Tarte Tatin
The iconic upside-down caramelized apple tart, baked until deep amber and lacquered in its own caramel
Mousse au Chocolat Classique
Silky dark chocolate mousse, intensely chocolate-forward yet feather-light, finished with a touch of crème fraîche
From Wednesday, February 11 through the end of February, dinner service is a 5-course prix fixe menu in honor of the great Chef Paul Bocuse in what would've been his 100th year. The menu is a thoughtful tribute to his discipline, generosity, and timeless French taste.
Monday through Saturday | 5pm to 9pm $168 per person | wine pairing + $75 per person
Please note: Prix fixe menu items do change regularly due to seasonal ingredient availability
Amuse-Bouche
A classic welcome from Lyon, France, the home of Monsieur Bocuse, inviting and quietly indulgent.
Gougères au Comté
Warm, airy cheese puffs baked until golden, made with aged Comté and a hint of nutmeg.
Course I - The Legend
Created for the Élysée Palace by Chef Bocuse, this dish remains one of the most ceremonial expressions of French gastronomy.
Soupe aux Truffes V.G.E.
Rich chicken consommé layered with black truffle, foie gras, and root vegetables, sealed beneath a crown of puff pastry.
Course II – The Interlude
Rustic elegance at its purest.
Salade Lyonnaise “Bocuse”
Frisée lettuce tossed with warm bacon lardons, Dijon vinaigrette, and a perfectly soft-poached egg.
Course III – Choice of Entrée
Choice of a fish, poultry or beef entrée served in classic French preparation
Rouget Barbet aux Pommes Fondantes
Pan-seared red mullet with crisp skin, finished in brown butter with fresh herbs and a touch of lemon. Served with pommes fondantes, slow-braised in butter and light stock until meltingly tender.
Poulet à la Crème aux Morilles
Tender chicken gently simmered in a silky cream sauce infused with morel mushrooms, shallots, and a splash of white wine.
Bœuf Bourguignon Traditionnel
Slow-braised beef simmered in Burgundy red wine with pearl onions, mushrooms, carrots, and fresh herbs.
Course IV – The Finale
Choice of dessert to close out your evening
Tableside Flambéed Crêpes Suzette
Delicate crêpes bathed in orange butter sauce, finished with Grand Marnier and ignited tableside
Tarte Tatin
The iconic upside-down caramelized apple tart, baked until deep amber and lacquered in its own caramel
Mousse au Chocolat Classique
Silky dark chocolate mousse, intensely chocolate-forward yet feather-light, finished with a touch of crème fraîche
Beverages
Refreshers
Green Juice
$12
Carrot Ginger Juice
$12
Pineapple Ginger Juice
$11.95
Freshly Squeezed Orange Juice
$10.95
Hibiscus Iced Tea
$8.95
Mimosa w/ Freshly Squeezed Orange Juice
$16
Bloody Mary w/ Accoutrement
$16
Champagne, Moët & Chandon, Brut, Split
$28
Coke & Diet Coke
$5
San Pellegrino 1L
$10
Acqua Panna 1L
$10
Mocktails
PÉTILLANT D’OR
Pineapple, Ginger, Mint, Club Soda
$15
MK VERDURE
Cucumber, Celery, Cilantro, Mint
$15
Cocktails
ROSÉ ROYALE
Minuty RosÉ, Cointreau, Pamplemousse, Prosecco
$22
LADY “M”
Woody Creek “Mary’s” Gin, St. Germain, Lemon, Earl Grey Tea, Egg White
