La Provence Progress Ridge.

Our crisp fries tossed with truffle oil and parmesan cheese. Served with roasted garlic aioli. Vegetarian

Salmon filet with toasted hazelnuts and brown butter. Served on a bed of sautéed leeks and roasted artichoke hearts.

Pacific Northwest mussels steamed in a white wine, and finished with butter, shallot, garlic, parsley, and capers.

Our signature soup made with deeply caramelized onions in our rich beef consommé, topped with toasted Provence bread that is loaded with melted Swiss and parmesan cheese.

Organic red and yellow beets, zesty arugula, marinated red onions, Chèvre cheese, toasted hazelnuts, and Champagne Vinaigrette.

Organic greens, sliced cucumber, tomato, olives, parmesan cheese, and the dressing of your choice. Dressings Options: House Balsamic, Light Balsamic, Champagne, Seasonal

Red and white quinoa tossed with creamy Balsamic Vinaigrette, crisp apple, red grapes, Feta cheese, diced celery, basil, and walnuts.

Rich seafood soup spiced with saffron, roasted garlic, and tomatoes, with poached salmon, rock fish, shrimp, and mussels. Served with toasted Garlic Baguette (baguette not GF) and Smoked Paprika Rouille.

Roasted chicken breast served over mashed potatoes and roasted asparagus with zesty chorizo and onion sauce. Finished with sautéed bacon, chorizo, and peas.

Sliced slow-roasted beef chopped on our grill and heated with it’s own jus, Gruyère cheese, and caramelized onions. Served on a warm brioche bun with arugula and IPA Dijon aioli. Accompanied by our Truffle Parmesan Pommes Frites.

Bow-tie pasta tossed with our house-made zesty red sauce made with tomatoes, roasted red peppers, onions, and zucchini. Topped with Parmesan-roasted eggplant medallions.

A generous flat iron pork steak seared to juicy perfection, served over herbed mashed potatoes with creamy Roasted Fennel and Brie Sauce. Accompanied by our vegetables du jour.

Pacific Northwest mussels steamed in a creamy white wine broth with shallot, fresh basil, and smoked salmon. Served with La Provence Bread (bread not GF) and grilled lemon.

Luxurious risotto made with our special Champagne-Dill Sauce, sautéed scallops, shrimp, and salmon. For the final touch, we fold in tender diced pear and sautéed mushrooms, then top with Parmesan cheese and fresh herbs.

A juicy New York Strip steak cooked to your desired doneness. Served with Red Wine and Confit Shallot Reduction and our crispy Truffle Parmesan Pomme Frites.

Chocolate cake brushed with vanilla syrup, layered with dark chocolate ganache and mousse

Our tender pâte à choux filled with mascarpone cream and white chocolate ganache, topped with dark chocolate

Luscious lemon pastry cream and toasted meringue in a tart shell, finished with lemon bark

A special French cheesecake made with whole marionberries

Meringue filled with raspberry & passion fruit compote, topped with mascarpone chantilly cream

Chocolate sponge brushed with coffee syrup, layered with crunchy hazelnuts & creamy mascarpone

Chocolate sponge layered with vanilla, coffee, and dark chocolate mousses, covered with dark chocolate ganache

Mother's Day Special! Delicate sablé biscuit layered with lemon chantilly cream, filled with lava blueberry compote and a blueberry mascarpone mousse

Delicate white chocolate dome filled with a vanilla mousse and a coconut sponge soaked in passion fruit syrup topped with a passion fruit ganache and black sesame

French cookies filled with a variety of buttercream fillings.

Chocolate cake brushed with vanilla syrup, layered with dark chocolate ganache and mousse

Coconut cake, with layers of passion fruit and lime mousse, finished with black currant icing

Ladyfinger cake, strawberry mousse, and fresh berries

Mascarpone mousse layered with chocolate cake and chocolate crunchy hazelnut ganache

Chocolate sponge layered with vanilla, coffee, and dark chocolate mousses, covered with dark chocolate ganache

Our delicious raspberry jam, made at our wholesale bakery in Portland. Goes well on everything!

Our frozen croissants are ready for you to proof and bake at your convenience. 1. Place the frozen Croissants 3 inches apart on a baking sheet. 2. Let them proof at room temperature for 8 to 10 hours. (Hint: get these set up to proof before you go to sleep, they’ll be ready to bake when you wake up) 3. When you are ready to bake, preheat your oven to 375°. 4. Make an egg wash by stirring together one egg and one teaspoon of water. 5. Lightly brush the tops of the proofed Croissants with the prepared egg wash. 6. Bake for 15-20 minutes, or until golden brown.

Our frozen croissants are ready for you to proof and bake at your convenience. 1. Place the frozen Croissants 3 inches apart on a baking sheet. 2. Let them proof at room temperature for 8 to 10 hours. (Hint: get these set up to proof before you go to sleep, they’ll be ready to bake when you wake up) 3. When you are ready to bake, preheat your oven to 375°. 4. Make an egg wash by stirring together one egg and one teaspoon of water. 5. Lightly brush the tops of the proofed Croissants with the prepared egg wash. 6. Bake for 15-20 minutes, or until golden brown

1. Preheat your oven to 325°. 2. Place 3 inches apart on a baking sheet. 3. Bake the cookies for 10-15 minutes or until they are golden brown. 4. Remove the cookies from the oven and let cool for a few minutes before enjoying.