Française Spokane Menu
Welcome to Française Spokane, a charming destination for lovers of French cuisine nestled in the heart of Spokane. This upscale cocktail bar and brunch spot captures the essence of France with an inviting ambiance and a thoughtfully curated menu.
Française Spokane specializes in delightful dishes like the Croque Madame and Le Burger, blending classic flavors with modern flair. Don’t miss the goat cheese tart or lyonnaise salad, praised for their exquisite balance and mouthwatering presentation. Each plate is a celebration of fresh ingredients, skillfully prepared to transport you to a Parisian café.
This locale thrives on creating memorable dining experiences, complete with attentive service and a well-stocked selection of wines. From casual brunches to intimate dinners, Française Spokane promises culinary excellence that feels both classy and approachable. Reserve your table today and indulge in an authentic slice of France!
Dinner Appetizers
Pain Maison
Warm bread with house butter and sea salt.
Onion Soup
Caramelized onions in red wine beef broth, topped with croutons, and toasted Gruyere cheese.
Deviled Eggs with Caviar
4 pieces. Caviar service deviled eggs with creme fraiche, steelhead caviar, chives, and blini.
Lyonnaise Salad
Frisee and escarole lettuce in sherry-Dijon vinaigrette with crispy pork belly, brioche croutons, fresh pepper, poached egg, and fried shallots. Add duck confit for an extra charge.
Warmed Olives
Mixed olives marinated with charred rosemary, orange zest and garlic in olive oil, served warm
Roasted Beet & Carrot Salad
Slow roasted beets and carrots served warm with orange, goat cheese, shaved fennel, crispy beets, almonds and kale in a creamy citrus vinaigrette
Wild Mushroom Pat
Dried and fresh mushrooms roasted with cognac and herbs, then pured with butter into a fine spread. Topped with mushroom butter. Served with pickled onions, mustard seeds, greens & grilled bread.
Jambon & Cheese Croquettes
Creamy bechamel sauce mixed with French ham and comte cheese, then breaded and crispy fried. Served with pickled mustard seeds, cranberry chutney & herbs.
Clams Marinires
Clams steamed in white wine with garlic, herbs & shallots then finished with crme fraiche, butter & fresh lemon. Garnished with herbs and served with toasted baguette.
Black Truffle French Fries
crispy fried potatoes with sea salt and shaved black truffles. Served with garlic aioli
Baked Escargot
Escargot topped with a lemon herb butter and bread crumbs, baked until golden brown. Served with grilled baguette.
Croque Madame
Toasted brioche bread layered with French ham and Dijon, then topped with cream sauce, and broiled Gruyere cheese, topped with a sunny side egg, and served with crispy red potatoes.
Le Sandwich de Nicole
Toasted baguette with country pate, salami, Dijon, garlic aioli, comte cheese, pickled onion, field greens and vinaigrette. served with fries
Beef Bourguignon Sandwich
Red wine braised beef on a toasted baguette layered with garlic aioli, shredded carrots, grilled onions, bacon & fried potatoes served with dipping jus and fries.
Sandwiches
Charcuterie
Country Pate
Country pate topped with honey and sea salt. Served with house grain mustard, cornichons, and walnuts.
Charcuterie and Cheese Plate
Platter of house-made and imported charcuterie, cheese, and cured meats with accompaniments.
Wild Mushroom Pate
dried and fresh mushrooms roasted with cognac and herbs, then pured with butter into a fine spread. Topped with mushroom butter. Served with pickled onions, mustard seeds, greens & grilled bread.
Le Burger
Pan-seared beef burger topped with melty raclette cheese, onion, Dijon, garlic aioli, red wine-beef jam, and frisee served with fries. Add an egg and bacon for an additional charge. Upgrade to truffle fries for an extra charge.
Dry-Aged Pork Ribeye
12 oz. bone-in pork ribeye grilled over wood with butter and rosemary, served with bordelaise sauce, smashed red potatoes, and crispy onions.
Filet Au Poivre
Pepper-crusted and grilled served with cognac pepper sauce, grilled endive, aioli, red wine sauce, and Robuchon potatoes. Add 1 oz. foie gras for an extra charge.
Steak Frites
8 oz. grilled hanger steak sliced and topped with blue cheese-cognac butter, greens, chives, and charred shallots. Served with aioli and fries.
Macaroni Gratin with Mushroom & Garlic
Large pasta noodles baked with truffle cheese sauce and mushrooms, topped with comte cheese
Roasted Vegetable Tart with Goat Cheese
savory shortbread crust filled with goat cheese and topped with roasted mushrooms, carrots, brussels sprouts, garlic confit and fresh arugula, finished with warm olives.
Salmon Bouillabaisse
Pan seared and finished in a tomato saffron broth with clams, potatoes, fennel & onions then finished with olive oil and shaved fennel. Served with grilled bread and rouille sauce.
Francaise Cassoulet
slow-cooked duck hind quarters on stewed white beans cooked with pork sausage, pork belly, greens and vegetables under a duck fat bread crumb crust.
Franaise Cassoulet
slow-cooked duck hind quarters on stewed white beans cooked with pork sausage, pork belly, greens & vegetables under a duck fat bread crumb crust.
Steelhead Bouillabaisse
pan seared and finished in a tomato saffron broth with clams, potatoes, fennel & onions then finished with olive oil and shaved fennel. Served with grilled bread & rouille sauce.
Dinner Entree
Sweets
Beignets
Fried pastry dough topped with powdered sugar and served with berry jam and orange whip cream.
Croissant Bread Pudding
Flaky croissants tossed tossed in a vanilla custard with dried cherries & raisins. Served with warm cognac caramel sauce poured over top, toasted walnuts and cinnamon ice cream.
Vanilla Bean Crme Brle
slow cooked, silky smooth custard with vanilla beans. Topped with orange mascarpone cream, cranberry chutney & zest
Sauteed Mushrooms
Served with roasted garlic.
Pomme Frites
crispy fried potatoes with sea salt, herbs & aioli
Roasted Carrots
roasted carrots with crme fraiche and spices
Pan Fried Brussel Sprouts
Quartered brussel sprouts pan fried in olive oil with and tossed with candied hazelnuts & sea salt
Extras
Brunch
Shirred Eggs
Baked eggs in a cream sauce, Bayonne ham, and Comte cheese. Served with red potatoes and baguette.
Steak and Eggs
Grilled hanger steak topped with fried eggs, chives, and charred shallots. Served with aioli and red potatoes.
Petite Egg Breakfast
2 egg breakfast with a choice of sausage or bacon. Served with red potatoes, baguette, butter, and raspberry jam.
Omelette with Cheese
3 egg omelette cooked in butter with Comte, Gruyere, and Raclette cheese. Topped with chives and served with red potatoes. Add-ons for an extra charge.
Jambon Benedict
Croissant topped with ham, sauteed mushrooms, poached eggs, and truffle hollandaise, served with crisp red potatoes.
