Aperitif
Le Mepris
$16.00
calvados, violette, aperol, zest. by lindsay: "the title of a very famous french film called contempt. that's going to pair really well with cheese. it's funky but floral and has a nice mouthfeel to it. that one i love."
Kina Crusta
$12.00
lillet, campari, lemon, grapefruit, curacao
Eau De Chambery
$12.00
french vermouth, maraschino, bitters. by lindsay: "i was reading about french drinking culture and it's really common to take a vermouth base and just mix it with bitters. so i wanted to embody that but add just one more ingredient to make it more palatable for americans."
Biere Bleu
10.00
lemon, blue curacao, beer. this is essentially a daisy made with duvel moortgat, a pilsner-y ale. "it's a fun poke at clubby stuff," said dave, as in france, clubbers usually ask for blue curacao in their beer.
$Parfum
Moulin Rouge
$16.00
vodka, aperol, bitters, citrus, orgeat, strawberry, bubbles. based on a bellini. "it's a drink that they serve in a place called le baron in paris that's owned by the guys who own la beatrice and smoke and mirrors now. and it's just a really sexy place and the only cocktail they really serve is just strawberry puree and champagne. we wanted to one-up that a little bit so we took it in a different direction. but i think it comes across kind of like a balsamic strawberry kind of dessert with champagne," said dave.
Sazerac Fix
$14.00
rye, lemon, bitters, pastis, evaporated cane. by devon: "it's just basically a lengthening of a classic sazerac so it's almost like a sazerac sour."
Pret A Poire
$14.00
armagnac, pear, eau de vie, citrus, bitters, atomized canella. "we hit it with a little housemade canella so you get this really nice cinnamon nose and then it's like this warm air kind of thing," said dave.
L'Avenue Nouvelle
$15.00
calvados, bourbon, passionfruit, lemon, pomegranate, absinthe rinse. by adrian: "it's tart and refreshing, yet earthy." it's a twist on an old french classic cocktail, the avenue.
La Vie En Rose
12.00
lillet, framboise, lime, pineapple, rosewater. by adrian: "it's a beautiful girly drink served over crushed ice with a rose petal. the ladies are going crazy for it. it is delicious."
$Potion
Menage A Trois
$14.00
calvados, cognac, demerara, bitters, zest
Phylloxera Flip
$13.00
pastis, benedictine, egg
L'Amour Amer
$14.00
vodka, st. germain, fernet jelinek, lemon. by devon: "it actually doesn't sound good when you read the ingredients but when you taste it, it's friggin' awesome."
La Danse Diable
$14.00
cognac, fernet branca, maraschino, pomegranate, bitters. by adrian.
De Peche Mode
$14.00
gin, peach, citrus, ginger, jamaican rum, soda water
Petanques
12.00
cognac, branca menta. a stinger cocktail. "if your grandpa was french, he would be sipping this while tossing bocce around the backyard," said dave.
$Par Avion
Mauresque
$15.00
pastis, vodka, orgeat, bubbles, bitters
Vadouvan Lassi
$15.00
rhum, lime, coconut, falernum, vadouvan curry, bitters
L'Indochinois
$14.00
bonal, lime, curacao, thai basil, cucumber. by devon. bonal is made out of gentian root which is used in a lot of bitters.
Le Catabomber
$12.00
gin, floc de gascogne, lemon, orgeat, bitters. a nod to l.a., this is "an amalgamation of the corpse reviver no. 2 and a beachcomber," said dave.
Le Samourai
14.00
armagnac, framboise, rhubarb, umami. copies japanese flavors.
$Sante
Sur La Mer
$14.00
rhum, lime, e3 living algae, fresca, salt, evaporated cane. based on a daiquiri.
Lapin Fou
$14.00
poire eau de vie, carrot, lemon, velay jaune, ginger. by lindsay: "i was working on a carrot juice with yellow chartreuse drink at pdt and i never finished it. and when it came to recipe development, pablo brought in celery juice and carrot juice and apple juice so i was like ?oh, i should try and finish it.' and it just came out really well."
L'Aeropostale
$13.00
unaged brandy, coca, benedictine, lime, pineapple, maca. based on a pisco punch.
Magie Noir
$14.00
velay jaune, blackberry, mint, lime.
Parfait
$16.00
cognac, ruby port, barbados rum, orgeat, lemon, blueberries, egg whites, probiotic. by lindsay: "it's kind of like having a yogurt. it's delicious." "to mimic that bready taste of the granola, we do just a touch of overproof rum which brings in that buttery, malty flavor," said dave.
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