Les Vagabonds

Steak Frites

Classic bistro steak with properly salted, golden frites — the benchmark dish the kitchen is known for executing consistently

Moules Marinières

Steamed mussels in white wine and herbs, served with crusty bread for soaking up the broth

Duck Confit

Slow-cooked leg with crispy skin and a rich, yielding interior — bistro stalwart done with appropriate seriousness

French Onion Soup

Deep, caramelized broth under a crust of melted Gruyère — the kind of slow-cooked richness that defines the genre

Crème Brûlée

Properly torched with a thin, crackling sugar shell over a silky vanilla custard