| La Mesclun |
$9.50 |
Organic green tossed with dijon vinaigrette with chicken $17.00, salmon $24.00, shrimp $22.00 |
| La Romaine |
$10.50 |
Caesar salad, house croutons, reggiano, anchovy dressing with chicken $20.00, salmon $27.00, shrimp $25.00 |
| Les Betteraves |
$13.50 |
Red beets, arugula, cucumber, tomato, potato, cilantro vinaigrette |
| Le Chevre Chaud |
$14.50 |
Warm goat cheese on toast, dried cranberries arugula, house dressing |
| La Nicoise |
$21.50 |
Organic greens, grilled line-caught tuna rare, green bean, cured olives, anchovies, organic egg, tomatoes, bell peppers, lemon dressing |
| L'Assiette de Fromages |
$17.00 |
Assortment of three cheeses and accompaniments |
| Gratinee a L'Oignon |
$10.50 |
|
| Soupe du Jour |
|
|
| Le Jambon Beurre |
$9.50 |
Homemade ham butter, cornichons, baguette |
| Le Croque Monsieur |
$13.50 |
Gratine, homemade ham, bechamel, cheese, salad, house dressing |
| Le Croque Madame |
$15.50 |
Gratine, homemade ham, bechamel, cheese, organic sunny side egg, salad, house dressing |
| La Quiche et sa Salade |
$13.50 |
|
| Orange |
$6.00 |
|
| Grapefruit |
$6.00 |
|
| Lemonade |
$4.00 |
|
| Poland Spring small |
$2.50 |
|
| Pellegrino |
$2.50 - $9.00 |
|
| Perrier medium |
$3.50 |
|
| Evian ou Badoit |
$8.00 |
|
| Pepsi |
$3.00 |
|
| Diet Pepsi |
$3.00 |
|
| Sprite |
$3.00 |
|
| Ginger Ale |
$3.00 |
|
| Tonic |
$3.00 |
|
| Orangina |
$4.00 |
|
| Iced Tea |
$3.00 |
|
| Organic Tea |
$3.50 |
|
| Coffee |
$3.00 |
|
| Iced Coffee |
$3.00 |
|
| Cafe au Lait |
$4.50 |
|
| Cappuccino |
$4.50 |
|
| Macchiato |
$4.00 |
|
| Expresso |
$3.50 |
|
| Double Expresso |
$5.00 |
|
| Hot Chocolate |
$4.50 |
|
| Hot Chocolate with Whipped Cream |
$5.00 |
|
| Apple Tart |
|
Puff pastry with apple compote, topped with glazed granny smith apple individual 4", small 7.5", medium 9", large 11" |
| Black Forest Cake |
|
Cocoa sponge cake, chocolate mousee and chantilly cream with kirsch, maraschino cherries and black and white chocolate shaving d ecor medium 7", large 9" |
| Chocolate or Coffee Eclair |
|
Choux paste filled with either chocolate or coffee cream and topped with chocolate or coffee icing p etit four 3", individual 5" |
| Apricot Tart |
|
Puff pastry baked with almond cream, topped with glazed apricot halves individual 4", medium 7", large 9" |
| Casino |
|
Thin raspberry genoise swirl roll set in a bavarian cream surrounded by raspberry coulis individual 3.5" |
| Chocolate Mousse Cake |
|
Genoise vanilla cake sandwiched with milk chocolate mousse and topped with chocolate shavings individual 3.5" in white chocolate cup, medium 7", large 9" |
| Autumn Lea |
|
Almond meringue surrounded by dark chocolate mousse and chocolate leaves extravaganza medium 7, large 9" |
| Champagne Mousse Cake |
|
Ladyfingers sponge cake and fresh raspberries trapped in a champagne mousse, glazed with a light raspberry gel and topped with fresh raspberries medium 7, large 10" |
| Chocolate Mousse & Meringue |
|
Two halves of meringue filled with chocolate mousse and topped with chocolate shavings individual 3" x 4" |
| Bagatelle |
|
Fresh strawberries set in cream between layers of vanilla genoise sponge with white icing and fresh strawberries decor individual 2.5" x 4.5", medium 5.5" x 6 3, 8", strip: 3 1, 4 |
| Charlotte Cecile |
|
Layers of sponge cake with dark chocolate mousse and cr eme bavaroise set in a ladyfingers crown with milk chocolate shavings individual oval: 3.5, medium 7, large 9" |
| Claire Fontaine |
|
Citrus sponge cake topped with orange mousse and fresh orange slices decor individual 3.5", medium 7", large 10" |
| Bavarian Pear |
|
Vanilla sponge cake layered with poached pear and creme bavaroise, finished with a blonde caramel glaze and topped with slice pear decor individual 3.5, medium 7, large 9" |
| Chocolate Crunch |
|
Crunchy french wavers set in hazelnut fondant and topped with giandujas milk chocolate mousse and cocoa powder d ecor petit four rectangle: 3, 8 x 2, individual 1 3, 8 x 3 3, 8, medium 5 1, 2 x 7, st |
| Concord |
|
layers of chocolate mousse and chocolate meringue with cacao meringue crayons finish individual meringue 2.5 x 3.5, medium 7, large 9" |
| Dacquoise |
|
crusted almond dacquoise meringue with hazelnut cream medium 7, large 9" |
| Opera |
|
A layer of cocoa joconde biscuit, one layer of mocha cream, one layer of dark chocolate ganache decor and opera signature medium only. individual 1 3, 8" x 3 3, 8, medium 5 1, 2 x 7, strip 3 3, |
| Saint Honore |
|
Caramelized choux puffs on puff pastry filled with chocolate pastry cream and vanilla whipped chantilly cream individual 3.5, medium 9" |
| Ganache |
|
Genoise chocolat, vanilla ganache and dark chocolate miroir glaze individual triangle 3" |
| Paris-Brest |
|
Pate a choux crown filled with praline cream and topped with toasted almond flakes petit four 1 3, 8", individual 3.5", medium 8" |
| Single Fruit Tart or Mixed Fruit Tart |
|
Short crust pastry baked with almond cream and topped with a choice of individual or mixed fresh fruit individual 3.5", small 7", medium 9", large 11" |
| Lemon Tart |
|
pate brisee casing filling with lemon curd and italian meringue florets decor individual 3.5, medium 7, large 9" |
| Passionata Cake |
|
passion fruit and raspberry mousse in a ladyfinger sponge cake soaked in kirsch syrup, fresh raspberries and gel mirror individual 2.5, medium 7, large 9" |
| Tiramisu |
|
Espresso dipped homemade ladyfingers biscuits with amaretto mascarpone mousse individual 3.5, medium 7, large 9" |
| Montmartre |
|
Sponge cake, mascarpone cheese mousse, creme chantilly and a choice of fresh raspberries or strawberries individual 13, 8 x 3 3, 8", medium round 7", large 9", strip 33, 8 x 17" |
| Pear Tart |
|
Puff pastry casing filled with almond cream topped with glazed poached pear halves individual 3.5", medium 7", large 9" |
| Trio Cake |
|
Cacao cake topped with dark, milk and white chocolate mousse finish with chocolate couverture and shredded coconut individual hexagon 3", medium 7", large 10" |
| Napoleon |
|
Mille- feuille puff pastry layered with chiboust cream, sugar powder and cacao powder stancil individual rectangle 1 3, 8" x 3 3, 8, medium 5 1, 2 x 7, strip 3 1, 4 x 17" |
| Pont Neuf |
|
Tartain style toffeed apples in pate feuillet ee with caramelized mousseline chiboust cream individual 2 x 4, medium 7.5" |
| Petit Fours Selection: Minis |
|
Coffee or chocolate mini eclair: 3", petit choux, caramel, kirsch, orange and cognac: 1 3, 8", mini opera & mini chocolate crunch: 1 x 2 1, 2", mini fresh berry tarts raspberry, blackb |
