| Risotto aux Champignon |
$9.00 |
Mushroom ristto with fried brussels sprouts |
| Salade de Betterave au Chevre |
$9.00 |
Beet and apple salad with farm goat cheese quenelle |
| Pied de Cochon |
$9.00 |
Crusty boneless pig feet, onion mustard sauce |
| Escargots au Beurre D'ail |
$9.00 |
Snails baked in garlic butter |
| Saumon Citrus |
$11.00 |
Cured salmon with citrus served with creme fraiche |
| Mousse de Foie Gras |
$11.00 |
Chicken and foie gras mousse terrine, apple compote |
| Soupe D'orge |
$8.00 |
Barley soup with prosciutto, bresaola and parmesan |
| Fricassee de Champignons |
$9.00 |
Shiitake and button hen-of-the-woods sauteed with olive oil and butter |
| Tarte a l'oignon |
$11.00 |
Onion tart with bacon and baby green salad |
| Salade d'endive au Roquefort |
$9.00 |
Endive and mache salad with apple, walnut and roquefort cheese |
| Salade Bistrot Lepic |
$7.00 |
Organic baby green salad with fried cherry tomato |
| Assiette de charcuterie |
$18.00 |
Plate of assorted cold cuts, cornichons and kalamata olives |
| Assiette de Fromage |
$15.00 |
Cheese plate served with toasted country french bread |
| Foie Gras de Canard Poelle |
$19.00 |
Seared duck foie gras served with seasonal aspic and port wine sauce |
| Paillasson de Saumon |
$19.00 |
Salmon in potato crust, roasted shiitake, vermouth squash sauce |
| Truite Meuniere |
$19.00 |
Pan seared rainbow trout on celeriac puree with onion apple julienne |
| Coquilles Saint-Jacques Poellees |
$23.00 |
Sauteed sea scallops with esfelette on ginger broccoli mousse and lemon oil |
| Salade aux Fruits de Mer |
$17.00 |
Spring green salad with grilled salmon, shrimp, scallops and fresh fish of the day |
| Foie de veau Provencale |
$16.00 |
Calf liver with capers, garlic, black olives and jerez vinegar |
| Joues de veau Braisees |
$23.00 |
Braised veal cheeks osso-bucco style served with fresh pasta and basil |
| Medaillons de Boeuf Poelles |
$22.00 |
Beef medaillons with gruyere polenta and wild mushroom rosemary jus |
| Poulet de Cornouailles |
$23.00 |
Breast of cornish hen with curry sauce and sesame fried leg with squash gratin and saffron almond currant rice |
| Cotelettes d'agneau Grillees |
$33.00 |
Grilled colorado lamb, eggplant & goat cheese flan |
| Cassoulet |
$28.00 |
Duck confit, lamb, duck sausage & cannellini bean stew |
| Trio de salades Printanieres |
$19.00 |
Salad with curried chicken on local squash gratin, quinoa and tuna, mache, goat cheese and quail egg |
| Rognons de Veau Sauce Dijon |
$16.00 |
Veal kidneys with chunky yukon gold potatoes and dijon mustard sauce |
| Assiette Vegetarienne |
$17.00 |
Seasonal plate of vegetables |
