| La Soupe De Pitiron Et Sa Creme Fraiche a La Canelle |
$7.00 |
pumpkin soup with cinnamon cream and toasted pumpkin seeds |
| La Salalde Dite " Caesar " |
$8.00 |
romaine lettuce with caesar dressing, parmesan shavings and garlic croutons |
| La Salalde Dite " Caesar " |
$14.00 |
add grilled chicken |
| La Salalde Dite " Caesar " |
$16.00 |
add seared salmon |
| Le Feuillete De Crevettes Et Asperges a La Provencale |
$12.00 |
shrimp and asparagus in fresh tomato, garlic and parsley sauce served in a puff pastr shell |
| Le Filet De Saumon Basquaise Et Son Riz Au Thym |
$18.00 |
filet of salmon braised with peppers, onions and tomatoes, served with thume scented rice |
| La Cote Et Le Filet De Porc a La Moutrade De Meaux |
$24.00 |
pork porterhouse with creamy mustard sauce, apple confit, asparagus and green onions smashed potatoes |
| Le Navarin D'agneau Aux Legumes D'automne |
$22.00 |
colorado lamb stew with carrots, turnips, potatoes, peari onions and zucchini |
| Le Poulet Fermier Aux Morilles Et Ses Nouilles Au Beurre |
$20.00 |
organic farm raised chicken breast with morel mushrom sauce served with a side of egg noodles |
| La Creme De Poireau Et Pomme De Terre Et Sa Tartine Au Gruyere |
$7.00 |
cream of leek and potato served with gruyere cheese crouton |
| Les Escargots De Bourgogne |
$8.00 |
half dozen escargot baked in garlic and parsley butter |
| La Salade Lombardy |
$7.00 |
baby field greens, baby tomatoes, kalamata olives, haricots vert and lombardy's house dressing |
| Le Gratin De Fruit De Mer Et Sa Brioche |
$9.00 |
scallops, shrimps and mussels baked with a mornay sauce and gruyere, served with toasted brioche |
| La Salade Nicoise Et Son Filet De Thon Poele |
$18.00 |
mescun with french beans, tomatoes, potatoes, olives, eggs and marinated anchovies served with pan seared tuna |
| Le Steak Au Poivre Et Ses Pommes Rissolees |
$28.00 |
a 12 oz certified angus ny strip with cognac and black peppercorn sauce, sauted potatoes and seasonal vegetables |
| La Sole Meuniere |
$34.00 |
whole dover sole pan fried in butter, arraged on a long dish and sprinkled with lemon juice, parsley and noisette butter. served with scalloped potatoes and seasonal vegetables |
