| Creme de Courge |
$7.50 |
cream of butternut squash with fresh tarragon |
| Crevettes Grillees et Avocat a L'indienne |
$9.00 |
marinated shrimp grilled and served 'in the shell' with avocado, tomato, and a curried vinaigrette with fresh coriander |
| Gateau Aux Deux Poissons |
$9.25 |
tartare of yellowfin tuna and salmon, capers, celery root, dill, red onion, and bell pepper wrapped in smoked salmon and served with toast points |
| Rillettes Aux Trios Poissons |
$9.00 |
rillettes of halibut, smoked lake trout and salmon with fresh dill, lemon, and toast points |
| Moules Marinieres |
$8.75 |
mussels steamed with white wine, lemon, scallions, parsley, garlic, crushed black peppercorns, and a touch of butter |
| Grillade Des Asperges et Champignon |
$9.00 |
grilled asparagus and portabello served with a relish of tomato, fresh basil, garlic, extra virgin olive oil, and auvergne blue cheese |
| Salade de Mesclun et Confit de Canard Auvergnate |
$9.00 |
baby mixed greens, duck confit, roast bosc pear, auvergne blue cheese and walnut vinaigrette |
| Saucisson Grille Aux Pommes Sautees et Glace de Vinaigre |
$8.75 |
grilled sausage served atop grilled bread with sauteed apples, red onion, and balsamic syrup |
| Assiette de Charcuteries |
$8.75 |
pates of the day, garnished with toast points, dijon mustard, nicoise olives, and raw onion |
| Salade de Betteraves et Roquettes |
$7.50 |
roasted beets, rocket, walnuts, parmesan cheese, and fresh tarragon served with a red wine vinaigrette |
| Bouillabaisse |
$19.00 |
saffron-tomato broth with corvina, mahi-mahi, yellowfin tuna, and shrimp, garnished with rouille and toast points |
| Esturgeon et Saumon Grille Corse |
$19.00 |
grilled columbia river sturgeon and atlantic Salmon; served with a relish of orange, dill, capers, red onion, fennel, and extra virgin olive oil |
| Poele de Lotte Biarritz |
$18.75 |
sauteed monkfish served with a pan sauce of tomato, garlic, proscuitto, chablis, and pine nuts |
| Saumon Pochee Avec Sa Creme Au Raifort |
$18.25 |
poached atlantic Salmon served with a chablis-horseradish cream sauce |
| Cailles Roties Chez Nous |
$19.00 |
roast quails wrapped in bacon and stuffed with garlic croutons and gruyere; served with a sherry-golden onion sauce |
| Magret de Mulard Avec Sa Salade Composée |
$19.25 |
pan-broiled moulard duck breast served with a salad of belgian endive, haricots verts, fig, pine nuts, fresh thyme, and a pan glaze of balsamic and dried cherries |
| Poulet Roti en Crapaudine |
$17.00 |
roast chicken stuffed under the skin with a panade of butter, tarragon, garlic, onion, and cognac |
| Medaillons de chevreuil Vernon Eau |
$23.00 |
medallions of venison wrapped in bacon and served with a red wine, peppercorn, and juniper berry reduction sauce |
| Fricassee de Ris de Veau Aux Asperges et Champignons Japonais |
$19.00 |
sauteed sweetbreads, asparagus, shiitake mushrooms, and toasted pecans; served with a calvados-tarragon cream |
| Pave de Beouf Au Gril Bordelaise |
$18.75 |
grilled paving stone of prime top sirloin coated with mixed, crushed peppercorns, and served with a bordelaise sauce |
| Filet de Porc Grille Au Midi |
$18.25 |
grilled prairie grove farms pork tenderloin dusted with lavender and served with a spicy red pepper sauce, pistou, extra virgin olive oil, and grana parmesan |
| Blanquette de Veau |
$18.00 |
veal poached with aromatic vegetables and an herb bouquet; served with a calvados and egg yolk enriched cream sauce |
| Poele de Rognon de Veau Au Chou Polanis et Sauce de Genevrier |
$17.75 |
pan-roast veal kidney served on a bed of sauerkraut with a port-juniper pan sauce |
| Bequet Au Four Nicoise |
$17.25 |
lamb shank braised with garlic, tomato, white wine, fresh rosemary, and citrus zest |
| Assiette de Jardin |
$16.75 |
vegetable medley of garlic potatoes, roast peppers, jacob's cattle beans, seared tomatoes, grilled brochette, and tomato sauce; topped with a phyllo disk |
| Poire Pochee au Vin Rouge |
$7.50 |
burgundy-spiced poached pear served with a tile cookie with butterscotch |
| Pain au Chocolat et Bananes |
$7.50 |
chocolate and banana bread pudding |
| Joie D'amande |
$7.50 |
flourless chocolate cake roll filled with toasted coconut and amaretto chantilly |
| Creme Brulee |
$7.50 |
a rich, creamy vanilla custard with a delicate caramel glaze |
| Faux Millefeuille Aux Mangues |
$7.50 |
phyllo layered with cream cheese mousseline and mangoes; served with raspberry and caramel sauces |
| Meringue de Noisette Aux Fraises et Sa Creme de Caramel Brule |
$7.50 |
hazelnut meringue layered with an espresso-burnt caramel chantilly and strawberries |
| Marquis au Chocolat |
$7.50 |
rum-flavored chocolate bisquit and rich-dense chocolate mousse served with crème anglaise |
| Gateau Lyonnais au Chocolat et Coulis de Poires |
$7.50 |
chestnut cake topped with chantilly cream, chocolate sauce, and pear coulis |
| Tarte Aux Pruneaux et Bananes |
$7.50 |
prune and banana tart with a brown butter custard |
