| Soupe du Jour |
$6.00 - $8.00 |
Chef daniels daily soup selection |
| Soupe al Oignon |
$9.00 |
Onion soup, crouton, bacon and gruyere in beef broth |
| Salade Caesar |
$9.00 |
Romaine, anchovy, croutons, parmesan and caesar dressing Add Chicken $5.00. Add salmon $7.00 |
| Lendive au Bleu |
$9.00 |
Belgin endive, apple, walnut, blue cheese dressing |
| Salade de Chevre Chaud |
$11.00 |
Warm goat cheese, assorted spring lettuces, tomato, concassee, and dijon vinaigrette |
| La Salade de Poulet auy Curry |
$13.00 |
Curry Chicken salad, grapes, coconut, celery, walnut, mixed greens |
| Salade Nicoise |
$14.00 |
Mixed greens, preserved tuna, haricot vert, olives, tomato, hardboiled egg, yukon potato and vinaigrette |
| Moules Marinieres |
$12.00 |
Prince edward island blur mussels in white wine and onion |
| Les Escargots de bourgone |
$13.00 |
Burgundy snails smothered in garlic and parsley butter |
| Les Petits Tomate Farcis |
$12.00 |
Warm Compari tomatoes stuffed with boursin cheese, served with basil pesto, and field greens |
| Saumon Fume |
$13.00 |
Smoked salmon roulade filled with salmon rillette served with cucumber and dill relish, salmon caviar |
| Marcona Almonds Sel gris |
$5.00 |
|
| Marinated Mixed Olives |
$6.00 |
Herbes de provence |
| Dates, |
$7.00 |
Blue cheese bacon filled |
| Pickled Vegetables |
$5.00 |
Seasonal Vegetables |
| All four above |
$19.00 |
|
| Blue - Fourme d Ambert |
$7.00 - $19.00 |
From avergne, the legend says that fourme d ambert was already made at the time of the druids and the gauls creamy blue cheese with a deoicate fruity flavor and mushroom, overtones with honey |
| Goat - Bucheron |
$7.00 - $19.00 |
Made from pure goats milk. A native of the loire valley in france. Soft, creamy center and middly tangy, With kumquat jam |
| Cow- Saint Andre |
$7.00 - $19.00 |
Made from 75% milk-fat, triple creme cows milk french cheese in a powdery white, bloomy skin of mold. Soft buttery texture, tangy edible rind, and tastes like an intense version of brie. Traditionall |
| Saumon a Loseille |
$15.00 |
Pan seared salmon filet, sorrel butter, grilled spring vegetables, boursin, polenta, lemon beurre blanc |
| Coquille Saint Jacques |
$16.00 |
Pan seared diver scallops, with mustard mushroom cream sauce, shallots, yukon potato, haricot vert, carrot |
| Le Fletan Barigoule |
$17.00 |
Alaskan halibut, artichokes, ham onion, baby carrot, and tournee potato in white with artichoke broth |
| Grepe au poulet |
$13.00 |
Crepe filled with organic chicken and mushrooms served with farro risotto, haricot vert, and tarragon cream sauce |
| Daube Provencale |
$16.00 |
Classic provence braised beef stew with carrots, onions and potatoes in a rich beef abd red wine sauce |
| Escalopes de Veau aux Capres |
$15.00 |
Pan seared veal scaloppini, lemon butter caper sauce, tournee potato, haricot vert, carrot |
| Quiche Lorraine |
$14.00 |
Ham, jambon de paris, onion, gruyere cheese and bacon quiche, haricot vert, carrot |
| Les Legumes du Jardin |
$15.00 |
Carrot, haricot vert, asparagus, boursin, spinach and beets wrapped in zucchini with beet reduction with a goat cheese white truffle flan |
| Tarte Florentine |
$13.00 |
Spinach and sharp cheddar quiche, arugula salad, walnut, kumquat confit |
| Gratin de Pomme de Terre |
$6.00 |
Daniels potato gratin |
| Haricot Vert |
$6.00 |
French beans in butter |
| Raddichio |
$6.00 |
Braised raddichio and apples with balsamic vinegar |
| Chou Frise au Bechamel |
$6.00 |
Creamed kale with or without bacon |
