| Croque Monsieur |
$13.00 |
Served with grilled ham and cheese sandwich, french, style |
| Omelette |
$14.00 |
|
| Salad Nicoise |
$16.00 |
The classic tomato and tuna salad served with oil and vinegar |
| Escargot |
$26.00 |
Twelve snails cooked in garlic butter, the classical style |
| Bceuf Bourguignon |
$27.00 |
Classic beef slew with carrots, mushrooms and baby onions |
| Cervelle De Veau |
$28.00 |
Calfs brain prepared in black butter and capers |
| Foie De Veau |
$28.00 |
Calfs liver prepared meumere or lyomaise with sauteed onions |
| Ris De Veau |
$29.00 |
Veal sweetbreads thymus gland prepared meumere or with mushroom sauce |
| Lapin Marguerite |
$29.00 |
Rabbit served in a light mustard and white wine sauce |
| Veau Forestiere |
$29.00 |
Veal scaloppini served in a light mushroom sauce |
| Steak Grille |
$32.00 |
Served with maitre d butter and french fries |
| Steak a la Guillaume |
$33.00 |
Served with grilled onions and melted blue cheese |
| Steak au Poivre |
$34.00 |
Served with choice of black spicy or green mild peppercorn sauce |
| Carre D Agneau |
$40.00 |
Prime rack of lamb served with green beans and jus on the side |
| Salad de Poulet Grille |
$17.00 |
Grilled chicken breast slices on a bed of mesclum salad |
| Chicken Breast Grille |
$19.00 |
Grilled chicken breast served with mushroom sauce |
| Broiled Cornish Hen |
$26.00 |
A whole butterflied cornish hen |
| Coq au Vin |
$27.00 |
Half chicken cooked in a dark red wine sauce |
| Cordon Bleu |
$27.00 |
Breaded chicken breast stuffed with ham and swiss cheese and mushroom sauce |
| Canard a L Orange |
$29.00 |
Half duck served with orange glaze and wild rice |
| Confit de Canard |
$30.00 |
Very tender half duck slowly cooked in its own juices |
| Salad de Poulet Grille |
$17.00 |
Grilled chicken breast slices on a bed of mesclum salad |
| Chicken Breast Grille |
$19.00 |
Grilled chicken breast served with mushroom sauce |
| Broiled Cornish Hen |
$26.00 |
A whole butterflied cornish hen |
| Coq au Vin |
$27.00 |
Half chicken cooked in a dark red wine sauce |
| Cordon Bleu |
$27.00 |
Breaded chicken breast stuffed with ham and swiss cheese and mushroom sauce |
| Canard a L Orange |
$29.00 |
Half duck served with orange glaze and wild rice |
| Confit de Canard |
$30.00 |
Very tender half duck slowly cooked in its own juices |
| Coquille St. Jacques |
$26.00 |
Entree portion sea scallops with cream sauce, melted cheese, served with rice. |
| Moules Marinieres |
$27.00 |
Whole mussels steamed in a light cream sauce |
| Cuisses de Grenouilles |
$28.00 |
Traditional frog legs sauteed in garlic butter |
| Filet de Sole |
$29.00 |
Prepared meumere butter & lemon or with almonds. |
| Crevettes Scampi |
$29.00 |
Shrimps sauteed in garlic butter and served with rice |
| Crevettes Marseillaise |
$30.00 |
Shrimp in a unique tomato and tarragon sauce, with rice |
| Bouillabaisse |
$40.00 |
|
| Ris De Veau |
$29.00 |
Veal sweetbreads thymus gland prepared meumere or with mushroom sauce |
| Lapin Marguerite |
$29.00 |
Rabbit served in a light mustard and white wine sauce |
| Veau Forestiere |
$29.00 |
Veal scaloppini served in a light mushroom sauce |
| Steak Grille |
$32.00 - $38.00 |
Served with maitre d butter and french fries |
| Steak a la Guillaume |
$33.00 - $39.00 |
Served with grilled onions and melted blue cheese |
| Steak au Poivre |
$34.00 - $40.00 |
Served with choice of black spicy or green mild peppercorn sauce |
| Carre D Agneau |
$40.00 |
Prime rack of lamb served with green beans and jus on the side |
| Coquille St. Jacques |
$26.00 |
Entree portion sea scallops with cream sauce, melted cheese, served with rice. |
| Moules Marinieres |
$27.00 |
Whole mussels steamed in a light cream sauce |
| Cuisses de Grenouilles |
$28.00 |
Traditional frog legs sauteed in garlic butter |
| Filet de Sole |
$29.00 |
Prepared meumere butter & lemon or with almonds. |
| Crevettes Scampi |
$29.00 |
Shrimps sauteed in garlic butter and served with rice |
| Crevettes Marseillaise |
$30.00 |
Shrimp in a unique tomato and tarragon sauce, with rice |
| Bouillabaisse |
$40.00 |
The traditional french provincial fish soup event. Complete with five different fish cuts, mussels, clams and a half lobster. Served with aioli and rouille over garlic croutons |
| Salad de Mesclun |
$10.00 |
A medley of nine different lettuce with house vinaigrette |
| Salad de Concombre |
$10.00 |
Thin slices of cucumber topped with house vinaigrette |
| Tomates et Anchoies |
$11.00 |
Slices of fresh tomato,androvies and house vinaigrette |
| Celeri Romoulade |
$11.00 |
Shredded fresh celery root, with remooulade dressing |
| Pireaux Vinaigrette |
$11.00 |
Cold leeks topped with house vinaigrette |
| Endive vinaigrette |
$11.00 |
A whole endive, sliced and topped with house vinaigrette |
| Artichaud Vinaigrette |
$11.00 |
Whole artichoke served with house vinaigrette |
| Asperges Vinaigrette |
$11.00 |
Cold asparagus spesrs served with house vinaigrette |
| Saucisson sec |
$11.00 |
Thin slices of dry salami |
| Pate Maison |
$12.00 |
Homemade country style pork and duck liver pate |
| Rillettes de Canard |
$12.00 |
Homemade shredded duck spread |
| Jambon Persille |
$13.00 |
A slice of garluc and parsley infused ham |
| Little Neck Clams |
$14.00 |
Six mo clams served with homemade cocktail sauce |
| Foie Gras |
$25.00 |
Cold duck liver served with a glass of sauternes wine |
| Soupe Du Jour |
$10.00 |
|
| Soupe a Loignon Gratinee |
$12.00 |
Classic french onion soup, with melted cheese |
| Moules Napoleon |
$13.00 |
Baked mussels with garlic butter and bread crumbs |
| Escargots de Bourgogne |
$13.00 |
Six snails cooked in garlic butter, the classical style |
| Baked Clams Josephine |
$15.00 |
Six little neck clams baked on the half shell |
| Coquille St Jacques |
$20.00 |
Sea scallops in a cream sauce, topped with melted cheese |
| Saucisson Chaud |
$13.00 |
Garlic sausage served with warm potatoes vinaigrette |
| Poire au Vin Blanc |
$8.00 |
Pear poached in white wine |
| Creme Caramel |
$8.00 |
Caramel over flan |
| Mouse au Chocolate |
$9.00 |
Chocolate Mousse |
| Tartufe |
$10.00 |
Vanilla and chocolate cream in a hard chocolate shell |
| Bombe Pralinee by Grossinger Bakery |
$10.00 |
Hazelnut and coffee icew cream cake |
| Peche Melba |
$10.00 |
Peach over ice cream and melba sauce with almonds |
| Coupe aux Marrons |
$12.00 |
VANILLA ICE CREAM WITH CHESTNUTS IN SYRUP |
| Caerises JuBILEE |
$12.00 |
Flambeed cherries over vanilla ice cream |
| Crepes au Grand Marnier |
$12.00 |
Three flambded creps |
| Souffle |
$25.00 |
mUST ORDER WITH MAIN MEAL ORDER |
| Cafe Tea |
$2.00 |
|
| Espresso |
$3.00 |
|
| Cappuccino |
$4.00 |
|
| Decaf |
$2.50 |
|
| Decaf Espresso |
$3.50 |
|
| Decaf Cappuccino |
$4.50 |
|
| Irish Cafe |
$12.00 |
Served with irish whiskey and whipped cream |
| French Cafe |
$12.00 |
Served with brandy and whipped cream |
| Cafe a L Orange |
$12.00 |
Served with grand marinara and whipped cream |
