| Caviar with A Truffled Egg |
$18.00 |
Served with creme fraiche and brioche toast points. |
| Napoleon Of Gravlax |
$19.00 |
Crispy won ton layered with gravlax, goat cheese, herb salad, vegetable relish and balsamic vinegar reduction. |
| Prawns Bordelaise |
$18.00 |
Tiger prawns sautéed with butter, garlic, white wine and lemon, served on a grilled lobster risotto cake. |
| Sauteed Potato Gnocchi |
$14.00 |
Served with spinach, cherry tomatoes and goat cheese. |
| Escargots En Cocotte |
$20.00 |
Classically prepared in a seasoned herb butter. |
| Dungeness Crab Cake |
$19.00 |
Served with roasted garlic aioli, fresh greens with orange segments. |
| Heirloom Tomato Salad |
$14.00 |
Summer heirloom tomatoes with herbed goat cheese and delicate petite mache greens. |
| Filo Flower Pot |
$16.00 |
Filled with creamy goat cheese, a bouquet of greens, sliced pears, roasted walnuts and a port reduction. |
| Salad Mimosa |
$10.00 |
Butter lettuce tossed with a dressing of olive oil, mustard, garlic, lemon juice, a hint of cream and chopped egg. |
| Roasted Beet Salad With Gorgonzola |
$15.00 |
Vanilla flavored vinaigrette, beet oil and vegetable salad. |
| Spinach Salad With Seared Scallops |
$21.00 |
Bacon and honey vinaigrette, sun dried tomato croutons. |
| Specialty Soup Of The Day |
$10.00 |
|
| French Onion Soup |
$10.00 |
A house favorite, gratinee with gruyere and parmesan cheese. |
| Saucisson |
$17.00 |
House made sausages served on braised red cabbage, apples with yukon gold mashed potato, with dijon mustard. |
| Chicken Cannelloni |
$18.00 |
Served with ricotta cheese, fresh basil, wrapped in crepes and baked with tomato and mornay sauce. |
| Filet Of Beef Brochette |
$24.00 |
Served on a bed of yukon gold crab mashed potato with bearnaise sauce. |
| Filet Of Trout Grenobloise |
$22.00 |
Served with brown butter, lemon and capers served with jasmin scented rice. |
| Grilled Lamb Chops Parisienne |
$24.00 |
Served with gratin dauphinoise potato, pomegranate sauce. |
| Chicken Picatta |
$22.00 |
Chicken breast, lightly dusted with flour, sauteed to a golden brown, drizzled with a lemon caper sauce, served with tortellini alfredo. |
| Vegetarian Entree |
$18.00 |
|
| Les Grenadines Des Troi Roi |
$39.00 |
Filet of beef, veal and lamb, on grilled potato croutons, each served with it own sauce and garnished with fresh vegetables. |
| Veal Emincee With Rosti |
$30.00 |
A swiss specialty of thin sliced veal filet sauteed with shallots, mushrooms, demi glace and a touch of cream, served with seasonal vegetables. |
| Beef Filet Tournedo |
$39.00 |
With a madagascar peppercorn sauce, yukon gold mashed potato and a medley of seasonal vegetables. |
| Roasted Australian Rack Of Lamb |
$39.00 |
With pomegranate sauce, served with a potato gratin dauphinoise, and seasonal vegetables. |
| Roasted Moscovy Duck Breast A L Orange |
$32.00 |
Served with baby oranges, raisins, grand marnier and orange sauce, served with wild rice and seasonal vegetables. |
| Les Fruit De Mer, Nantua |
$34.00 |
Scallops, prawns and fresh fish of the day in a lobster sauce and served in a puff pastry shell with fresh vegetables. |
| 3 Course Pre Fixe Menu |
$35.00 |
|
| Grand Marnier Souffle |
$10.00 |
|
| Rhubarb Souffle |
$10.00 |
|
| Fresh Fruit Tart In Season |
$9.00 |
Served with our own ice cream, a house specialty. |
| Almond Tuille |
$10.00 |
Served with house made vanilla ice cream, rhubarb and strawberry compote, passion fruit and raspberry sauce, garnished berries and whipping cream. |
| La Bombe Cold Raspberry |
$10.00 |
Zabagione and sacher torte, coated with dark chocolate, served with raspberry sauce. |
| Chocolate Decadence |
$10.00 |
Served with raspberry sauce and whipping cream. |
| Warm Apple Tart |
$10.00 |
Served with caramel sauce and pistachio ice cream. |
| Assorted House Made Sorbets With Vodka |
$10.00 |
|
| Coffee |
$2.50 |
|
| Espresso |
$3.50 |
|
| Cappuccino |
$3.50 |
|
| Tea |
$2.50 |
|
