| Moules Gratinees |
$9.00 |
baked mussels with garlic, parsley and breadcrumbs |
| Escargots De Bourgogne |
$9.00 |
snails in shell, parsley and garlic butter |
| Assiette De Charcuterie |
$10.00 |
house pate, duck rillettes and french cornichons |
| Crevettes De Provence |
$11.00 |
sweet prawns, gnocchi, sauteed in butter and fine herbs |
| Cuisses De Grenouilles |
$12.00 |
caramelized scallops, gnocchi, autumn mushroom and asparagus |
| Saint-Jacques |
$12.00 |
caramelized scallops, gnocchi, autumn mushroom, asparagus |
| Ahi Tuna Tartare |
$12.00 |
black truffle, red onion, chive, truffle oil and toasted brioche |
| Foie Gras Poele |
$18.00 |
seared foie gras with sautee apple grapes in a port wine reduction |
| Terrine De Foie Gras |
$18.00 |
"torchon" of moulard duck "foie gras", fresh fruits confits, fig candies, toasted brioche |
| Soupe A L'Oignon |
$7.00 |
the traditional french onion soup |
| Bisque De Homard |
$9.00 |
a creamy bisque made with lobster from maine |
| Salade Du Chef |
$8.00 |
organic mix greens, baby beets and vinaigrette |
| Salade Cesar |
$9.00 |
organic heart of romaine, white anchovies, shaved parmesan and toasted brioche |
| Salade De Chevre Chaud |
$10.00 |
baked french goat cheese on toast, organic mix green, caramelized walnut, french vinaigrette |
| Salade De Roquefort |
$10.00 |
organic green, french artisan roquefort, caramelized pecan, fresh pear and french vinaigrette |
| Civet De Lapin |
$24.00 |
braised rabbit in red wine sauce, served with croutons |
| Fletan Aux Epinards |
$27.00 |
filet of seabass "bluenose" in a light pistachio cream sauce, served with crab ravioli and spinach |
| Bouillabaisse |
$28.00 |
"marseille" seafood stew, saffron broth, tomatoes, garlic toast, rouille |
| Bouillabaisse |
|
"marseille" seafood stew, saffron broth, tomatoes, garlic toast, rouille with lobster ($10.00 supplement) |
| Escalope Normande |
$28.00 |
veal with mushrooms in a calvados cream sauce with potatoes au gratin and sauteed vegetables |
| Cotelettes D'agneau |
$30.00 |
new zealand rack of lamb in a mint infused jus, with wild mushroom ragout and potatoes au gratin |
| Caille Farcie Au Foie Gras |
$32.00 |
quail stuffed with foie gras and wild mushroom, in a cognac sauce with potatoes puree with black truffle butter and sauteed vegetables |
| Tournedos De Boeuf "Rossini" |
|
filet mignon with seared foie gras in a perigueux sauce, served with potatoes gratin, broccoli flan, sauteed vegetables and toasted brioche |
