| Goat Cheese and Onion Tart |
$10.00 |
with mixed baby greens |
| Escargots de Bourgogne |
$8.00 |
|
| Coquilles St.Jacques |
$10.00 |
scallops, shrimp, crabmeat and mushrooms baked in a shell, topped with cheese and piped mashed potato |
| Frog Legs Provencale |
$11.00 |
sauteed in garlic butter |
| Moulles Poulette |
$13.00 |
mussels steamed with white wine, shallots, cream and parsley |
| Pate Maison |
$6.00 |
pistachio studded duck pate, cornichons and toast points |
| French Onion Soup |
$7.00 |
topped with Swiss cheese, baked in a crock |
| Soupe du Jour |
$5.00 |
chef's soup of the day |
| Vichyssoise |
$5.00 |
chilled cream of potato and leek soup garnished with chives |
| Salade Maison |
$6.00 |
chiffonade of romaine with tomato, cucumber and shredded carrot, house dressing |
| Salade Caesar |
$7.00 |
chiffonade of Romaine with house Caesar dressing, garlic croutons and parmesan |
| Cordon Bleu |
$21.00 |
breaded breast of chicken stuffed with ham and Swiss cheese with bordelaise |
| Supreme a L'Angevine |
$22.00 |
breast of chicken braised in a brandy cream sauce with mushrooms |
| Cogau Vin |
$24.00 |
half chicken braised in a red wine sauce with mushrooms, egg noodles |
| Canard a L'Orange |
$26.00 |
roasted half duckling served with a grand marnier orange sauce |
| Gigot D'Agneau |
$22.00 |
leg of lamb, herb marinated, garlic infused, served with lentils |
| Veal Francaise |
$23.00 |
madallions of veal sauteed with lemon, white wine and shallots |
| Boeuf Bourguignon |
$24.00 |
beef stew braised in a red wine sauce with mushrooms, served with egg noodles |
| Steak, Filet au Poivre |
$34.00 |
pan seared NY strip or sliced filet mignon served with a black peppercorn sauce |
| Filet Mignon Bordelaise |
$31.00 |
sliced and pan seared, served with a red wine sauce |
| Beef Wellington |
$38.00 |
center cut filet baked in a puff pastry, stuffed with a mushroom duxelles, served with a black peppercorn sauce |
| Chateaubriand |
$65.00 |
center cut filet mignon pan seared and sliced thin, served with a black peppercorn sauce |
| Rack of Lamb |
$62.00 |
oven roasted rack served with a black peppercorn sauce |
| Mahi Mahi a L Estragon |
$23.00 |
fresh dolfin, pan seared, tarragon sauce |
| Tilapia Almondine |
$21.00 |
lightly sauteed with meuniere sauce, toasted almonds |
| Sole Mueniere |
$22.00 |
sauteed with white wine, lemon and shallots |
| Crepe Oceanigue |
$25.00 |
scallops, crabmeat, shrimp and mushrooms in a cream sauce, wrapped in a crepe |
| Shrimp Creole |
$24.00 |
sauteed with red peppers, tomato, onion, mushrooms and garlic |
| Shrimp Provencale |
$25.00 |
sauteed with mushrooms in a creamy garlic sauce |
| Saumon en Croute |
$26.00 |
salmon and mushroom duxelles baked in a puff pastry, served with a tarragon sauce |
| Frog Legs Provencale |
$25.00 |
sauteed in garlic butter |
