| Terrine De Foie Gras D Oie |
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Goose liver mousse from an original provencale recipe where the mousse is infused cream, butter, cognac and a splash of cointreau. We add black truffle oil. |
| Soupe A Loignon Gratinee |
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Double beef consomme with a reduction of oven roasted onions and white wine finished with a parmesan crouton and swiss cheese, oven baked. |
| Bisque De Homard A La Maison |
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Lobster bisque richly enhanced with cream, sweet butter, white wine and a touch of harveys bristol cream sherry. |
| Escargot De Bourgogne Au Champagne |
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Burgundy helix snails cooked in a broth of wine and champagne, with a green chartreuse butter with garlic, shallots and walnuts. |
| Crevettes Provencales |
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Wild caught american shrimp sauteed in a traditional provencale sauce of fresh tomato concassse with garlic and chopped parsley. |
| Grande Noix De Saint Jacques |
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Fresh large deep sea scallops, wrapped with pastrami style goose breast, pan seared and flamed with cognac, dark balsamic glaze. |
| Cuisses De Grenouille A La Parisienne |
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Frog legs cooked in the parisienne style, with butter and garlic and a splash of white wine, sauteed and finished with a fresh parsley sauce. |
| Galette De Crabe |
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Super lump, lump and backfin crab meat, spiced and seasoned, pan seared and oven finished, garnished with with green peppercorns and dijon. |
| Cuisse De Canard Confit |
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Duck leg confit, traditionally cooked in its own juices, flavored with juniper berries, served warm with a swiss lingonberry conserve. |
| Rognons D Agneau |
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Lamb kidneys, sauteed with shallots, flamed with cognac, finished with a reduction of demi-glace and touch of aged sherry vinegar. |
| Ris De Veau De Lait A Lancienne |
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Veal sweetbreads in the traditional manner with a sauce reduction of demi-glace, aged madeira wine and essence of black truffles. |
| Salade Au Fromage De Chevre |
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A warm medallion of french goat cheese mesclun, walnuts and a fresh raspberry vinaigrette. |
| Salade Au Brie Avec Poire |
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Oven warmed brie encrusted with toasted almonds, port infused pear, mesclun passion fruit vinaigrette. |
| Pate Campagne |
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Course country pate infused with armagnac brandycornichons and dijon. |
| Poitrine Doie Fume |
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Smoked and cured pastrami style sliced breast of american goose. |
| Gravlaks Of Scottish Salmon |
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House cured with dill and vodka, topped with mujjol caviar. |
| Cheddar |
$12.00 |
From canada, well aged black diamond. |
| Port Salut |
$12.00 |
French semi soft trapist cheese. |
| Havarti |
$12.00 |
Danish, semi soft, buttery and mild. |
| Saint Andre |
$12.00 |
French triple cream cheese. |
| Chaumes |
$12.00 |
French, soft, mild and supple cheese. |
| Gouda |
$12.00 |
From holland, medium soft and smoked. |
| Brie |
$12.00 |
Traditional 60% cream cheese from france. |
| English Stilton |
$10.00 |
Britains historic natural blue veined cheese. The king of english cheese. Made for 300 years exclusively in the counties of leicestershire, nottinghamshire & derbyshire. Served with walnuts and a pe |
| Point Reyes Blue |
$15.00 |
Californian handmade raw milk farmstead cheese from the cheese makers own holstein cows. Cured for three weeks and aged a minimum of six months. Tastes creamy and full flavored, very rich. |
| Roth Kase Buttermilk Blue |
$15.00 |
Northern italy, famous cows milk cheese, salt content 2%. A mild, tasty, creamy gorgonzola. |
| Gorgonzola Dulcelatte |
$15.00 |
Monroe wisconsin, fresh, raw, jersey cows milk handmade cheese, shelf cured over 60 days. Extra creamy and evenly distributed blue veins. |
| Contorel Blue Dauvergne |
$15.00 |
Massif central, france, cows milk cheese. Ripened in humid caves, well marbled and supple. Tastes strong to piquant, pastoral, grasses and wild flowers. |
| Aile De Raie Au Beurre Noir (Deep Sea Skate) |
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This fish has delicate and lean white sweet meat which flakes off in long separate strands, we dust it lightly with rice flour, pan sear it with capers, butter and a dash of white wine. |
| Gratin De Coquilles Saint Jacques |
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Large deep sea scallops pan seared with armagnac, poached with mushrooms in white wine. Finished under the broiler with fresh panko crumbs, creme fraiche and gruyer cheese. |
| Filet d Autruche |
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Fan filet of american farm raised ostrich. This very flavorful meat, very low in calories and fat, is pan seared and finished rare like tuna for tenderness, garnished with a fresh cranberry gastrique |
| Supreme De Poularde Farcie Au Truffes |
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Breast of a plump and tender hen chicken prepared in the french demi-deuil method with black truffles under the breast skin, stuffed with spinach and grape tomatoes, oven roasted. |
| Coq Au Vin Rouge |
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A traditional bistro dish, chicken marinated in a good red wine, old vine zinfandel, oven braised with mushrooms, shallots, bacon, thyme and rosemary. Dash of cognac to finish. |
| Poulet A Lindienne |
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Chicken curry recipe from french indo china, medium hot and spicy, saffron rice, green mango chutney, hot indian lime pickle and a spicy green chille pickle. |
| Magret De Canard Aux Cerises |
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Breast of young duckling, pan seared to crisp the outer skin, then oven roasted rare to medium rare, carved and topped with a compote of black cherries infused with framboise. |
| Pot Au Feu, Queue De Boeuf |
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One of the national dishes of france. Recipes vary by region, we use flavorful oxtail slow braised in a rich beef bullion and oregon pinot noir wine, served with the aromatic broth and oven roasted r |
| Porc A La Flamande Au Madere |
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Mid western very lean pork tenderloin, split and filled with wine marinated red cabbage, dried fruits and juniper berries, covered in puff pastry and oven baked. Madeira wine sauce. |
| Caille Flambee Au Cognac |
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Whole marinated quail, butter-flied, pan seared under a brick, flamed with cognac and oven finished. Demi-glace infused with essence of black truffles. |
| Civet De Lapin |
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Farm raised tender rabbit marinated in and braised with a rich red wine from the cahors region in france. Served in the reduced sauce with baby onions, cremini mushrooms and pancetta. Recipe from jea |
| Fois De Veau Saute Au Vinaigre De Framboise |
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Fresh cut calves liver, quickly pan sauteed to pink, flamed with brandy and a touch of raspberry vinegar. Finished with demi glace reduction. With shallots, and an aged dry madeira wine from funchal. |
| Gigot D Agneau |
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Boneless leg of spring lamb, rubbed with olive oil, rosemary, garlic and black pepper. Freshly oven roasted for each order, finished only medium rare to rare. Served with a house made fresh mint sauc |
| Dodine De Mousse Au Chocolat Noir |
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Deep chocolate mousse over a chocolate ganache then covered with a very dark swiss bittersweet chocolate. |
| Tarte Au Beurre |
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Family heritage recipe from milford ontario, sweet butter tart served with a scoop of haagen-daze vanilla ice cream. |
| Creme Brulee |
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French traditional baked custard, double cream, vanilla, eggs and sugar. Topped with caramelized sugar. |
| Tarte Au Jus Frais De Citron |
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A parisian original - fresh lemon juice tart made with only cream, eggs, sugar and fresh squeezed lemon juice. |
| Tarte Cerise A L Aigre-Doux |
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Old fashioned cherry pie made with michigan sour cherries demerara sugar. Topped with creme- fraiche. |
| Souffles |
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All souffles are flavored with first quality liqueur. $10.00 supplement. |
| Coffee |
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| Espresso |
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| Cappuccino |
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| Perrier |
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| Spring Water |
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| Pellegrino |
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| Tea |
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