| Soupe Du Four |
$7.00 |
seasonnal soup |
| Noix De and Facques a Fondue De Poireaux |
$12.00 |
Seared scallop with leek fondue and bacon |
| Salade Froide De Homard au Romarin |
$14.00 |
Chilled lobster salad with tomato and tarragon |
| Assiette De Fromage Affines a Petite Salade Falle |
$12.00 |
Selection of artisan cheese and mixed greens |
| Tarte Fine De Poire Au Bleu |
$9.00 |
Pear and french blue cheese tart, mixed greens, balsamic vinaigrette, bacon lardons |
| Crepe Au Brie Affine a Petite Salade |
$8.00 |
Warm aged brie wrapped in a crepe, toasted hazelnut and shallot vinaigrette |
| Homard Roti, Emulsion and Agrumes |
$31.00 |
Oven roasted lobster with herb orzo, grape fruit and wilted arugula |
| Filet De Boeuf, Bordelaise Au Fruffes |
$30.00 |
Pan roasted filet mignon with truffled whipped potatoes and bordelaise sauce |
| Carred Agneau Roti 'Provencale' |
$31.00 |
Roasted rack of colorado lamb, creamy rosemary polenta, red pepper and black olives |
