| Escargots de Bourgogne |
$8.95 |
|
| San Francisco Bay Shrimp Cocktail |
$7.75 |
|
| Le Pate en Gelee a la Francaise |
$9.50 |
|
| Cuisse de Grenouilles |
$7.50 |
Frog legs-three pieces, provencale with tomato or bordelaise white wine sauce |
| Prawns saute provencale or Bordelaise |
$10.50 |
Three pieces |
| Quiche Lorraine |
$5.75 |
Served warm |
| Crab Cake |
$8.95 |
One piece |
| Hearts of Romaine |
$7.50 |
With blue cheese dressing and red onion |
| Jackie Salad |
$7.50 |
Butter lettuce, south american heart of palm, bay shrimp with house vinaigrette |
| Caesar Salade (for two) |
$16.00 |
Tableside with fresh garlic and homemade croutons, romaine lettuce |
| Our Famous La Gare Creamy Dijion Salad Dressing |
$8.00 |
375 ml |
| La Gare Soupe du Jour |
$8.00 |
Quart |
| Soupe a l'Oignon au Gratinee |
$8.50 |
|
| Soupe du jour |
$5.00 |
|
| Specialty Soupe |
$5.00 |
Gluten free & vegan, tomato bisque - no gmo |
| Pasta Primavera |
$17.50 |
Tube pasta served in a light marinara sauce or with vegetables on request |
| Butter Noodles |
$17.50 |
|
| Penne Pesto |
$17.50 |
|
| Cuisses de Grenouilles Bordelaise or Provencale (Frog Legs) |
$25.95 |
Sauteed with garlic, shallots, parsley and white wine butter sauce. Provencale is with tomato added |
| Prawns sauteed Bordelaise or Prawns Provencale |
$27.95 |
Sauteed with garlic, shallots, parsley and white wine butter sauce. Provencale is with tomato added |
| Filet de Sole Almondine, Beurre noisette |
$27.95 |
Filet of sole with lemon, butter and almonds |
| Poulet Marco Polo |
$24.95 |
Boneless breast of chicken sauteed with brandy, onion, mushrooms and cream |
| Le Coc au Vin Forestiere |
$24.95 |
Braised chicken with mushrooms, bacon, onion and red wine |
| Broiled Chicken, Maitre dhotel |
$24.95 |
Half a roasted chicken in a light herbed garlic sauce |
| Demi Canard a lorange Braised |
$26.95 |
Half a duck with orange sauce |
| Ris de Veau Financiere |
$24.95 |
Sweet breads sauteed mushrooms, onions, olives in madera wine, cream sauce |
| Escalope de Veau Dijonnaise |
$25.95 |
Grenadine of veal with mustard sauce |
| Escalope de Veau Cordon Bleu |
$25.95 |
Veal stuffed with ham and cheese |
| Double New York Steak Bearnaise for two |
$52.00 |
Double new york steak, accompanied by an array of fresh vegetables, sauce bearnaise |
| Chateaubriand Bouquetiere for two |
$70.00 |
Roast tenderloin of beef, accompanied by an array of fresh vegetables, sauce bearnaise |
| New York Steak |
$32.00 |
With classic peppercorn cream or bearnaise sauce |
| Grenadin de filet de Boeuf Bordelaise |
$29.95 |
Grenadine of beef, red wine, shallots and bone marrow |
| Tournedos de Boeuf a Lestragon |
$29.95 - $36.00 |
Beef tenderloin with tarragon, red wine, shallots sauce may also substitute with bearnaise or pepper sauce |
| Vegetarian Special |
$23.95 |
Spanikopita-spinach, garden vegetables and feta cheese in flaky filo pastry |
| Filet de Boeuf Wellington |
$33.00 |
Tenderloin rolled in crust, mushrooms, pate and ham |
| Carre d'Agneau Persille |
$36.00 |
Rack of lamb with mustard and herb brown sauce |
| Cream of spinach |
$6.00 |
|
| Sauteed Cremini Mushrooms |
$6.00 |
Shallots and thyme |
| Crispy french fries |
$6.00 |
|
| Strawberries or Raspberries Flambees |
$18.00 |
Available in season. |
| Cherries Jubilees (for two) |
$18.00 |
|
| Mousse au Chocolat |
$8.00 |
|
| Meringues glacees Chantilly |
$8.00 |
Two baked meringue shells served with ice cream and whipped cream |
| Creme Caramel Beau Rivage |
$8.00 |
Baked custard with caramel sauce |
| Chocolate Decadence |
$8.00 |
Chocolate, chocolate and chocolate |
| Chocolate Caramel Dome |
$8.00 |
|
| Creme Brulee |
$8.00 |
|
| Knob Creek Butter Ice Cream |
$8.00 |
Served with fresh biscotti |
| Swiss Chocolate Gelato |
$8.00 |
|
| Wild Cabernet Sorbet |
$8.00 |
|
