| Baked Brie |
|
served over warm apple compote with toasts |
| Coquille St Jacque |
|
baked sea scallops with creme sause add $2 |
| Smoked Salmon Gravlox |
|
silky smoked Salmon, white onion, celeriac remoulade, capers, and creme fraiche |
| Baked Mussels |
|
Prince Edward Island mussels baked with crabmeat and garlic butter |
| Portobello and Crab Gratinee |
|
add $ 3, portobello mushroom cup with spinach, crabmeat, bechamel and gruyere |
| Fresh Mozzarella and Tomato |
|
drizzled with extra virgin olive oil and aged balsamic vinegar |
| Foie Gras Terrine |
|
(add $ 9, chilled slice of foie gras terrine with toasts, cornichons, and armagnac soaked black mission figs |
| White Sturgeon Caviar |
|
add $ 90, one ounce (nutty flavor, smooth and robust served with traditional accoutrements |
| Apple, Bleu Cheese, Walnuts over Salad Maison |
|
add $ 2, salad maison with apples, blue cheese, and walnuts |
| Warm Goat Cheese over' Salad Maison |
|
add $ 2, salad maison with warm goat cheese, French beans and olives |
| Hearts of Palm Salad |
|
add $2, mixed lettuces topped with hearts of palm, sliced tomato, olives and French beans |
| Roasted Beef and Asparagus |
|
add $ 2, chilled balsamic roasted beets and jumbo asparagus spears drizzled with beet cream sauce |
| Caesar Salad |
|
Romaine lettuce tossed with garlicky Caesar dressing, croutons and parmesan |
| La Sole de la Manche Poelee Meuniere |
|
add $ 15, true dover sole with lemon butter sauce |
| Le Filet Mignon au Poivre et Bourbon |
|
add $ 10, cracked black peppercorn crusted filet with sauteed potatoes, French beans and bourbon pepper demi glace |
| Le Thon Poele au Vin Marchand |
$10.00 |
pan seared ahi tuna with bordelaise sauce |
| Cassoulet de Languedoc |
|
duck and pork confit braised with lamb and giant peruvian white beans |
| Cassoulet de Languedoc |
|
duck and pork confit braised with lamb and giant peruvian white beans |
| Jumbo Lump Crabcakes with Vegetables |
|
add $ 3 |
| La Fricasse de Fruits de Mer au Riz Saffron |
|
shrimp, scallops and sole over saffron rice |
| Le Caneton Roti a L'Orange |
|
roasted duck on the bone, over ratatouille with sauteed potatoes and classic orange sauce |
| Le Fletan de Mer au Crab et Capres |
|
add $ 3, sauteed Maryland rockfish over ratatouille with artichokes, crab and caper lemon butter sauce |
| Le Filet de Saumon Breton |
|
broiled scottish salmon with mashed potatoes, broccoli and lobster champagne sauce |
| Le Tournedos de Porc Grille a' la Moutarde |
|
grilled pork loin with mashed potatoes and mustard sauce |
