| Soup Du Jour |
$7.00 |
|
| Alsatian Onion Tart With Gruyere Cheese |
$7.50 |
marinated cabbages and carrot threads |
| Frisee Salad With Roquefort Cheese |
$8.50 |
roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette |
| Crudite Salad |
$7.50 |
marinated beets, celeri remoulade and carrot threads with herbed mustard vinaigrette |
| Spinach Salad With Smoked Duck |
$8.50 |
green apple and walnut compote; blackcurrant walnut vinaigrette |
| Salad Of Boston And Red Leaf Lettuces |
$7.50 |
cherry tomatoes, artichokes and hearts of palm; herbed mustard vinaigrette |
| Soup Du Jour |
$7.00 |
|
| Alsatian Onion With Gruyere Cheese |
$7.50 |
salad of marinated red cabbage and carrot threadss |
| Cassolette Of Escargots |
$9.50 |
with wild mushrooms, shollots and cream |
| Spiced Crab Croquettes |
$12.50 |
sauce tartare amd small salad of dressed arugula |
| Salmon Carpaccio With Lime And Dill |
$11.00 |
marinated salmon with mango and capers |
| Duck Mousse With Sauternes |
$9.50 |
smooth pate served with onion confit, cornichons, french mustard and brioche toast |
| Pan-Seared Foie Gras |
$17.00 |
roasted pear, brioche toast and belgian endive salad, port shallot sauce |
| Three Cheeses |
$9.50 |
three-egg omelet filled with french goats cheese, parmesan cheese and gruyere cheese |
| Smoked Salmon |
$12.50 |
three-egg omelet filled with norwegian smoked salmon |
| Jardin |
$10.00 |
three-egg omelet filled with spinach, artichokes and asparagus tips |
| Vegetable Paella |
|
eggplant and squashes with saffron rice, artichokes, red peppers, black beans and peas |
| Rustic Spinach Pizza |
|
carmelized onions, tomato basil compote, gruyere and parmesan cheeses |
| Sauteed Sea Scallops |
$16.00 |
braised spinach, potato galette and herbed citrus butter |
| Roasted Filet Of Fresh Atlantic Salmon |
$14.50 |
fresh asparagus, pasta al nero and light chive cream sauce |
| Shrimp Paella |
$15.50 |
sauteed shrimp over vegetable paella |
| Pan-Seared Filet Of Ruby Red Trout |
$14.50 |
ratatouille provencal and herbed polenta; port shallot sauce |
| Salmon Carpaccio With Lime And Dill |
$11.00 |
marinated salmon with mango and capers |
| Matelote Of Salmon |
$20.00 |
salmon poached in red wine with root vegetables served with french green beans and herbed paprdelle; wild mushroom sauce |
| Whole Trout Grenobloise |
$23.00 |
poached with shallots and white wine and strewn with french green beans and toasted almonds, capers, lime and browned butter |
| Roasted Swordfish Steak |
$24.00 |
ratatouille provencal and green herb citrus sauce |
| Napoleon Of Sole |
$25.00 |
filled with wild mushroom duxelle and served with pasta al nero and fresh asparagus; light tomato cream sauce |
| Herb-Crusted Jumbo Sea Scallops |
$28.00 |
brussels sprouts, glazed carrots and steamed potatoes, beurre blanc with fresh herbs |
| Chicken Crepes |
$13.00 |
chicken with tomatoes, mushrooms and cream folded in handmade crepes; with french green beans |
| Duck Mousse With Sauternes |
$8.50 |
smooth pate served with onion confit, cornichons and brioche toast |
| Chopped Beefsteak On Toasted Brioche |
$14.00 |
with roquefort or gruyere or montrechet (goat's cheese). french green beans and potato wedges; green peppercorn sauce |
| Sausages And Sauerkraut |
$13.00 |
boudin blanc and smoked bratwurst over french sauerkraut with steamed potatoes |
| Chicken Braised With Tarragon Tomatoes And White Wine Vinegar |
$19.00 |
braised potatoes and fresh asparagus |
| Magret De Canard (Breast Of Moulard Duck) |
$25.00 |
french green beans and pumpkin flan in baby pumpkin; port shallot sauce |
| Roasted Breast Of Pheasant |
$27.00 |
red cabbage flammande, brussels sprouts and glazed carrots; peppered currant sauce |
| Alsatian Choucroute |
$24.00 |
traditional french sauerkraut garnished with pork chop, sausage and steamed potatoes |
| Pan-Seared Ribeye Steak |
$29.00 |
wild mushrooms and cream in potato pastry cup; french green beans |
| Beef Parmentier |
$22.00 |
pulled beef rib meat with pureed potatoes, glazed carrots, pearl onions and button mushrooms |
| Rack Of Lamb Pauillac |
$28.00 |
herb-crusted rack of lamb with herbed polenta and ratatouille provencal; cognac bordelaise sauce |
| Smoked Duck And Spinach Salad |
$8.50 |
green apple and walnut compote; blackcurrant walnut vinaigrette |
| Salad Of Boston And Romaine Lettuces |
$7.50 |
tomatoes, artichokes, hearts of palm and nicoise olives; herbed mustard vinaigrette |
| Crudite Salad |
$7.50 |
marinated beets, celeri remoulade and carrot threads with herbed mustard vinaigrette |
| Frisee Salad With Roquefort Cheese |
$8.50 |
roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette |
| Autumn Vegetable Flan |
$18.00 |
butternut squash, parsnip and broccoli flans; compote of spaghetti squash with spinach, orange and pistachios; spiced butternut squash coulis |
| Wild Mushroom Crepes |
$19.00 |
sautéed wild mushrooms finished with port, cream and fresh herbs and folded into handmade crepes |
| Apple Tart Tatin |
$8.00 |
the tatin sisters' classic caramelized, upside-down apple tart with french vanilla ice cream |
| Belgian Chocolate Torte |
$9.00 |
chantilly cream and chocolate sauce |
| Pear And Blackberry Crumble |
$8.00 |
french vanilla ice cream |
| Pumpkin Mousse Torte |
$7.50 |
pumpkin mousse over spiced pumpkin cake, dark chocolate sauce |
| Creme Brulee |
$8.00 |
made with madagascar vanilla |
| Mixed Fresh Berries |
$8.00 |
pink guava sorbet |
| 2006 Sauternes |
$7.50 |
cantegril, bordeaux |
| 2010 Muscat De Beaumes De Venise |
$7.00 |
domaine de fenouillet, rhone valley |
| Soup Du Jour |
|
|
| Salad Of Boston And Red Leaf Lettuces |
|
tomatoes, artichokes and hearts of palm and nicoise olives; herbed mustard vinaigrette |
| Alsatian Onion Tart With Gruyere Cheese |
|
salad of marinated carrots and red and white cabbages |
| Matelote Of Salmon |
|
salmon poached in red wine wirh root vegetables, served with green beans and herbed papardelle; wild mushroom sauce |
| Chicken With Tarragon, Tomatoes And White Wine Vinegar |
|
fresh asparagus and braised red potatoes |
| Beef Parmentier |
|
pulled beef rib meat with pureed potatoes, glazed carrots, pearl onions and button mushrooms |
| Autumn Vegetable Flan |
|
butternut squash, parsnip and broccoli flans; roasted spaghetti squash with spinach, orange, parsley and pistachios; butternut squash coulis |
| Apple Tart Tatin |
|
french vanilla ice cream |
| Belgian Chocolate Torte |
|
chantilly cream and chocolate sauce |
| Mixed Fresh Berries |
|
fresh mint and pink guava sorbet |
