| Escargots a la Bourguignonne |
$11.00 |
Snails broiled in their shells with garlic-parsley butter |
| Soupe a l'Oignon |
$9.00 |
Our famous crock of onion soup with gratineed cheese |
| Soupe du Jour |
$7.00 |
Made from scratch with fresh ingredients |
| Bisque de Hommard |
$10.00 |
Creamy lobster bisque |
| Pate Maison |
$9.00 |
Chicken liver mousse with french brandy and croutons |
| Foie Gras Bodiguel |
$24.00 |
Fresh duck liver pan seared with rich grape essence and demi-glace |
| Terrine de Campagne |
$9.00 |
Country pate - veal, pork, duck liver, pistachios, cumberland sauce |
| Terrine de Printemps |
$9.00 |
Grilled vegetables layered with goat cheese, served with balsamic reduction |
| Filet de Saumon Cru |
$10.00 |
House cured salmon gravlax with cucumber salad and sour cream |
| Huitres Lorraine |
$10.00 |
A trio of oysters on the half shell gratineed with sour cream, bacon & horseradish |
| Pate de Poisson Bleu Fume |
$10.00 |
Smoked bluefish pate with toasted croutons |
| Salade Caesar a la Provencale |
$9.00 |
Romaine lettuce, caesar dressing, capers and nicoise olives |
| Salade au Chevre |
$9.00 |
Goat cheese and roasted red peppers with field greens and baby herbs |
| Pot au Feu |
$29.95 |
Tender beef and chicken braised in a rich bouillon with a melange of fresh vegetables onions, leeks, carrots, celery, cabbage and red bliss potatoes. The meat and vegetables are separated from the b |
| Crepes du Jour |
$19.95 |
Pot au feu presents two savory crepes - flipped, stuffed, rolled and baked with the chef's ever changing selection of fresh filling and sauce |
| Crepes Lulu |
$19.95 |
Chef's selection of fresh vegetables rolled in a classic french crepe. Crepe batter contains egg |
| Quiche du Jour |
$15.95 |
Inspired by the regions of france and made with the chef's choice of seasonal ingredients baked with fresh egg custard in a light pastry crust |
| Bouillabaisse Marseilles |
$32.95 |
From the riviera - a variety of fin fish, whole shrimp, mussels, clams, potatoes and onions poached in a fragrant saffron and tomato broth. Served with aioli |
| Sole Amandine |
$26.95 |
Filet of sole sauteed with lemon, butter, white wine and slivered almonds |
| Scrod Nature |
$24.95 |
Fresh scrod baked with bread crumbs, lemon, white wine and butter |
| Saumon Citron |
$28.95 |
Salmon filet, skinless and boneless, broiled with orange, lemon and lime butter garnished with mandarin orange |
| Swordfish Provencal |
$30.95 |
Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers and virgin olive oil |
| Coquilles St. Jacques et Crevettes Lorraine |
$31.95 |
Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a coquille shell |
| Shrimp Grenobloise |
$25.95 |
Whole shrimp sauteed with lemon, butter, white wine and capers tossed with penne |
| Fruits de Mer et Homard au Penne |
$34.95 |
Lobster, shrimp and scallops tossed with spinach, tomato, white wine & penne |
| Filet Mignon aux Champignons |
$38.95 |
A thick filet mignon seared and served with a sauce of chanterelles, morels, cepes, shitake mushrooms and demi-glace |
| Steak Frites |
$22.95 |
Quintessential french bistro steak pressed in cracked peppercorns, seared and served au poivre - with a stack of pommes frites accompanied by bearnaise dipping sauce |
| Tournedos Bearnaise ou Bordelaise |
$34.95 |
Medallions of beef tenderloin seared and served with a choice of bordelaise or bearnaise sauce |
| Black Angus Steak a la Pot au Feu |
$27.95 |
Black angus flat iron steak with a mellow garlic and parsley butter |
| Sirloin Eschallotes |
$29.95 |
Sirloin steak seared and served with glazed shallot and chive butter |
| Veau Blaisdell |
$29.95 |
Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace |
| Boeuf a la Bourguignon |
$32.95 |
Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee |
| D'Agneau Jardiniere |
$31.95 |
A hearty lamb shank braised in red wine with tomato, onion, potato and carrot |
| Poulet Estragon |
$19.95 |
Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce |
| Poulet Farci du Jour |
$23.95 |
Boneless breast of chicken stuffed with daily specialities and served with sauce supreme |
| Foies de Volaille Lyonnaise |
$16.95 |
Marinated chicken livers sauteed with white wine, madeira and julienned onions |
| Poulet Romarin et Limon |
$19.95 |
A half chicken roasted with fresh rosemary and lemon |
| Caneton Framboise |
$28.95 |
Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction |
