Restaurant Bonjour Menu

Classic baked onion soup with Gruyère cheese

Tender mixed field greens with lemon caper vinaigrette

Romaine heart lettuce, parmesan anchovy vinaigrette and fresh herb toast

Belgium endive, mixed greens, Roquefort, walnuts and homemade vinaigrette

Sliced tomatoes, onion, mixed greens and tarragon dressing

Sauteed snails in butter, garlic and parsley

Country pâté, mixed greens, pickles and toast

Almond encrusted goat cheese, baby spinach and pink peppercorn vinaigrette

Smoked salmon, asparagus, onion and lemon vinaigrette

Served with a glass of sauterne wine $30

Sautéed filet of sole amandine with white wine beurre blanc sauce

Luxurious beef simmered in wine, herbs and vegetables

Roasted chicken with ham, cheese and cream sauce

Sautéed frog legs Provençale

Filet Mignon with green Madagascar peppercorn sauce

Pan seared calf liver with sautéed onion, green beans and mashed potatoes

Classic recipe of chicken cooked in red burgundy wine sauce

Half roasted Long Island style duckling with sun dried cranberry sauce

Marinated pan seared veal chop with veal demi glacé (if available)

with Gruyère Cheese

Fresh salad with albacore tuna, Niçoise olives and olive oil dressing

Endive, mixed greens with blue cheese dressing

Sliced filet mignon, warm potatoes, sweet corn, onion, tomato with homemade vinaigrette

Country pâté, red onion, pickles served with a fresh salad

Thinly sliced filet mignon, onion, tomato, fresh herbs, Dijon mustard served with a fresh salad

Snails sautéed in garlic butter

Sliced lamb sautéed with herbs, garlic butter, Dijon mustard, onion, and tomatoes. Served with a fresh salad

Country pate, red onion, tomato, pickle, mixed greens and Dijon mustard.

White wine beurre blanc sauce, mashed potatoes and green beans

Thin sliced pork, beurre citron sauce, capers, mashed potatoes and greens

Homemade veal burger with sweet onion garlic mayonnaise, onion, tomatoes and a salad

Served Savoy Hotel style - warm on the top, cool custard on the bottom

Bernard's pride and joy. Apple or pear tart with ice cream

Fresh peaches, ice cream and rasberry sauce

Vanilla sundae with smooth chocolate sauce

Belgian endive, Roquefort, walnuts, and homemade vinaigrette

lemon beurre blanc

with black pepper sauce