8 oz house ground steak burger, bacon, avocado, lettuce, tomato, gruyere, brioche bun, pommes frites
$21.00
LOBSTER ROLL
Maine lobster, tarragon, beurre blanc sauce, coleslaw
$24.00
Quiche Of The Day
daily baked french tart, petite salade
$24.00
BELGIAN WAFFLE
vanilla whipped creme, assorted berries
$16.00
Les Soupes & Salades
LOBSTER BISQUE
Lobster knuckle, creme fraiche
$12.00
SOUPE A L'OIGNON
Chives, gruyere, baguette
$12.00
SALADE MAISON
Bibb lettuce, radicchio, dijon vinaigrette
$10.00
NICOSE
Ahi Tuna Loin, Spring Mix, Hard Boiled Egg, Nicoise Olives, Potatoes, White Anchovies, Lemon
$24.00
CHOPPED SALADE
Avocado, tomatoes, red onion, crispy bacon, blue cheese, hearts of palm, herb dijon vinaigrette
$16.00
BEET & GOAT CHEESE SALADE
Candied hazelnuts, baby mache, sherry vinaigrette
$16.00
Les Plats Principaux
LOBSTER RISOTTO
parmesan cheese, asparagus
$33.00
Wild Caught Salmon
Caramelized shallot and carrot puree, petite vegetable bouquetiere
$36.00
POULET ROTI
24 hour herb brined roasted chicken, sauteed spinach, pomme puree
$29.00
Courgettes Spaghetti
parmigiano reggiano fondue, black truffle
$29.00
Croque Madame
black forest ham, swiss cheese, sunny side up egg, mornay sauce
$21.00
SQUID INK PASTA
linguini, shrimp, lemon meyer, spinach, cherry tomatoes, white butter sauce
$34.00
Breakfast Sides
Applewood Smoked Bacon
$5.00
Fresh Fruit
$5.00
Breakfast Sausage Breakfast Potatoes
$5.00
Croissant
$5.00
FIRST COURSE
CARPACCIO DE POULPE A LA TAPENADE D'OLIVES
Octopus Carpaccio, Shaved Red Onions, Olive Tapenade, Lemon Agrumatopaired with --Gerard Bertrand Brut
SECOND COURSE
CREVETTE GEANTE GRILLEE AUX HERBES
Herb Marinated Grilled Whole Jumbo Prawn, Beurre Blanc Sauce, Toasted Baguettepaired with -- Gerard Bertrand Cotes des Roses Art Edition
THIRD COURSE
FILET D'AGNEAU ROTI
Roasted Lamb Loin, Crispy Potato Galette, Rainbow Swiss Chard, Herb Demi-Glacepaired with -- Gerard Bertrand an 1152 Cahors Malbec
FOURTH COURSE
MAGRET DE CANARD FUME
House Smoked Duck Breast, Honey Sweet Potato, Gold And Red Beet Chips, Orange Port Wine Saucepaired with -- Gerard Bertrand Chateau de Villemajou Gran Vin
FIFTH COURSE
MOUSSE AU CHOCOLAT BLANC
White Chocolate Mousse, Raspberry Sauce Cookie Crumbs paired with -- Gerard Bertrand Aigle Royal Pinot Noir
STARTERS
SALADE DE MAISON
mix lettuces, dry cranberries, pistachios, fennel, apples and herb vinaigrette
SOUP DE JOUR
ENTREES
FRENCH DIP
Quiche Florentine
herb de provence sauteed spinach bakes with Swiss cheese, petit
RATATOUILLE TART
provencal stewed veggies, fresh basil sauce tomat, petit salade
DESSERTS
CREME BRULEE
- FEATURED COCKTAILS -
HIS
Angel's Envy Bourbon, Stone Pine Liqueur, Blackberry, Honey, Lemon