Soupe du jour

Chef Daniel's daily soup selection

Soupe a l'Oignon

Onion soup, crouton, bacon and gruyère in beef broth

Salade Caesar

Romaine, anchovy, croutons, parmesan and caesar dressing

L'Endive au Bleu

Belgian endive, apple, walnut, blue cheese dressing

Salade de Chèvre Chaud

Warm goat cheese, assorted spring lettuces, tomato concassee, and dijon vinaigrette

Les Gésiers Confit en Salade

Confit chicken gizzard, spinach, crispy parsnip, quail egg, shallot banyule vinaigrette

La Salade de Poulet au Curry

Curry chicken salad, grapes, coconut, celery, walnut, mixed greens

Salade Niçoise

Mixed greens, preserved tuna, haricot vert, olives, tomato, hardboiled egg, yukon potato and vinaigrette

Les Escargots de Bourgogne

Burgundy snails smothered in garlic and parsley butter

Moules Marinières

PEI mussels in white wine, garlic, and onion broth

Champignon Farcie au Boursin

Boursin cheese filled marinated mushroom, wilted spinach, preserved tomato and piquillo pesto, micro green

Pave de Saumon aux Chou-fleur

Pan seared canadian salmon filet, carnival cauliflower, cauliflower puree, parmesan truffle crumb, madeleine

Le Poisson du Jour

Every day we fly in the freshest seafood from the East and West Coasts. Please ask your server about the chef's preparation today.

La Choucroute de la Mer

Seafood stew in sauerkraut, lemongrass beurre blanc, dutch yellow potato, juniper, affila cress

Coquille Saint-Jacques

Pan-seared diver scallops, with mustard mushroom cream sauce, shallots, Yukon potato, haricot vert

Crêpe au Poulet

Crêpe filled with organic chicken and mushroom served with farro risotto, haricot vert, carrot vichy and tarragon cream sauce

Boeuf Bourguignon aux Pates

Classic braised beef stew with carrot, pearl onion, bacon, mushroom in a rich beef and red wine sauce, served with pappardelle pasta

Escalopes de Veau aux Capres

Pan seared veal scaloppini, lemon butter caper sauce, daniel's potato gratin, haricot vert, carrot

Poulet aux Morilles

Pan-seared amish chicken breast, morel brandy cream sauce, tournee potato, haricot vert, carrot

Quiche Lorraine

Ham, jambon de paris, onion, gruyere cheese and bacon quiche, haricot vert, carrot

Pappardelle de Légumes

Roasted butternut squash ring, pappardelle pasta, creamed kale, grated green dirt farm cheese, chestnut, brussel sprout leaves

Tarte Florentine

Spinach and sharp cheddar quiche, field greens, walnut, butternut squash jam

Rosemary Marcona Almonds

Marinated Mixed Olives, Herbes de Provence, Orange Zest

Warm Dates Stuffed

with Bacon & Blue Cheese

Chorizo Madeleine

Le Trio

Your choice of three

Blue: Fourme d'Ambert

From Auvergne, the legend says that Fourme d'Ambert was already made at the time of the Druids and the Gauls. Creamy blue cheese with a delicate fruity flavor and mushroom overtones. Served with honey

Goat: Crottin Frais du Perigord

Barely aged goat's milk cheese. A native of Perigord, a region of Bordeaux known for its goat cheese delicacies. Soft and creamy texture with a nutty flavor. Served with butternut squash jam

Cow: Tomme de Savoie

Produced in the French Alps, this cheese is made from raw, skimmed cow's milk after the cream has been drained off to make butter. Tomme de Savoie is a semi-soft, pressed cheese with a pliable and firm texture, pairing great with medium bodied red wines from Côtes du Rhône. Served with Plum Confit

Gratin de Pomme de Terre

Daniel's Potato Gratin

Choux a la Creme

Chef Dustin's Creamed Kale

Choux de Bruxelles

Sauteed Brussels sprouts, bacon butter, cranberry

Soupe du jour

Chef Daniel's daily soup selection

Soupe a l'Oignon

Onion soup, crouton, bacon and gruyère in beef broth

Salade Caesar

Romaine, anchovy, croutons, parmesan and caesar dressing

L'Endive au Bleu

Belgium endive, apple, walnut, blue cheese dressing

Salade au Chèvre Chaud

Warm goat cheese, assorted spring lettuces, tomato concassée, and mustard vinaigrette

Les Gésiers Confit en Salade

Confit chicken gizzard, spinach, crispy parsnip, quail egg, shallot banyule vinaigrette

Moules Marinières

Prince Edward Island blue mussels in white wine, garlic and onion broth

Coquille Saint-Jacques

Pan-seared diver scallops with mustard mushroom cream sauce, shallots and herb bread crumbs

Les Escargots de Bourgogne

Burgundy snails smothered in garlic and parsley butter

Champignon Farcie au Boursin

Boursin cheese filled marinated mushroom, wilted spinach, preserved tomato and piquillo pesto, micro greens

Crumble de Foie Gras aux Pommes

Pan-seared foie gras, caramelized apple, almond flour and Gruyere crumble, and fig jam

La Raviole de Homard

Lobster ravioli, shaved fennel, shallot bouillabaisse jus, lobster confetti

La Sole de Douvre

Pan-seared dover sole meunière, lemon, parsley, potato anglaise, haricot vert

Pave de Saumon

Pan-seared Canadian salmon fillet, carnival cauliflower, cauliflower puree, parmesan truffle crumb, madeleine

Le Poisson du Jour

Every day Cafe Provence flies in the freshest seafood from the East and West Coasts. Ask your server about today's chef preparation.

La Choucroute de la Mer

Seafood stew in sauerkraut, lemongrass beurre blanc, dutch yellow potato, juniper, affila cress

L'Agneau Braise Confit dans son Jus

Braised lamb wrapped in swiss chard, chorizo, Green Dirt Farm cheese polenta cake, butternut squash and chestnut confetti, lamb jus

Aiguillette de Canard aux Figues et Miel

Roasted duck breast, mission figs, local honey, parsnip puree, chestnut bread pudding, duck sauce

Escalopes de Veau aux Câpres

Pan seared veal scaloppini, lemon butter caper sauce, Daniel's potato gratin, haricot vert

Filet Mignon au Poivre

Beef tenderloin, bordelaise sauce, chanterelle mushroom, roasted shallot, daniel's potato gratin, haricot vert, carrot vichy

Poulet aux Morilles

Pan-seared amish chicken breast, morel brandy cream sauce, tournée potato, carrot vichy, haricot vert

Joue de Veau Braisée Véronique

Braised veal cheek, rosemary roasted dutch yellow potato, leek fricassee, grape, chanterelle mushroom, sage creamy veal sauce

Pappardelle de Légumes

Roasted butternut squash ring, pappardelle pasta, creamed kale, grated Green Dirt Farm cheese, chestnut, Brussels sprout leaves

Rosemary Marcona Almonds

Marinated Mixed Olives, Herbes de Provence, Orange Zest

Warm Dates Stuffed

with Bacon & Blue Cheese

Chorizo Madeleine

Le Trio

Your choice of three

Blue: Fourme d'Ambert

From Auvergne, the legend says that Fourme d'Ambert was already made at the time of the Druids and the Gauls. Creamy blue cheese with a delicate fruity flavor and mushroom overtones. Served with honey

Goat: Crottin Frais du Perigord

Barely aged goat's milk cheese. A native of Perigord, a region of Bordeaux known for its goat cheese delicacies. Soft and creamy texture with a nutty flavor. Served with butternut squash jam

Cow: Tomme de Savoie

Produced in the French Alps, this cheese is made from raw, skimmed cow's milk after the cream has been drained off to make butter. Tomme de Savoie is a semi-soft, pressed cheese with a pliable and firm texture, pairing great with medium bodied red wines from Côtes du Rhône. Served with Plum Confit

Gratin de Pomme de Terre

Daniel's Potato Gratin

Choux a la Creme

Chef Dustin's Creamed Kale

Choux de Bruxelles

Sauteed Brussels sprouts, bacon butter, cranberry

Crepe de Blé Noir

Buckwheat crepe with caramelized fresh strawberry, strawberry coulis, crème patissiere, mint (gluten free)

Crêpe Banane et Noisette

Banana crepe with warm chocolate sauce, hazelnut cream, coco nib, whipped cream

Chocolate Bomb

Chocolate ganache, biscuit, chocolate mousse, crème anglaise, pomegranate

Pot de Creme de Courge

Pumpkin flan, candy butternut squash, fig macaron, fig jam, Chantilly creme

Tartelette au Caramel et Crème Brûlée

Crème brûlée tart top with caramel, sea salt, star anis crème fraiche

Glace ou Sorbet

Chef's selection of ice cream or sorbet

Tarte Tatin

Apple tart, yogurt and provence honey espuma

Poire Bretonante

Breton butter biscuit, poached pear in lambig, warm chocolate sauce, fleur de sel, crème d'amande

Taylor-Fladgate 20 year Tawny

Cockburns Tawny

Grahams Six Grapes Ruby

Fonseca Bin 27

Selaks Ice Wine

Clés Des Ducs V.S.O.P. Armagnac

Courvoisier V.S. Cognac

Remy Martin V.S.O.P. Cognac

Remy Martin X.O. Cognac

Romana Sambuca White/Black

Harvey's Bristol Cream

Morice Calvados

Provence Café

Baileys, Grand Marnier, Frangelico, coffee, whipped cream

Parisian Café

Grand Marnier, Kahlua, Cognac, coffee, whipped cream

Hot French Nut Café

Baileys, Frangelico, Amaretto, coffee

Millionaire Café

Kahlua, Baileys, Frangelico, coffee, whipped cream

Latte

Espresso

Mocha

Cappuccino

French Press

Harney & Sons Hot Tea