Pate Maison

served with cornichons

Crepe Au Fromage De Chevre

crepe baked with goat cheese, spinach and prosciutto, garnished with a red brandy cream sauce

Crepe Au Fromage De Brie

brie cheese crepe topped with bechamel sauce and gratineed with swiss cheese

Crevettes Sauce Boursin

shrimp sauteed with sun-dried tomatoes, corn and leeks in a garlic, herb cream sauce

Champignon Portabella Aux Quatre Fromages

grilled mushroom stuffed with swiss, brie and parmesan cheeses, over a blue cheese sauce

Moules Marinieres Ou A La Creme

mussels steamed, with or without cream, in garlic wine sauce

Escargots Bourguignon

snails in garlic parsley butter

Saumon Fume

smoked salmon garnished with field greens, capers and shallots

Bruschetta De Flageolets

grilled french bread with mashed flageolet beans, tomatoes, thyme, garlic and balsamic vinegar

Soupe Du Jour

the chef's special creation

Soupe A L'oignon

onion soup gratineed with swiss cheese

Salade Douce Et Amere

field greens with prosciutto, sun-dried cherries and cassis vinaigrette

Salade D' Epinards

spinach and romaine garnished with goat cheese stuffed endive, grapes and walnuts, in a champagne vinaigrette

Salade Caesar

romaine lettuce tossed in a caesar dressing and garnished with croutons and grated parmesan cheese

Moules Marinieres Ou A La Creme Avec Pommes Frites

mussels steamed, with or without cream, in garlic wine sauce and served with french fries

Poulet Aux Porto

chicken breast tenderloin sauteed with a white port wine mushroom cream sauce

Poulet A La Provencale

chicken breast tenderloin sauteed with garlic, leeks, tomatoes, capers and white wine

Saint-jacques Sauce Gingembre Et Citron Vert

pan-seared sea scallops in a ginger lime sauce

Saumon Sauce Endives

salmon sauteed with belgium endive, shallots, white wine, lemon and butter

Bar Au Beurre Blanc Et Crabe

seared seabass with crabmeat in a sherry butter sauce

Truite Aux Amandes

sauteed trout topped with brown butter and almonds

Magret De Canard Sauce Cerises

roasted duck breast with a sun-dried cherry red port wine demi-glace sauce

Filet De Porc Sauce Normande

pork tenderloin sauteed with apples, in a brandy cream sauce

Ris De Veau A La Reine

sweetbreads sauteed with mushrooms, garlic and ham in a maderia sauce, garnished with puff pastry

Carre D'agneau

roasted rack of lamb served over a roasted garlic rosemary demi-glace garnished with flageolet beans

Filet De Boeuf Sauce Au Poivre

grilled filet mignon in a rich black peppercorn red brandy cream sauce

Filet De Boeuf Aux Morilles

grilled filet mignon in a morel mushroom brandy creamy demi-glace

Dessert Menu

creamy baked custard caramelized with sugar top

Mousse Au Chocolat

fluffy rich chocolate mousse garnished with whipped cream

Tarte Tartin

caramelized apple tart served warm over vanilla sauce

Marquis Au Chocolat

a slice of rich flourless chocolate decadence served over coffee sauce and garnished with caramel and almonds

Gateau Au Fromage

creamy cheesecake served with mixed berries in cassis and cream

Glaces

vanilla ice cream

Sorbet

raspberry sorbet