Soupe Du Jour

Swiss Baked Onion Soup

topped with croutons and gruyere cheese

House Smoked Salmon

house smoked served with potato pancake and sour cream

Escargot Cafe De Paris

escargot sauteed with wild mushrooms in garlic butter over puff pastry

Warm Mussels

steamed with white wine, garlic and drizzled with the chef's sauce

Coquille St. Jacques

sea scallops with a vermouth cream sauce and leeks

Wild Mushroom Napoleon

five types of mushrooms over steamed asparagus & puff pastry

Crepe Madeleine

potato based crepe with smoked salmon and caviar

Mesclun Salad

with house vinaigrette

Baby Spinach

with poached pears and crumbled blue cheese served with a light white wine vinaigrette dressing

Baby Arugula

with red beets and brie cheese

Chicken A La Valaisane

breast of chicken with roasted garlic and grape tomatoes

Grilled Salmon With Spinach

cherry tomatoes and vermouth cream sauce

Baby Calves Liver Lyonnais

sauteed with bacon & onions

Pork Normand

tenderloin of pork with calvados and apples

Red Snapper Dijonnais

filet of red snapper sauteed and served over a dijon mustard sauce

Sole Meuniere

filet of sole sauteed in a light browned lemon butter sauce

Shrimp & Scallops Provencal

sauteed with tomatoes and white wine over capellini

Duck Confit A L'orange

duck breast sauteed, the leg is confit and served with confit onions and grand marnier brown sauce

Veal Medallions

sauteed and served with wild mushrooms

Steak Au Poivre Pommes Frites

black angus steak topped with peppercorns & deglazed with cognac

Rack Of Lamb

marinated with herbs and garlic and served over corn confit

French Apple Tart

(served on a bourbon and caramel sauce)

Mousse Au Chocolat

Creme Brulee

(vanilla custard topped with melted brown sugar)

Sorbet Maison

(mocha and chocolate mousse layer cake)

Opera Cake

Profiteroles

three different cream puffs served on a chocolate sauce with slivered almonds)

Dessert Du Chef

Gourmandise

(assortment of five desserts)

Chocolat Souffle

Grand Marnier Souffle