brie, walnuts and fresh thyme baked in a puff pastry. served with fox's mustard
wild mushrooms sauteed with fresh rosemary, garlic, veal stock and cream folded in a french crepe
sea scallops and shrimp in a lobster tomato saffron cream folded in a french crepe
pan sauteed with sun dried tomatoes and shiitake mushrooms in white wine, lemon, garlic, fresh herbs and butter
sauteed with asparagus, sun dried tomatoes and fresh herbs in a garlic cream sauce. served in a phyllo dough basket
crisp romaine lettuce tossed with parmesan cheese and stephan's anchovy based dressing. garnished with croutons and cherry tomatoes
with crumbled goat cheese and pine nuts. drizzled with a lemon, olive oil mustard vinaigrette
field greens and romaine lettuce with carrots, tomatoes, onions and croutons served with an herb de provence vinaigrette dressing on the side
a daily creation.
boneless breast of chicken pan sauteed with shii take mushrooms and capers in a white wine lemon butter cream sauce
beef tenderloin rolled in crushed peppercorns and roasted medium rare. finished in a cognac veal stock flambe with a touch of cream
fresh atlantic salmon filet baked with sea scallops and fresh dill in a champagne shallot cream sauce
artichoke hearts, asparagus, roasted tomatoes and avocado baked in a french crepe topped with boursin cheese
bone in quartered chicken in a red wine stew with carrots, celery, mushrooms, onions and bacon. served over egg noodles
pork loin roasted slightly pink with a blend of wild mushroom and fresh herbs finished in a dijon mustard cream
scallops, shrimp, salmon and mussels in a lobster tomato saffron bouillon. served with an aioli canape
boneless breast of duck roasted medium rare with port o bello mushrooms on a tangy balsamic vinegar reduction
french vanilla ice cream in a pastry topped with a homemade grand mariner hot fudge sauce.
country french apple custard cake served warm with cinnamon creme anglaise
served with raspberry coulis and a thin almond gaufrette
made with cointreau and fresh vanilla beans
mixed berry sorbet with an almond tuille
bittersweet cake with an orange rum sauce
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.