grilled chicken breast, garlic infused red pepper, romaine & balsamic vinaigrette on a ciabatta
ham, swiss & béchamel sauce on wheat bread... served warm
fresh mozzarella, tomatoes, romaine & pesto on a ciabatta
turkey, brie, bacon, tomatoes, lettuce & vinaigrette on a ciabatta
baked turkey, lettuce, tomatoes, bacon & home-made mayo on wheat berry bread
mixed greens, fresh herbs & balsamic vinaigrette
caesar salad, garlic croutons, parmesan & anchovies
watercress salad with toasted walnuts & shallot vinaigrette
spinach salad with oranges, cranberries, avocado & 12-year old balsamic vinaigrette
arugula salad, roasted pine nuts, tomato confit, warm goat cheese & meyer's lemon balsamic vinaigrette
soup of the day
sautéed calamari with tomatoes, garlic, onions in a white wine citrus reduction
snails with the chef's garlic-herb-pastis butter, served in the traditional shells
tomato mozzarella with basil pesto & balsamic reduction
chef's homemade pâté, fennel salami, prosciutto, garlic croutons, dijon & cornichons
vegetable quiche, served with field greens & balsamic
ask your server for today's crêpe, served with salad
lobster & salmon omelette, served with french fries & salad
raw ground black angus sirloin with shallots, onions & tartare sauce, served with french fries & salad
duck leg confit, served with french fries& frisée salad with shallot vinaigrette
market fresh vegetables, infused with garlic, extra-virgin olive oil & herbes de provence, grilled to perfection!
chef's tomato, basil pesto & parmesan risotto
chicken breast marinated with herbes de provence, garlic & olive oil, served with your choice of salad or french fries
steamed mussels with shallots, onions, garlic & white wine, served with french fries
grilled basa with herbes de provence, served with grilled vegetables
juicy grilled hanger steak, french fries, mesclun salad & side of blue cheese sauce
a selection of 3 oysters, 3 clams & 3 shrimps
medley 4 mussels, 4 clams, 4 oysters, 4 shrimps
the ultimate mix of seafood delicacies: lobster tail, 8 oysters, 8 clams, 4 mussels, 4 shrimps & king crab leg
July 7-25. While the cyclists ride, we'll dine! Each week during the tour de france, our regular dinner menu will be revamped with specials in the regional style of cuisine which matches the tour de france's progress
Snails with the chef's garlic-herb-pastis butter, served in the traditional shells
Scallops, baby shrimps & mushrooms in a white wine sauce, gratinée with gruyere
Soup of the day
Tomato mozzarella with basil pesto & balsamic reduction
Duck truffle mousse, served with french baguette, cornichons & dijon
Chef's homemade pâté, fennel salami, prosciutto, garlic croutons, dijon & cornichons
Mixed greens, fresh herbs & balsamic vinaigrette
Arugula salad with melon, prosciutto & balsamic reduction vinaigrette
Arugula salad, roasted pine nuts, tomato confit, warm goat cheese & meyer's lemon balsamic vinaigrette
Salad of artichoke hearts, baby shrimps, potatoes, shallot & lemon vinaigrette on a bed of greens
Oyster & mussel soup scented with saffron
Warm camembert, walnuts wrapped in puffed pastry, served with side of arugula & cumin vinaigrette
Sea scallops in a calvados cream sauce
Chicken in apple cider sauce, twice baked potatoe with cheese & haricots verts
Monkfish braised in spicy tomato sauce, served with pearl onions, steamed potatoes & carrots
Steamed mussels with shallots, garlic, white wine & cream, served with yukon gold fries
Pork ribeye with mushroom-calvados cream sauce served with broccolini
Cherry clafoutis
French toast flambé, apple compote, ice cream
Duck confit, galette de pommes de terre & mixed greens with shallot vinaigrette & walnuts
Raw ground black angus sirloin with shallots, onions & tartare sauce, served with french fries & salad
Juicy grilled hanger steak, shallot sauce, french fries, house salad
P.e.i. Mussels steamed with onions, shallots and white wine, served with french fries
Whipped salt cod gratinée, served with croutons & small salad
with granola & fresh fruits
cheese, cured ham & chef's homemade pate
served with the epicurean 12-year-old balsamic vinaigrette
served with field greens
served with sauteed potatoes
served with sauteed potatoes western, vegetarian, or ham & cheese
two poached eggs with ham & zesty hollandaise
two poached eggs with prosciutto & pesto hollandaise
two poached eggs with smoked salmon & grainy mustard hollandaise
two poached eggs with sauteed spinach, gouda cheese & hollandaise
served with seasonal vegetables
served with a mustard sauce, potatoes, & seasonal vegetables
date-walnut-cranberry cake with caramel-coconut topping served warm with vanilla ice cream
baja chocolate torte infused with cayenne & cinnamon served with raspberry coulis
dark chocolate-raspberry mousse cake
almond cake with raspberry coulis & almonds
warm chocolate-almond bread pudding with coconut topping served with vanilla ice cream
key lime pie
classic crème brûlée
chocolate pot de crème
sorbet ask your server for daily assortment
snails with our signature garlic-herb-pastis butter
soup of the day
chef dominique's pâté served with garlic toasts, dijon & cornichons
romaine with roasted pine nuts, cherry tomatoes & dijon vinaigrettev
creamy parmesan and basilpesto risotto with tomatoes
basa with lemon butter sauce, rice & market fresh vegetables
steamed p.e.i. mssels with shallots, onions, garlic & chablis served with french fries
5oz raw ground black angus sirloin seasoned with garlic, dijon, capers & onions served with small salad & french fries
baked light chicken quenelle infused with white truffle in a parmesan cream sauce served with small salad
warm chocolate-almond bread pudding
chocolate pot de crème
classic crème brûlée
mixed berries sorbet
More than any other regions in france, burgundy - bourgogne in french - has distilled the wisdom and experience of its history into winegrowing. The vineyards are cultivated by people who understand every nuance of the soil. Burgundian wines are celebrated for their elegance and subtlety. Just three grape varietals are cultivated: chardonnay accounts for virtually all of the whites, pinot noir is the red grape to be found in most vineyards, and the red gamay thrives in beaujolais
In bordeaux the concept of "terroir" plays a pivotal role in wine production with the top estates aiming to make "terroir" driven wines that reflect the place they are from, often from grapes collected from a single vineyard. The vast majority of bordeaux wines are red - 85%-90% - made from a blend of three principal grape varietals: cabernet sauvignon, merlot, and cabernet franc. As a very broad generalization, cabernet sauvignon dominates the blend in red wines produced in the médoc and the rest of the left bank of the gironde estuary. Merlot and to a lesser extent cabernet franc tend to dominate in st.emilion, Pomerol and the other right bank appellations. White bordeaux are predominantly made from a blend of sémillon, sauvignon blanc and occasionally muscadelle
The rhône valley is a region of extreme contrasts. The north is cool, discrete, noble, and expressed in different shades of just one grape varietal - the syrah. The south by contrast is warm, exuberant, heartily earthy, with a myriad of grape varietals - including syrah, grenache and mourvèdre
In languedoc-roussillon the reds are the majority - grenache, syrah, mourvèdre, and carignan are the grape varietals typical of the area. The languedoc-roussillon appellations now produce some of france's most exciting wines - blends that are rich and full of character with the distinctive imprint of the region. The vin de pays classification - referred to as vin de pays d'oc - has allowed stringent appellation rules to be stretched enabling nonlocal varieties such as merlot, cabernet sauvignon and chardonnay to be planted. As a result, the region produces good value single varietal wines. Provence's lifestyle, food and climate have made rosé the principal wine of the region. Serious reds, made essentially from mourvèdre, are found in bandol
The northern climate of the loire places the emphasis on delicacy and flavor, rather than power and fruit driven concentration. White wines are in the majority, made principally from chenin blanc - also known as pineau de la loire locally - in anjou-saumur and touraine, melon de bourgogne in the pays nantais, and sauvignon blanc in the central loire and touraine. Cabernet franc is the red grape of the region grown mainly in touraine and anjou saumur
The traditional method - méthode traditionnelle in french - is the most quality focused way of producing sparkling wine. This costly and labor intensive technique was pioneered in the region of champagne and developed over many centuries. Now used all over the world, it is responsible for virtually all the finest bottles of fizz today. "Champagne" applies exclusively to sparkling wine produced in the champagne region, but the term "traditional method" indicates that wines from outside the region have been produced with the same process and meticulous attention to quality
Rieslings, gewürztraminer & grüner
chardonnay & crème de citron served on the rocks with a twist
sparkling wine with crème de cassis served on the rocks
rosé & crème de pamplemousse served on the rocks
The Classic Martini Shaken, Not Stirred. Bombay or Titos Handmade Vodka, Noilly Prat Vermouth. Garnished with Olives
Stunning Drink with Fruity Flavor. Titos Handmade Vodka, Chambord Raspberry Liqueur & Pineapple Juice. Garnished with a Cherry
First Ordered by James Bond in Casino Royale. Gordon Gin, Absolut Vodka & Lillet Blanc. Shaken, Not Stirred. Garnished with a Lemon Peel
1990's Sex & the City Signature Drink. Titos Handmade Vodka, Triple Sec, Cranberry Juice & Fresh Lime Juice
The Apple-Tini. Titos Handmade Vodka, Apple Pucker, Canton Ginger Liqueur
Absolute Mango Vodka, Orange and Cranberry Juice with a squeeze of Fresh Lime Juice
Premium Gin, St. Germain Elderflower Liqueur and Lemon Juice
Circa South of France 2014. Absolut Citron, Sour Mix & a Splash of Stoli Vanilla Shaken, Not Stirred. Served in a Sugar-Rim Glass
Sausa Tequila, Grand Marnier & Sweet Sour Mix, Served on the Rocks, Salt-Rim Glass Optional
Brandy, Cinnamon, Clove & Coffee
Tia Maria, Grand Marnier, CrÈme de Coco & Coffee
Dark Rum, Kahlua & Coffee
VanGogh Chocolate, Bailey's & Coffee
Jameson, Irish Mist & Coffee
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.
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