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Menus
(These are sample menus only and the menu items and prices may vary)
DINNER MENU
All plates served with potatoes and fresh local vegetables. All items may be ordered "plain" without sauce. Any Split Dish - $5.50 AdditionalAPPETIZERS
- Soup du Jour $ 6.50
- French Onion Soup Gratinee $ 9.00
- Lobster Bisque $ 10.00
- Field Green Salad with Apples, Walnuts and Blue Cheese $ 7.00
- Classic Caesar Salad with Fennel Crouton and Parmesan Tuile $ 7.00
- Mesclum Salad with Mozzarellla and Fresh Basil $ 9.00
- Spinach Salad with Grilled Shrimp $ 10.00
- Steamed Clams or Mussels Marinieres $ 10.00
- Frogs Legs Provencale $ 12.00
- Assiete de Charcuterie $ 10.00
- Country Pate, Rosetta de Lyon and Mountain Ham
- Escargots a la Bourguigonne $ 10.00
- Smoked Salmon with Capers and Potato Salad $ 10.00
- Assorted Imported Cheese Plate $ 11.00
- Bleu d’Auvergne, Brie, Goat Cheese and Fruits
- Scallops with Grapefruit Sauce $ 12.00
- Grilled Shrimp with Tomato Confit $ 11.00
- Jumbo Shrimp Cocktail with Homemade Cocktail Sauce $ 11.00
- Crispy Sweetbreads in a Wild Mushroom Ragout $ 11.00
- Crab Cake with Phillo Crust and Bell Pepper Sauce $ 10.00
ENTREES
- Fish of the Day • Ask your Server Marketprice
- Lochduart Salmon in a Papillote with a Natural Vegetable Broth $ 24.00
- Shrimp Scampi with Angel Hair $ 24.50
- Roasted Scallops with Grapefruit Sauce $ 25.00
- Seabass with a Mediterranean Sauce $ 26.00
- Pacific Coast Bouillabaisse with Rouille Croustade $ 27.00
- Herb-Crusted Ahi Tuna with Wassabi Soy Pickled Ginger Sauce $ 26.50
- Alaskan Halibut and Lobster in a Vermouth Sauce $ 32.00
- Lemon Chicken with Braising Greens $ 21.00
- Traditional Coq au Vin $ 20.00
- Mushroom Ravioli with Ratatouille Sauce $ 21.00
- Prime Top Sirloin with a Bearnaise Sauce $ 20.00
- Beef Bourguigon and Vegetable Ragoût $ 20.00
- Calf’s Liver with Sautéed Onions in a Balsamic Vinegar Sauce $ 24.00
- Braised Short Ribs with a Julienne of Vegetable $ 25.00
- Moscovy Breast of Duck with Leg Confit and Orange Sauce $ 26.00
- Lamb Shank Niçoise with White Bean Cassoulet $ 26.00
- N-Y Steak with Sundried Tomatoes, Blue Cheese or “Au Poivre” $ 28.00
- Grilled Beef Tenderloin with Candied Shallots and Cabernet Sauce $ 29.00
- Veal with Mushrooms in a Marsala Wine Sauce $ 28.00
- Roasted Rack of Lamb in a Rosemary Sauce $ 30.00
- Chicken Paëlla with Fragrant Rice $ 19.50
- Seafood Paëlla with Fragrant Rice $ 24.00
- Pork Chop with Calvados Apple Demi-Glace $ 24.50
DESSERT MENU
- Crepes Suzette $ 7.50
- Cooked in a Grand-Marnier Sauce
- Apple Tarte Tatin $ 8.50
- Caramelized Apples with Calvados in a Light Puff Pastry. A La Mode - $1.50 (With French Vanilla Ice Cream)
- Creme Brulee $ 6.50
- With Grand Marnier
- Blueberries-Cassis $ 7.00
- Blueberries Cooked with Creme de Cassis over French Vanilla Ice Cream
- Banana's Foster $ 6.50
- Sauteed Bananas in a Caramel Sauce
- Souffle $ 9.00
- Grand Marnier of Chocolate
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