Please, understand that because of seasons and ingredient quality all menus are subject to change
LE DINER / Dinner
Cold Appetizers & Salads
Fresh Mixed Green Salad
Served with our house dressing, cherry tomatoes, fresh home made croutons 6.95
Tomazarella and Croutons
A flavorful salad of largely diced tomato, fresh mozzarella balls and soft croutons of French baguette tossed in our balsamic and olive oil dressing 8.95
Home Made Country Paté
French country pate with our ever changing flavors, served with mustard, pickles and miniature mixed green salad 9.95
Bleu Cheese Delicacy
Bleu cheese mousse served on a puff croquant in the middle of pear slices, poached in port wine 9.95
Salade Lyonnaise
Frisee lettuce, smoked lardon, sautéed diced Idaho potato tossed in our truffle and champagne vinaigrette, finished with a poached egg 7.95
Foie Gras Paté en Gelée
Home made foie gras paté enclosed in a Sauternes and raspberry jelly, served on toast, finish with our raspberry coulis and peach puree 17.95
Hot Appetizers & Soups
Escargots
“The beef of Provence.” Snails served with our garlic and parsley butter
accompanied with roasted baguette toast 9.95
Soupe a l’Oignon Gratinée (French Onion Soup)
We use the richest wine, the earthiest meat stock and the best quality onions melted in butter. We top this old classic with imported Gruyere cheese to offer the perfect “gratiné” 8.95
Our Soup du Jour
Based on the exciting ingredients of the day that the season has to offer 6.95
Brochette de Mer (skewer of the sea)
Salmon, bacon wrapped mussel, shrimp and scallops marinated in herbs and lemon, on a skewer and grilled until firm & tender. Served on mini mixed greens and shaved radish.12.95
Ravioli Whittington
Home made ravioli filled with slowly cooked pulled veal meat, blended with goat cheese and light herb cheese with a touch of foie gras in the center. This dish is finished with a fresh pesto béchamel cream sauce. 13.95
Crusted Scallop on a Smooth Bed
Wild caught delicious scallops, pan seared in a thin crust, served atop a julienne of soft pear and fennel braised with smoked bacon. Rich and slightly sweet, a delight of the senses 12.95
Summer Risotto
A smooth and creamy risotto of asparagus and lemon. A perfect summery scent. 12.95
Les Entrees
Poissons & Shellfish
Fillet of Tilapia Provencale
Pan-seared fillet of tilapia topped off with a crushed tomato and black olive paste.
Served on a bed of thinly cut ratatouille, finished with a fava bean and lemon veloute 26.95
Salmon and its Sorrel Cream
Fillet of salmon gently pan seared and serve on a fresh sorrel cream sauce, accompanied by shrimp and preserved lemon couscous.27.95
Crusted Sea Bass and Crab Mousse
Filet of Sea Bass topped with home made crab mousse, gently cooked in a thin potato crust, and served on a delicious light tarragon cream sauce. Crab and pea tart. 28.95
Scallops “Coquille Saint-Jacques”
Wild caught delicious scallops, sautéed and served on a puff pastry boat filled with our creamy smoked bacon and braised fennel gratin. Fresh wilted spinach 28.95
Meats, Poultry & Game
Vegetarian selection
Chicken and Blue Cheese
Chicken breast roasted with blue cheese under the skin and wrapped in bacon, served with bacon potato au gratin and Zucchini gratiné. Finished with a reduction of the roasting juice 25.95
Authentic Veal Blanquette
An amazing slow cooked veal stew. Dices of veal tenders slowly braised in a lightly thickened veal stock flavored with our so amazing cippolini onions. Served on buttery long grain rice 26.95
Duck a L’Orange, “Nouveau”
Pan seared duck breast medallions, finished with a delicious orange & balsamic reduction with orange glazed duck leg confit. Braised leek and potato ragout finished with a lemon sabayon 29.95
Sweetbread
Medallions of flour dredged sweetbreads, pan seared in clarified butter. Served atop a caramelized onion and goat cheese tart finished with a truffle, veal reduction. 26.95
Filet of Beef Normandie
Pan seared tenderloin of beef topped with smoked bacon and thinly sliced apple cream sauce, flambéd with Cognac. Bacon potato au gratin and blanched asparagus 33.95
Tournedos Rossini
Filet Mignon on a buttery brioche, topped with seared foie gras finished with a truffle and black Madeira reduction. Served with bacon potato au gratin and slowly roasted Provencal tomato 38.95
Braised Veal Pied Paquets (stuffed veal)
Veal hanging tenders filled with meat and vegetable stuffing, slowly braised in red wine, served on a garlic and cheese creamy polenta finished with cippolini onions and tomato veal braising juice. 27.95
Gnocchi a la Nicoise
Potato gnocchi, sautéed with zucchini, squash, tomato and onions finished with a touch of fresh pesto 25.95
For all parties of 6 or more a 20% service charge will be added to the check
