Appetizers
Cold Appetizers & Salads
Home Made Country Paté
French country paté with our ever changing flavors, served with “Maille” mustard, pickles and miniature mixed greens 9.95
Fresh Mixed Green Salad
Served with our house dressing, grape tomatoes, fresh homemade croutons 6.95
Bleu Cheese Delicacy
Bleu cheese mousse served on a puff croquant in the middle of Port wine poached Bosc pear slices, finished with the reduction syrup 9.95
Crusted Warm Goat Cheese
Goat cheese medallions, lightly breaded and pan-fried to golden brown, set atop a mixed green salad featuring fresh green beans, roasted red peppers and julienne cut red beets, all tossed in our herb vinaigrette 9.95
Arugula and Citrus Supreme
A delicious combination of different style orange and grapefruit Supremes, toasted almonds mixed with our nutty citrus vinaigrette, finished with a smooth crème fraiche 8.95
Foie Gras Terrine
Homemade foie gras paté marinated in Sauternes wine and Cognac. Classically French, served with seasonal fruit coulis accompanied by Sauternes wine jelly dices, homemade brioche toast 18.95
Hot Appetizers & Soups
Escargots (Snails)
“The beef of Provence.” Snails served with our garlic and parsley butter accompanied with pesto 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 Gruyère cheese to offer the perfect “gratiné” 8.95
Mussels “Du Jour”
Prince Edwards Island fresh mussels cooked with an expert hand and served with our ever-changing French classic preparations and ingredients 14.95
Our Soup du Jour
Based on the exciting ingredients of the day that the season has to offer 7.95
Seafood Fresh Tagliatelle “Dentelles”
A delicious medley of scallops, shrimp and salmon sautéed in our seafood cream sauce and tossed with home made lasagnette pasta. Grilled French Baguette 13.95
Sweetbread in Truffle Aromas
Pan-seared crispy, sweetbread medallions served on a galette of truffled whipped potatoes. Finished with our dark veal and truffle reduction. Thyme & Lavender , caramelized apple 11.95
Entrees
Poissons & Shellfish
Braised Marvelous Monkfish
Fresh medallions of Monkfish lightly seared and braised in a white wine and fish fumet, served in its reduced braising juice enhanced with butter. Diced rutabaga, julienne of leeks, carrot and potatoes. 28.95
Crusted Sea Bass and Crab Mousse
Pavé of Sea Bass topped with home made crab and shrimp mousse, gently cooked in a thin potato crust, and served with a deliciously light tomato beurre blanc. Green bean almandine torte. 28.95
Almond Crusted Scallops
Pan-seared crusted scallops on a citrus and light Grand Marnier cream sauce, served with homemade fresh egg pasta and baby spinach 28.95
Meats, Poultry & Game
Provençal “Coq au Vin”
Half chicken pan seared, skin on, slowly braised in white wine, onion julienne, shallots and garlic served with thyme and Parmesan homemade gnocchi 25.95
Braised Veal Pied Paquets (stuffed veal)
“In Lil’s family for over 3 generations”. 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
Lamb Osso Bucco Printaniere
Braised for hours, this lamb shank is served on a bed of warm orzo pasta folded with artichoke hearts, bell peppers, black olives and feta cheese. Reduced braising juice 31.95
Duck a L’Orange, “Nouveau”
Pan seared duck breast medallions, finished with a delicious orange & balsamic reduction with raspberry glazed duck leg confit. Potato au gratin 29.95
Sweetbread on Crushed Potato
Pan-seared, lightly crusted medallions of sweetbread served on homemade olive oil crushed potato with diced olives and roasted red pepper, Saint Jacques Piccata sauce 28.95
Filet Mignon “Gastronome”
Pan seared filet of beef topped with a thick crust of blue cheese, goat cheese and caramelized onions, served on a buttery brioche and finished with our bacon and cranberry creamy veal reduction. Potato au gratin and garlic-wilted spinach 36.95
Butternut Squash Ravioli
A smooth mélange of fresh and roasted squash puree, toasted walnut and grated parmesan enclosed in home made ravioli, served with our sautéed broccoli rabe & confit garlic. Finished with a roasted melted shallots and Madeira cream sauce. 24.95
Add chicken ~ 4
Add shrimp ~ 7
- For all parties of 6 or more a 20% service charge will be added to the check -
