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LES HORS - D'OEUVRE
Soup of the day
5
Six imported snails sauteed in fresh herbs, garlic,
butter.
7
Chef made pate served with onion confit and
cornichons.
8
Imported black olives with roasted garlic, capers,
anchovies blended into a spread served with crusts.
6
An assortment of imported cheese with fresh fruit.
13.50
Price Edward Island mussels steamed in sherry wine,
garlic, shallots, fresh herbs, and light cream.
half-10.50 / entree-19.50
Frogs legs sauteed in a herb garlic white wine
sauce.
13.50
Sauteed scallops and mushrooms in sherry wine
bechamel sauce topped with cheese then gratinee.
9.50
LES SALADES
Baby greens with dijon honey vinaigrette, topped
with red bell pepper, roasted portabella mushrooms,
blue cheese and candied spiced walnuts.
9.50
Warm goat cheese on croutons served over mixed
greens.
9.50
Baby greens salad with sliced seared hudson valley
foie gras, and Sauteed seasonal fruit with balsamic
port syrup.
16.50
LES VIANDES ET VOLAILLES
served with starch and vegetables
Pan roasted airline phesant breast served with a
pink peppercorn and chablis sauce.
24
Grilled New Zealand rack of lamb dusted with herb de
provence
and cabernet tarragon sauce.
26
Beef tenderloin filet served with a hunter green
peppercorn sauce
and wild mushrooms.
29
Seared Moulard duck breast dusted with 4 spices
in a fig port reduction sauce.
23.50
Grilled berkshire pork chop served with an apple
sherry sauce.
22
Seared New Zealand venison tenderloin medallions in
a
wild muchroom black pepper cabernet sauce
26
POISSONS
served with starch and vegetables
Grilled Atlantic salmon with citrus beurre blanc
sauce.
21
Baked rainbow trout stuffed with wild mushrooms,
seasonal herbs, and citrus, sprinkle with white
truffle oil.
23
Pan seared jumbo north Atlantic scallops with sherry
and Balsamic reduction
23.50
Jumbo prawns sauteed in olive oil, diced tomatoes,
cilantro and white wine sauce.
23.50
Baked halibut in a saffron and orange crème fraiche
sauce.
24.50
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