Les hors d’oeuvres
♦
Soupe
Soup of the day.
$5
Feuillete
d’Escargot
Six
imported snails sauteed in fresh herbs, garlic, butter sauce presented
in puff pastry tower.
$8.oo
Pate maison
Chef made pate with black truffle from France served with onion confit
and cornichons.
$8.00
Tapenade noire
Imported
black olives with roasted garlic, capers, anchovies
blended into
a spread served with croutons.
$6.00
Affinages de fromage de France
An
assortment of four imported cheeses with fresh fruit.
$13.50
Moules marinieres facon Odile
Prince Edwards island mussels steamed in sherry wine, shallots,
fresh herbs, and light cream.
$10.50 half $19.50 entrée
Cuisses de grenouilles provencales
Frog legs sauteed in a herb garlic butter and white wine sauce.
$13.50
Coquilles st Jacques au gratin
Sauteed scallops and mushrooms in sherry wine bechamel sauce topped
with cheese then gratinee.
$9.50
♦
Les salades
♦
Salade café des amis
Baby greens with dijon honey vinaigrette, topped with red bell pepper,
roasted portabella mushrooms, blue cheese and candied spiced walnuts.
$9.50
Salade de chevre chaud aux abricots.
Warm goat cheese stuffed with apricot, encrusted with walnut served
over baby greens salad.
$11.50
Salade de foie gras
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 ~
Cailles farcies aux foie gras
Roasred semi boneless quails stuffed with foie gras and black truffle,
served with wild mushrooms sauce.
$29
Cote d’agneau aux herbes
Grilled New Zealand rack of lamb dusted with
herb de provence served
au jus.
$27
Filet de boeuf sauce au bleu
Grilled 8 oz beef tenderloin filet served with a Fourme d’Ambert blue
cheese sauce.
$29
Canard Confit
Two
duck’s legs confit in our kitchen drizzled with port balsamic
reduction sauce.
$28
Filet mignon de porc sauce moutarde
Pan
seared Berkshire pork tenderloin served with a creamy mustard sauce.
$23
Pave d’Elan sauce au poivre
Pan
seared elk tenderloin encrusted with black pepper, flambeed with
Courvoisier cognac and a creamy sauce
$29
♦
Les poissons
♦
Saumon d’Atlantique grille sauce
beurre blanc
Grilled Atlantic salmon with citrus beurre blanc sauce.
$21
Truite aux champignons et herbes de
saison
Baked rainbow trout stuffed with wild mushrooms, seasonal herbs, and
citrus, sprinkle with white truffle oil.
$23
Coquilles st Jacques roties aux
Balsamique
Pan
seared jumbo north Atlantic scallops with sherry and Balsamic
reduction sauce.
$23.50
Bouillabaisse
Traditional French Riviera dish, a light
saffron seafood broth with salmon, seabass, clams, mussel, prawns
served with traditional garlic croutons and rouille sauce.
$ 34
Filet sauvage de Fletan, sauce orange
saffron
Baked halibut in a saffron and orange crème fraiche sauce.
$24.50