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