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LES HORS - D'OEUVRE
Soup of the day.
6
Six imported snails sauteed with fresh herbs,
garlic, butter.
8
Chef made pate served with onion confit and
cornichons.
8
Imported black olives with roasted garlic, capers,
anchovies. Blended into a spread served with
croutons.
7
An assortment of imported cheese garnished with
fresh fruit.
13.5
Prince Edward Island mussels steamed in sherry wine,
shallots,
fresh herbs, and light.
10.5 half/19.5 entree
LES SALADES
Baby greens salad with Dijon honey vinaigrette,
topped with red bell pepper, roasted portabella
mushrooms, blue cheese, and candied spiced walnuts.
10.5
Warm Goat cheese on croutons served over mixed
greens.
10.5
Fresh baby spinach with candied walnuts, citrus, red
onion, hard boiled egg, and a warm bacon honey Dijon
vinaigrette.
10.5
ENTREE
(All served with a petite salad and legumes of the
day)
Ask server for today's seasonal selection.
8.50
Two crepes filled with emmenthal swiss cheese,
sauteed spinach, and mushrooms drizzled with
bechamel sauce.
9
Two crepes filled with emmenthal swiss cheese, ham,
mushrooms, and sauteed spinach drizzled with
bechamel sauce.
9.50
Two crepes filled with emmenthal swiss cheese,
seafood mix in a seafood bechamel sauce.
9.50
Puff pastry filled with grilled chicken, sauteed
mushrooms in a bechamel sauce.
10.50
French baguette filled with brie cheese, portabella
mushrooms, red onions, and red bell pepper.
10.50
Sauteed scallops and mushrooms in sherry wine then
lightly breaded and baked in a seafood bechamel
sauce.
11.50
Jumbo shrimp sauteed in olive oil, diced tomatoes,
cilantro in a white wine sauce.
14.50
Beef filet cut into morsels stewed in a rich red
wine sauce, classic herbs, mushrooms and carrots
with a potato mousseline.
14.50
Half a trout sauteed served with a lemon and butter
sauce.
14.50
DESSERTS
Profiteroles au Chocolat
Creme Brulee
Mousee au Chocolat
Tarte tatin
Sorbet
Crepe au Chocolat
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