Dinner Menu

 

Menu du 13 Septembre

Les Viandes

Entrecôte Maitre d’Hôtel*

24

10 oz. ribeye, grilled to your liking; enhanced with compound butter; sided by house-cut pommes-frites and ratatouille

Canard aux Fruits

22

Pan seared duck leg confit and pan seared duck breast complemented with a seasonal grape and orange gastrique; served with mashed potatoes and ratatouille

Cassoulet aux Cinq Viandes

18

Tender braised pork belly, garlic sausage, lamb, duck confit, and pork loin confit simmered with white beans, garlic, Provence herbs and tomatoes; gratinéed with bread crumbs

Les Poissons

Coquilles St. Jacques aux Framboises

21

Pan seared sea scallops finished with a raspberry coulis; sided by rice and vegetables

Saumon et Sa Tapenade*

18

Grilled filet of Atlantic salmon with a Kalamata olive tapenade over a couscous salad

Truite Amandine*

17

Idaho trout encrusted with toasted almonds; sautéed in sweet butter and finished with lemon juice; sided by rice and vegetables

Homard Meunière

23/32

Your choice of half or whole lobster; sautéed in sweet butter with parsley and lemon juice; sided by rice and vegetables

Les Végétariens

Pâtes Provençales

15

Creamy blue cheese penne pasta served with a Provencal ragout composed of tomatoes, olives, onions, garlic, and shallots

Salade Bergère

15

Mixed Greens tossed in a strawberry vinaigrette with poached pears, dried cranberries and carrots; topped with warm goat cheese crostini

Entrees may be split for an additional fee of $2.50

Salads may be split for a fee of $.50

Join us for Happy Hour!

Every Friday, Saturday, and Sunday

From 2:30-5:00 pm

$3.50 Desserts and Martinis!

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