Dinner Menu

 

Menu du 29 Octobre

Les Viandes

Entrecôte Sauce Béarnaise

24

10 oz. dry-aged ribeye, grilled to your liking, layered with a roasted mushroom medley and a tarragon infused hollandaise sauce; sided by grilled leek and mashed potatoes

 Longe de Porc au Curry

16

Roasted boneless pork loin accented by a curry pork demi-glace; served with mashed potatoes and green beans

 Poulet à la Sauge

16

Pan seared chicken breast and leg; prepared with a sage velouté; and served with mashed potato and charred broccoli

 Bœuf Bourguignon

18

Tender beef cheek braised in red wine with bacon, mushrooms, carrots, and onions; served over linguini with a natural reduction

 Salade d’Onglet

17

Hanger steak, grilled to your liking; served with a wedge of grilled romaine lettuce topped with bleu cheese dressing; with tomato, red onion, bacon, and cucumber; garnished with puff potatoes

Les Poissons

Coquilles St Jacques

22

Pan seared sea scallops served in a green pea nage and a roasted summer squash purée; with arugula bacon salad

 Loup Sauce Romesco

19

Pan seared filet of boneless skin-on bass finished with a hazelnut, tomato, and roasted red pepper sauce; sided by rice pilaf and ratatouille

Lotte Provençale

18

Boneless monkfish, grilled to your liking, topped with a rustic ragout of olives, capers, tomatoes, garlic, lemon juice; sided by rice and charred broccoli

 Salade Niçoise

16

Filet of Ahi tuna steak, grilled to your liking, served over mixed greens tossed in balsamic vinaigrette with boiled potatoes, green beans, red onions, olives, tomatoes, anchovies, roasted red peppers, and a hard boiled egg

Les Végétariens

Pâtes aux Courges

15

Penne pasta tossed in a sauce made of roasted butternut squash, brown butter and sage

 Salade Bergère

15

Mixed greens tossed in a strawberry vinaigrette with poached pears, pickled strawberries, dried cranberries and carrots; topped with warm goat cheese gratineed croutons

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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