Dinner Menu


Menu du 24 Octobre

Les Viandes

Mer et Terre


10 oz. hanger steak, grilled to your liking, paired with a crab cake layered with a roasted mushroom medley, braised leek, bacon Choron sauce

Côte de Porc à la Moutarde


Pan seared 12 oz. bone-in pork chop accented by pickled pears and a mustard velouté; sided by gorgonzola polenta and green beans

Poulet aux Tomates


Pan seared chicken breast with a sun-dried tomato balsamic glaze, served over mashed potatoes, sided by charred broccoli and carrot confit

Salade d’Onglet


6 oz. hanger steak, grilled to your liking, served with a wedge of grilled romaine lettuce topped with blue cheese dressing, tomato, red onion, bacon, and cucumber; garnished with potato gaufrettes

Les Poissons

Bouillabaisse du Central


Classic saffron infused rice dish simmered with whitefish, salmon, bay scallops, shrimp, mussels, fennel, celery, and onion; sided by a spicy rouille, Parmesan and croutons

Coquilles St Jacques à la Lyonnaise


Pan seared sea scallops served with roasted potato and arugula tossed in bacon vinaigrette, pickled shallots, and topped with a fried egg

Saumon au Cognac


Pan seared filet of Atlantic salmon finished with a brandy black pepper honey glaze; sided by rice pilaf and seasonal vegetables

La Lotte en Rose


Roasted monkfish accentuated with a pink peppercorn beurre blanc sauce and sided by green beans and mashed potatoes

Salade Niçoise


Filet of yellowtail tuna 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

Aubergine au Parmesan


Crispy morsels of eggplant served on top of a creamy parmesan risotto; accented by marinara sauce and gratinéed with parmesan cheese

Salade Bergère


Mixed greens tossed in a strawberry vinaigrette with poached pears, macerated prunes, 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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