Dinner Menu


Menu du 28 Mai

Les Viandes

Paleron de Boeuf


6 oz Flatiron of beef, grilled and sliced, topped with sauce Béarnaise; accompanied by Yukon gold mashed potatoes and sautéed vegetables

Jarret d’Agneau


Braised Lamb Shank with olives, garlic, celery carrots, onions, and orange peel; served over polenta and sautéed vegetables

Lapin à la Forestière


Spring rabbit roasted with forest mushrooms, shallots, and spring onions; served with polenta and vegetables

Canard Roti à l’Orange


Crisp roasted half duckling, grilled and accented with a honeyed orange glace over Yukon gold mashed potatoes and sautéed vegetables

Les Poissons

Bouillabaisse du Central


Mediterranean fish fumet prepared with mussels, lobster tail and claw, scallops, red fish, potatoes, onions, leeks, bell peppers and fennel; sided by spicy rouille and croutons

Truite Amandine


Idaho trout encrusted with roasted almonds; sautéed in sweet butter and finished with lemon juice; sided by rice and seasonal vegetable

Flétan Grillé sauce Béarnaise


Fillet of Pacific Halibut, grilled to your liking, accented with a tarragon infused Hollandaise sauce; served over rice pilaf and sautéed vegetables

Salade Niçoise


Grilled Ahi tuna served over mixed greens tossed in balsamic vinaigrette with boiled potatoes, red onions, olives, tomatoes, anchovies, roasted red peppers, and hard boiled egg

Le Végétarien

Risotto de Fenouil et d’Asperges


Fennel risotto, with spring asparagus, wilted spinach, tomatoes, and a touch of cream, served with Parmesan cheese

 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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