Dinner Menu

 

Menu du 1 Septembre

Les Viandes

Paleron de Boeuf et Frites

18

Grilled and sliced 6 oz Flatiron steak accompanied by sauce Béarnaise; served with pommes frites and sautéed vegetable

Canard et Canneberges*

21

Duck Breast seared to your liking accented with a light cranberry pan sauce; sided by a mushroom studded long grain white rice and sautéed vegetables

Pâtes au Poulet

16

Tender Chicken Breast Fillets are sautéed with butter and shallots, spinach, white wine, and peaches in light peach flavored crème, topped with parmesan cheese; tossed with cavatappi pasta

Côte de Porc aux Pêches

17

Grilled Boneless Pork Chop accented with a Palisade peach sauce; served over Yukon Gold mashed potatoes and sautéed vegetables

Les Poissons

Truite Amandine

17

Rainbow Trout encrusted with roasted almonds, sautéed in sweet butter and finished with lemon juice; sided by a rice pilaf and sautéed vegetable

Coquilles St Jacques Provençale*

22

Sea Scallops pan seared and accented with a ragout of tomato, onion, caper and olive; sided by a rice pilaf and sautéed vegetables

Saumon sauce Béarnaise

18

Pacific Salmon, grilled to your liking, atop a tarragon infused hollandaise sauce, accompanied by rice pilaf and sautéed vegetables

Rouget sauce Nantua

19

West Coast Red Snapper accented with lobster crème sauce; sided by a rice pilaf and sautéed vegetables

Le Végétarien

Pâtes de Printemps aux Pĕches

15

Summer vegetables and wilted spinach tossed with pasta and a creamy Parmesan peach sauce, topped with Parmesan cheese

Salade Bergère

15

Mixed greens tossed in a Raspberry vinaigrette with poached pears, macerated figs, dried cherries, and carrots; topped with warm goat cheese gratinéed 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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