Dinner Menu

 

Menu du 18 Decembre

Les Viandes

Onglet sauce Bearnaise

21

10oz Hanger grilled to your liking; accented with Bearnaise;sided by mashed potatoes and seasonal vegetables

Roti de Porc au Jus

19

Slow roasted pork loin stuffed with house made sausage and brie cheese, accentuated with creamed spinach and roasted garlic Jus; Sided by mashed potatoes and seasonal vegetables

Jarret d’Agneau

19

Tender lamb shank braised with onions, tomatoes red and green pepper and Provence herbs served over mashed potatoes and vegetables

Cassoulet du Central

21

Grilled lamb T-bone, sausage, goose breast & leg confit, and braised pork belly served over a ragout of white beans tomatoes onions and herbs gratineed with parsley garlic chapelure

Coq au Vin

18

Chicken on the bone braised in a red wine simmered with brandy, onion, mushrooms and Provence herbs served over Gemelli pasta

Les Poissons

Bouillabaisse du Central

21

Mediterranean fish fumet with scallops, shrimp, mussels, lobster claw, red & white fish, potatoes, leeks and fennel served with croutons parmesan cheese and rouille

Truite Amandine

18

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

Coquille Saint Jacques*

21

Wild caught sea scallops served over a fresh Méditerranéan chick pea salad, saffron risotto and red pepper saffron cream

Saumon aux Câpres

19

Grilled filet of North Atlantic salmon served with a lemon caper cream sauce; Sided with rice and seasonal vegetables

Salade Niçoise*

18

Filet of Ahi 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

Le Végétarien

15

Grilled stuffed peppers filled with a rustic quinoa salad on top of a chipotle Boursin spread with herb gratineed and charred cauliflower; prepared with a roasted red pepper relish

Salade Bergère

15

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