Dinner Menu

 

Menu du 28 Mai

Les Viandes

Paleron de Boeuf

18

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

Jarret d’Agneau

18

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

Lapin à la Forestière

17

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

Canard Roti à l’Orange

22

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

22

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

18

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

22

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

Salade Niçoise

17

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

15

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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