Dinner Menu

 

Menu du 29 Septembre

Les Viandes

Onglet Bourguignon*

20

10 oz. hanger steak grilled to your liking, finished with a tarragon infused oil, served with a burgundy demi-glace, garnished with blue cheese crumbles; served with black peppered mashed potatoes and ratatouille

Carré d’Agneau

21

A three bone rack of lamb drizzled in a peppercorn demi-glace; served with ratatouille and wild rice pilaf

Cassoulet aux Quatre Viandes

19

Duck confit, pork loin confit, leg of lamb, and lamb shank morsels; accompanied by a ragout of simmered white beans with onion, garlic, tomatoes, and herbs

Poulet Farçi

16

Chicken breast and wing stuffed with goat cheese, sun dried tomatoes, and spinach topped with herb velouté; served with ratatouille and wild rice pilaf

Salade d’Onglet*

16

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

Les Poissons

Cabillaud d’Automne

16

Blackened cod with an autumn spiced tomato jam; sided by ratatouille and salted cod brandade

Coquilles St. Jacques

20

Three wild caught, pan seared sea scallops sided by ratatouille, a sundried cherry risotto and finished with a sweet raspberry coulis

Saumon aux Câpres*

18

Filet of Atlantic salmon, grilled to your liking; prepared with a lemon caper cream sauce; topped with asparagus and served over a chilled couscous salad; finished with fried dill

Salade Niçoise*

17

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

Les Végétariens

Pâtes aux Tomates

15

House made linguini tossed in a sauce composed of white wine, garlic, shallots, tomatoes, sun dried tomatoes, and kalamata olives

Salade Bergère

15

Mixed Greens tossed in a strawberry vinaigrette with poached pears, dried cranberries and carrots; topped with warm goat cheese crostini

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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