Dinner Menu


Menu du 29 Mars

Les Viandes

Tournedos Maitre d’Hôtel*


6 oz. tenderloin filet grilled to your liking, topped with an herbed compound butter; served Yukon gold smashed potatoes and sautéed vegetables

Poulet Cordon Bleu


Limited Availability! Chicken breast stuffed with ham and Swiss cheese, breaded then baked, topped with Mornay sauce; served with Yukon gold smashed potatoes and vegetables

Trio de Porc*


Pork medallions, pork belly, and garlic sausage served with Yukon gold smashed potatoes and vegetables

Lapin Bourguignon


Tender Colorado bone in rabbit braised in red wine and simmered with bacon, carrots, mushrooms, and onions; served over Gemelli pasta with a natural reduction, sided by vegetables

Les Poissons

Bouillabaisse du Central


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

Saumon Béarnaise*


Filet of salmon pan seared to your liking, finished with sauce Béarnaise; served with Yukon gold smashed potatoes and vegetables

Coquille St Jacques


Four sea scallops with a lemon-caper beurre blanc; with wild mushroom risotto and fresh vegetables

Truite à la Courge


Paprika dusted filet of Idaho trout atop a sautéed summer squash and roasted vegetables; sided by basil-pesto risotto

Le Végétarien

Lasagne Végétarienne


Vegetarian lasagna accented with a marinara sauce and finished with Swiss 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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