Mon – Fri Lunch

 

Menu Pour le Dejeuner

30 Octobre 2014

Features
Assiette de Charcuterie et Fromage 14
An assortment of French cheeses and house made pâtés

Crêpes
Four small, fresh house-made crepes

Crêpes aux Fruits de Mer 10
Salmon, bay scallops white fish shrimp dill cream sauce gratinéed with Swiss cheese; sided by salade verte

Crêpes au Fromage 10
Parmesan fondue ,mushroom, and spinach ; sided by salade verte

Crêpes aux Fruits 8
Choice of strawberry or apple compote topped with Chantilly cream and powdered sugar

Sandwiches

Burger Lyonnaise* 12
Beef burger served on toasted brioche with crisp bacon, romaine, tomato, and an over easy egg with fries

Monte Cristo 9
Brioche layered with ham and Swiss cheese, dipped in egg then griddle fried served with powdered sugar, raspberry coulis with fries and small green

Croque Madame* 11
Baked ham and Swiss cheese on country bread topped with Mornay sauce and an egg served sunny side up with fries and small green

LES GRANDES SALADES

Salade de Poulet Frit* 12
Fried chicken salad composed of celery, onion, thyme, rosemary, mayo; served over mixed greens tossed in strawberry vinaigrette; accompanied by pineapple, pickled strawberries, and toasted coconut

Salade Niçoise* 15
Filet of salmon 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

Salade Bergère 14
Mixed greens tossed in strawberry vinaigrette with poached apples, dried cranberries, candied walnuts, pickled strawberries, and carrots; topped with warm goat cheese croutons

PLATS PRINCIPAUX

Loup de Mer Romasco * 14
Pan fried striped bass served with rice and steamed vegetable; served with a sauce of hazelnut, red pepper, and tomato

Poulet à la Sauge* 12
Pan seared chicken breast and leg; prepared with a velvety sage sauce; served with rice and ratatouille

Quiche Lorraine 9
Savory egg custard baked in a flaky pastry crust with ham, caramelized onions and Swiss cheese; sided by fries and a mixed green

Saumon Sauce Provencale * 14
Grilled salmon; accented with a capers, onion, olive oil garlic ragout sided by a rice pilaf and ratatouille

Onglet sauce Hollandaise * 14
8 oz. Hanger steak, grilled to your liking, topped with a hollandaise sauce and sided by broccoli and fries

Omelette aux Épinards* 9
Egg white omelette with spinach, mushrooms, roasted garlic, and Swiss cheese; sided by pommes-frites and a petite salade verte

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