Mon – Fri Lunch

 

Menu Pour le Dejeuner

27 Août 2015

Soupes

Soupes du Jour 2 cup / 3 bowl
Chicken vegetable

Vegetarian: Gazpacho

Soupe à l’Oignon 3 cup / 4 bowl
Classic French onion soup

Features

Assiette de Charcuterie et Fromage 14
An assortment of house made charcuterie and specialty cheese with croutons, cornichons, fruit, mustard, onions, and balsamic glaze (Available with gluten free croutons on request

Crêpes

Crêpe de Poulet 11
Chicken morsels in a Madras curry sauce with onions, carrots, spinach, and gratineed with Swiss cheese

Crêpe aux Lardons  11
Savory crepe filled with grilled marinated steak, smoked bacon, mushrooms, sun-dried tomatoes, roasted peppers, in a fire roasted chipotle mustard cream sauce; gratinéed with Swiss cheese

Sandwiches

Monte Cristo 11
Brioche layered with ham and Swiss cheese, dipped in egg then griddle fried; served with powdered sugar, raspberry coulis, house-cut pommes frites, and a petite salade verte

Sandwich de Bœuf 11
Beef brisket served on a petite baguette with Swiss cheese, spinach, tomato, red onion, and spicy remoulade; sided by pommes frites and salade verte

Sandwich de Crabe 13
Crab cake served on toasted brioche with fresh spinach, tomato, red onion, and spicy remoulade; sided by pomme frites and salade verte

Croque Madame 11
Ham and Swiss cheese on country bread topped with Mornay sauce and an egg served sunny side up

LES GRANDES SALADES

Salade de Paleron 15
6 oz flatiron steak, grilled to your liking, served with a wedge of grilled romaine lettuce topped with blue cheese dressing, tomato, red onion, bacon, and cucumber; garnished with potato gauffrette

Salade Niçoise 15
Filet of Ahi tuna grilled to your liking, served over
mixed greens tossed in balsamic vinaigrette with boiled potatoes, sautéed zucchini, red onions, olives, tomatoes, anchovies, roasted red peppers, and a hard boiled egg

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

PLATS PRINCIPAUX

Rouget au Pistou 12
Filet of sauteed West Coast red snapper served with a fresh pesto sauce; accompanied by a salad of cherry tomatoes, celery, onions, and cucumber

Saumon sauce Provençale 15
Filet of Salmon grilled to your liking topped with a rustic ragout of tomatoes, olives, capers, onions, garlic and lemon juice; sided by rice and steamed vegetables

Crevettes au Pistou 13
Pan seared jumbo shrimp finished with a vibrant pesto sauce; sided by grilled romaine lettuce, summer tomatoes, Parmesan, and house cured bacon

Omelette aux Champignons 10
Your choice of three egg or egg white omelette with, mushrooms, brie cheese and fresh spinach; sided by pommes frites and salade verte

Quiche Lorraine 11
Savory egg custard baked in a flaky pastry crust with
ham, caramelized onions and Swiss cheese; sided by pommes frites and salade verte

Paleron de Boeuf 16
A 6 oz. flatiron steak grilled to your liking accented with sauce Béarnaise; sided by pommes frites and vegetables

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