Mon – Fri Lunch

 

Menu Pour le Dejeuner

28 Juilett 2015

Soupes

Soupes du Jour 2 cup / 3 bowl   Chicken and 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 French cheeses and house made pâtés

Crêpes

Crêpe de Poulet * 10
Savory crepes filled with tender chicken morsels simmered in a light curry cream sauce with carrots onions and fresh spinach; gratinéed with Swiss cheese

Crêpe aux Lardon * 10
House prepared savory crêpe filled with grilled marinated steak simmered in a fire roasted chipotle cream sauce with smoked bacon sauteed onions and mushrooms; gratinéed with Swiss cheese

Sandwiches

Monte Cristo 10
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

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

Sandwich de Crabe 13

Crab cake served on toasted baguette with fresh spinach, tomato, red onion, and spicy remoulade; sided by pommes frites and salade verte

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 14
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

Saumon sauce Provençale* 15

Filet of salmon, grilled to your liking; accented with a ragout of tomato, onion, olive and caper and served with rice and vegetable

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

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

Poulet aux Câpres 11.5
Grilled chicken breast accentuated by a lemon, caper and white wine sauce with artichoke hearts and spinach sided by rice and steamed vegetables.

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 mushroom, onion, and shallot; topped with bleu cheese; sided by pommes frites and vegetables

Bouillabaisse du Central* 15
Crab cake served on toasted baguette with fresh spinach, tomato, red onion, and spicy remoulade; sided by pommes frites and salade verte

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