Mon – Fri Lunch

 

Menu Pour le Dejeuner

27 Février 2015

Soupes

Soupes du Jour $2 cup / $3 bowl Beef and Country Vegetable

Vegetarian: Curried Cream of Fennel

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 aux Fruits de Mer $10.50
Bay scallops, shrimp, red and white fish in a dill cream sauce gratinéed with Swiss cheese

Crêpe de Poulet* 9.50
Chicken morsels in a Madras curry sauce with onions, carrots, spinach 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 11
Baked ham and Swiss cheese on country bread topped with Mornay sauce and an egg served sunny side up with house-cut pommes frites and a petite salade verte

Sandwich de Pâté* 11
Melt in your mouth country pâté sauteed in goose fat, mushroom and onions confit nested in a brioche hoagie bun sided by fries and mixed green

LES GRANDES SALADES

Salade d’ Onglet 16
Hanger 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, 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 pears, dried cranberries, candied walnuts, macerated figs, and carrots; topped with warm goat cheese croutons

PLATS PRINCIPAUX

Saumon sauce Provencale * 14
Grilled filet of salmon topped with a ragout of tomato, capers, garlic, onion and herbs ; sided by rice pilaf and vegetables

Omelette aux Épinards 9
Egg white omelette with spinach, mushrooms, roasted garlic, and Swiss cheese; sided by pommes-frites and mixed greens

Quiche Lorraine 9
Savory egg custard baked in a flaky pastry crust with ham, caramelized onions and Swiss cheese; sided by pommes frites and a petite salade verte

Steak Frites sauce Béarnaise 16
Grilled hanger steak accented with a tarragon infused hollandaise sauce; sided by pommes frites and a petite salade verte

Bouillabaisse du Central* 15
Mediterranean fish fumet with shrimp, scallops, mussels, red & white fish, saffron potatoes, leeks and fennel served with croutons, Parmesan cheese and rouille

Poulet Cordon Bleu* 10
Breaded and seared chicken breast stuffed with ham and Swiss cheese with a Mornay sauce

Oeufs Benedict 10
Two poached eggs, Canadian bacon and mushrooms nested on brioche toast enriched with Hollandaise sauce; sided by mixed greens

Truite Romesco* 12
Seared Idaho trout with a nuts roasted garlic and red pepper sauce

 Omelette au Saumon* 10
E
ggs white omelette with Brie cheese and smoked salmon sided by fries and mixed green

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

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