Menu du 18 April

Hors d'Oeuvres

 

 

 

Assiette de Fromage
13

Camembert, Montrachet Chêvre, Port Salut, and Bleu Cheese served with fresh seasonal fruits, walnuts and croutons

Feuilleté d’Escargots
9

Six escargots prepared in a creamy sauce with blue cheese, walnuts, spinach, and tomato topped with puff pastry

Escargots en Brioche
7

Six escargots sauteed with garlic, shallots, butter, tomatoes, over toasted brioche flambeed with pastis

Escargots Bourguignons
7

Six escargots sautéed with butter, garlic, mushrooms, shallots and parsley

Petit Chêvre Fondu à la Provençale
9

Goat cheese flavored with olive oil and topped with sweet balsamic onion marmalade, tomatoes, basil and breadcrumbs and baked to a golden brown

L' Ail, Le Brie, et Les Croutons
9

Warm wedge of brie, roasted head of garlic, tomatoes, basil and croutons

 

Soupe du Jour
3/4

Soupe à l'Oignon
3/4

Salade Verte
5

Mixed greens, red onions, tomato, cucumbers, and croutons tossed with tarragon vinaigrette

Salade Cesar
5

Romaine lettuce, Parmesan cheese, and croutons tossed with a rich anchovy vinaigrette

Salade Périgourdine
6

Hazelnuts, mushrooms and country-style pate with mixed greens in a strawberry and balsamic vinaigrette

Salade d'Epinard
6

Spinach tossed in warm bacon vinaigrette with Parmesan, roasted red peppers, red onion, hard boiled egg and bacon

Salade de Champignon
7

Mixed greens, Portobello mushrooms, roasted red peppers with balsamic vinaigrette

Salade de Betterave
8

Mixed greens tossed in tarragon vinaigrette served over beets with hard boiled egg and bleu cheese crumbles

Salade Berger

15

Mixed greens tossed in strawberry vinaigrette with poached pears, candied almonds and carrots; topped with warm goat cheese crostini

Salade Niçoise au Saumon

17

Grilled filet of salmon 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 hard boiled egg

Salade d'Onglet

16

Grilled Hanger served over romaine tossed in bleu cheese dressing with tomatoes, onions, bacon, blue cheese crumbles and cucumbers, garnished with gaufrette potato chips


 

Faux Filet

22
10oz New York strip grilled to your liking, crowned with Jack Daniels butter; sided by house cut pomme frites

Coquelet aux Champignons

18

Roasted half Cornish hen served over Parmesan risotto; finished with a portobello, brandy, rosemary demi glace

Carre D'agneau au romarin

22

Roasted rack of lamb infused with rosemary and finished with a natural reduction over mashed potatoes

Poulet au Aubergine

17

Roasted airline chicken breast served with a eggplant ragout enhance by a tomato coulis; sided by roasted fingerlings, roasted new potatoes

 

 

Les Poissons

 

Bouillabaisse du Central

19

Mediterranean fish fumet infused with saffron, prepared with jumbo shrimp, bay scallops, red and white fish, mussels, potatoes, leeks, fennel, bell peppers and onions; served with a spicy rouille and croutons

Bar Raye

19

Seared filet of Colorado striped bass lightly seasoned and topped with a tomato, bacon relish; sided by spinach risotto

Saumon aux Poires

17

Herb and brioche crusted filet of Atlantic salmon seared to your liking accompanied with a spiced pear red wine reduction and basil cream; over sweet potato purée

Lotte au Safran

19

Seared filet of Monkfish on fingerling potatoes with a saffron, tomato, fennel ragout

 

Le Vegetarien

17

Cavitappi pasta served with roasted garlic, asparagus, tomatoes, olive oil, fresh basil and balsamic reduction