Escargots à la Française

Traditional French snails served in their shells with parsley and garlic butter

Melons, figues et jambon cru

Fresh melons and figs, with Prosciutto ham, arugula salad, and Port reduction

Carpaccio de saumon fumé

Smoked salmon carpaccio, artichoke hearts, micro greens, fried capers, dill-garlic oil, crostini

Salade de saison

Mixed greens, confit tomatoes, Kalamata olives, goat cheese, cucumber, lemon dill vinaigrette

Soupe à l’oignon gratinée

French onion soup topped with bread and garlic, broiled with Gruyère cheese

Crevettes grillées, sauce à l’orange et miel, avec quinoa

Grilled shrimp, orange Tequila honey glaze, on a bed of arugula and refreshing quinoa salad 

Thon avec riz de choux-fleur*

Yellowfin tuna, seared rare with sesame seed crust, and tamari cauliflower “rice”

Bar rayé du Pacifique au fenouil et beurre blanc

Pacifico striped bass with fennel, spinach, fingerling potatoes, and dill beurre blanc sauce

Magret de canard et ratatouille*

Seared chicken breast served with ratatouille and confit tomatoes, reduced Balsamic vinegar

Steak au poivre*

Beef tenderloin, Duchess potatoes, mushrooms and spinach, black & green pepper sauce

Steak frites
12oz Ribeye steak with French fries, side of remoulade sauce
Side of shrimp – add $12.50
Side of scallops – add $19.00
Side of lobster tail – add $27.00

Crème brûlée à la vanille

Classic vanilla bean crème brûlée, sweet cream, and macerated cherries

Crème brûlée au café

Espresso crème brûlée, sweet cream, and chocolate-covered espresso beans

Gâteau meringué à la mousse au chocolat*

French silk pie cake, with cookie crust, chocolate mousse, topped with toasted meringue

Tarte au citron

Lemon tart made with almond crust, lemon curd, topped with house-made blueberry sorbet