Escargots à la Française

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

Foie gras pôélé “Au Bon Canard”

Seared Foie Gras, with toasted bread topped with caramelized onion, peppers, shallots, artichokes, and confit tomato

Tartine de chèvre chaud

Baked goat cheese on focaccia bread, a drizzle of truffle oil, and a small green salad

Salade végétarienne

Mixed green salad with shaved carrots, candied walnuts, Mindoro blue cheese

Soupe à l’oignon gratinée

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

Assiette de charcuterie*

Platter of 4 different cured meats, with green olive tapenade, and pickled vegetables

Assiette de fromages

Cheeseboard, including a goat cheese spread, 3 other kinds of cheese, and black olive

Risotto au beurre de homard, edamame et radis pochés

Lobster risotto with lobster coral butter, edamame, and poached radish

Side of shrimp (4) – add $12.50

Side of scallops – add $19.00

Side of lobster tail – add $27.00

Saumon, riz sauvage aux légumes rôtis et sauce Tarator*

Seared salmon, roasted vegetables, wild rice, fried chickpeas, and almond Tarator sauce

Flétan, purée de carottes au cumin, et pomme de terre fondantes

Halibut with carrot and cumin purée, chermoula sauce and slow roasted potatoes

Escalope de poulet pressé aux champignons et à la truffe

Brined and pressed chicken breast, stuffed with mushrooms and truffles, with shallots, spinach, and white wine cream sauce

Médaillon d’agneau, crumble de légumes, sauce orange-romarin *

Lamb medallion, with roasted parsnip, cauliflower, and tomato panko crumble, and a rosemary and orange sauce

Steak d’élan glacé au whisky, carottes et pommes de terre rôties *

Bourbon whisky glazed bone-in elk loin, roasted carrots, potatoes, and walnut crunch

Tournedos de boeuf, purée citronné et asperges *

6oz beef filet with thyme, lemon, parsley whipped potatoes, and asparagus

Side of shrimp – add $12.50

Side of scallops – add $19.00

Side of lobster tail – add $27.00

Side of foie gras – add $15.00 

Steak frites*

16oz Ribeye steak with French fries, side of remoulade sauce

Crème brûlée à la vanille

Lime and basil tart made with an olive oil crust and topped with strawberry sorbet

Bavarois chocolat blanc et orange

A light dessert of white chocolate sponge cake, orange mousse, toasted Macadamia nuts

Cheesecake au cappuccino

Cappuccino cheesecake topped with sweet cream and espresso powder

Tarte Tatin à la banana, glace au curry

Caramelized banana “tarte Tatin” served warm and topped with curry ice cream

French press coffee

Chocolate volcano cake with Bourbon caramel and vanilla crème anglaise

Espresso

Café noisette

Espresso with a dollop of milk froth in an espresso cup-

Café Latte or Cappuccino

Double espresso with steamed and frothed milk in a coffee cup

Café Mocha 

Espresso with chocolate and steamed milk in a coffee cup

Hot tea

Selection of loose tea leaves

Hot chocolate

Brazilian Coffee

Coffee liqueur, Cognac, and orange liqueur with a double espresso, topped with whipped cream

Aspen Coffee

Coffee liqueur, Frangelico and Bailey’s with a double espresso, topped with whipped cream

French Connection Coffee

Cognac and Amaretto with a double espresso, topped with whipped cream

Almond Kiss

Amaretto with hot chocolate, topped with whipped cream

Blueberry Tea

Grand Marnier and Amaretto, served with Earl Grey tea