Les entrées / First Course
Escargots à la FrançaiseTraditional French snails served in their shells with parsley and garlic butter |
$16.00WP: Chardonnay |
Mousse de foie de volaille maisonHomemade chicken liver pâté with Cognac, toasted bread, pickled vegetables |
$6.00WP: Côtes du Rhône |
Salade de SaisonMixed green salad with lardons, croutons, confit tomatoes, and shaved Parmesan |
$6.00WP: Pinot Noir |
Soupe à l’oignon gratinéeFrench onion soup topped with bread and garlic, broiled with Gruyère cheese |
$7.00WP: Bordeaux |
Assiette de charcuterie*Platter of 4 different types of meat, with olive tapenade and pickled vegetables |
$12.00WP: Côtes du Rhône |
Assiette de FromageCheese board including a goat cheese spread and olive tapenade |
$12.00WP: Varies with cheese |
Vegetarian / Pescatarian Main Course
Homard sur lit de couscous IsraelienPoached and grilled lobster tail, Israeli couscous, eggplant, zucchini, garlic flatbread |
$31.00WP: Bordeaux Blanc |
Saumon grillé à la MéditerranéenneGrilled salmon over zucchini capellini, confit tomatoes, Feta cheese, and fried chickpea |
$23.00WP: Chardonnay |
Cabillaud, riz sauvage aux légumes rôtisCod, caramelized with bacon, edamame, poached radish, and herbed fingerling potatoes |
$26.00WP: Bordeaux blanc |
Les plats de résistance / Main Course
Escalope de poulet presséLemon herb chicken breast, Israeli couscous, roasted peppers, mushrooms, and spinach |
$23.00WP: Mas de Volques |
Agneau aux amandes avec quinoa de légumes et herbesSeared lamb loin, crusted with garlic and almonds, vegetable herbed quinoa |
$38.00WP: Bourdeaux |
Tournedos de boeuf, paillasson de pomme de terres et asperges6oz beef filet, potato cake, mushrooms, asparagus, and demi-glaceSide of shrimp – add $12.00 Side of lobster tail – add $27.00 |
$41.00WP: Côtes du Rhône |
Faux-filet, pommes de terre rôties et aspergesSeared 12oz Ribeye steak, garlic fingerling potatoes and asparagus, red wineSide of shrimp – add $12.50 Side of lobster tail – add $27.00 |
$40.00WP: Mas de Volques |
Steak frites*16oz Ribeye steak with French fries, side of remoulade sauce |
$49.00WP: Bourdeaux |
Les Desserts
Crème brûlée à la vanilleClassic vanilla crème brûlée, topped with sweet cream |
$8.00WP: Vouvray |
Bavarois pistache et fraiseLight dessert of pistachio sponge cake, and strawberry mousse |
$8.00WP: Sparkling rosé |
Cheesecake à la noix de cocoCoconut cheesecake with a pecan crust, topped with mango sorbet |
$8.00WP: Millet moelleux |
* Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness