Escargots à la Française

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

Foie gras pôélé aux cerises

Seared Foie Gras, toasted bread with caramelized onion, cherries, reduction of Balsamic

Risotto aux noix de Saint Jacques

Lobster coral risotto with asparagus wheel served with a couple of seared scallops

Salade végétarienne

Mixed green salad with micro greens, fresh goat cheese, artichoke hearts, avocado, mango, toasted almonds, and citrus vinaigrette

Soupe à l’oignon gratinée

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

Risotto au homard
Lobster coral risotto, asparagus wheel, and shallots, topped with a poached lobster tail

Pâtes fraîches aux Saint Jaques
Seared scallops with fresh pasta, roasted red pepper coulis, Spanish olives, artichoke hearts, and Parmesan Reggiano

Saumon sur lit de salade estivale
Grilled salmon on a bed of salad with cucumber, roasted peppers, celery, avocado lightly coated  with sesame oil and polenta, mango, micro greens, and mango vinaigrette

Magret de canard
Seared duck breast, quinoa with mango, peppers & artichoke hearts, Port wine reduction

Côtes de porc Duroc, pommes de terre et asperges
Dry aged Duroc pork, roasted fingerling potatoes, mushrooms, and asparagus

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
Topped with foie gras – $15.00

Crème brûlée à la vanille

Classic vanilla crème brûlée

Cheesecake au citron vert et pistache

Lime cheesecake, with pistachio and almond crust, Cherry sauce

Tarte aux fraise, et sorbet à la rhubarbe

Strawberry and raspberry tart, topped with a rhubarb and rose sorbet