Les entrées / First Course
Escargots à la FrançaiseTraditional French snails served in their shells with parsley and garlic butter |
$16.00WP: Chardonnay |
Foie gras pôélé aux raisinsSeared Foie Gras, toasted bread with caramelized onion, and poached grapes |
$19.00WP: Sauternes |
Risotto aux noix de Saint JacquesLemon herb risotto with edamame served with a couple of seared scallops |
$15.00WP: Bordeaux blanc |
Mousse de foie de volaille maisonHomemade chicken liver pâté flavored with Cognac, toasted bread, pickled vegetables |
$7.00WP: Bandol |
Salade végétarienneMixed green salad, confit tomatoes, fresh goat cheese, cranberries, toasted almonds |
$5.50WP: Pinot noir |
Soupe à l’oignon gratinéeFrench onion soup topped with bread and garlic, broiled with Gruyère cheese |
$7.00WP: Bordeaux |
Vegetarian / Pescatarian Main Course
Risotto au homard, avec édamameLobster coral risotto, with edamame, topped with a poached lobster tail |
$34.00WP: Chardonnay |
Pâtes fraîches aux Saint JaquesSeared scallops with fresh pasta, almond, spinach, and sage pesto, Parmesan Reggiano |
$32.00WP: Bordeaux blanc |
Saumon, purée de carottes au cumin, et quinoaSeared salmon with carrot, cumin purée, and sweet potato, carrot, edamame quinoa |
$26.00WP: Bordeaux blanc |
Les plats de résistance / Main Course
Magret de canard aux parfum d’autumne *Seared duck breast, sweet potato purée, bacon Brussels sprouts, and cranberries |
$27.00WP: Pinot noir |
Steak d’élan glacé au whisky, purée aux fines herbes, asperges *Bourbon, Balsamic, and honey glazed bone-in elk loin, chive mashed potatoes, asparagus |
$42.00WP: Bandol |
Faux-filet, pommes de terre rôties et choux de BruxellesSeared 12oz Ribeye steak, fingerling potatoes and Brussels sprouts, red wine reductionSide of shrimp – add $12.50 |
$44.00WP: Côtes du Rhône |
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 fruit preserve |
$8.00WP: Vouvray |
Cheesecake citron framboiseNon-baked vanilla cheesecake, lemon curd and raspberry sauce |
$8.00WP: Limoncello |
Gâteau à la molasse et orangeSpiced molasses cake, layered with orange cream icing, with pear and cranberries |
$8.00WP: Grand Marnier |
Tarte au Chocolat, sorbet au lychee Chocolate tart made with Bordeaux cookie crust, chocolate mousse, lychee sorbet |
$8.00WP: Ruby Port |
* Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness