Les entrées / First Course
Escargots à la françaiseTraditional French snails served in their shells with parsley and garlic butter |
$18.00
|
Foie gras poêlé avec gastrique de mûresSeared “Au Bon Canard” Foie Gras, toasted bread with caramelized onion, blackberry sauce |
$22.00
|
Gnocchi de pommes de terreHouse-made herb potato gnocchi, sweet pea purée, crispy bacon, brown butter and chive crema |
$12.00
|
Salade végétarienneMixed green salad, pickled red onions, fresh cucumber, Mindoro blue cheese crumbles, toasted almonds, and house-made raspberry vinaigrette |
$7.00 |
Soupe à l’oignon gratinéeFrench onion soup topped with bread and garlic, broiled with Gruyère cheese |
$10.00 |
Les plats de résistance / Main Course
Pâtes au homardLobster tail cooked sous-vide, parpadelle pasta, asparagus, shellfish cream sauce, Parmesan Reggiano |
$36.00
|
Truite au fenouil et beurre blanc Rainbow trout, grilled red pepper polenta, fennel salad, confit tomato, lemon and beurre blanc |
$25.50
|
Thon en salade*Seared Yellowfin tuna, confit tomatoes, Manchego cheese crumbles, mixed greens, fresh avocado, crispy onions, dressed in a creamy lime oil sesame vinaigrette |
$21.00
|
Magret de canard, purée de petit pois et éscarole*Seared duck breast on a bed of English pea purée, curly endive with bacon, miso mustard sauce |
$30.00
|
Steak frites12oz Ribeye steak with French fries, side of remoulade sauce |
$45.00
|
Steak d’elan, sauce aux airelles*10oz bone-in elk loin, rosemary roasted fingerling potatoes, braised radicchio, lingonberry orange sauce, sautéed mushrooms, and toasted walnuts |
$60.00 |
Les Desserts
Crème brûlée à la vanilleClassic vanilla bean crème brûlée, sweet cream, and macerated cherries |
$10.00
|
Parfait noix de coco et igname pourpre Coconut and Ube semifreddo, crunchy kataifi, fresh blackberry, and Port wine reduction |
$10.00
|
Gâteau à l’huile d’olive et glace au safran Olive oil cake, topped with homemade vanilla bean and saffron ice cream, tuile crumbles |
$10.00
|
Tarte au chocolat, fraise, rhubarbe et amandes Chocolate ganache tart, topped with rhubarb, sliced almonds, strawberry coulis |
$10.00
|
* Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness