French fries with a trio of sauces (remoulade, red pepper, garlic, and herbs)

Pork skewer, caramelized pearl onions, citrus ginger glaze, carrot purée, and demi-glaze

Grilled Moroccan style shrimp skewer (4 shrimp) with roasted Brussels sprouts

Lamb skewer, carrot purée, and mango chutney

Quail and bacon skewer, Miso, honey, and red pepper glaze

Bison skewer, Port wine glaze, house demi-glace

Escargots à la Française

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

Foie gras pôelé,

Seared Foie gras from Au Bon Canard, grilled bread and onions, confit Roma tomato, Balsamic

Saint Jacques et risotto au champignon et truffe

Seared scallops on top of a mushroom and truffle risotto

Salade végétarienne

Mixed greens, grilled pineapple, mango, toasted coconut, house vinaigrette

Salade au canard fumé

Mixed greens, smoked duck, fresh goat cheese, mango chutney and crispy capers

Soupe à l’oignon gratinée

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

Pommes frites

French fries with a trio of sauces: remoulade, garlic and herbs, red pepper sauce

Charcuterie et fromages

Platter of cured meats and cheese with Spanish olives and jam

Campanelle, poivrons et sauce au vin blanc

Campanelle pasta with garlic butter, leeks, edamame, confit tomato, poblano pepper, red pepper coulis, herbs, and white wine sauce

Side of shrimp (4) – add $9.50

Side of crab meat in cream sauce – add $11.00

Side of large scallops (3) – add $16.00

Taboulé et Quinoa “salade”

World grain “salad” with Mediterranean and Israeli couscous and tri-colored quinoa, tomatoes, fresh herbs, garlic, and olive oil (vegan friendly)

 Extra sautéed vegetables – add $4.00

Side of shrimp (4) – add $9.50

Side of crab meat in cream sauce – add $11.00

Side of large scallops (3) – add $16.00

Side of lobster tail – add $16.00

Risotto au homard

Lobster risotto with lemon and edamame topped with a petite lobster tail and herb oil

Truite “Amandine”

Rainbow trout, brown butter almonds, haricot vert, and rosemary sugar fingerling potatoes

Chef recommends a side of crab poached in cream on top – add $11.00

Saumon grillé sur lit de salade estivale

Grilled salmon, organic local salad with Poblano and orange vinaigrette, grilled poblano and onions, avocado, confit Roma tomatoes and grilled lemon

Canard de deux façons

Duck confit and aged duck breast with parsnips purée, haricot vert and mango chutney

Steak d’élan avec ses légumes

Bone-in elk loin, carrot, and fingerling potato coins, grilled broccolini, and demi-glace

Sanglier braise et gruau de choux-fleur

Slow braised wild boar grillades and smoked Gouda cauliflower “grits”

Filet d’agneau “en croûte”

Lamb Wellington, spinach, and fresh mushrooms with demi-glace

Tournedos de boeuf

5oz or 8oz filet with butternut squash purée and roasted Brussels sprouts

Side of shrimp – add $9.50

Side of scallops – add $16.00

Topped with Foie gras – add $16.00

Steak frites

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

Chèvre chaud à la truffe

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

Moelleux au chocolat

Chocolate volcano cake with chocolate sauce and vanilla crème anglaise

Terrine au chocolat et pistaches

Chocolate, Cognac and pistachio terrine, meringues, cherries and sweet cream

Crème brûlée à la vanille

Classic vanilla crème brûlée, topped with sweet cream

Crème brûlée cappuccino

Cappuccino crème brulée, chocolate meringue and espresso powder

Cheesecake au citron et miel

Lemon cheesecake, topped with faux “honeycomb” and drizzled with chamomile honey

Gâteau à la canelle et poire

Bishop’s bread with poached pear, walnut caramel, and cinnamon ice cream

Glace ou sorbet

Homemade ice cream or sorbet scoop

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