Les entrées / First Course
Escargots à la FrançaiseTraditional French snails served in their shells with parsley and garlic butter |
$12.50 |
Salade au saumon fumé et crabeMixed greens, creamy avocado, smoked salmon and colossal crab meat |
$11.50 |
Soupe à l’oignon GratinéeFrench onion soup topped with garlic crostini and melted Gruyère cheese. |
$6.50 |
Soupe de ButternutSeasonal soup: creamy butternut squash and apple soup, topped with dehydrated apple chip |
$5.50 |
Pomme FritesFrench fries with a trio of sauces: remoulade, garlic and herbs, red pepper sauce |
$5.50 |
Charcuterie et fromagesPlatter of cured meats, Gruyère and Mindoro blue cheese with tomato/serrano jam |
$14.00 |
Les plats de résistance / Main Course
Tagliatelle, crème de truffesSquid ink pasta in truffle cream sauce, with shaved asparagus, mushrooms, edamame
|
$18.00 |
Ratatouille aux oeufsRatatouille (zucchini, eggplants, peppers, onions and tomatoes) topped with poached eggs |
$18.00 |
Risotto au homardLobster risotto with lemon and edamame, topped with a lobster tail |
$30.00 |
Saumon avec couscous au maïsSeared salmon with roasted corn and cucumber couscous, basil and ginger |
$20.00 |
Tournedos5oz or 8oz filet with fingerling potatoes and asparagus |
$34-39.00 |
Filet d’agneau “en croûte”Lamb Wellington, spinach and fresh mushrooms with demi-glace |
$32.50 |
Steak Frites16 oz Ribeye with French fries and a side of remoulade sauce. |
$44.00 |
Les Desserts
Moelleux au chocolatChocolate volcano cake with vanilla ice cream (allow 10 minutes to bake) |
$8.00 |
Terrine au chocolatChocolate, Cognac and pistachio terrine, cherries and sweet cream |
$8.00 |
Bombe fraise et basilicStrawberry basil cheesecake bombe with lavender caramel and fresh strawberries |
$7.50 |
Crème brûlée à l’orangeOrange flavored crème brûlée, sweet cream and confit orange |
$7.00 |