|
LES
ENTREES |
|
|
Broiled
Cornish Hen
(A
whole butterflied cornish hen) |
19. |
|
Coq au Vin
(Half chicken cooked in a dark red wine sauce) |
19. |
|
Bœuf Bourguignon
(Classic beef stew with
carrots, mushrooms and baby onions) |
20. |
|
Moules Marinières
(Whole mussels steamed
in a light cream sauce) |
20. |
|
Rognons
Dijonnaise
(Veal
kidneys in a mild mustard sauce over rice) |
20. |
|
Cordon
Bleu
(Chicken breast stuffed
with ham & Swiss cheese, and mushroom sauce) |
21. |
|
Cervelle de Veau
(Calf’s brain prepared
in black butter and capers) |
21. |
|
Saumon
Froid
(Cold
poached salmon served with cucumber
and tomato) |
22. |
|
Lapin “Marguerite”
(Rabbit served in a
light mustard and white wine sauce) |
22. |
|
Foie de Veau
(Calf's liver prepared
meuniére or Lyonnaise with sautéed onions) |
22. |
|
Cuisses de Grenouilles
(Traditional
Frog legs sautéed in garlic butter) |
23. |
|
Canard à L’Orange
(Half duck served with
orange glaze and wild rice) |
23. |
|
Quails
sur canapés
(two quail
stuffed with grapes, wrapped in bacon, on canapés) |
23. |
|
Choucroute Garnie
(Alsatian
sauerkraut garnished with pork cuts and sausage) |
24. |
|
Ris de Veau
(Veal sweetbreads
(thymus gland) prepared meuniére or with mushroom sauce) |
24. |
|
Filet de Sole
(Prepared meuniére
(butter & lemon) or with almonds) |
24. |
|
Veau Forestière
(Veal
scaloppini served in a light mushroom sauce) |
24. |
| Steak Grillé
(A plain cut of grilled
sirloin steak served with French fries) |
25. |
| Crevettes
Marseillaise
(Shrimps in a unique tomato and tarragon sauce, with
rice) |
25. |
| Steak à la
Guillaume (Sirlion
cut with grilled onions and melted blue cheese) |
26. |
| Steak au Poivre
(Sirlion cut
with choice of black or green peppercorn sauce) |
27. |
|
Steak de Venaison
(Seasonal
Venison steak served with green peppercorn sauce) |
27. |
|
Soft Shell
Crabs
(choice of
butter & lemon, garlic butter, or with almonds)
Market
Price |
| Carré D’Agneau
(Prime Rack of
Lamb served with green beans and jus on the side) |
30. |
| Bouillabaisse (Now
served everyday!)
(The traditional French Provincial fish soup event.
Complete with five different fish cuts, mussels, clams
and a half lobster. Served with Aïoli and Rouille over
garlic croutons) (One Bouillabaisse ordered split for
two customers will carry an additional $6.00 charge) |
34. |
|
Please
note:
A $6.00
cover charge will be added when ordering one or
two Appetizers without a
Main Course.
Ordering
three appetizers without a Main Course will
not be subject to a cover charge. |
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