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♦ Appetizers ♦ SOUPE DU JOUR Soup of the day. $6.00
ESCARGOTS Six wild snails from Burgundy sautéed with Shiitake mushrooms in fresh herb, garlic, butter. $11.00
PATE MAISON Chef-made chicken pate with black truffles, infused with Brandy served with onion confit and cornichons. $8.50
AFFINAGE DE FROMAGE FRANCAIS An assortment of four imported cheeses with fresh & dried fruits and prune jam. $15.00
MOULES MARINIERES FACON ODILE Prince Edward Island mussels steamed in sherry wine, shallots, fresh herbs, and light cream. $11.50 ½ Le Creuset, $21.00 full Le Creuset
RIS DE VEAU Pan-seared sweet bread, creamy Brandy truffles sauce, Parmesan white polenta $13.50 |
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♦ SALADS ♦ ~ served with house honey Dijon vinaigrette ~
SALADE DE CAFE DES AMIS Baby greens topped with roasted red bell pepper, roasted portabella mushrooms, bleu cheese crumbles, and candied, spiced walnuts. $9.50
SALADE DE CHEVRE CHAUD Warm goat cheese stuffed with plum jam, encrusted with crushed walnuts, and served over baby greens. $11.50 SALADE DE SAUMON FUME House made smoked salmon, Gribiche sauce with capers, served with a spring mixed salad. $12.50
SALADE DE FOIE GRAS POELEE Baby greens with seared foie gras and sauteed dried Mission fig, drizzled with port balsamic reduction. $16.50 OS A MOELLE Baked bone marrow topped with garlic, rosemary & mushrooms, served with spring mixed salad. $14.00 |
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♦Sky and Turf♦ ~ served with potatoes and the chef’s pairing of vegetable ~
FILET DE BOEUF Grilled 8oz Cedar River Farms natural BEEF filet, served with a creamy coarse ground black pepper sauce. $39.00
CANARD Pan-seared DUCK breast, Port & blackberry sauce. $27.00
AGNEAU Grilled New Zealand rack of LAMB, Red Burgundy wine sauce. $33.00
PORC Pan-seared PORK tenderloin, Creamy apple cider sauce. $29.00
CAILLES Pan-seared QUAILS stuffed with foie gras, Creamy black truffle & Brandy sauce. 34.00
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♦ Seas ♦ ~ served with risotto and the chef’s pairing of vegetables ~ SALMON Pan-seared Wester Ross SALMON, creamy Brie cheese & Chablis white wine sauce. $25.00
BOUILLABAISSE Traditional French Riviera dish, a light saffron seafood broth with salmon, clams, mussels, shrimps served with Herbs de Provence crostini and rouille sauce. $34.00
ST-JACQUES Pan-seared WILD SCALLOPS, Creamy Lion mare mushrooms sauce. $36.00
BARRAMUNDI Pan-seared BARRAMUNDI, Creamy Spain chorizo sauce. $28.00
TRUITE Baked Rainbow TROUT, topped with crab meat, saffron bechamel sauce and Swiss cheese. $29.00 |