♦ Appetizers ♦

Soupe de jour

Soup of the day.

$6.00 

ESCARGOTS

Six wild snails from Burgundy sautéed with Shiitake
mushrooms in fresh herb, garlic, butter.

$11.00

 

PatÉ maison

Chef-made pate with black truffles, infused with Brandy
served with onion confit and cornichons.

$8.50

 

Affinage de fromages FranÇais

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 veal sweetbread,
creamy Brandy truffles sauce, Parmesan white polenta

$13.50

♦ Salads ♦

~ served with house honey Dijon vinaigrette ~

 

Salade café 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

Baby
greens with seared foie gras and sauteed dried Mission fig, drizzled with
port balsamic reduction.

$16.50

BURRATA

Marinated
Burrata cheese with pesto,

Heirloom
tomatoes, Sabba vinegar,

Hawaiian
black salt.

$14.00

♦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 creamy Brandy coarse ground black pepper sauce.

$38.00

CANARD

Overnight
slow-cooked DUCK leg confit,

Port & balsamic reduction sauce.

$29.00

AGNEAU

Grilled New Zealand rack of LAMB, herbe de Provence

Red Burgundy wine sauce.

$33.00

PORC

Overnight Braised
slow-cooked Duroc PORK shoulder, Creamy

rosemary & mushrooms sauce.

$29.00

CAILLES

 Pan-seared QUAILS stuffed with foie
gras, Creamy black

truffle & Brandy sauce.

34.00

♦ Seas ♦

~ served with
risotto and the chef’s pairing of vegetables ~

Saumon

Baked
Wester Ross SALMON, Stuffed

with dried tomato, top with Mozzarella, and pesto.

$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 served with fennel, shallot & cherry tomatoes confit.

$36.00

 

THON

Pan-seared AHI TUNA, Served

with Saffron & Dijon mustard mayonnaise.

$28.00

 

TRUITE

Baked Rainbow TROUT, topped with crab meat, bechamel sauce & Swiss
cheese.

$29.00