burgundian grand helix snails sauteed with butter, garlic and fresh herbs and served over braised spinach
8.5 $
Tartare of Salmon with Lime, Fresh Dill and Green Peppercorns
8.5 $
Black Mussels with White Wine
black mussels in white wine cream sauce with tomatoes and fresh herbs
9.5 $
Pan-Seared Foie Gras On Brioche Toast
roasted pear, belgian endive salad, port shallot sauce
17 $
Duck Mousse with Sauternes
smooth pate served with onion confit, cornichons and brioche toast
8.5 $
Les Salades
Smoked Duck with Green Apples, Black Grapes and Walnuts
baby spinach dressed with champagne vinaigrette
8.5 $
Salad of Mixed Field Greens
hearts of palm, red pepper and english cucmber; herbed mustard vinaigrette
7 $
Frisee Salad with Roquefort Cheese
roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette
8.5 $
Asparagus Vinaigrette
fresh asparagus with french green lentils and cherry tomato compote; herbed mustard vinaigrette
8 $
Crudite Salad
marinated beets, celery root remoulade and herbed carrot threads with bouquet of mixed field greens
7.5 $
Les Vegetariens
Vegetable Chaussons
ratatouille provencal in puff pastry turnovers french green beans and green puy lentils tomato basil compote
17 $
Wild Mushroom Crepes
sauteed wild mushrooms finished with port, cream and fresh herbs and folded into handmade crepes
19 $
Les Poissons Et Les Fruits De Mer
Roasted Filet of Atlantic Salmon
spring vegetables and russian fingerling potatoes; green herb sauce
23 $
Walnut-Crusted Filet of Walleye Pike
braised spinach and roasted red potatoes wild mushroom sauce
25 $
Roasted Filet of Alaskan Halibut
saute of asparagus and wild mushrooms; green peppercorn sauce
28 $
Tuna Loin with Black Pepper Crust
tuna loin with black pepper crust
26 $
Pan-Seared Jumbo Sea Scallops
zucchini and pasta custard, ratatouille provencal, port shallot sauce
27 $
Les Viandes Et Les Volailles
Half Chicken Braised with Tarragon, Tomatoes and White Wine Vinegar
french green beans and braised red potatoes
19 $
Magret De Canard
sliced breast of duck with french green beans, baby peas and gingered carrot flan port shallot sauce
24 $
Guinea Fowl with Lavendar Honey
breast of guinea fowl roasted with lavendar honey; chinese forbidden rice scented with sesame oil and almonds;
fresh asparagus and glazed baby carrots; port shallot sauce
27 $
Saddle of Rabbit
filled with shiitake hazelnut mousse
fresh asparagus and pasta al nero double mustard sauce
26 $
Pork Vouvray
medallions of roasted pork tenderloin with french green beans, pureed yukon gold potatoes and prunes macerated in white wine
24 $
Roasted Filet of Beef Tenderloin
potato cups filled with sauteed wild mushrooms; pink peppercorn sauce
29 $
Lamb Pauillac
herb-crusted rack of lamb with zucchini and pasta custard and ratatouille provencal; cognac bordelaise sauce
28 $
Dessert
Pear and Almond Tart
french vanilla ice cream
7.5 $
Lemon Tart with Fresh Blueberries
forest berry sauce
8 $
Belgian Chocolate Torte
chantilly cream and chocolate sauce
9 $
Golden Pear Cake
french vanilla ice cream
7.5 $
Vanilla Creme Brulee
8 $
Profiteroles
french vanilla ice cream in pastry puffs with hot chocolate sauce