Main Menu

Baked escargots, garlic and parsley butter

Sauteed Porcini mushrooms with pork belly and poached egg

Traditional onion soup topped with crouton and melted gruyère cheese

Prince Edwards Island mussels in a white wine cream sauce/ dinner portion served with pommes frites

Frog legs | parsley garlic | butter

Baked bone marrow seasoned with parsley and sea salt served with grilled baguette

Duck paté "en croûte" with pickled vegetables

Small side salad with tomatoes and mixed fresh herbs

Butter lettuce topped with lardons, toast of melted goat cheese, and tomatoes

Sliced tomato salad topped with basil and blue cheese

Albacore tuna with poached green beans, hard-boiled egg, bell peppers, potatoes

Saucisson, Jambon de Bayonne, Rillettes, Cornichons, Beurre

Choice of 3 or 5 cheeses served with nuts and grapes

Salmon fillet cooked in parchemin paper with mixed vegetables and beurre blanc

Beef filet mignon | Cream pepper sauce | French fries | Assorted vegetables

Trout fillet | Caper butter sauce | Croûtons | Root vegetables

Braised chicken breast with raspberry brown sauce served with green beans and fingerling potatoes

Pan-seared bone-in ribeye with choice of Bordelaise, Béarnaise or Peppercorn sauce| Roasted garlic bulb | Pommes frites

Beef stew in red wine & mushroom sauce | boiled potato

Stuffed quail with mushroom and foie gras with garlic green beans and fingerling potatoes

Caramelized vanilla custard

Traditional raspberry tart | Pâte brisée crust | Fresh raspberries | Pastry cream

Sorbet flavor of the moment

Illy Espresso over Vanilla Ice Cream, Vanilla Whipped Cream, and Toasted Almonds

Cream puff pastry | Vanilla ice cream | Chocolate | Whipped cream

Valrhona chocolate mousse, vanilla whipped cream

Poached Anjou pear, vanilla ice cream, hot chocolate sauce, vanilla whipped cream, toasted almonds