DINNER MENU

 

HORS D’OEUVRES – APPETIZERS

 

Moules Gratinees - Baked Mussels with Garlic, Parsley and Breadcrumbs

10

Escargots de Bourgogne - Snails in shell, Parsley and Garlic Butter

10

Crevettes de Provence - Sweet Prawns, Gnocchi, Sautéed in Butter and Fine Herbs

12

Cuisses de Grenouilles - Crispy Frogs’ Legs served with Herbs Sauce

12

Saint-Jacques - Caramelized Scallops, Gnocchi, Mushroom and Asparagus

13

Ahi Tuna Tartare - Black Truffle, Red Onion, Truffle Oil, Toasted Brioche

13

Foie Gras Poêlé - Seared Foie Gras, Sautee Apple Grapes in Port Wine Reduction

20

Terrine de Foie Gras - “Torchon” of Moulard Duck “Foie Gras,”

Fresh Fruits Confits, Fig Candies, Toasted Brioche

20

 

SOUPS AND SALADS                                                                                                        


Soupe a l’Oignon - The traditional French Onion Soup

8

Bisque de Homard - A creamy Bisque made with Lobster from Maine

10

Salade du Chef - Organic Mix Greens, Baby Beets and Vinaigrette

8

Salade Cesar - Organic Heart of Romaine, White Anchovies, Shaved Parmesan

and Toasted Brioche

10

Salade de Chevre Chaud - Baked French Goat Cheese on Toast,

11

Organic Mix Green, Caramelized Walnut, French Vinaigrette

 

Salade de Roquefort - Organic Green, French Artisan Roquefort,

Caramelized Pecan, Fresh Pear and French Vinaigrette

11

 

SPECIALITES - ENTREES

Poitrine de Canard – Seared Duck Breast, Roasted Garlic with Honey &

Cognac Sauce, Potatoes au Gratin, Vegetables

27

Sole Meuniere - Filet of Petrale Sole, Light Butter herb sauce, Potatoes, Vegetable

29

Bouillabaisse - “Marseille” Seafood Stew, Saffron Broth, Tomatoes, Garlic Toast,

Rouille With Lobster ($20 Supplement)

32

Escalope Normande ~ Veal with Mushrooms in a Calvados Cream Sauce with

Potatoes au Gratin and Sautéed Vegetables

31

Steak au Poivre Vert – N.Y. Steak ‘Niman Ranch’ with Green Peppercorn Sauce,

Roasted Fingerling Potatoes, Vegetables

31

Caille Farcie au Foie Gras - Quail Stuffed with Foie Gras and Wild Mushroom,

Grapes & Cognac Sauce, White Truffle Potatoes Puree and Sautéed Vegetable

35

Cotelettes d’Agneau - New Zealand Rack of Lamb in a Mint Infused Jus,

with Wild Mushroom Ragout and Potatoes au Gratin

38

Tournedos de Boeuf “Rossini” - Filet Mignon ‘Niman Ranch’, Seared Foie Gras,

Perigueux  Sauce, Potatoes Gratin, Vegetables

41

 

For Soufflés, please allow 20 minutes preparation. We use organic ingredients and support local farmers.

 

Spécialités du chef – Reservation – Home