Menu*

Préambles Froides (cold)

~ Tartare Du Jour
Diced Raw Yellow fin Tuna or Filet of Beef or Salmon are amongst the different Tartars

~ Pâté de Foie du Chef
Chef’s House Pâté served with Toast and Garnish

~Tour des Crevettes et leurs trois
Tower of cold Shrimp, garnished with a shredded Brussel Sprout Slaw with three sauces, Tomato-cumin, Blood Orange-Curry and Chive-Mint and Jalapeño

~ Carpaccio de Filet Mignon a' Huile de Truffe
Sliced Carpaccio of Beef, garnished with Arugula, Caper Berries, Truffle Oil & Sea Salt

~ La Tomate  « Farci »
Organic Tomato stuffed with grilled Cipollini Onions, Truffle Cheese, Truffle Oil Vinaigrette

Préambles Chaudes (hot)

~ Bisque de Homard au Pistou
Lobster Bisque with Basil and Garlic

~ Vol au Vent d’Asperges et de Homard
Asparagus and Lobster in Puff Pastry, with a Lemon Beurre Blanc

~ Escargots fourrées à l’Ail au Persil façon “Gratinée”
Escargots flavored with Parsley and Garlic, topped with a Mousseline Sauce and browned in the Salamander

~ Ratatouille Ravioli au Coulis de Poivron Rouge
Squash, Eggplant, Tomatoes, Cheese, Onion & Peppers, seasoned with a hint of Curry and Garlic with a Roasted Red Pepper Sauce

~ Foie Gras Poêlé Sauté, Sauce Framboise
Sautéed Foie Gras with a Raspberry Reduction sauce

Salades

~ Salade Mesclun, Vinaigrette au Vin Rouge
Salad of Mixed Baby Lettuces with Red Wine Vinaigrette

~ Salade d'Endive, Roquette et Saumon Fumé
Arugula and Endive Salad with House Smoked Salmon, Goat Cheese, Lemon Olive Oil Dressing

~ Salade aux Poires et Roquefort
Mixed Greens, Warm Pears, Roasted Walnut, Blue Cheese & Balsamic Vinaigrette

~ Salade César, sa laitue Grillée
Grilled baby Romaine lettuce with a garlic Olive Oil Dressing and shaved Parmesan Cheese

Plats Principaux

~ Sole de Douvres à L’Oseille
Dover Sole with a Classic Sorrel Sauce

~ Homard et St. Jacques Cardinal Gratinée
Restuffed Roasted Lobster and Scallops with Truffle, Gruyere Cheese and Lobster Sauce

~ Poussin de Cornouailles sur Canapé à la Façon du Périgord
Cornish Hen Breasts on toasted bread with Pate, finished with a Truffle. Foie Gras Madeira Sauce

~ Pavé de Filet de Bœuf au Brie, Sauce Bordelaise
Filet of Beef with a Red Wine Shallot Sauce, topped with a baby Brie Cheese

~ Filet de Boeuf “en tranche” Sauce Porto
Sliced Filet of Beef with a Port Wine Demi-glace finished with a hint of horseradish

~ Deux Grandes Côtelettes du Carré D’Agneau, Sauce Fine Herbes
Double Chops of Rack of Lamb with herbs finished with a Rosemary Red Wine reduction Sauce

~ Filet de Porc Farci aux Poivrons Rouge, Chèvre et l’Epinard
Pork Tenderloin with Spinach, Goat Cheese and Red Peppers, wrapped in Puff Pastry, with a Roasted Garlic Demi glace Sauce

~ Magret de Canard au Café, Sauce au Cognac
Duck breast sautéed with a Coffee Crust, Finished with a Brandy Balsamic Sauce

~ Saumon sur Champigons Sauvage
Salmon roasted, served on wild Mushroom ragout finished with a porcini crust and a Morel Mushroom Butter Sauce

~ Les Plats du Jour
Daily Specials; depending on availability at the market or on the docks

Pour Finir

Les Desserts du Jour

Soufflés Individuel

Café ou Thé

Espresso

Cappuccino

Café or Espresso “Bouchard” (5 Liquors)

A split charge of three dollars for appetizers, and five dollars for entrees, will be added.

Download/Print this Menu (PDF format)

Please inform us if you have ANY food allergies.