Dinner Menu |
Appetizers,
Soups & Salads
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SALADE CAESAR - Romaine, anchovy,
croutons, parmesan and Caesar dressing |
9 |
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L'ENDIVE AU BLEU - Belgian endive, apple,
walnut, blue cheese dressing |
9 |
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SALADE AU CHEVRE CHAUD - Warm goat
cheese, assorted spring lettuces, tomato concasse, and dijon vinaigrette |
11 |
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LES PETITS PLATS |
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MOULES MARINIERES - Prince Edward Island
blue mussels in white wine and onion |
12 |
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COQUILLE SAINT-JACQUES - Pan-seared diver
scallops with mustard mushroom cream sauce, shallots and herb bread crumbs |
15 |
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LES ESCARGOTS DE BOURGOGNE - Burgundy
snails smothered in garlic and parsley butter |
13 |
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FOIE GRAS POELE AU VIEUX VINAIGRE - Pan
seared duck foie gras, pear compote, old spiced balsamic vinegar, brioche
toast, dried pear chip |
18 |
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LES PETITS CHAMPIGNONS FARCIS - Marinated
breaded button mushroom filled with boursin cheese, spinach, red pepper pesto,
arugula salad |
12 |
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SOUFFLE RENVERSE AUX TRUFFLES - Twice
baked upside down cheese souffle, truffle,
arugula salad, bacon, kumquat confit |
13 |
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LE TARTARE DE BOEUF - Raw
beef tartar, savora mustard, capers, brioche crisp, green apple julienne,
shallot, horseradish cream |
15 |
Entrees
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RIVIERES ET OCEAN | |
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LA SOLE DE DOUVRE - Pan-seared dover sole
meuniere, lemon, parsley, potato anglaise, haricot vert |
48 |
SAUMON AUX LENTILLE NOIRES - Pan-seared
salmon filet, braised winter greens,
black lentils, tarragon Beurre blanc, red pepper pesto crust |
27 |
LA CHOUCROUTE DE LA MER - Assorted
seafood sauerkraut, tornee potato,
juniper berry beurre blanc, seafood sausage |
29 |
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LE TERROIR | |
ESCALOPES DE VEAU AUX CAPRES - Pan seared
veal scaloppini, lemon butter
caper sauce, Daniel's potato gratin, haricot vert |
26 |
FILET MIGNON - Pan seared creekstone beef
tenderloin, blue cheese, Daniel's
potato gratin, bordelaise sauce, haricot vert, carrot |
36 |
POULET ZUX MORILLES - Pan seared Amish
chicken breast, morel brandy cream
sauce, tournee potato, haricot vert, carrot |
27 |
LE CANARD A LA POIRE - Pan seared duck
breast, wine poached pear, pear
bigarade, confit cranberry, wild mushroom farro risotto |
28 |
LE
CASSOULET DE PORC - Braised pork shank,
local pig sausage, braised lamb
shoulder, slow cooked white beans,
house made preserved tomato |
26 |
COTE DE BOEUF BRAISEE - Braised kobe beef
shortrib, brussel spourt leaves, butter
potato puree, cipollini onion, natural jus, briased greens |
28 |
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VEGETAL | |
GNOCCHI AUX LEGUMES - Sage ricotta gnocchi
tossed with roasted butternut
squash, brussel sprout, oyster mushroom,
wild mushroom truffle cream sauce |
19 |
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Menu items and prices subject to change without notice.
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Main Menu Page - Lunch -
DINNER - Dessert - Wine List
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