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DINNER ... at Ma Maison Restaurant
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Appetizers
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Escargots Bourguignon 9
French escargots served in garlic butter
Terrine Mousquetaire 8
Pate Maison with duck and marinated plum in Armagnac
Croquettes de Crabe 11
Wild Dungeness crab cakes accompanied with a Meyers lemon pepper aioli
Procciuto de Parma 10
Champignons Farçis 9
Mushrooms caps filled with crab meat topped with
two cheeses, served on top of beurre blanc
Assiette de Fromage 12
Chef’ best selection of imported French cheese (for 2 or more)
Foie Gras 15
Pan seared with mango-jasmine sauce
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Soupe et Salades
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Onion Soup baked in the oven the French way 6
Salade du Pacifique 10
Wild smoke salmon served with local organic salad tossed in a
Dijon-lemon dressing with vegetable julienne and avocado
Salade de Mâche 9
Roast red beets, vegetable julienne, hazelnut dressing, tomato and
Belgium endive
Salade Caesar 8
Hearts of Romaine ,Imported Parmesan cheese, Caesar dressing and
croutons
Salade de Mesclin et Tartine de Chèvre Chaud 9
Organic local spring mix dressed with extra virgin olive oil and
balsamic vinegar
served with a warm goat cheese tartine
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Plats Principaux
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Le Plat du Jour
Special of the Day
Saumon Sauvage 20
Roasted salmon, Provençale vegetable ratatouille, heirloom tomato sauce,
extra virgin olive oil pesto.
Coquilles Saint Jacques 25
Wild sea scallops sautéed and served with a morels mushrooms ragout
Grosses Crevettes Sauvage et Raviolis 23
Wild prawns and butter squash ravioli served in a light creamy sauce,
topped with walnuts, dry cranberry and fresh parmesan cheese
Filet de Canard 24
Duck Filet, roasted and sliced, accompanied with a blueberry balsamic
gastrique
Steak au Poivre 20
Flambéed with brandy and finished with a black peppercorn cream sauce
Jarret d’Agneau 19
Lamb shank slow braised in a natural lamb demie glace with rosemary
Black Angus Filet Mignon 29
Grilled and served with our Chef’s own Roquefort sauce
Côte de Porc 20
Center cut free range pork chop, grilled and topped with California
golden raisin chutney
(sweet and spicy)
Ris de Veau 22
Veal sweetbread, slow cooked in Port wine sauce with mirepoix |
