Les Cocktails
French Connection MartiniAbsolute Raspberry Vodka with Crème de Cassis and a splash of pineapple juice |
$13.00 |
Brin D’Amour MartiniImperia vodka with a splash of our homemade sweet and sour, Cointreau and Pama pomegranate liquor |
$13.00 |
Pomme d’Amour MartiniKetel One Vodka with Juice from Fresh Granny Smith Apples & squeezed Key Limes |
$13.00 |
Rive Gauche MartiniSpecial Grey Goose Martini with stuffed olive and caper berry |
$13.00 |
Les Hors d’Oeuvre – Appetizers
Coquille St. Jacques et RisottoPan-seared Diver Sea Scallop served with a chiffonade of arugula, on a bed of curried risotto and a citrus buerre noisette |
$18.00 |
Le Coeur d’Artichaud, l’Avocat et le Coeur de Palmier au Coulis de TomatesSliced artichoke heart, avocado and hearts of palm with a coulis of tomato |
$16.00 |
Le Saumon Fumé et Choux à la Crême FraichePeachwood Smoked Salmon, served with a chive and shallot creme fraiche in a choux pastry with poppyseed bread sticks |
$18.00 |
Le Tartare de Boeuf Couper au CouteauHand diced and chopped raw tenderloin filet, seasoned with onion, caper, cornichons, parsley, fresh anchovies, egg yolk, Tabasco and Worcestershire sauce and a parmesan gallette – spiciness to order |
$19.00 |
Foie Gras de Canard PoëléPan Seared fresh Duck Liver, served with Yokon Gold potato pancakes and a tart cherry sauce |
$24.00 |
1996 Château Suduiraut Sauternes – 3oz. |
$25.00 |
Les Salades
All of our Entreés are served with our complimentary house salad and vinaigrette dressing, if you would like to substitute the salad with one below the price will be $8
Salade D’Epinards aux Framboises et Fromage de ChêvreFresh Baby Spinach tossed in Raspberry dressing topped with marinated goat cheese |
$14.00 |
Salade D’Endive aux PommesBelgium endives, apples, spicy candied pecans tossed in Balsamic vinaigrette |
$14.00 |
Les Entreés – Main Courses
Les Pâtes aux CrevettesFresh sauteéd shrimp served on a bed of our homemade saffron pasta with a butter, herb and garlic sauce |
$29.00 |
2004 Bourgogne Viré-Clessé Domaine Emilian Gillet |
$59.00 |
Faux Filet de Boeuf Sauce BearnaiseAged 10oz. Black Angus New York strip, grilled and lightly seasoned, served with Bearnaise sauce on the side. Add fresh seasonal sauteéd mushrooms for an additional $6 |
$34.00 |
2005 Châteauneuf du Pape Domaine Roger Sabon Les Olivets |
$79.00 |
Magret de Canard aux MyrtillesThinly sliced breast of duck, served with blueberry cornbread and blueberry compote |
$32.00 |
2003 Château Pipeau Grand Cru Classé |
$75.00 |
Poisson Frais du MarchéMarket fresh seasonal fish, flown in off the fishing boats, prepared according to the style of the fish. Please ask your server for a description of today’s special catch |
$34.00 |
2005 Mâcon-Pierreclos Le Chavigne Guffens-Heynen |
$95.00 |
Escalope de Veau au RoquefortPan-seared, thinly sliced veal loin served with sauteéd mushroom and a creamy Roquefort sauce |
$33.00 |
2003 Château Bernadotte Haut Medoc |
$79.00 |
Duo de Filet d'Agneau et Crab d'AlaskaSeared Lamb Loin and caramelized onion wrapped in a puff pastry served with demi-glaze, accompanied by a fresh Kink Crab and Hollondaise sauce |
$43.00 |
2004 Vosne Romanée Perrot Minot |
$95.00 |
Les Desserts
Tarte Chaude aux Fruits de SaisonThinly sliced seasonal fruit on a puff pastry, brushed with peach glaze, topped with Vanilla Ice Cream |
$13.00 |
Soufflé au Chocolat, sauce Vanille (minimum 4 persons) |
$0.00 |
Crêpes Suzette $13Fresh homemade crêpes with orange zest sauce, flambéed with Gran Marnier |
$13.00 |
Chariot des Desserts |
$11.00 |