Menu Updated on July 29th 2010
|
|
Le Menu
Nos Petites Assiettes (our little plates)
Stuffed Dates 6-
Broiled stuffed dates filled with a slice of green apple and wrapped in cured apple wood smoked ba
con.
Chèvre et Prosciutto 14-
Two medallions of Imported French goat cheese topped with Herbes de Provence and lavender served with thinly sliced Parma Prosciutto and an organic baby green salad tossed in hazelnut raspberry vinaigrette.
Assiette de Mousse de Foies de Vollailles et Terrine Campagnarde 12--
We prepare weekly chicken liver mousse and a country terrine where the style and flavors will depend of the inspiration of the kitchen. One portion of each served with caramelized onions, roasted grapes and cornichons.
Escargots: ½ dozen 6- dozen 10-
Served without their shells but still into a traditional butter persillade (garlic and parsley mix)
Roasted Garlic with olives 5-
Fresh roasted garlic, mixed olives and extra virgin olive oil
Plateau de Fromages 14-
Cheese platter composed of 3 French imported cheeses.
Sushi de Nougat de Chèvre et Saumon Fumé 12--
A blend of fresh goat cheese, cream, sweet peppers and lavender topped with smoked salmon drizzled with Unagi sauce.
Soupe à l'oignon 4-
Traditional French onion soup, gratinée of course! (Winter only)
Foie Gras en Poëllé 18-
Seared Foie Gras over arugula greens tossed in a truffled balsamic vinaigrette. Served with roasted grapes, green apples and roasted almonds.
Nos Assiettes à Partager ( A plate to share (or not))
Assiette Campagnarde 21-
This traditional French country platter is composed of imported cured meats, cheeses, housemade pâtés, cornichons and whatever else the chef is in the mood for. A great way to start the evening with a group or alone, selfishly pretending you are still in France.
Nos Assiettes de la semaine (our dishes of the week)
Millefeuilles d’Aubergines à la sauce parmesan 18-
Thin slices of sautéed eggplant layered with shredded chicken and eggplant tapenade and topped with a creamy parmesan sauce. Sautéed in persillade carrots and zucchini compliment this dish.
Magret de cananrd 28-
Perfectly cooked Duck Magret with orange gastrique and accompanied with confit red potatoes and sauteed pearl onions.
Tornedo au poivre & Pommes Dauphines 29-
Filet mignon (8oz) au poivre wrapped in bacon with a velvety peppercorn sauce, accompanied with pommes Dauphines.
Filet de Thon à la Nicoise 22-
Seared Yellow fin Tuna loin topped with Tarragon pesto and served over Salade Nicoise.
Salade Niçoise: Cucumber, cherry tomatoes, olives, sugar peas mixed greens, baby sweet bell peppers, baby artichoke hearts, anchovies, and hard boiled eggs.
Moules - Frites 17-
Mussels served with your choice of housemade sauces served with french fries dressed with sea salt and Herbes de Provence. Choice of 3 styles; Provencale, Marinière or Indo-Chinoise
Nos Salades
Salade de Chèvre Chaud $14-
Baby mixed greens with raspberry-hazelnut vinaigrette, green apple, duck “gésiers confits”, sautéed chorizo, French imported hot goat cheese, tomatoes, croutons and roasted almonds.
Salade de Froid de Saumon Grillé $14-
Baby mixed greens with Champagne vinaigrette, chilled poached salmon, baby artichokes hearts, tomatoes, caper berries, croutons, and red onions.
Salade Croquante 12-
Crispy layered potatoes, cherry tomatoes, baby sweet bell peppers, cucumbers, baby artichoke hearts, olives, feta cheese and baby mixed greens tossed in raspberry vinaigrette.
Salade Maison 8-
Baby mixed greens with Balsamic Vinegar vinaigrette, tomatoes, baby artichoke hearts, croutons.
Nos Desserts 7-
Crème Brûlées
Mousse au Chocolat
Frozen Cream of Lemon with Limoncello Cream
Tarte au Citron
Mini Desserts Platter (x3) 10-
*Gratuity of 20% will be added to party of 6 or more
**due to availability the menu and prices are subject to changes
|
|
