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Lunch
Dinner
Desserts Please, understand that because of seasons and ingredient quality all
menus are subject to change
Wine List

LE DINER / Dinner

Cold Appetizers & Salads

Fresh Mixed Green Salad

Served with our house dressing, cherry tomatoes, fresh home made croutons
6.95

Tomazarella and Croutons

A flavorful salad of largely diced tomato, fresh mozzarella balls and soft
croutons of French baguette tossed in our balsamic and olive oil dressing
8.95

Home Made Country Paté

French country pate with our ever changing flavors, served with mustard,
pickles and miniature mixed green salad 9.95

Bleu Cheese Delicacy

Bleu cheese mousse served on a puff croquant in the middle of pear slices,
poached in port wine 9.95

Salade Lyonnaise
Frisee lettuce, smoked lardon, sautéed diced Idaho potato tossed in our
truffle and champagne vinaigrette, finished with a poached egg 7.95

Foie Gras Paté en Gelée

Home made foie gras paté enclosed in a Sauternes and raspberry jelly,
served on toast, finish with our raspberry coulis and peach puree 17.95

Hot Appetizers & Soups

Escargots
“The beef of Provence.” Snails served with our garlic and parsley butter

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accompanied with roasted baguette toast 9.95

Soupe a l’Oignon Gratinée (French Onion Soup)

We use the richest wine, the earthiest meat stock and the best quality onions
melted in butter. We top this old classic with imported Gruyere cheese to
offer the perfect “gratiné” 8.95

Our Soup du Jour

Based on the exciting ingredients of the day that the season has to offer 6.95

Brochette de Mer (skewer of the sea)

Salmon, bacon wrapped mussel, shrimp and scallops marinated in herbs and
lemon, on a skewer and grilled until firm & tender. Served on mini mixed
greens and shaved radish.12.95

Ravioli Whittington
Home made ravioli filled with slowly cooked pulled veal meat, blended with
goat cheese and light herb cheese with a touch of foie gras in the center. This
dish is finished with a fresh pesto béchamel cream sauce. 13.95

Crusted Scallop on a Smooth Bed

Wild caught delicious scallops, pan seared in a thin crust, served atop a
julienne of soft pear and fennel braised with smoked bacon. Rich and slightly
sweet, a delight of the senses 12.95

Summer Risotto
A smooth and creamy risotto of asparagus and lemon. A perfect summery
scent. 12.95

Les Entrees
Poissons & Shellfish

Fillet of Tilapia Provencale

Pan-seared fillet of tilapia topped off with a crushed tomato and black olive
paste. Served on a bed of thinly cut ratatouille, finished with a fava bean and
lemon veloute 26.95

Salmon and its Sorrel Cream

Fillet of salmon gently pan seared and serve on a fresh sorrel cream sauce,
accompanied by shrimp and preserved lemon couscous.27.95

Crusted Sea Bass and Crab Mousse

Filet of Sea Bass topped with home made crab mousse, gently cooked in a
thin potato crust, and served on a delicious light tarragon cream sauce. Crab
and pea tart. 28.95

Scallops “Coquille Saint-Jacques”

Wild caught delicious scallops, sautéed and served on a puff pastry boat
filled with our creamy smoked bacon and braised fennel gratin. Fresh wilted
spinach 28.95

Meats, Poultry & Game

Vegetarian selection

Chicken and Blue Cheese

Chicken breast roasted with blue cheese under the skin and wrapped in
bacon, served with bacon potato au gratin and Zucchini gratiné. Finished
with a reduction of the roasting juice 25.95

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Authentic Veal Blanquette

An amazing slow cooked veal stew. Dices of veal tenders slowly braised in a
lightly thickened veal stock flavored with our so amazing cippolini onions.
Served on buttery long grain rice 26.95

Duck a L’Orange, “Nouveau”

Pan seared duck breast medallions, finished with a delicious orange &
balsamic reduction with orange glazed duck leg confit. Braised leek and
potato ragout finished with a lemon sabayon 29.95

Sweetbread
Medallions of flour dredged sweetbreads, pan seared in clarified butter.
Served atop a caramelized onion and goat cheese tart finished with a truffle,
veal reduction. 26.95

Filet of Beef Normandie

Pan seared tenderloin of beef topped with smoked bacon and thinly sliced
apple cream sauce, flambéd with Cognac. Bacon potato au gratin and
blanched asparagus 33.95

Tournedos Rossini
Filet Mignon on a buttery brioche, topped with seared foie gras finished with
a truffle and black Madeira reduction. Served with bacon potato au gratin
and slowly roasted Provencal tomato 38.95

Braised Veal Pied Paquets (stuffed veal)

Veal hanging tenders filled with meat and vegetable stuffing, slowly braised
in red wine, served on a garlic and cheese creamy polenta finished with
cippolini onions and tomato veal braising juice. 27.95

Gnocchi a la Nicoise
Potato gnocchi, sautéed with zucchini, squash, tomato and onions finished
with a touch of fresh pesto 25.95

For all parties of 6 or more a 20% service charge will be added to the check

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