Menu

Updated October 2009

*Prices & availability subject to change without notice.
Restaurant Hours: Open @ 5:30 every day except Tuesdays

Préambles Froides (cold)

~ Napoléon d'Aubergine, Tomate et Fromage
Layers of Marinated Eggplant, Tomato & Mozzarella, with an Herbed Olive Oil Vinaigrette

~ Carpaccio de Filet Mignon a' Huile de Truffe
Sliced Carpaccio of Beef, garnished with Arugula, Caper Berries, Truffle Oil & Sea Salt

~ Pâté de Foie du Chef
Chef's House Pâté served with Toast and Garnish

~ Tartare de Saumon
Tower of Salmon Tartare with Endive and Toast Points

~ Mélange des Poissons et de Fruits de Mer « en Cocktail »
Daily mix of cooked Fish and Crustaceans which might include Lobster, Lump Crab, Shrimp, Scallops, Salmon, Striped Bass tossed into a zesty Rémoulade Sauce and served in a Cocktail Glass

Préambles Chaudes (hot)

~ Bisque de Homard au Pistou
Lobster Bisque with Basil and Garlic

~ Vol au Vent d’Asperges et de Homard
Asparagus and Lobster in Puff Pastry, with a Lemon Beurre Blanc

~ Escargots à l’Ail et Persille “Gratinée”
Escargots flavored with Parsley and Garlic, topped with a Mousseline Sauce and browned in the Salamander

~ Ratatouille Ravioli au Coulis de Poivron Rouge
Squash, Eggplant, Tomatoes, Cheese, Onion & Peppers, seasoned with a hint of Curry and Garlic with a Roasted Red Pepper Sauce

~ Foie Gras Sauté, Sauce Framboise
Sautéed Foie Gras with a Raspberry Reduction sauce

Salades

~ Salade Mesclun, Vinaigrette au Vin Rouge
Salad of Mixed Baby Lettuces with Red Wine Vinaigrette

~ Salade d’Endive “Méditerranée”
Endive Salad with Tomatoes and topped with a Mediterranean Style Dressing

~ Salade aux Poires et Roquefort
Mixed Greens, Warm Pears, Roasted Walnut, Blue Cheese & Balsamic Vinaigrette

Plats Principaux

~ Sole de Douvres à L’Oseille
Dover Sole with a Classic Sorrel Sauce

~ Homard et St. Jacques Cardinal Gratinée
Restuffed Roasted Lobster and Scallops with Truffle, Gruyere Cheese and Lobster Sauce

~ Filet aux Shiitake et Poivres Verts
Filet of Beef with a Shiitake Mushroom and Green Peppercorn Sauce

~ Filet de Boeuf “en Tranche” Sauce Porto
Sliced Filet of Beef with a Port Wine Sauce finished with a touch of Horseradish

~ Carré D’Agneau, Sauce Fine Herbes
Rack of Lamb, Roasted with herbs finished with a Rosemary Red Wine reduction Sauce

~ Filet de Porc Farci aux Poivrons Rouge, Chèvre et l’Epinard
Pork Tenderloin with Spinach, Goat Cheese and Red Peppers, wrapped in Puff Pastry, with a Roasted Garlic Demi glace Sauce

~ Magret de Canard au Café, Sauce au Cognac
Duck breast sautéed with a Coffee Crust, Finished with a Brandy Balsamic Sauce

~ Saumon a L’Oriental
Organic Salmon roasted and accompanied by a Oriental Ginger Sauce

~ Les Plats du Jour
Daily Specials; depending on availability at the market or on the docks

Pour Finir

Les Desserts du Jour

Soufflés Individuel

Café ou Thé

Espresso

Cappuccino

Café or Espresso "Bouchard" (5 Liquors)

A split charge of three dollars for appetizers, and five dollars for entrees, will be added.

Please inform us if you have ANY food allergies.