Brunch Lunch Dinner Dessert

LES HORS - D'OEUVRE

SOUPE
Soup of the day
5

FEUILLETE D'ESCARGOT
Six imported snails sauteed in fresh herbs,
garlic, butter sauce presented in puff pastry tower.
8

PATE MAISON
Chef made pate with black truffle from France
served with onion confit and cornichons.
8

TAPENADE NOIR
Imported black olives with roasted garlic, capers, anchovies
blended into a spread served with croutons.
6

AFFINAGES DE FROMAGES DE FRANCE

An assortment of four imported cheeses with fresh fruit.
13.50

MOULES MARINIERES FACON ODILE

Prince Edwards island mussels steamed in sherry wine, shallots,
fresh herbs, and light cream.
half-10.50 / entree-19.50

CUISSE DE GRENOUILLE PROVENCALES

Frogs legs sauteed in a herb butter and white wine sauce.
13.50

COQUILLES ST JACQUES AU GRATIN

Sauteed scallops and mushrooms in sherry wine bechamel sauce
topped with cheese then gratinee.
9.50

LES SALADES
SALADE CAFE DES AMIS
Baby greens with dijon honey vinaigrette, topped with red bell pepper,
roasted portabella mushrooms, blue cheese and candied spiced walnuts.
9.50

SALADE DE CHEVRE CHAUD AUX ABRICOTS

Warm goat cheese stuffed with apricot, encrusted with walnut
served over baby greens salad.
11.50

SALADE DE FOIE GRAS

Baby greens salad with sliced seared hudson valley foie gras,
and Sauteed seasonal fruit with balsamic port syrup.
16.50
 LES VIANDES ET VOLAILLES
served with starch and vegetables

CAILLES FARCIES AUX FOIE GRAS

Roasred semi boneless quails stuffed with foie gras and black truffle,
served with wild mushrooms sauce.
29

COTE D'AGNEAU AUX HERBES

Grilled New Zealand rack of lamb dusted with herb de provence served au jus.
26

FILET DE BOEUF AU BLEU

Grilled 8 oz beef tenderloin filet served with
a Fourme d’Ambert blue cheese sauce.
29

CANARD CONFIT
Two duck’s legs confit in our kitchen drizzled
with port balsamic reduction sauce.
28

FILET MIGNON DE PORC SAUCE MOUTARDE

Pan seared Berkshire pork tenderloin served with a creamy mustard sauce.
23

PAVE D'ELAN SAUCE AU POIVRE

Pan seared elk tenderloin encrusted with black pepper,
flambeed with Courvoisier cognac and a creamy sauce.
29

POISSONS
served with starch and vegetables

SAUMON D'ATLANTIQUE GRILLE SAUCE BEURRE BLANC

Grilled Atlantic salmon with citrus beurre blanc sauce.
21

TRUITE AUX CHAMPIGNONS ET HERBES DE SAISON

Baked rainbow trout stuffed with wild mushrooms, seasonal herbs, and citrus,
sprinkle with white truffle oil.
23

COQUILLES ST JACQUES ROTIES AUX BALSAMIQUE

Pan seared jumbo north Atlantic scallops with sherry and Balsamic reduction.
23.50

BOUILLABAISSE
Traditional French Riviera dish, a light saffron seafood broth with salmon,
seabass, clams, mussel, prawns served with traditional garlic croutons and
rouille sauce.
32

FILET SAUVAGE DE FLETAN, SAUCE ORANGE SAFFRON

Baked halibut in a saffron and orange crème fraiche sauce.
24.50

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