| DESSERT
MENU
• LUNCH
MENU
• PARTY
MENU |
| Dinner
Menu |
|
| |
|
| Hors
d’oeuvre
(Appetizers) |
|
| |
|
| Moules
aux Fines Herbes |
$7.50 |
| Fresh
Mussels in a Wine and Garlic Broth served with Fresh Herbs |
|
| |
|
| Filet
de Saumon Fumé à la Normande |
$7.95 |
| Succulent
Smoked Salmon served with Fresh Watercress Vinaigrette
and Calvados marinated Apples |
|
| |
|
| Pâté
de Canard |
$7.95 |
| Duck
Pâté with Cumberland Sauce and Sliced Orange |
|
| |
|
| Avocado
Farcis aux Crustacés |
$7.95 |
| Ripe
Avocado stuffed with Crabmeat and Shrimp |
|
Served with Marinated Fennel and Watercress |
|
|
|
| Praires
Farcies |
$6.75 |
| Baked
Stuffed Cherrystone Clams |
|
| |
|
| Escargots
à la Bourguignonne |
$7.50 |
|
Succulent Burgundy Snails in Homemade seven Herbs Garlic
Butter au Gratin |
|
| |
|
| Crevettes
Orly |
$6.95 |
| Two
Batter Fried Jumbo Shrimp served with Orange –Wasabi
Sauce |
|
| |
|
| Potages
du Jour (Soups of the Day) |
|
| |
|
| Soupe
à l’Oignon |
$6.50 |
| Traditional
Onion Soup with Gruyere Cheese au Gratin |
|
| |
|
| Vichyssoise |
$5.95 |
| Chilled
Potato and Leek Soup |
|
| |
|
| Salades
de Saison (Crisp Salads of the Season) |
|
| |
|
| Salade
du Jardinier |
$6.50 |
| Crisp
House Salad with Choice a of Dressing
Caesar, Italian, French, Blue Cheese, or House
|
|
| |
|
| Salade
au Fromage de Chèvre |
$6.95 |
| Crisp
Romaine Lettuce tossed with a light Caesar Dressing
served with a crusted Goat Cheese Bruschetta
|
|
| |
|
| Salade
de Tomates à l’Oignon |
$7.50 |
|
Sliced
Vine Ripe Beefsteak Tomato, Sweet Onion, and Blue Cheese
|
|
| with
House Dressing (Small Salad) |
$
4.95 |
| |
|
| Specialitées
de la Maison (Specialties of the House) |
|
| |
|
| Foi
de Veau aux Pommes avec Confit d’Oignons |
$19.50 |
| Pan
Roasted Calves Liver with Apples, Crisp Bacon,
and Home Made French Fried Potatoes
|
|
| |
|
| Steak
au Poivre |
$28.95 |
|
Grilled
13 oz. Certified Black Angus Sirloin Steak with Green
Peppercorn Sauce served with Home Made French Fried Potatoes
|
|
| |
|
| Médallion
de Marcassin à l’aigre-doux |
$19.95 |
|
Pan
Roasted Medallions of Young Texas Hill Country Wild Boar
served with Plum Sauce, Wild Rice, Toasted Pistachios
and Seasonal Vegetables
|
|
| |
|
| Filet
de Bœuf Financière |
$28.95 |
|
11 oz. Tender Filet Steak wrapped with Bacon and grilled
to perfection served with Pinot Noir Reduction Creamed
Potatoes and Fresh Seasonal Asparagus
|
|
| |
|
| Poissons
et Fruits de Mer (Fresh Seafood) |
|
| |
|
| Cakes
au Crabe Sauce Piment Doux |
$19.50 |
Crisp
Crab Cakes topped with a light Pimento Sauce and served
with
Angel Hair Pasta and Fresh Vegetables
|
|
| |
|
| Bouillabaisse
à la Marseillaise |
$19.95 |
A
Southern France Specialty for Centuries. Fresh Fish and
Shellfish simmered with Onions, Saffron, Fennel, Leeks,
Garlic, Olive Oil and Fresh Herbs
|
|
| |
|
| Flétan
en Papillote |
$23.95 |
|
Fresh
Fillet of Alaskan Halibut Baked with Herbs, Seasonal Vegetables
Petit Shrimp, and Crabmeat in Parchment Paper
|
|
| |
|
| Escalope
de Saumon en Croûte de Pomme de Terre |
$19.50 |
| Potato
Crusted Baked Fillet of Fresh Alaskan Salmon
with Green Beans and Béarnaise Sauce
|
|
| |
|
| Crevettes
Sautées à L’Aïl¸ garnies
de Tomates Grillées |
$18.95 |
| Sautéed
Shrimp with Roasted Garlic served with
Grilled Beefsteak Tomato, White Beans, and Fried Onions
|
|
| |
|
| Poisson
du Jour Meunière |
$22.50 |
|
Pan
Roasted Fresh Catch of the Day in Lemon Butter Sauce with
Capers served with Grilled Fresh Vegetables of the Season |
|
| |
|
| Bar
à la Florentine |
$26.95 |
|
Pan Roasted Fresh Fillet of Chilean Seabass topped with
a light Velouté Sauce served on Garlic Leaf Spinach
and Roasted Potatoes
|
|
| |
|
| Volaille
(The finest in Poultry) |
|
| |
|
| Coq
au Vin à l’Ancienne |
$17.95 |
| Chicken
in Red Wine with Carrots, Mushrooms and Pearl Onions |
|
| |
|
| Suprême
de Volaille aux Champignons des Bois |
$17.50 |
|
Breast
of Chicken sautéed in Olive Oil with Wild Mushrooms
topped with Goat Cheese and Tomato Concasse, served with
Spätzle and Fresh Green Beans
|
|
| |
|
| Médaillon
de Volaille Montmorency |
$17.95 |
|
Pan
sautéed Breast of Capon served with Black Bing
Cherries
and Honey Toasted Almonds, Seasonal Vegetables and Spätzle
|
|
| |
|
| Canard
à l’Orange |
$21.50 |
| Half
Roasted Duck served with Bigarade Sauce, Lentils and Red
Cabbage |
|
| |
|
|
Rôtis et Plats du Jour (Specialties of the Day) |
|
| |
|
| Sauté
de Veau de Lait aux Carottes |
$19.50 |
|
Tender Cutlets of Veal sautéed in Olive Oil
served with Mushroom Sauce, Baby Carrots, Fresh Asparagus
and Spätzle
|
|
| |
|
| Basses-Côtes
de Bœuf Braièes Printanières |
$18.95 |
|
Slowly
braised Beef Short Ribs served with Seasonal Vegetables
and Garlic Mashed Potatoes
|
|
| |
|
| Côte
de Porc à la Charcutière |
$17.50 |
|
Grilled
Pork Chop and Charcutiere Sauce
served with Red Cabbage and Creamed Potatoes
|
|
| |
|
| Lapin
aux Haricots Verts |
$19.50 |
|
Pot Roasted Rabbit in a light Mustard Sauce
served with Fresh Green Beans and Buttered Spätzle
|
|
| |
|
