Menu
Oysters Sardou
Spinach, Artichoke, Fresh Gulf Oysters, Lemon Hollandaise Glacage
Foie Gras Terrine
Sundried cranberry compote
Pan seared foie gras
Served with seasonal accoutrement
Escargot
Snails in white wine sauce, garlic, butter and herbs
Apple wood smoked Salmon
Salmon smoked in house with capers, shallots and boiled egg, crème fraiche
Shrimp Saffron
Gulf shrimp sautéed with saffron garlic cream
Le Tartare de Boeuf *
Raw tenderloin with capers, shallots, Dijon, egg yolk, Worcestershire and parsley
La Rochelle PEI Mussels *
16
Steamed mussels with tomato, garlic, thyme, fennel and white wine
Seafood Quenelle
Shrimp and scallop dumplings served Americaine sauc
Calimari
Fried calamari with remoulade and marinara sauce
Assorted plate of cheese
Selected cheeses and fruits
Our fondues
Soup and Salad
Artisan mix salad, goat cheese fritters, spicy candy pecan, roasted beets and apricot vinaigrette
Baby spinach, tossed with Roquefort cheese, red onion, bacon, orange slices, warm bacon vinaigrette
Hearts of Romaine tossed with creamy garlic parmesan dressing
French Onion Soup
Soup du jour
Entrees
Blackberry Salmon
Grilled salmon with vegetable risotto and blackberry sauce
Pan seared scallops with a citrus beurre blanc, served with goat cheese polenta and wilted greens
Grilled whole Mediterranean Sea bass served with mixed veggies
Duck Chambord*
29
Roasted duck breast with chambord and fresh berries served with Brabant potatoes
Springer Mountain Farms Chicken served with mushrooms, onions and potatoes and carrots
Slow cooked beef shoulder in burgundy wine with mushrooms, onions, carrots, and celery
8 oz filet topped with perigourdine sauce, served with mushrooms, asparagus and scalloped potatoes
Spiced lamb rack with herb , roasted potato, caramelized onion, brussel sprouts, lamb jus with dates
Pork chop served with Yukon gold potatoes and vegetables hash and apple butter sauce
Lobster, scallop, shrimp, fish, crab and mussels poached in a tangy tomato fennel broth
Prime center-cut filet seared and carved table side with seasonal vegetables, roasted potatoes and béarnaise sauce (for two people)
Served with zucchini, squash, garlic, shrimp, crab meats and mussels
Assorted vegetables and wild rice
Polenta – Risotto – French beans – Scallop potatoes – Wild rice – French fries – Mix veggies – Ratatouille
Served with toasted baguette
Grilled gulf shrimp with a garlic saffron butter, served with crostini
Baked gulf oyster with creamy spinach, artichokes and parmesan cheese
Fried calamari with remodulate and marinara sauce
cup 5 bowl 8
cup 5 bowl 8
Brie, Honey and Truffle Oil or Goat Cheese and Fig
Salads
Artisan mix salad, goat cheese fritters, spicy candy pecan, roasted beets and apricot vinaigrette
Baby spinach, tossed with Roquefort cheese, red onion, bacon, orange slices, warm bacon vinaigrette
Hearts of Romaine tossed with creamy garlic parmesan dressing
Sandwiches
Served with house salad
Ham, emmental, béchamel (madame topped with fried egg) served with house salad
served with fries
served with fries
Entrees
Pan seared salmon, cous cous and haricot vert, blackberry, fig reduction
Steamed mussels, white wine, onion, celery, garlic, thyme
Scallop, salmon, onion, celery, carrot, white wine, cream, Swiss cheese
Bleu Cheese and caramelized onion served with fries
Stewed beef shoulder with mushrooms, onions, carrots, celery in red wine sauce
5oz filet topped with perigourdine sauce, with asparagus and scalloped potatoes
Springer Mountain Farm Chicken, mushrooms and fresh vegetables with white wine béchamel sauce
Served with zucchini, squash, garlic, shrimp, crab meat and mussels
Side dishes
Artichoke, spinach mornay sauce and poached eggs served Brabant potatoes
Eggs benedict, smoked ham, English muffins, tomato and hollandaise sauce
Two farm raised eggs, bacon and hollandaise served with sourdough bread
Filet medallions, poached eggs with hollandaise sauce
Asparagus, spinach, mushroom, red bell pepper and goat cheese
Fish, scallops and shrimp in fluffy eggs
Asparagus, spinach, mushroom, red bell pepper and goat cheese
Stewed Beef Shoulder, mushrooms, onions, carrots and celery in a red wine sauce, served with mashed potatoes
Grilled Scottish Salmon with citrus beurre blanc, served with Brabant potatoes and vegetable of the day
Vanilla Poached pear with ice cream, chocolate drizzle and chantilly
Crepes with orange reduction flambé, orange liquor Pacific Rim Vin Glaciere
Flourless chocolate cake with bourbon caramel and ice cream
Taylor Fladgate LBV 2010
Whiskey crème anglaise with meringue, caramel and almonds
Strawberry Napoleon or Mille-feuille (in French) filled with delicious
diplomat cream, whip cream, sliced strawberries in between
layers of puff pastry. 10
Pastry puff stuffed with vanilla ice cream, hot chocolate sauce, Chantilly and toasted almonds
Pacific Rim Vin Glaciere or Ch Villefranche
Petite serving of Pear Belle Helene, Chocalate Moulleux and Vanilla Crème Brulee
Reservation
Reservations can be made here or by reaching us by phone at
(615) 432-2622