Also available for takeout
STARTERS - SMALL PLATES
BAKED BRIE
On a ciabatta toast
Terrine Foie Gras Torchon Mi-Cuit du Chef
Chef's own homemade foie gras terrine cold (french duck liver), served with onion chutney & brioche toasts
Escalope de Foie Gras Poelée - When Available
One OR two piece of seared foie gras, served with onion chutney & toasted brioche
PLATEAU FROMAGE & CHARCUTERIE DU NORMANDIE
BOARD TO SHARE Assortment of French ham, rosette de Lyon, Grandma pate & ripened cheese. French gherkins, butter
- To Share for TwoUS$ 25,00
PATE DE CAMPAGNE AND CORNICHONS
Served with Dijon mustard, French Gherkins & petite salad
LES ESCARGOTS
6 snails baked in traditional garlic & parsley butter
CREVETTES À LA BOURGUIGNONNE
6 shrimp baked in traditional garlic & parsley butter
SOUPE DU JOUR
SOUPE À L'OIGNON
French Onion Soup
SALADES
SALADE COEUR DE PALMIER
Hearts of palm served with spring mix, tomato, red onion & dijon vinaigrette
SALADE CHEVRE CHAUD
Two baked seasoned goat cheese toast topped with honey, served on a pring mix, red onion, tomato, dijon vinaigrette
SALADE OCEAN
Shrimp, smoked salmon, heart of palm, on a spring mix, cherry tomatoes and red onion
SALADE SAUMON
Smoked salmon. Parisian cream, cucumbers, capers, on a spring mix, red onion, cherry tomatoes. Dijon vinaigrette
SALADE BORDEAUX
Prosciutto on a spring mix salad, tomato, red onion, fresh goat cheese, walnut & home made pesto
PIÈCE DU BOUCHER
Served with O Gratin Potatoes & Sautéed veggies
DEMI POULET ROTI
Half roasted chicken served with Dijon mustard sauce on the side
CANARD À L'ORANGE
Roasted half duck served with orange sauce on the side
CARRÉ D'AGNEAU
Roasted rack of lamb & lamb jus infused with Provence herbs
TOURNEDOS ROSSINI
8oz Angus filet mignon, seared foie gras, Rossini sauce, sliced Burgundy truffle
FILET DE BOEUF
Angus filet mignon with choice of sauce Bordelaise or Peppercorn cream sauce
PLATS PRINCIPAUX
CHICKEN BREAST WITH CREAMY MUSHROOM SAUCE "AU GRATIN"
SWEETBREAD - SAUCE MUSHROOM
Veal sweetbreads served with creamy mushroom sauce
BOEUF BOURGUIGNON SHORT RIB
Red wine reduction, carrots, onion - O gratin potatoes & Sautéed veggies
CREVETTES & SAINT-JACQUES O GRATIN
Shrimp & sea scallop baked in Normande cream sauce, topped with Swiss cheese & bread crumbs
GULF RED SNAPPER A LA NORMANDE
Pan seared skin on fillet served with champagne & leek cream sauce - saffron riz pilaf & sautéed veggies
CUISSES DE GRENOUILLE
Frog legs sautéed in garlic & parsley butter - saffron riz pilaf & sautéed veggies
BRANZINO À LA MEDITERRANEENE
Served with sauce vierge - saffron riz pilaf & sautéed veggies
SOLE MEUNIERE - When Available
Dover sole traditionally dregded in flour & pan-fried in brown butter. Table side fillet served with Meunière sauce (resulting browned butter sauce, parsley, sliced almonds and lemon - saffron riz pilaf & sautéed veggies
DESSERTS
CREME BRÛLÉE VANILLA
ICE CREAM CUP
Chocomint / coupe Ardéchoise / Colonel
TARTE TATIN
MOUSSE CHOCOLAT
PROFITEROLE
One big French choux pastry ball filled with vanilla ice cream, covered with hot chocolate sauce & chantilly
DESSERT OF THE DAY
CRÊPE SUZETTE
Grand Marnier orange sauce.
DRINKS
WINE AND BEER
French wine, domestic wine, italian wine / bubbles / beers
SOFT DRINKS
Can of coke / Diet Coke / sprite / ginger ale / fresh brew iced tea / lemonade / juices / Arnold Palmer and many more
HOT DRINKS
Coffee Americano / Tea / Espresso / Decaf / Cappuccino / Latte and many more