Les Hors-d'Oeuvres

La Soupe du Jour	8
Soup of the day
La Soupe à L’Oignon Gratinée	9
French onion soup with croutons and swiss cheese
Endives au Roquefort et aux Noix	9
Endives with blue cheese and walnuts
Fond d’Artichaut au Chêvre sur Mâche et Lardons	11
Artichoke heart stuffed with goat cheese with mâche, lardons and apple
Terrine de Campagne	11
Pork paté served with toasts and cornichons
Foie Gras au Torchon	17
Duck liver foie gras
Escargots Maison	11/ 16
Traditional unshelled snails in garlic butter and pernod
Coquilles St Jacques au Cognac	12
Seared sea scallops with a cognac reduction
Moules au Chorizo et Cidre avec Croutons à L'Ail	12
Steamed P.E.I. mussels with chorizo, cider and garlic toasts

Les Salades

Aiguillettes de Poulet Basquaise	19
Warm chicken breast with red/green peppers and onions in a balsamic reduction on a bed of greens topped with herbed goat cheese and walnuts
Salade de Lentilles Au Magret de Canard	19
Smoked Duck breast over lentils with endives, cherry tomato and house vinaigrette
Salade Niçoise	20
Sushi grade tuna, anchovies, red bliss potatoes, eggs, string beans, onions, green/red peppers, and olives in balsamic vinaigrette

Sandwich

Poulet Normand	19
Grilled chicken breast, apple, brie cheese and watercress on baguette with aioli, mesclun and sweet potato fries
Croque-Saumon Frais et Fumé avec Emmental	16
Hot sandwich with fresh and smoked salmon and emmental cheese with house salad
Steak Haché Rossini	20
Hamburger topped with foie gras mousse with French fries

Poissons

Moules Frites, Marinière ou au Cidre et Chorizo	19
Steamed P.E.I. mussels in white wine or cider, chorizo sauce served with a basket of French fries
Crevettes Style Scampi	25
Sautéed shrimp in tomato based garlic and brandy sauce served with rice
Filet de Sole Almandine ou Meunière	27
Broiled sole in a lemon, butter sauce with or without almonds and jasmine rice
Pavé de Saumon Poché Sauce Moutarde sur Lentilles	24
Poached salmon in a light Dijon sauce over lentils with diced vegetables
Rougets Poêlés Aux Rouget Poêlé Sauce Orange Beurre Blanc	28
Red snapper topped with an orange butter sauce, steamed potatoes and spinach

Volailles

Emincé de Poulet à l’Éstragon	19
Thinly sliced chicken breast with zucchini and yellow squash in a tarragon sauce served with jasmine rice
Poularde à la Reine	20
“Frenchy” chicken pot-pie with diced potatoes and vegetables
Saucisses de Canard au Grand Marnier	19
Grilled duck and grand marnier sausages with sautéed onions, apples served with a basket of sweet potato fries
Cassoulet	28
Duck confit with pork sausage over a bean ragout

Viandes

Souris D’Agneau au Jus	29
Slowly braised New Zealand lamb shank served with flat egg noodle
Steak Frites ou au Poivre	27/29
Grilled shell steak with/without peppercorn-brandy cream sauce and French fries
Onglet au Madère et Champignons de Paris	26
Grilled hangar steak in a red wine and shallot sauce served with pommes croquettes
Boeuf Bourguignon	25
Our classic beef stew in a red wine and mushroom sauce with carrots garnished with steamed potatoes

Pâtes

Linguine et Epinard, Petits Légumes et Fondant à L’Emmental	16
Linguine with fresh spinach, julienne vegetables and melted emmental cheese

(No SUBSTITUTIONS see accompagnements)