Paté Maison - $9.5
served with cornichons

Crêpe au Fromage de Chèvre - $10
crepe baked with goat cheese, spinach and prosciutto, garnished with a red brandy cream sauce

Crêpe au Fromage de Brie - $10
brie cheese crepe topped with bechamel sauce and gratineed with swiss cheese

Crevettes Sauce Boursin - $12
shrimp sautéed with sun-dried tomatoes, corn and leeks in a garlic, herb cream sauce

Champignon Portabella aux Quatre Fromages - $11
grilled mushroom stuffed with swiss, brie and parmesan cheeses, over a blue cheese sauce

Moules Marinières ou à la crème - $9
mussels steamed, with or without cream, in garlic wine sauce

Escargots Bourguignon - $10
snails in garlic parsley butter

Saumon Fumé - $12.5
smoked salmon garnished with field greens, capers and shallots

Bruschetta de Flageolets - $8.5
grilled french bread with mashed flageolet beans, tomatoes, thyme, garlic and balsamic vinegar

Saumon Fume

Bruschetta de Flageolets

Soupe du Jour - $4.5
the chef's special creation

Soupe à l'Oignon - $5.5
onion soup gratineed with swiss cheese

Salade Douce et Amère - $5
field greens with prosciutto, sun-dried cherries and cassis vinaigrette

Salade d' Epinards - $5
spinach and romaine garnished with goat cheese stuffed endive, grapes and walnuts, in a champagne vinaigrette

Salade Caesar - $5
romaine lettuce tossed in a caesar dressing and garnished with croutons and grated parmesan cheese

Salade d' Epinards

Moules Marinières ou à la Crème avec Pommes Frites - $17
mussels steamed, with or without cream, in garlic wine sauce and served with french fries

Poulet aux Porto - $19.5
chicken breast tenderloin sautéed with a white port wine mushroom cream sauce

Poulet à la Provençale - $19.5
chicken breast tenderloin sautéed with garlic, leeks, tomatoes, capers and white wine

Saint-Jacques Sauce Gingembre et Citron Vert - $29
pan-seared sea scallops in a ginger lime sauce

Saumon Sauce Endives - $24
salmon sautéed with belgium  endive, shallots, white wine, lemon and butter

Bar au Beurre Blanc et Crabe - $32.5
seared seabass with crabmeat in a sherry butter sauce

Truite aux Amandes - $19.5
sautéed trout topped with brown butter and almonds

Magret de Canard Sauce Cerises - $29
roasted duck breast with a sun-dried cherry red port wine demi-glace sauce

Filet de Porc Sauce Normande - $19.5
pork tenderloin sauteed with apples, in a brandy cream sauce

Ris de Veau à la Reine - $25
sweetbreads sautéed with mushrooms, garlic and ham in a maderia sauce, garnished with puff pastry

Carre d'Agneau - $34
roasted rack of lamb served over a roasted garlic rosemary demi-glace garnished with flageolet beans

Filet de Boeuf Sauce au Poivre - $32
grilled filet mignon in a rich black peppercorn red brandy cream sauce

Filet de Boeuf aux Morilles - $34
grilled filet mignon in a morel mushroom brandy creamy demi-glace

Saint-Jacques Sauce Gingembre et Citron Vert

Cote de Veau

Carre d'Agneau

Filet de Boeuf aux Morilles

Private Dining and Catering Available for all your Party Needs!

There will be an 18% gratuity added to parties of 5-11, 20% gratuity added to parties of 12 or more.

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