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Hors d'Oeuvre, Soups & Salads
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Entrees
| Sauteed Calf's Liver with Onion, Vinegar Sauce and Mashed Potatoes | $ 16.00 |
| Lamb Shank a la Basquaise with Basmati Rice | $ 23.00 |
| Braised Double Cut Pork Chop with Beluga Lentils, Roasted Red Peppers, and Basil Beurre Blanc | $ 24.00 |
| Filet of Tenderloin with Blue Cheese Ravioli, Mushrooms, Pommes Rosti and Sauce Espagnole | $ 31.00 |
| Steak Frites, Classique | $ 20.00 |
| Duck Breast with Roasted Potatoes, Sauteed Spinich and Green Peppercorn Sauce | $ 23.00 |
| Roasted Cornish Hen with Warm Spinach Salad, Caramelized Pearl Onions and Lardons | $ 24.00 |
| Chicken in Red Wine Sauce | $ 18.50 |
| Sauteed Scallops with Cucumber Orzo Salad, and Lime Beurre Noisette | $ 20.00 |
| Sauteed Salmon with Eggplant Squash Galette and Caper Creme Fraiche | $ 21.00 |
Side Dishes
| Sauteed Spinach | $ 4.50 |
| Medley of Mushrooms | $ 4.50 |
| New Potatoes with Zest, Scallions, Almonds and Olive Oil | $ 6.25 |
| Sauteed Asparagus with Lemon Compound Butter | $ 5.00 |
| Pommes Frites | $ 2.75 |
| Mashed Potatoes | $ 3.00 |
| Field Greens, Vinaigrette | $ 4.00 |
Desserts
| Carmelized Apples, Puff Pastry, Vanilla Ice Cream | $ 6.50 |
| Decadent In House Chocolate Mousse | $ 6.75 |
| Traditional Chocolate Custard & Whipped Cream | $ 6.50 |
| Meringues, Creme Anglaise, Almonds & Caramel | $ 6.00 |
| Chilled Vanilla Custard & Caramel Glace | $ 6.00 |
| Spiced Poached Pear with Vanilla Ice Cream | $ 6.50 |
| Fromage du Jour & Dried Fruit Compote | $ 8.00/11.00 |