| Our Appetizers |
|
| Homemade fresh fish soup and its rouille |
8.50 |
| Endive salad with blue cheese
and walnuts |
8.50 |
|
Zucchini
and roasted peppers with ricotta, goat cheese and
Honey vinaigrette |
7.75 |
|
Scallop Carpaccio, nut oil with mango and apples |
9.50 |
|
Ginger infused salmon tartar with extra virgin olive oil |
9.50 |
| Homemade duck foie gras with
fruit chutney |
17.50 |
|
Market salad |
5.00 |
| |
|
 |
Our
Main Meals |
|
| Grilled Beef filet mignon with
pepper
sauce |
29.00 |
|
Pan seared herb crusted tuna steak |
26.50 |
|
Grilled lamb chops, market mushrooms and rosemary juice |
28.50 |
|
Mixed Grill (lamb chop, duck magret and chicken brochette) |
29.50 |
|
Provençale roasted scampi |
27.50 |
| Daily Pasta |
16.00 |
| |
|
 |
Our Desserts |
|
| Tarte Tatin |
6.25 |
|
Raspberry crème brûlée |
6.25 |
| Chocolate profiteroles |
6.25 |
|
Hamel cheese plate |
8.25 |
|
15% may be added to groups
En cuisine: Le chef Patrick Tarsol
Sample of our daily Table d'Hôte |
|
|
Cream of vegetable soup or
Mixed green salad |
|
|
|
|
| Milk fed veal
liver in raspberry sauce |
16.50 |
| Sliced
chicken breast in red curry with fresh pasta |
19.50 |
| Grilled flank steak
in Meaux mustard sauce |
20.50 |
| Pan seared
Atlantic salmon with saffron sauce |
21.50 |
| Sauteed
braised veal with tarragon |
18.50 |
| |
|
|
Crème
caramel |
|
|
Group Menu
Market Potage
or
Gaspacho
____
Salmon
tartare with ginger and olive oil
or
Warm crusted goat cheese with balsamic reduction
____
Grilled beef
sirloin steak with Madagascar pepper sauce
or
Mulard duck confit with dried cranberries
or
Shrimp brochette with creamy risotto and crustacean juice
____
Raspberry
crème brûlée
or
Grand Marnier crêpe
____
Coffee or tea 36$ Taxes et service extra |
