LES HORS - D'OEUVRE
Soup of the day.
5
Six imported snails sauteed with fresh herbs, garlic, butter.
7
Chef made pate served with onion confit and cornichons.
8
Imported black olives with roasted garlic, capers, anchovies. Blended
into a spread served with croutons.
6
An assortment of imported cheese garnished with fresh fruit.
13.50
Prince Edwards Island mussels steamed in sherry wine,
shallots,
fresh herbs, and light cream
10.50 half/19.50 entree
LES SALADES
Baby greens with dijon honey vinaigrette, topped with red bell pepper,
roasted portabella mushrooms, blue cheese Fourme d Ambert and candied
spiced walnuts
10.50
Warm Goat cheese on croutons served over mixed greens.
10.50
Fresh baby spinach with candied walnuts, citrus, red onion, hard
boiled egg, and a warm bacon honey Dijon vinaigrette.
10.50
ENTREE
(All served with a petite salad and legumes of the day)
Seasonal quiche of the day.
9.50
Two crepes filled with emmenthal swiss cheese, sauteed spinach, and
mushrooms drizzled with bechamel sauce.
9
Two crepes filled with emmenthal swiss cheese, ham, mushrooms, and
sauteed spinach drizzled with bechamel sauce.
9.50
Two crepes filled with emmenthal swiss cheese, seafood mix in a
seafood bechamel sauce.
9.50
Berkshire pork tenderloin pan seared served on warm bread with swiss
cheese and mustard cream sauce
12.50
French baguette filled with brie cheese, portabella mushrooms, red
onions, and red bell pepper.
10.50
Sautéed scallops and mushrooms in sherry wine, lightly breaded and
baked in a béchamel sauce
11.50
100 % pure akaushi prime beef pan seared served with caramelized
shallot, aside potatoes of the day.
15.50
Wild boar marinated in red wine, then cooked slowly with carrots,
onions and fresh herbs, served with potatoes of the day.
14.50
Half a trout sauteed served with a lemon and butter sauce.
14.50