french onion soup with toasted crouton and gruyere cheese.
Homard Bisque, En Croute
rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry.
Artichaut a Lalouette
california artichoke hearts, sauteed, stuffed with alouette cheese, lightly breaded with hazelnuts and served with a dijon honey mustard/raspberry sauce.
snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter.
Homard Et Saint Andre En Croute
maine lobster and saint andre cheese wrapped in puff pastry, baked, served with a black currant sauce.
Coquilles Saint-jacques a La Parisienne
maine sea scallops, sauteed, served in a fish veloute sauce, with mushrooms, seasoned with garlic, shallots, dry sack sherry, and reggiano cheese. served in a natural sea shell with duchess potatoes.
shrimp cocktail served with and avocado, cucumber, red onion salad & cocktail sauce.
Carpaccio De Filet De Beouf Aux Champignons Sauvage
carpaccio of prime beef tenderloin, topped with aged balsamic vinegar, alba white truffle oil, shave parmigiano-reggiano cheese, cracked black peppercorn and sauteed wild mushrooms.
Truite Fumee, Cecile
natural apple wood smoked rainbow trout served with marinated asparagus and a chive infused olive oil.
chicken liver pate with green peppercorns, hard boiled egg, red onion, mushrooms, caperberries, calamata olives, cornichons and crackers.
Dover Sole, a La Veronique
sauteed european dover sole with toasted sliced almonds, grapes and whole butter.
Saumon Au Raifort, Maitre Dhotel
seared filet of atlantic salmon topped with fresh horseradish crust and an herb butter sauce.
Assiette De Coquillage Au Basilic
medley of shellfish including, cold-water shrimp, maine sea-scallops, prince edward island mussels, pasta neck clams and escargot served over spinach fettuccini with mushrooms, diced tomatoes, calamata olives and parmigiano-reggiano cheese, basil-infused olive oil.
Escalope De Veau Aux Fruits De Mer
sauteed breaded medallions of provimi veal tenderloin with maine lobster, cold water shrimp, maine sea scallop and asparagus spears, topped with a normandy wine sauce with fresh dill.
Ris De Veau Grenobloise
sauteed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce.
Supreme De Volaille Aux Noisettes Et Aux Crustaces
a roasted french breast of free-range chicken, with cold water shrimp, maine lobster, a hazelnut sweet potato mousseline cake, sauced with an apple and mushroom frangelico cream sauce.
Roasted Maple Leaf Farm Duck Breast, Cherry Glace De Viande
a lightly-peppered duck breast served over a hazelnut sweet potato mousseline cake, topped with montrachet goat cheese and sauced with a frangelico and cherry duck glace de viande.
Carre Dagneau a La Provencale
roasted australian rack of lamb, topped with a roasted tomato-herb crust, summer beans, braised cipollini onions, eggplant, garlic, and olive sauce au natural.
Filet De Boeuf Au Stilton
center-cut filet mignon, grilled, topped with aged english stilton cheese, garnished with a cheese crisp and baked polenta, served with a ruby port wine sauce.
Filet De Boeuf Wellington a La Perigourdine
center-cut filet mignon, grilled, wrapped in puff pastry with hudson valley foie gras, mushroom duxelles and black truffles with sauce perigueux.