Dinner Menu

Appetizers

Soupe du jour: 7.50

Beets & Goat cheese mousse salad: with apple vinaigrette dressing and basil-lemon infused apple 12.50

Wild salmon gravlax: cooked in salt, sugar & lemon zest. Sliced asparagus, cucumber, radish and mustard dressing. 13.00

Scallops & Crab Tartelette: served with an orange and olive oil reduction, topped by a mango salsa 13.00

Light Potatoes & Mozzarella soufflé: cooked with soft quail eggs inside, and fragrant herbs butter 11.50

Spring Mix sweet green salad: 3.50

Entrees

"Papeton":
Pesto linguine surrounded by thin slices of Eggplant with a thick tomato and bell pepper sauce 19.50

Raviole Provencale:
artichoke, onion, carrot & mushroom reduced with white wine. Lemon and thyme sauce 19.75

Wild Salmon:
setting on a Saffron & Vanilla sauce, French green peas, lettuce & scallions 25.50

Sea Scallops:
with walnut butter & chives, in an French apple cider emulsion served with market fresh vegetable purée 25.00

Ling cod:
“Raito“* sauce, fried polenta & fava beans 24.00
*(The raito is traditional Provencale sauce of tomatoes, red wine, fennel, parsley, thyme, rosemary, onion, olive & caper)

Chicken Fricassee:
boneless chicken legs, cooked with white
wine, tomato & honey with warm Ratatouille and Polenta 21.50

Lamb loin:
Garlic & tarragon cream sauce with white beans stuffed artichocke and arigula pistou 30.50

Duck Tajine:
Cumin & 5 spices flavored Artichoke & apricot, served with Saffron infused potatoes and Daikon. 24.50

Angus Steak Bordelaise:
Prime Natural ribeye, in an intensely reduced red wine sauce , shallot & Potatoes gratin. 31.50

Desserts

French apple pie & gingerbread ice cream 7.50

Lemon Macaron: Perfumed with light lemon flavor cream & Caramel coulis 7.50

Crème Brulee 6.50

French lime & cheese mousse with its fruit coulis, served with red berries 7.50

Dessert Wines
(By the glass)

Ferreira Porto: Dona Antonia Reserve $7.50

Muscat: Saint Jean de Minervois $7.50