Restaurant Hours: Open @ 5:30 every day except Tuesdays
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Préambles Froides (cold) |
~ Napoléon d’Aubergine, Tomate et Fromage
Layers of Marinated Eggplant, Tomato & Mozzarella, with an Herbed Olive Oil Vinaigrette |
$10.00 |
~ Carpaccio de Filet Mignon au Huile de Truffe
Sliced Carpaccio of Beef, garnished with Arugula, Caper Berries, Truffle Oil & Sea Salt |
$12.00 |
~ Pâté de Foie du Chef
Chef’s House Pâté served with Toast and Garnish |
$10.25 |
~ Tartare de Saumon
Tower of Salmon Tartare with Endive and Toast Points |
$9.25 |
~ Mélange des Poissons et des Fruits de Mer « en Cocktail »
Daily mix of cooked Fish and Crustaceans which might include Lobster, Lump Crab, Shrimp, Scallops, Salmon, Striped Bass tossed into a zesty Rémoulade Sauce and served in a Cocktail Glass |
$11.50 |
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Préambles Chaudes (hot) |
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~ Bisque de Homard au Pistou
Lobster Bisque with Basil and Garlic |
$11.00 |
~ Vol au Vent d’Asperges et de Homard
Asparagus and Lobster in Puff Pastry, with a Lemon Beurre Blanc |
$12.50 |
~ Escargots à l’Ail et Persille “Gratinée”
Escargots flavored with Parsley and Garlic, topped with a Mousseline Sauce and browned in the Salamander |
$10.75 |
~ Ratatouille Ravioli au Coulis de Poivron Rouge
Squash, Eggplant, Tomatoes, Cheese, Onion & Peppers, seasoned with a hint of Curry and Garlic with a Roasted Red Pepper Sauce |
$10.00 |
~ Foie Gras Sauté, Sauce Framboise
Sautéed Foie Gras with a Raspberry Reduction sauce |
$20.00 |
Salades | |
Salade Mesclun, Vinaigrette au Vin Rouge
Salad of Mixed Baby Lettuces with Red Wine Vinaigrette |
$6.50 |
Salade d’Endive “Méditerranée”
Endive Salad with Tomatoes and topped with a Mediterranean Style Dressing |
$9.25 |
Salade aux Poires et Roquefort
Mixed Greens, Warm Pears, Roasted Walnut, Blue Cheese & Balsamic Vinaigrette |
$8.75 |
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Plats Principaux | |
Sole de Douvres à L’Oseille
Dover Sole with a Classic Sorrel Sauce |
$33.00 |
Homard et St. Jacques Cardinal Gratinée
Restuffed Roasted Lobster and Scallops with Truffle, Gruyere Cheese and Lobster Sauce |
$38.00 |
Filet aux Shiitake et Poivres Verts
Filet of Beef with a Shiitake Mushroom and Green Peppercorn Sauce |
$37.00 |
Filet de Boeuf “en Tranche” Sauce Porto“
Sliced Filet of Beef with a Port Wine Sauce finished with a touch of Horseradish |
$35.00 |
Carré D’Agneau, Sauce Fine Herbes
Rack of Lamb, Roasted with herbs finished with a Rosemary Red Wine reduction Sauce |
$36.00 |
Filet de Porc Farci aux Poivrons Rouge, Chèvre et l’Epinard
Pork Tenderloin with Spinach, Goat Cheese and Red Peppers, wrapped in Puff Pastry, with a Roasted Garlic Demi glace Sauce |
$25.00 |
Magret de Canard au Café, Sauce au Cognac
Duck breast sautéed with a Coffee Crust, Finished with a Brandy Balsamic Sauce |
$29.00 |
Saumon a L’Oriental
Organic Salmon roasted and accompanied by a Oriental Ginger Sauce |
$28.00 |
Les Plats du Jour
Daily Specials; depending on availability at the market or on the docks |
$18.00 to $36.00 |
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Pour Finir | |
Les Desserts du Jour |
$8.50 |
Soufflés Individuel |
$10.00 |
Café ou Thé |
$3.00 |
Espresso |
$3.50 |
Cappuccino |
$4.00 |
Café or Espresso Bouchard (5 Liquors) |
$9.50 |
A split charge of three dollars for appetizers, and five dollars for entrees, will be added. |
Please inform us if you have ANY food allergies. |
Updated May 2007 |
