| Filet de Boeuf |
27.00 |
| USDA Choice 8oz filet mignon wrapped with apple smoked bacon and cooked to your liking |
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| Tournedos Rossini |
33.00 |
| Two 4oz filet mignon, put on a brioche croûton, topped with foie gras, mushroom cap, drizzled with bordelaise sauce |
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| Canard a L’Abricot |
22.00 |
| Duck breast marinated in olive oil, herbs, pan seared medium-rare (or otherwise specified) drizzled with a port wine-apricot and shallot sauce |
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| Carré d’Agneau Napoléon (Rack of Lamb) |
28.00 |
| Slow roasted Rack of Lamb; drizzled with a reduction of tarragon, mint, green chartreuse and demi glace |
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| Poulet Au Fromage Boursin (Chicken Boursin) |
15.00 |
| Plump and juicy grilled chicken breast topped with melted Boursin cheese and roasted sweet red peppers |
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| Escalope de Veau Oscar |
24.00 |
| Sautéed Veal cutlets, topped with fresh asparagus and crab cake, drizzled with a simplice sauce and served with béarnaise on the side |
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| Escalope de Veau à la Crème |
22.00 |
| Tender Veal Cutlets sautéed with shallots, mushrooms, and white wine then finished with cream and a hint of demi glace |
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| Escalope de Veau Aux Cerises (Veal Black Forest) |
23.00 |
| Tender Veal Cutlets sautéed in olive oil drizzled with a sauce made with cherry brandy, cherries, demi-glace and béarnaise sauce |
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| La Légume (Vegetarian) |
14.00 |
| Zucchini, yellow squash, mushrooms, artichoke hearts, roasted peppers, tomatoes, garlic, onions and fresh herbs with your choice of gruyère, feta or bleu cheese |
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| Steak Frites |
| Grilled 8oz. prime sirlion steak topped with truffle butter. served with deep fried (goose fat) french fries |
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24.00 |
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| Scallops St. Hubert |
23.00 |
| Jumbo dry sea scallops, lightly floured and sautéed in olive oil, drizzled with simplice sauce, then served on a bed of caramelized onions |
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| Gambas Farcis Au Crabe |
22.00 |
| Stuffed Shrimp with Crabmeat oven baked with white wine, lemon juice and butter, served with béarnaise |
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| Grantinée Aux Fruits de Mer (Seafood Mac and Cheese) |
28.00 |
| Jumbo shrimp, colossal crab, lobster meat, cheddar-fontina cheese sauce, shell pasta and served with parmesan croûtons |
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| Escalope de Veau Dijonnaise |
22.00 |
| Sauteed veal cutlets in olive oil with sauce made with shallots, mushrooms, Marsala wine, Dijon mustard, white wine and cream |