Appetizers
| French Onion Gratinée | 6.00 | |
| Soup Du Jour | 4.00 | |
| Assiette de Charcuterie | 11.00 | |
| Chef’s Selection of Prosciutto, smoked duck breast, house made Pork Pâté and dry-cured sausage, served with cornichons and stone ground mustard | ||
| Assiette de Fromages | Three Cheeses – 9.00 Five Cheeses – 13.00 Paired with three house wines – add 10.00 |
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| Chef’s selection of International cheeses, served with seedless grapes, candied walnuts, dried fruit and baguette. “Traditionally served after the main course, however a fine choice as an appetizer.” | ||
| Foie Gras Cuit Au Sel | 16.00 | |
| House made salt cured foie gras served with field greens, grape tomatoes, figs, sauterne wine jelly, 18 yr old balsamic vinegar and black truffle croustades | ||
| Salade de Fromage de Chèvre Chaud | 12.00 | |
| Warm goat cheese salad served on gourmet greens, grape tomatoes, kalamata olives, walnuts and bacon drizzled with our Balsamic Vinaigrette | ||
| Cuisses de Grenouilles Provençale | 10.00 | |
| Sautéed frog legs in olive oil, drizzled with a sauce made of white wine, lemon juice, diced tomatoes, sliced black olives, fresh basil, scallion and garlic with a lemon bell | ||
| Escargots de Bourgogne | 9.00 | |
| Snails simmered in white wine, garlic, parsley and butter served in their shell with a lemon bell | ||
| Saumon Fumé | 10.00 | |
| Sliced smoked Norwegian salmon served with diced red onions, hard boiled egg, capers and a lemon bell | ||