six escargots sauteed with mushrooms, garlic, butter and parsley

six escargots baked in puff pastry with brie cheese and a blue cheese bechamel, served with three different sauce

housemade selection served with dijon mustard, red onions, cornichons, and croutons

goat cheese flavored with olive oil, pepper and thyme, topped with bread crumbs and baked to a golden brown served hot with croutons

papillon roquefort, montrachet chevre, port salut and camembert served with fresh seasoned fruits, canied walnut and croutons

smoked salt cured duck breast salad with bleu cheese, slaced apples, candied walnuts, and dried cranberries serve over mixed greens and tossed in a mustard vinaigrette

mixed greens dressed with a balsamic vinaigrette, finished with sauteed portabello mushrooms and roasted red peppers

hazelnuts, country style pate, and sliced mushrooms with mixed greens in a dijon mustard vinaigrette

Spinach salad, with roasted red pepper, bacon, red onion, hard boiled egg, and a walnut vinaigrette

romaine lettuce, parmesan cheese, and croutons tossed in an anchovy vinaigrette

mixed greens with a tarragon vinaigrette

braised red beet salad with danish blue cheese, hard boiled eggs, and mixed greens with a tarragon vinaigrette

a healthy nourshing soupl of onions cooked in chicken stock, topped with croutons and melted Swiss cheese

subject to change at the whim of the chef

six escargots baked briefly on a slice of brioche covered with garlic butter flavored with pernod

baked whole garlic head, brie cheese, and toast

a. soupe de poisson-mediterranean fish soup- b, melon and peach, served chilled

papillon roquefort, montrachet chevre, port salut and camembert served with toast points and fresh seasonal fruit

served with vegetables and potatoes. Savory egg custard in a light pastry crust with filled with roasted mediterranean vegetables, gratineed with Swiss cheese

roasted duck breast finished with roasted garlic infused natural jus

grilled flat iron steak enhanced with a succulent madeira and black truffle demi glace

grilled pork chop, on the bone, accentuated with a forest mushroom enlivened demi glace

grilled filet of North Atlantic salmon paired with a fresh asparagus cream sauce

seared filet of tilapia topped with a rustic ragout of tomatoes, olives, capers, garlic and lemon juice

sauteed shrimp and bay scallops with roasted red peppers and artichokes served over a bed of pasta

sauteed skewers shrimp finished with a fresh cucumber and dill creme

eggplant stuffed with cumin cream cheese, lightly breaded and flash fried, topped with marinara sauce and parme cheese

baked goat cheese topped with sweet onion marmalade served hot with croutons

house made selection served with dijon mustard, red onions, cornichons, and croutons

six escargots sauteed with mushrooms garlic butter and parsley

baked whole garlic head, brie cheese, and toast

served with vegetables and potatoes. Traditional French omelette with sauteed mushrooms,roasted red peppers, bacon and bleu cheese

served with vegetables and potatoes. sliced Turkey and Swiss cheese on brioche, topped with bechamel sauce and gratineed Swiss cheese

served with vegetables and potatoes. Traditional open faced omelette with ratatouille and brie cheese

served with vegetables and potatoes. Canadian bacon, basil and pine nut pesto, tomato, red onion and fresh mozzarella within our house made fougass bread

served with vegetables and potatoes. Ham and brie with tomatoes and pesto served on a grilled baguette

served with vegetables and potatoes. the croque monsieur finished with sunny side up eggs - add $1.50

braised red beet salad with danish blue cheese, hard boiled eggs and mixed greens with a tarragon vinaigrette

grilled focaccia bread with baba ghanoush topped with marinated fire roasted peppers onions, spinach, and artichokes, served with salsa verde, gratineed with Swiss cheese

escargot sauteed with butter and herbs and served over a puff pastry with a creamy blue cheese walnut sauce

six escargots sauteed with mushrooms, garlic, butter and parsley

six escargots baked briefly on a slice of brioche covered with garlic butter flavored with pernod

blue d' auvergne, montrachet chevre, port salnut and camembert served with toast points and fresh seasonal fruits

goat cheese flavored with olive oil and topped with sweet balsamic onion marmalade and bread crumbs and baked golden brown

house made selection served with dijon mustard, red onions, cornichons, and croutons

Grilled filet of wild copper river salmon, finished with a fresh asparagus cream sauce

half of one maine lobster, sauteed in sweet butter, filled with sauteed garlic and wild forest mushrooms and a salmon quenelle, topped with a seafood bisque

grilled skewered jumbo shrimp, onions, squash, bell peppers, and eggplant, enlivened with a cucumber and dill

baked whole garlic head, brie cheese, and toast

mixed greens tossed with tarragon vinaigrette

romaine lettuce, parmesan cheese, and croutons tossed with a rich anchovy vinaigrette

hazelnuts, country style pate, and sliced mushrooms with mixed greens in a dijon mustard vinaigrette

mixed greens dressed with a balsamic vinaigrette, finished with sauteed portobello mushrooms and roasted red peppers

smoked salt cured duck breast salad sprnkled with bleu cheese, sliced apples, candied walnuts and dried cranber over mixed greens and tossed with a spiced mustard vinaigrette

Spinach salad, with roasted red pepper, bacon, red onion, hard boiled egg and walnut vinaigrette

t-bone steak, grilled and nicely marbled, finished with a succulent madeira wine and black truffle demi glace

pan seared duck breast, enhanced with a puree of roasted eggplant and olives

braised chicken, on the bone, with French creole spices, served over a bed of rice in natural jus

veal scaloppini lightly dusted in flour, sauteed in sweet butter, enriched with a wild forest mushroom cream sauce

seared filet of tilapia, served with a rustic ragout of tomatoes, olives, capers, and garlic finished with fresh lemon juice

sauteed shrimp and scallops with roasted red peppers and artichokes served over a bed of pasta

20 person minimum (Per Person)