Belgian endive salad with a warm breaded goat cheese medallion, roasted almonds and sherry vinaigrette.

crisp Romaine lettuce tossed with apple batonnet, fresh celery, roasted pecans and hazelnut vinaigrette.

mussels steamed with chablis, shallots, garlic and herb butter. Served with pommes frites.

baked casserole of shrimp, scallop and crab served with a creamy polenta and saffron sauce.

stuffed with brie and served with a pommery mustard butter sauce.

baked with maitre d' butter, topped with puff pastry.

with French and American cheeses.

arugula, red onions and walnut vinaigrette with sliced beets and Roquefort cheese.

fresh spinach tossed with peppers, almonds and French goat cheese.

lentil and bacon salad with dijon mustard vinaigrette; pork tenderloin medallion with green peppercorn sauce; poached pear filled with Roquefort cheese, toasted pinenuts and spiced honey caramel; chocolate fondue with kiwi

Chef Bocuse's most famous dish. Fricassee of chicken served on a bed of fresh sauteed spinach with a morel mushroom creme sauce.

braised chicken, bacon and mushroom-filled crepe baked in a supreme sauce and finished with gruyere cheese.

wood roasted with thyme and olive oil and served with a selection of roasted fresh vegetables.

with wood-roasted tomato sauce and pesto.

oven roasted and served with lettuce, tomato confit, red onion, topped with garlic butter. Served with Belgian-style French fries.

with roasted vegetables, mozzarella and sun-dried tomatoes, served with a petite salad.

Seared ahi tuna sandwich with ginger-lime mayonnaise and a petite salad.

plenty of our famous frites and onions; enough to share.

crisp and delicate fried julienned onions.

a half-dozen of our freshly shucked seasonal oysters, choose from both east and west coast oysters, served with mignonette sauce.