Chick pea crepe stuffed with Laura Chenel goat cheese from Sonoma California with sun dried tomato vinaigrette and tapenade.

House cured smoked salmon served on a warm Bretagne buckwheat crepe with cream cheese and traditional garnish.

Oysters on the half-shell with mignonette and cocktail sauce.

Snails baked with butter, garlic, shallots, and white wine.

Seasonal greens tossed with Dijon vinaigrette.

Open face sandwich with braised lamb shank, peppers and tomatoes served on grilled flat bread with yogurt and cucumbers.

Roast portabella mushroom, roast red pepper, grilled eggplant, sliced mozzarella cheese, basil aioli on toasted foccacia bread.

Buckwheat crepe stuffed with spinach and crabmeat in a champagne sauce.

House made sausage served with warm potato salad.

Shredded duck confit with reduced duck jus, lardons, shiitake mushrooms, parsley, parmesan cheese, potatoes and cavattappi pasta.

Pan roasted salmon with creamy spaghetti squash a carrot-orange-ginger jus.

Sautéed naturally raised veal tenderloin medallions with a shiitake mushroom and shallot sauce, garnished with julienned ham and Bretagne buckwheat Gruyère crepe.