Oven roasted salmon, placed on mixed lettuces, chopped eggand a lemon vinaigrette.

Baby spinach leaves, tossed with pears, walnuts, Stilton cheeseand a vinaigrette, topped with shrimp and caperberries.

Bibb lettuce topped with slices of avocados, segments of grapefruitand lump crabmeat, drizzled with balsamic vinaigrette.

Grilled skinless boneless chicken breast, chopped egg, fresh tomatoes, served on fresh baby spinach, with a bacon vinaigrette.

Tuna steak crumbled on a bed of salad greens, topped with walnuts and sun-dried tomato vinaigrette.

Grilled chicken breast, thick-sliced cheddar, avocado, fried shallotsand sriracha mayo.

Twice smoked turkey, piled on a butter croissant with tomato, lettuce and herbed mayonnaise.

Salmon, smoked on premise, broiled in butter, served on country white bread with Camembert, apricot jam, leaf lettuce and housemade bacon.

Canadian lobster, dressed with chive, lemonand aioli and served in a boulevard brioche.

Slices of fontina and baby swiss cheeses with shrimp, tomatoes, bacon, mayo-Dijon sauce, grilled on whole-grain bread.

Housemade vegetarian patty, grilledand dressed with herbed mayo, bibb lettuce, tomato and housemade pickle.

Split and grilled sausage, served on boulevard baguette, dressed with Dijon, caramelized onions, lettuceand herbed mayonnaise.

8 large shrimp marinated and grilled, then served over a bed of orzo pastaand fruit compote, topped with straight beurre blanc.

Pinenut crusted salmon filet, served with pesto cream sauce.

Marinated and grilled off whole, then sliced and served over a whole-grain mustard sauce.

Crepe, coupled with your choice of a house or caesar salad or your choice of soup.

Grilled chicken topped with tomato, wilted spinach, goat cheeseand balsamic reduction.

Large, tender ravioli stuffed with lobster meat, served with red bell pepper pesto sauce.

Flat iron steak, rubbed with house-roasted coffee and spices, grilled and served with hunter sauce.

Stuffed with Portobello mushroom, carrot, asparagus, onion, redand yellow peppers and ricotta, served over leek cream sauce.

Chef's nightly choice of fish served with caperberries, topped with a sauce of horseradish and whole-grain mustard.

Half an avocado, tossed with fresh gulf shrimp, red onions, white balsamic vinaigrette, served on bibb lettuce.

Porcini, shitake, morels, crepes, etc., sauteed with shallots and cream, baked in a flaky tart shell.

Small wheel of Camembert cheese baked and topped with walnuts, served with grapes and water crackers.

Fresh salmon is smoked on the premises, placed atop a bed of local mixed greens, tomatoesand dressed with a lemon vinaigrette.

Fresh baby spinach tossed with pears, toasted walnuts, Stilton cheeseand vinaigrette, topped with gulf shrimp and garnished with caperberries and chopped eggs.

Artichoke hearts tossed with local vegetables and vinaigrette, served with salad mix, roasted tomatoesand topped with 6 Ounces filet mignon, cooked to temperature.

Canadian lobster tails, mixed with lump crabmeat, asparagusand lemon tarragon mayonnaise, drizzled with balsamic reduction.

Half a head of romaine lettuce, drizzled with extra virgin olive oil and balsamic vinegar, briefly grilled and served with sliced chicken breast and marinated vegetables.

8 Ounces boneless, skin-on whole trout filet, stuffed with baby spinachand crabmeat, bakedand served with a beurre blanc.

Grilled pork tenderloin, beef medallion, stuffed quail and wild game sausage, served with herb demi glace.

Marinated and roasted off whole, then slicedand served with a whole grain mustard sauce, accompanied by vegetables and potatoes.

Fresh North Atlantic salmon, lightly encrusted with pinenuts, then pan sauteed and served with a pesto cream sauce.

Pan seared duck breast with crispy skin, coupled with grilled smoked duck sausage, with lingonberry demi glace and wild rice.

Mushroom duxelle made with fresh mushrooms, onions, garlic and pecans; wrapped in a puff pastry, baked and served on a bed of fresh tomato sauce and sauteed asparagus.

Two semi-boneless quail, stuffed with wild boar sausage, then roastedand placed on a bed of red rice blend, served with marsala wine sauce.

Chicken breast with wing attached, stuffed with boursin cheese, sauteed, served with a creamy leek sauce.

Fresh responsibly-raised tilapia filet lightly sauteed in olive oil then dusted with dehydrated strawberries and garnished with fresh strawberries.