Truffle demi.

Garlic butter.

White wine cream herb broth.

Stuffed with crab.

Provencal tomatoes.

Lemon, aioli, dill crustini.

Whitebean fricassee.

Vichyssoise.

Soupe a l'oignon gratinee.

Salmon, anchovies, olives and classic nicoise vegetables over mixed greens.

Salade le rendez-vous.

Roasted beet salad topped with warm goat cheese.

Spinach salad, bacon vinaigrette, caramelized shallots, tomato & blue cheese.

Pan seared sweetbreads over tangy mushroom confit.

Breaded, pan fried over tomato provencal and salad with balsamic reduction and chive oil.

Seared scallops with vermouth and mushroom veloute topped with house cheese blend.

Wild mushrooms and brie wrapped in a puff pastry with red wine demi and beurre blanc.

Mussels steamed in a white wine herb cream sauce.

House duck pate.

Baked brie stuffed with apricot glaze over caramelized apple sauce.

Snails in garlic butter and chablis.

Pan seared jumbo scallops over roasted garlic aioli.

Egg battered sea bass, croutons, capers, lemon and brown butter.

Crab and vegetable stuffed shrimp with burre blanc.

Roasted beef tenderloin with herbs de provence and bearnaise sauce for 2.

Portobello stuffed with creamed vegetables.

Pan seared Atlantic salmon with an orange basil cream sauce.

White wine braised chicken with bacon, garlic, onions, lemons, mushrooms and tarragon.

Veal medallions with caramelized apples and apple brandy demi-glace.