mixed greens, cherry tomatoes, cucumbers, julienne carrots, vinaigrette maison.
sliced beets, shallots, celery julienne, red wine hazelnut vinaigrette, blue cheese, beet syrup.
fan sliced nectarines, lettuce, goat cheese crumble, balsamic reduction, olive oil vinaigrette.
julienned cidre ham, gruyere cheese, vine ripen tomatoes, sliced button mushrooms, rosemary croutons, julienne carrots, lemon slivers and oliveoil, roasted walnuts.
frise and mixed greens, poached egg, lardons, garlic croutons, dijon mustard vinaigrette.
blackened and seared rare ahi tuna, mixed greens, tomato slivers, egg, green beans, anchovies.
caramelized onions in white wine, chicken stock, garlic croutons, swiss cheese gratinee.
assortment of vegetables raw and cooked, prepared and served cold-rainbow display of shredded carrots, mushrooms a la greek, tomato slivers, bavarian potato salad (with bacon bits), marinated beets, green beans and sliced garlic, classic dijon vinaigrette.
shallots thinly sliced, fresh chopped parsley, xeres vinaigrette, egg brunoise.
fire roasted bell pepper, extra virgin olive oil, fresh cow cheese quenelle, basil crisp.
sizzling snails in parsley garlic butter.
with a house salad. crisp pastry shell, tomato sauce, sliced tomatoes, onions confit, anchovies, kalamata olives grated gruyere, herbes de provence, olive oil.
with a house salad. smoked lardons, gruyere cheese custard in a crisp pastry dough.
with a house salad. braised leaks and onions, goat cheese basil custard in a crisp pastry dough.
lean angus beef, thym, aioli, lettuce, tomato, choice of blue, brie, goat or swiss.
rosemary grilled chicken breast, roasted bell peppers, choice of brie, goat or swiss.
tomatoes provencale, grilled zucchini, eggplant, bell peppers, basil aioli.
thinly sliced ham, swiss cheese, savory bechamel, toasted white bread, side of salad.
croque monsieur toped with a sunny side up egg and a side of salad.
puff pastry shell filled with a creamy stew of portobello mushrooms, chicken, white wine, garlic, rosemary.
prince edward island, canada mussels sauteed, white wine, garlic, parsley butter.
pei mussels sauteed with shallots, thym, tomato, shaved fennel, garlic white wine reduced and finished with a dash of pastis and olive oil.
seared atlantic salmon, potato galette, tomato, capers, lemon butter sauce
creamy wite beans, toulouse sausage, duck confit, lardons
grilled ribeye, green peppercorn sauce, crispy fries, green beans.
Menu for Restaurant Ducroix provided by Allmenus.com
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