L'Ami

Fresh fruit and organic yogurt.

Whipped mascarpone cheese and maple syrup.

Scrambled eggs, crispy bacon and organic maple syrup.

Boursin cheese. Served with mixed green salad and roasted potatoes.

Goat cheese and basil. Served with mixed green salad and roasted potatoes.

French ham, Gruyere, onion and wild mushroom. Served with mixed green salad and roasted potatoes.

Brioche toast with steamed spinach and Hollandaise. Served with mixed green salad and roasted potatoes.

Brioche toast and Hollandaise. Served with mixed green salad and roasted potatoes.

Brioche toast with smoked Scottish salmon and Hollandaise. Served with mixed green salad and roasted potatoes.

Brioche toast with beef tenderloin medallions and Hollandaise. Served with mixed green salad and roasted potatoes.

Green lentils, kale and Hollandaise. Served with mixed green salad and roasted potatoes.

Farmer's market vegetables with pesto.

Quinoa and farmer's market vegetables.

Pain au chocolate, butter croissant, almond croissant and apricot danish.

Farro, smoked bacon, lemon, Parmigiano and balsamic reduction.

Baby arugula, candied walnuts and basil coulis.

Quinoa, Kalamata olives, cherry tomatoes, and feta cheese.

Grilled wheat bread, French ham, Gruyere cheese and sunny side up eggs. Served with mixed green salad and fingerling frites.

Swiss cheese and caramelized onions. Served with mixed green salad and fingerling frites.

Grilled main lobster and spicy coleslaw. Served with mixed green salad and fingerling frites. Spicy.

Grilled asparagus, quinoa and lemon beurre blanc.

Porcini mushrooms, sun-dried tomato farro risotto, roasted Brussels sprouts, Madeira jus and balsamic.

Chef's selection. Please contact restaurant for today's selection.

Parma prosciutto, melon and arugula.

Baby arugula, pine nuts, ginger and Parmigiano cheese.

Endive, mango, scallions, avocado and ginger.

Medley of quinoa, feta cheese and Kalamata olives.

Served with homemade pita, flatbread, kibbeh, falafel and spanakopita.

Marinated seaweed salad, lemon, shallot vinegar and horseradish ketchup.

Pink Lady apple, walnuts and shallot vinaigrette.

Farro, smoked bacon, lemon, Parmigiano cheese and balsamic reduction.

Baby arugula, candied walnuts and basil coulis.

Avocado, Belgian endive, radish, heart of palm and truffle vinaigrette.

3 pieces. Served with toasted walnut bread.

3 pieces. Served with condiments and toasted walnut bread.

Baby carrots, broccolini, mushroom, kale, toasted pine nuts and pistou.

Rutabaga, parsnip, turnip, kohlrabi, red pepper, cauliflower, zucchini and harissa.

Russian kale, porcini mushrooms, capers, sun-dried tomato Pernod sauce and Parmigiano cheese.

P.E.I. mussels, white wine, shallots, garlic and parsley. Served with fingerling potato frites.

Grilled vegetables and lemon beurre blanc.

Served with fingerling potato frites and shallot sauce.

Porcini mushrooms, sun-dried tomato farro risotto, roasted Brussels sprouts, Madeira jus and balsamic.

Served with a medley of quinoa, seasonal vegetables and harissa emulsion.

Sesame-crusted scallops, wild rice and a piperade of vegetables and pesto sauce.

Served with potato gratin, haricot vert and rosemary infusion.

Lamb chops, lamb stew, chicken, merguez sausage and harissa.

8 oz. filet mignon, fingerling potato frites, haricot vert and porcini sauce.

12 oz. prime ribeye, fingerling potato frites, haricot vert and porcini sauce.