Traditional french onion soup with garlic croutons and broiled emmental cheese.

Escargot stuffed with garlic, butter and parsley.

Crispy calamari with garlic, red bell peppers, white onions and lemon anchovy sauce.

Mixed greens with slices of apple, figs, pine nuts and balsamic vinaigrette.

Steak tartare with mustard, capers, chopped onions, chopped red bell peppers and a quail egg.

Duck liver Paté with pistachio nuts, cornichons, toasts and Apple mustard sauce.

Mixed greens with slices of apple and a dungeness crab cake topped with lemon-caper tartare sauce.

Mixed greens with sliced pears, pine nuts, parmasan cheese and honey vinaigrette dressing.

Mixed greens with roquefort cheese, slices of green apple, pistachio nuts and champagne vinaigrette dressing.

Hearts of romaine with parmesan cheese, garlic croutons and anchovy dressing.

Served with grilled shrimp, fried calamari, grilled salmon or chicken breast.

Duck confit with port wine sauce, roasted sweet potatoes and seasonal vegetables.

Rib-eye steak with shallot sauce, served with garlic pommes frites.

Chicken legs marinated with red wine, bacon, carrots, mushrooms and potatoes.

Grilled leg of lamb, port wine sauce, couscous with sauteed almond and golden raisins and seasonal vegetables.

Pan-seared salmon, saffron fumet and succotash.

Grilled Salmon with cherry tomatoes, mixed green salad and honey vinaigrette.

Sauteed mussels in pastis cream sauce,shallots, Fennel and leek, served with garlic pommes frites.

Sauteed shrimps, sauce americaine and corn-english peas risotto.

Dungeness crab cakes with roasted sweet potatoes, seasonal vegetables, served with tartare sauce and drizzled with balsamic reduction.

Red wine braised beef, beef jus, with pasta, English peas, mushroom, mustard and creme fraiche.

Ratatouille, fried polenta, basil pesto, goat cheese, roasted tomato sauce, and balsamic reduction.

Traditional French onion soup with garlic croutons and broiled emmental cheese.

Escargot stuffed with garlic, butter and parsley.

Crispy calamari with garlic, red bell peppers, white onions and lemon anchovy sauce.

?Duck liver Paté with pistachio nuts, cornichons, toasts and Apple mustard sauce.

Salmon tartare with capers, chopped onions, red bell peppers and crème fraiche.

Steak tartare with mustard, capers, chopped onions, red bell peppers and quail egg.

Mixed greens with slices of apple, figs, pine nuts and balsamic vinaigrette.

Mixed greens with slices of apple and a dungeness crab cake topped with lemon-caper tartare sauce.

Mixed greens with sliced pears, pine nuts, Parmesan cheese and honey vinaigrette dressing.

Mixed greens with roquefort cheese, slices of green apple, pistachio nuts and champagne vinaigrette dressing.

Hearts of romaine with parmesan cheese, croutons and cesar dressing.

Duck confit, Porto Demi-Glacé, pear-fig, haricot verts, sweet potatoes & mushroom-bacon stuffing.

Pan-roasted duck breast, honey-pepper sauce, baby carrots, fried polenta, caramelized apple and seasonal vegetables.

Braised beef short ribs, red wine jus, potatoes, glazed pearl onion, button mushroom, baby carrot and bacon.

Grilled rib-eye steak, red wine shallot sauce served with garlic pomme frites and mixed greens.

Roasted rack of lamb, tarragon lamb jus, flageolet bean and ratatouille.

Pork chop, white balsamic reduction, fried polenta, caramelized apple and seasonal vegetables.

Chicken legs marinated with red wine, bacon, carrots, mushrooms and potatoes.

Pan-seared salmon with saffron and succotash.

Sauteed mussels in pastis cream sauce,shallots, fennel and leek, served with garlic pommes frites.

Pan-seared scallops, sauce Americaine and corn-English peas risotto.

Lasagna with ground beef and gruyere cheese, Bechamel sauce, served with mixed greens salad.

Ratatouille, fried polenta, basil pesto, feta cheese, roasted-tomato sauce and balsamic reduction.