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Onion soup glazed with Gruyere cheese.
Raw freshly-chopped steak dressed in classic dressing.
Baked cheese puffs filled with a creamy Mornay sauce and fine celeriac salad.
Homemade mushroom tart served with a light tossed salad.
Jumbo lump crab cake served with a petit salad and saffron aioli.
In-house country pate.
Onion soup glazed with Gruyere cheese.
Petit herb and radish salad with creme fraiche dressing.
Belgian endives, Dijon, walnuts, dressing and Roquefort cheese.
Hearts of romaine salad with croutons and garlic, anchovy and Parmesan dressing.
Pastry chef's daily selection.
Perfumed with vanilla, spices and maple syrup.
Belgian style waffles, fresh berries and Chantilly cream.
English muffin, Canadian bacon, Hollandaise sauce and fries.
Toasted bagel, smoked salmon, Hollandaise and fries.
Lardons, Swiss cheese, fine herbs and fries.
Farm eggs, spinach and goat cheese.
Savory cheese, ham and bacon baked in a flaky crust.
Sirloin steak served on warm French bread.
Char-grilled, citrus marinated chicken and vegetables.
Jambon and Gruyere cheese, brioche and fried egg.
Red wine braised beef and baby vegetables.
Bistro-style sirloin steak topped with bistro butter, watercress salad and fries.
Tomatoes, onions, cheddar and french fries.
Poached salmon served on rice pilaf with a hard-boiled egg and light curry cream.
Pan-fried river trout served with almonds and lemon butter.
1/2 roasted chicken, natural jus, puree potatoes and market vegetables.
Char-grilled, marinated beef skewers with green peppercorn sauce and fries.
French fries.
Potato puree.
Green beans.
Spinach sauteed in butter.
Onions, beef broth, Gruyere cheese and a toasted baguette.
Chopped tenderloin, capers and cornichons.
Brittany snails, garlic, butter and parsley.
Baked cream puffs filled with creamy Mornay sauce and fine celeriac salad.
Homemade mushroom tart served with a light tossed salad.
Jumbo lump crab cake served with a petit salad and saffron aioli.
In-house country pate.
Petit herb salad with radishes and creme fraiche dressing.
Belgian endives, Dijon, walnut dressing and Roquefort cheese.
Seared tuna served over a salad of haricot verts, potatoes, eggs and Nicoise olives.
Roasted breast of duck served with glazed turnips, wild rice medley and Madeira sauce.
Fresh pasta with classic meat sauce and Parmesan.
Seared dry scallops served over red pepper coulis and spinach subric.
Red wine braised beef and baby vegetables.
1/2 roasted chicken, natural jus, puree potatoes and market vegetables.
Tomatoes, onions, cheddar and watercress.
Bistro style sirloin steak topped with bistro butter, watercress salad and fries.
Pan-fried river trout served with capers and brioche croutons.
Red wine braised chicken, pearl onions, mushrooms and lardons.
Pan-roasted salmon served over a medley of vegetables with beurre blanc.
Medallions of beef tenderloin flamed in cognac with mushrooms and mustard cream sauce.
French fries.
Potato puree.
Green beans.
Spinach sauteed in butter.
Dark and white chocolate layers with Romanov sauce and strawberry sorbet.
Traditional chocolate mousse.
Vanilla ice cream and chocolate sauce.
Mango sorbet.
Napoleon liqueur and orange Anglaise.
Onions, beef broth, Gruyere cheese and a toasted baguette.
Raw freshly-chopped steak dressed in classic dressing.
Baked cream puffs filled with creamy Mornay sauce and fine celeriac salad.
Homemade mushroom tart served with a lightly tossed salad.
Jumbo lump crab cake served with a petit salad and saffron aioli.
In-house country pate.
Marinated vegetables and radishes with a creme fraiche dressing.
Dijon vinaigrette, bleu cheese, scallions and tomatoes.
Hearts of romaine salad with croutons and garlic, anchovy and Parmesan dressing.
Red wine braised beef and baby vegetables.
Fresh pasta served with classic meat sauce and Parmesan.
Broiled river trout, wilted spinach and beurre blanc.
Bistro style sirloin steak topped with bistro butter, watercress salad and fries.
1/2 roasted chicken, natural jus, puree potatoes and market vegetables.
Tomatoes, onions and cheddar cheese with french fries.
Char-grilled supreme chicken served over sweet corn a la creme.
Sirloin steak on warm French bread with a side of gaufrette potatoes.
Open-faced sandwich served with ham, Swiss cheese and a fried egg.
Smoked bacon, watercress, tomatoes and Chardonnay mayo on brioche.
Grilled lamb leg, caramelized onions, peppers and harissa mayo on herb ciabatta.
Tomatoes, mozzarella and basil on toasted ciabatta bread.
Char-grilled, citrus marinated chicken and vegetable sandwich with a side of gaufrette potatoes.
French fries.
Potato puree.
Green beans.
Spinach sauteed in butter.