Caramelized onion broth accented with French bread, Parmesan and provolone cheese.

Mini baked Brie topped with toasted almonds, served with sliced apple, grapes, melon, balsamic reductionand crostini's.

With a balsamic reduction and virgin olive oil.

Refreshing cream of potatoes and leeks. Served chilled.

Mediterranean favorite- spring mix topped tomato, hard boiled egg, fresh tuna, green beans, red potatoes, bell peppers, kalamata olives and anchovies (optional). Served with house vinaigrette on the side.

Fresh crab meat mixed with lemon aioli, served with tabbouleh, avocado, toasted pita points and Dijon vinaigrette.

Smoked salmon over mixed green salad with toasted almonds, mixed berries and a berry vinaigrette.

Bacon, lettuce, tomato, with lemon pesto aioli.

Turkey, Swiss, Tomatoes and Honey Mustard Served On a Fresh Baked Croissant

Turkey, roast beef, ham, bacon, swissand provolone. Served on wheat bread.

Your choice of ham and swiss, turkey and provolone roast beef and boursin chicken salad served baguette or whole grain bread.

Jj's very own famous chicken salad with tarragon, grapes and walnuts served on a fresh baked croissant.

Your choice of ham and swiss, turkey and provolone roast beef and boursin chicken salad served baguette or whole grain bread.

Roast beef cooked in au jus on a baguette with provolone.

Country pate, lettuce, tomato, with whole grain mustard.

Cold ham and swiss cheese with Dijon mustard.

Roast beef, with herbed goat cheese and cream cheese.

Tomato slices, grilled red onions, bleu cheeseand kalamata olives, served on a sun-dried tomato bun with basil pesto.

With onions, cheese and au jus.

Tomato slices, grilled red onions, bleu cheeseand kalamata olives, served on a sun-dried tomato bun with basil pesto.

Our traditional ham and swiss cheese grilled between slices of thick brioche bread and served with whole grain mustard on the side.

Our very own tuna salad served with melted cheddar.

Grilled portobella, sun-dried tomatoes, pesto, fresh mozzarella.

Grilled hanger steak served with au poivre and pommes frites.

French Style Seafood Stew with Mussels, Fish, Shrimp, Scallops and Potato in a Saffron Tomato Broth finished with Anisette. Served with toasted points and rouille.

Red wine braised chicken leg, with pearl onions, mushrooms, garlicand bacon with potatoes.

Prince Edwards Island Mussels Simmered in Garlic Tomato Rosemary Cream Sauce Served with French fries

Served with your choice of tabbouleh, spring mix, caesar salad, fruit salad, pasta salad or soup.

French style beef stew cooked in red wine with mushrooms and carrots served with potatoes.

With lemon beurre blanc and vegetable risotto.

Fried chicken tenders.

Grilled ham and cheese sandwich.

Prince edwards mussels simmered in a rosemary, garlic, tomato concase, creamy Dijon sauce.

Sauteed escargots with brandy, garlic, mushrooms, tomato concase, white wine sauce.

Baked Brie paired with a raspberry compote wrapped in puff pastry topped with almonds.

Baby greens, heirloom tomatoes, fresh buffalo mozzarella, balsamic glaze and pesto.

Seared scallops served fennel, tomato concase, anise cream sauce.

Prince edwards mussels simmered in a rosemary, garlic, tomato concase, creamy Dijon sauce.

Duck confit perched over baby spinach, apples, candied walnuts, dried cranberries and crumbled feta served with our own warm bacon vinaigrette.

Sliced NY steak atop baby spinach and romaine greens, paired with grape tomatoes, cucumbers, Bermuda onionsand crumbled bleu cheese served with our own Dijon vinaigrette.

Housemade flaky pie crust served with vegetable du jour and choice of sarch.

Simmered duck legs quarters with port wine reduction and crispy fingerling potatoes.

French stew beef slowly braised in red wine, carrots, peal onionsand crimini mushrooms.

Chicken breast stuffed with ham and Gruyere cheese served over a creamy white wine sauce.

Braised chicken leg quarters in red wine with bacon lardons, pearl onions and mushrooms.

Beef tenderloin cooked to your liking with sauce bordelaise.

New York strip cooked to your liking with sauce au poivre.

Sauteed veal cutlet with a lemon and nonpareil caper butter served over risotto.

Fresh herb crusted rack of lamb with a mushroom red wine sauce.

Seared mayport shrimp and scallops over a sun-dried tomato risotto with beurre blanc.

Marinated Portobello mushrooms with melted mozzarella, risotto and seasonal vegetables.

Classic French seafood stew with mussels, shrimp, scallops, seasonal fish, tomatoes and potatoes simmered in a saffron and fennel infused fish fume.

Sauteed scallops, mushrooms, in a creamy cheese wine sauce with pomme puree.

Crab Crusted Salmon with Bearnaise over Risotto du Jour