Violette

Apple, lentils, calvados reduction.

Escargots with garlic parsley cream in a puff pastry.

Dill blinis with creme fraiche.

Assortment of French cheeses and charcuterie.

Shallots, parsley, butter, white wine, garlic toast.

Lobster crepes, leeks, tomatoes, boursin tarragon roulade.

Roasted beets, boursin, evoo balsamic.

Arugula, asparagus, crisp prosciutto, blue cheese, citrus vinaigrette.

Romaine, parmesan croutons, house caesar dressing.

Field greens, red onions, tomatoes, balsamic vinaigrette.

Spinach, apples, grapes, walnut, gruyere, pear vinaigrette.

Pommes puree, carrots, pearl onions, mushrooms, burgundy wine sauce.

Chicken, pommes puree, mushrooms, pearl onions, carrots, red wine reduction.

Grilled steak, fries, bearnaise butter or au poivre, small salad.

Grilled ahi tuna artichoke, bell peppers, potatoes, eggs, olives, field greens, anchovies, pear vinaigrette.

Vegetables ribbons, portobello mushrooms, roasted peppers, spinach, evoo garlic sauce.

Seared salmon truffle, scented pilaf, haricot vert, sauce ciboulette au saffron.

Tagliatelle and fresh smoked salmon, asparagus tip vodka cream sauce.

Pan seared local trout, truffles scented pilaf, lemon capers butter sauce.

Pistachios ice cream chocolate sauce.

A la cassonade.

Fresh seasonal berries sabayon sauce.

Vanilla bean ice cream caramel sauce.

Chocolate mousse raspberry coulis.

Grilled Steak, marinated tomatoes, gruyere, herbs de provence, horseradish cream.

Toasted ham and gruyere with bechamel sauce.

Grilled lamb burger with brie on a brioche bun with tomato arugula and harissa mayo.

Grilled angus bacon cheddar, lettuce, tomato, onion on a brioche bun with herb mayo.

Brussel sprouts with a side of sundried tomato remoulade.

Lobster fondue, pitta bread, crudites.