Mixed greens, tomatoes, egg, fresh onions, and mustard vinaigrette.

Mixed greens, tomatoes, toasted goat cheese atop bread with pesto, and mustard vinaigrette.

Mixed greens, penne rigate, roasted vegetables, tomato confit, and mozzarella with pesto.

Mixed greens, tomatoes, fresh mozzarella, and Parmesan with pesto.

Mixed greens, red onions, tomatoes, egg, cucumber, black olives, green peppers, and anchovies with choice of fresh chunk tuna or seared tuna.

Mixed greens, cherry tomatoes, shrimp, lump crab, and with Aurora sauce served in 1/2 pineapple.

Roasted red and green bell peppers roasted drizzled in extra virgin olive oil with garlic and herbs de Provence.

Served over mixed greens with tomatoes.

Served over mixed greens with tomatoes.

Mixed greens with avocado, tomatoes, mozzarella, Parmesan, and pesto.

Mixed greens with tomatoes, warm goat cheese, and toast points.

Served with arugula, capers, and Parmesan.

Roasted red bell peppers, garlic, herbs de Provence, and extra virgin olive oil.

Sole breaded lightly and sauteed, topped with mixed greens tossed in Parmesan, tomatoes, basil, garlic, and black olives.

Chicken sauteed and topped with mushroom cream sauce served with green beans and french fries.

Steak pepper crusted with green beans and french fries.

Tossed in sage butter with spinach and walnuts.

Mixed greens, tomatoes, fresh mozzarella, and parmesan with pesto.

Mixed greens, red onions, tomatoes, egg, cucumber, black olives, green peppers, and anchovies with choice of fresh chunk tuna or seared tuna.

Mesclun greens, smoked salmon, toasted goat cheese, and tomatoes drizzled with balsamic reduction.

Roasted red and green bell peppers roasted drizzled in extra virgin olive oil with garlic, and herbs de Provence.

Spring mix, cherry tomatoes, fried goat cheese, roasted apples, duck prosciutto, and topped with foie gras slices tossed in a cherry vinaigrette.

Assortment of charcuterie and homemade pate served with french pickles and Dijon mustard.

Assorted cheeses of the day served with walnuts and fruit chutney.

Snails in our special made garlic and parsley butter.

Homemade foie gras served with toast points and seasonal fruit chutney.

Served with salad, capers, and Parmesan.

Served with tomato, avocado, and caper salad with toast points.

Served with tomato, avocado, and caper salad with toast points.

Smoked salmon and Parmesan cheese in a cream sauce.

Mozzarella, ricotta, romano, and Parmesan cream sauce.

Sauteed shrimp with tomato basil sauce.

Tossed in olive oil, lemon juice, garlic, and parsley.

Frog legs sauteed with garlic and parsley served with white wine sauce.

Tender Filet in pepper cream sauce topped with foie gras on toast served with saute of spinach and gratin dauphinois.

1/2 roasted duck with Cointreau jus served with saute of spinach and green beans.

Shrimp, scallops, calamari, swordfish, and mussels with potatoes in a tomato garlic basil sauce.

Comes with lemon cream sauce and served with green beans and gratin dauphinois.

Veal scallopini oven-baked with homemade tomato sauce, basil, mozzarella, and parmesan served with garlic pasta.

Veal scallopini with mushroom cream sauce served with green beans and gratin dauphinois.

Grilled New York strip served with french fries and salad.

Tender Filet served with green beans and gratin dauphinois with choice of sauce Roquefort or au Poivre.

Tender Filet in mushroom cream sauce with ?porcini' mushrooms served with green beans and gratin dauphinois.

Seared foie gras with seasonal fruit and spinach served with brioche and drizzled in a balsamic reduction.

Grilled rack of lamb served with ratatouille, and green beans and panis.

Served with green salad and tartar sauce.

Grilled salmon served with white rice and green beans with choice of sauce.

Scallops in a caramelized onion sauce served with white rice, black truffles, and saute spinach.

Saute shrimp with a tomato basil sauce served with white rice.

Pepper crusted tuna steak with a cream sauce served with roasted potatoes.

Swordfish with a white wine BeurreBlanc and lemon confit served with roasted potatoes, and green beans.

Caramelized apple tart served upside down with homemade caramel calvados and vanilla ice cream.

Pear and chocolate tart almond cream, chocolate sauce and poached pear.

Chocolate mousse topped with whipped cream and brandied cherries.

Mixed berry topped with vanilla ice cream, whipped cream, and raspberry coulis.

Petits choux with vanilla ice cream and served with homemade warm chocolate and whipped cream, and toasted almonds.