Chef´s selection of artisanal cheeses and cured meats with seasonal accompaniments.

Mussels cooked in white wine garlic sauce, herbs and roasted tomato over frites.

Panko crusted, bacon-wrapped cream cheese date topped with apricot marmalade. Mesclun salad with pomegranate dressing, sliced pears and sprinkled with Parmesan cheese.

Wild mushrooms, truffle oil, artichokes, Gruyere, mascarpone, and aged Parmesan cheese.

Six escargots cooked with Beurre Maître d'Hôtel and served with a French baguette.

Thin slices of raw beef served with tomato garlic, mushrooms, capers, avocado, truffle oil and topped with parmesan cheese

Sautéed shrimp wrapped with prosciutto served with garlic lemon parsley white wine sauce.

Apricot marmalade over tartines topped with melted brie and figs marinated in lemon and honey.

Served raw and cold with egg yolk, capers, cornichons, parsley, Dijon mustard and toast points

Grilled Octopus served with roasted peppers, arugula, balsamic oil

Caramelized onions, beef stock, croutons and topped with Gruyere and Provolone.

Mesclun salad, grape tomato, Nicoise olives, soft boiled egg, haricot verts, fingerling potatoes and honey lemon balsamic vinaigrette.

Mesclun salad, candied nuts, red onion, goat cheese, strawberries, pomegranate vanilla dressing.

Romaine salad, tomato, red onions, cucumber, soft french baguette croutons served with herbes de Provence dressing topped with parmesan cheese

Mix greens, bacon bits, avocado, cucumber, jicama, bell pepper, red cabbage served with mango lime vinaigrette dressing

Iceberg lettuce, tomato, red onions, bacon bits, crumble blue cheese served with house blue cheese dressing

Romaine lettuce tossed with home-made caesar dressing, home-made croutons topped with parmesan cheese

Slices of fresh tomatos, fresh mozarella cheese, fresh basil leaves, red onions topped with prosciutto and balsamic vinegar dressing

changes daily but often a creamy base with either mushrooms, asparagus, broccoli cheddar, creamy potato, zucchini and yellow squash, lobster bisque, clam chowder, etc. call to check

Grilled assparagus served with endives, crumbled blue cheese, diced tomato and lemon oil dressing.

Grilled zucchini and yellow squash, spinach, artichokes, fresh Mozzarella, pesto and aged balsamic on a rustic ciabatta.

Country ham, Gruyere and thyme mornay sauce topped with a farm egg on challah.

Croissant wheel sandwich with grilled, or breaded chicken breast, lettuce, red onions, tomatoes, and chef's chipotle aioli sauce

Carmelized onion, Gruyere, Provolone, aioli and bacon on a brioche bun.

Braised short rib smothered on Bordeaux wine sauce topped with melted Provolone on a brioche bun.

A trio of Filet Mignon sliders with Maitre Butter spread

Sliced Turkey and Ham, bacon, lettuce, tomato and mayo on challah bread served with a side of fries

4oz. Chopped Lobster meat coated with butter and topped with shredded lettuce, tomato and chipotle mayo drizzle. comes with a side of fries

100% vegan burger made from beets and lentils served with tomato slice, red onions and vegan cheese

two four ounce Filet mignon, haricot verts, frites and Bordeaux wine sauce.

Slowly-Braised duck leg duo with Bordeaux wine sauce, carrots, and mushrooms.

Slowly braised bone-in Lamb shank served with Bordeaux wine sauce. a side of Soft polenta and carrots

Asparagus and roasted fingerlings potatoes with citrus beurre blanc sauce.

Soft polenta, grape tomatoes, spinach, bacon and tomato cream sauce.

Fingerling potato, green beans, garlic white wine sauce.

Seasonal fish, shrimp, scallops, mussels, clams and calamari with fresh fennel, saffron scented fish broth and garlic rouille

A Duo of 8oz oven roasted bone-in pork chops served with bacon sweet potatoes, asparagus and marsala wine sauce

Pork medallion trio wrapped with prosciutto and served with asparagus, pommes landaises in herb lemon wine sauce

Spicy Jambalaya rice with chicken andouille sausage, shrimp, roasted peppers and cajun seasonings

lightly floured and panfried frog legs served with persillade sauce and a side of creamy spinach

Fettuccini pasta tossed with clam meat, clams and a creamy light white wine sauce

Fettuccini pasta tossed with diced octopus, pepperoncinis, fresh tomatoes, onions, thyme and garlic white wine sauce

Farm-raised, oven roasted rotisserie half chicken served with mushrooms, fingerling potatoes and light dijon mustard cream sauce

Sauteed veal scaloppini, porcini mushrooms, lardons, peas with a light brandy cream sauce and a side of soft polenta

Slowly braised ox tail tossed with pappardelle pasta in natural braised juices, tomato sauce and topped with ricotta cheese

Diced Grilled chicken breast, wild mushroom, sundried tomatoes, bacon, artichoke, spinach and thyme mornay sauce.

Short ribs, mushroom, onion, provolone, and Bordeaux wine sauce.

Roasted zucchini, yellow squash, sundried tomatoes artichokes, spinach, goat cheese with a savory tomato sauce.

Shrimp, scallops, calamari, mushrooms, spinach with a savory tomato or mornay sauce

Bavarian cream custard, fresh sliced bananas, Chantilly cream and topped with brûlée sliced bananas.

Creamy impastata ricotta filled the crepe with chocolate chips and chantilly cream. Served with pistachio gelato

Nutella filled the crepe with sliced bananas, Chantilly, figs and candied walnuts. Served with Nutella gelato.

Mixed berries and honey mascarpone filling with chantilly cream. .

Crepe served with flambe cinnamon sugar apples and a scoop of vanilla gelato

Crepe served with Grand Marnier Liquor Flambe peaches and a scoop of vanilla gelato

Provolone and Gruyère cheese. Kids 12 and under. Entrée with the exception of pasta includes choice of green beans, frites or a cup of seasonal fruit.

Kids 12 and under. Entrée with the exception of pasta includes choice of green beans, frites or a cup of seasonal fruit.

Choice of butter noodles, marinara, or morna sauce. Kids 12 and under. Entrée with the exception of pasta includes choice of green beans, frites or a cup of seasonal fruit.

Beef patty with Provolone cheese on a brioche bun.

an individual crepe stuffed with Nutella and strawberries, or bananas

A rich house-made custard base topped with a layer of hardened caramelized sugar

Layered Sponge-like cake of nutty meringue, praline buttercream and chocolate ganache

Gluten free chocolate lava cake served with a scoop of vanilla gelato

Warm pound cake layered with thin slices of pear topped with caramel sauce and served with a side of vanilla gelato

Traditional french pastry that both sweet and mildly sour custard filling

Rich flourless mousse cake served with a side of vanilla gelato

Vanilla gelato stuffed puff pastry sandwich

Flaky puff pastry layered with vanilla cream and topped with powdered sugar

Choux dough that is filled with a custard like cream and topped with chocolate icing

Buttermilk braised fried duck leg, crispy waffle, spicy orange maple glaze.

Ham, spinach, caramelized onions, mornay, sunny farm egg.

Choice of croissant or brioche bun. Served with country-style potatoes and petite salad.

Country-style potatoes, peppers, red onion, mushroom, Bordeaux wine sauce, egg, cheese.

Three eggs cooked your way, choice of chocolate or butter croissant, coffee or tea. Served with a petite salad, bacon and country-style potatoes.

Choice of croissant or brioche bun. Served with country-style potatoes and petite salad.

Country-style potatoes, petite salad, and three eggs cooked your way.

Custard french toast with apricot marmalade served with country-style potatoes and applewood bacon tossed in a bourbon maple syrup.

Crispy butter-toasted english muffin served with smoked salmon, hollandaise, avocado, capers, poached eggs

Pie crust baked with zucchini, yellow squash, sundries tomato, mushrooms, spinach, artichokes topped with gruyere cheese served with petit salad and a choice of soup du jour or French onion

French Style waffle with pearl sugar, served with whipped butter, power sugar and sirup

Home-made whipping cream with crushed biscof, almonds and caramel drizzly

Topped with home made whipping cream crushed Oreos and drizzly with melted chocolate

Use flavored cream topped with toasted coconut and kiwi drizzled with mango syrup

Waffle topped with chocolate chips, bananas, candied walnuts, caramel drizzly and whipping cream

Bacon waffle topped with power sugar, vanilla gelato, whipping cream, bacon bits, served with cognac infused sirup

Belgian Waffle topped with blueberries, strawberries and whipped cream

Topped with blue berries and drizzle with lemon lavender curd

Topped with poached pears in orange liquor and drizzle with apricot marmalade

Raspberry liquor berry compote topped with shaved dark chocolate

French toast topped with ham and provolone cheese and parmesan country potatoes

French toast dipped in tres leches sauce and topped with strawberries, whipped cream and powder sugar

Custard brioche French toast with ube cream, mango sauce and topped with kiwi and powder sugar

Bacon, sausage, ham, demi glaze, country potatoes and cheddar cheese

Zucchini, yellow squash, tomato, eggplant, topped with goat cheese on herb tomato sauce

Chorizo, diced country potatoes, onions, jalapeños and topped with chihuahua cheese

Soft cooked three egg french omelette cooked with butter and topped with chives

Ham and Gruyère stuffed french omelette

Boursin filled omelette topped with cured salmon

Pork spiced chorizo stuffed omelette and topped with pico de gallo relish

Zucchini, yellow squash, tomato, eggplant mixed with tomato sauce on top of omelette

Topped with sauteed mushrooms, caramelized onions, blue cheese crumbles and 4oz sliced filet mignon

Choice of HAM or TURKEY and topped with poached eggs and hollandaise sauce on an english muffin

Aurugula and prosciutto on top of English muffin, with poached eggs and hollandaise sauce

Oven roasted tilapia fillet served with light spice tomato sauce, niçoise olives, capers sauteed spinach

Fettuccini pasta, diced chicken, peas, over a garlic white wine Provencal herbs sauce

Skirt Steak 8oz skirt steak topped with giardinara two eggs cooked your way served with country-fried potatoes and petit salad

10oz New york strip steak topped with two sunny side up eggs

Morning in Normandy 6oz of escalopes de veau panées, served with œufs brouillés crémeux and aurugula with a lemon oil, tomato, parmesan and red onions

Romaine, artichokes, cucumbers, deviled eggs, ham, red onion, tomato, avocado and provolone cheese with red wine vinagrette

Served with strawberries or blueberries

Includes a side of broccoli

served with fresh fruit and whipping cream