Snails baked in garlic parsley butter.

Emmental melted with white wine and kirsch with side of cubed baguette, assorted fruit and berries. Serves 2 (we will gladly accommodate larger parties- please inquire).

Seafood gratin: local shrimp, crabmeat and fish baked in lobster sauce with gruyere.

Veal sweetbreads with lemon caper beurre blanc.

Assorted pates and saucissons served with pickled vegetables and Dijon.

Herbed flaked tuna with egg, new potato, tomato, haricots verts, olive and anchovy on bibb lettuce.

Avocado filled with Dijon vinaigrette.

Local lump crab in avocado with Dijon vinaigrette side.

Green salad with tomato, vinaigrette du jour and goat cheese crouton.

Avocado, hearts of palm, artichoke, cucumberand tomato on bibb lettuce.

Lamb chops in cognac reduction with pommes frites.

Louisiana shrimp sauteed in white wine, cream with parsleyand garlic, finished with cream. Served over angel hair pasta.

1-2 roasted chicken with pommes frites.

Pan seared veal sweetbreads with lemon caper beurre blanch.

Grilled salmon fillet with choice of bearnaise or lemon caper beurre blanch.

Gruyere and Emmental with caramelized onions, topped with sour cream.

Louisiana jumbo lump crab meat and sauteed spinach and moray sauce.

Beef tips braised in red wine with carrot, mushroom and new potato.

Ratatouille: zucchini, eggplant, bell pepper, tomato and onion sauteed in olive oil.

Smoked salmon with creamy herbed cheese, capers and red onion.

Sauteed Louisiana crawfish tails with lobster cream sauce.

Sauteed Louisiana shrimp with lobster cream sauce.

Creamed spinach with boiled egg and bacon.

Sauteed spinach with mornay sauce.

Zucchini, eggplant, bell pepper, tomato and onion sauteed in olive oil.

Fingerling potatoes sauteed in herbs.

Herbed French green lentils.

Sauteed green beans with bearnaise.

French fries.

Grilled asparagus with bearnaise.

Still.

Sparkling.

Club soda, ginger ale, fresh lemonade, angostura bitters.

Virgin mix, fresh pressed citrus, pickled veggiesand cracked pepper.

Assorted pates and saucissons served with pickled vegetables and Dijon.

PEI mussels steamed in white wine and garlic, finished with cream. (large served with pommes frites.).

Caramelized onion soup with toasted baguette topped with grilled gruyere.

Avocado filled with Dijon vinaigrette.

Local lump crab in avocado with Dijon vinaigrette side.

Avocado, hearts of palm, artichoke, cucumberand tomato on bib lettuce.

Green salad with tomato, vinaigrette du jour and goat cheese crouton.

Sauteed Louisiana shrimp with lobster cream sauce, boiled new potato side.

Ratatouille (zucchini, eggplant, bell pepper, tomato and onion sauteed in olive oil), petite salade.

Filet mignon (8 Ounces) prepared on the grill with pommes friets.

Avocado mash (tomato, red onion, capersand pine nuts) with Dijon mustard between toasted country loaf topped with bechamel and creamy Emmental cheese crust, petite salade.

Beef tips braised in red wine with carrot, mushroom and new potato.

Louisiana jumbo lump crabmeat with sauteed spinach and mornay sauce, petite salade.

Crepe lorraine open-faced crepe with sunny side up egg, black forest hamand Emmental cheese, side of sauteed mushrooms and new potatoes.

Open-faced crepe with sunny side up egg, black forest ham and melted Emmental.

Sunny side up egg on croque monsieur, petite salade.

Smoked salmon with creamy herbed cheese, capersand red onion, asparagus garnish.

Sauteed Louisiana crawfish tails with lobster cream sauce, petite salade.

Black forest ham with Dijon mustard between toasted country loaf topped with bechamel sauce and creamy Emmental cheese crust, petite salade.

Gruyere and Emmental with caramelized onions, topped with sour cream, petite salade.

French fries.

Two eggs your way.

Sauteed spinach with mornay sauce.

Yellow corn grits.

Louisiana jumbo lump crabmeat.

Smoked salmon garnished with boursin, red onion and capers.

Grilled asparagus with bearnaise.

Avocado mash with tomato, red onion, capersand pine nuts.

Potatoes sauteed in herbs.

Virgin tomato mix with fresh citrus, pickled veggies, cracked pepper.

Oda spritzer with fresh squeezed lemon (or lime), splash of simple syrup, mint.

Still.

Sparkling.

Assorted fruit and berries with sweet crepe side.

Two sugar crepes.

Two crepes with chocolate sauce.

Two cripes with hazelnut spread.

Vanilla ice cream with bananas and chocolate sauce.

Crepes with chocolate sauce (two).

Lemon cream.

Vanilla ice cream with strawberries and chocolate sauce.

Vanilla, chocolate and coffee ice cream with almonds and chocolate sauce.

Sugar crepes (two).

Coffee ice cream with almonds and sugar.

Espresso shot over vanilla ice cream, topped with whipped cream.

Coffee ice cream with chestnut cream and rum flambe.

Orange cream and grand marnier flambe.

Artisanal cheese selection from st. James cheese company with seasonal fruit and spiced nuts.