Le Bistro

With orange butter, basil orzo pasta and onion rings.

With port and cabernet reduction and maytag blue cheese.

With truffle risotto and fresh morel mushrooms.

With a curry provencal served with fresh salsify.

With black beluga lentils and caramelized onions.

With a light horseradish sauce.

Served with raisins and glazed walnuts.

From prince edward island on the half shell.

With avocado salad and amoureuse dressing.

Served with cornichons.

With dill dressing fresh artichoke and seaweed salad

With calvados and white wine.

Wtih white truffle oil.

With fresh thyme and tomato coulis.

Served with cornichons.

With a white corn vichyssoise and parmigiano reggiano.

With riesling and vegetables.

Served with pear and orange chutney and warm brioche

Sterling caviar on a potato pancake.

With honey and aherry vinegar dressing, roasted pine nuts.

With a roasted shallot vinaigrette.

With a honey and almond dressing.

Served with dijon vinaigrette

Tossed in a balsamic dressing with granny smith apple and dry cranberries.

Served with a romaine salad tossed in a lemon dressing with parmesan cheese.