Marinated in fresh lime juice, cilantro and salsa mango.

Served with smoked salmon and salsa.

Arugula, sour cream, capers and dill.

Served with walnut salad.

Served with apples, toasted pecans, haricots-verts beets and garlic toast.

Toasted pecans, garlic croutons and apple.

Served with arugula, avocado, capers, beets and chopped tomatoes.

Asparagus, beets, fennel slaw, avocado, haricot-vert and hard boiled egg.

Served with toasted pecans, pear and smoked chicken.

Served with petit salad.

Rustic onion tart with arugula salad.

Served with assorted summer salads, avocado and asparagus.

Roast red peppers, prosciutto, basil, olives and pesto.

On baguette with mustard and cornichons.

Served with avocado on French baguette.

Foie gras, apple, orange and cranberry on toasted brioche.

Served with Scottish smoked salmon, asparagus , hollandaise and toasted brioche.

Served with Black Forest ham, Vermont white cheddar and hollandaise sauce.

Served with smoked salmon and dill.

Served with red beans, rice tortilla, avocado and salsa.

Fresh fruit, maple syrup, pecans and whip cream.

Fresh fruit, maple syrup, pecans and whip cream.

Grilled shrimp with white cheddar, mozzarella, avocado, tomatoes, cilantro and shredded iceberg.

Black forest ham, bacon and white cheddar with bechamel on toasted brioche with mixed field greens.

BBQ short ribs on toasted 7 grain with mashed potatoes, gravy and poached egg.

On toasted brioche with mixed field green salad.

Served with mixed green salad and potato chips.

Served with smoked salmon, crispy hashbrowns and arugula salad.

Served with smoked salmon and spinach.

Served with pesto, white cheddar and fresh plum tomato sauce.

Sauteed vegetables, peanuts, cilantro, mint and cucumbers with brown rice.

Fresh melted mozzarella, basil and pesto.

Served with vegetable Niçoise and arugula.

Served with lemon caper, roast tomatoes and spinach.

Served with vegetable Niçoise and arugula.

Spinach, roasted tomatoes and asparagus.

Served with Provencal vegetables, spinach and cous cous.

Served with mashed potatoes and vegetables.

Steamed rice and vegetables.

Please call the restaurant for today's selection.

With watercress, danish blue cheese and garlic toast.

With pecans and pear.

With green asparagus.

With tomatoes & basil.

With peanut sauce.

Served with endive, blue cheese and with shallot vinaigrette.

Served with romaine hearts, pecans, apple, Parmesan and garlic toast.

Served with avocado, crispy bacon and garlic toast.

Rustic onion tart with arugula salad.

Tuscan style with baby arugula, pesto and garlic toast.

Served with phillo pastry, baby arugula and white truffle oil.

Served with red tomatoes and basil.

With peanuts, mint, cilantro and light curry.

In a light tomato sauce.

With lamb bolognese and melted mozzarella.

With green asparagus.

With capers, lemon and tomatoes, spinach and rice.

With tartar sauce, rice, basil and tomato.

With arugula salad.

Hoisin glaze, mashed potatoes and green beans.

Vegetables and mashed potatoes.

Vegetables and mashed potatoes.

Served with salsa and avocado.

Served with avocado, green salsa and baby watercress.

Over arugula with dill, avocado and capers.

Served with seaweed salad on a bed of baby arugula, sesame and pickled ginger.

Served with cilantro chutney.

Served with garlic butter sauce.

Toasted almonds, arugula salad and garlic toast.

Served with cornichons and petite walnut salad.

Mini buns, scallions and hoisin sauce.

Pecan crusted goat cheese over shaved fennel, arugula, apple and white truffle oil.

Served with sweet and sour balsamic onion and orange cranberry confit.

Carrots, zucchini, yellow squash in a plum tomato sauce with pesto and fresh thyme. No carbs. Gluten free.

Served with steamed rice and peanuts.

Served with fresh plum tomato sauce, pesto and melted white cheddar cheese.

Melted mozzarella, baby kale, basil and pesto.

Served with wild mushroom sauce and asparagus.

Asparagus tips, light tomato sauce with basil.

Jumbo crabmeat, basil and celery, served with Nicois vegetables and arugula.

Roasted tomatoes, baby spinach, topped with wild mushrooms.

Shrimp dumplings, sauteed shiitake mushrooms, spinach and steamed rice.

Braised endive, roasted tomatoes and sorrel champagne sauce.

Steamed rice, peanuts, pineapple, mint, cilantro and basil.

Sauteed spinach, roasted tomatoes and asparagus.

Meuniere sauce, shiitake and steamed spinach.

Braised fennel, tomatoes, basil and jumbo asparagus.

Fluke, shrimp, clams, mussels and scallops in a saffron broth with basil.

Free range. Mashed potatoes, braised fennel and onion sauce or mustard.

House-made skillet potatoes and green beans.

Sweet, sour cranberry-orange, corn puddings and spinach.

Served with baked polenta, steamed spinach and lemon caper butter sauce.

Braised vegetables, couscous, chickpeas and Middle Eastern herbs.

Mashed potatoes, vegetables, mustard and horseradish sauce.

Steamed rice and fusion of mixed vegetable.

Bourbon au poivre with mashed potatoes and vegetables.

Assorted fresh fruit, toasted pecans, ice cream, whip cream and maple syrup.

Assorted fresh fruit, toasted pecans, ice cream, whip cream and maple syrup.

Over crispy hash browns with smoked salmon and arugula.

Smoked salmon and dill with mixed greens.

Parsley, scallions, white truffle oil and mixed greens.

Feta, spinach and roasted tomatoes.

Mixed field greens with tomatoes and cucumbers.

Avocado, crispy bacon and garlic toast.

Served with mixed field greens.

Arugula, roasted beets, walnuts and pear.

Served with apple, toasted pecans and garlic croutons.

Served with apple, toasted pecans and garlic croutons.

Served with apple, toasted pecans and garlic croutons.

Mixed greens, avocado, green beans, asparagus, red pepper, beets, tomato, capers and hard boiled eggs.

Assorted vegetable salads, avocado, haricots-verts and asparagus.

Avocado, roast red peppers, arugula, basil, olives and balsamic vinaigrette.

Arugula and fresh lemon.

Walnut pear salad, garlic croutons, cornichons and orange creanberry compote.

Served with sour cream, dill, chopped onions and capers.

Horseradish sour cream, capers, lemon and dill.

Please call the restaurant for today's selection.

On baguette.

Croque monsieur. Black Forest ham and melted Gruyere on toasted brioche.

Mustard, cornichons and on baguette.

Vegetables and steamed rice.

Lemon, capers and scallions.

On toasted Pullman brioche and mixed green salad.

Mashed potatoes and vegetables.

Mashed potatoes and vegetables.

Melted mozzarella.

Fresh plum tomato sauce and pesto.

Cilantro, spicy pickled ginger, mint and steamed rice.

Served with avocade and salsa.

Rustic onion tart with roasted tomatoes, black olives and thyme.

Shaved fennel salad, arugula, avocado, red pepper and cranberry relish.

French couscous, avocado and mango salsa.

Apples, toasted pecans, haricots-verts, roasted beets and garlic croutons.

Oregano, lemon and parsley, avocado, and arugula salad.

Spicy pickled ginger over warm noodles.

Served with fennel salad and mache.

Basmati rice, cilantro, peanuts, cucumbers, pineapple, mint and basil.

Served with baby spinach and roasted tomatoes.

Roasted tomatoes, basil and arugula salad.

Served room temperature. Jumbo asparagus, baby arugula and red pepper, capers and pesto.

White truffle oil and walnut salad.

Assorted steamed vegetables, rice, peanuts, cilantro and mint.

Asparagus, light tomato sauce and pesto.

Rosemary roasted potatoes and vegetables.

Served with Asian vegetables.

Roasted potatoes and mixed vegetables.

Mashed potatoes and Nicoise vegetables.