Snails broiled in their shells with garlic-parsley butter.

Creamy lobster bisque.

Chicken liver mousse with French brandy and croutons.

Country pate - veal, pork, duck liver, pistachios and cumberland sauce.

House cured salmon gravlax with cucumber salad and sour cream.

Smoked bluefish pate with toasted croutons.

Goat cheese and roasted red peppers with field greens and baby herbs.

Our famous crock of onion soup with gratineed cheese.

Made from scratch with fresh ingredients.

Grilled vegetables layered with goat cheese, served with balsamic reduction.

A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish.

Romaine lettuce, caesar dressing, capers, and nicoise olives.

Ours is traditional of tender beef and chicken braised in a rich bouillon with a melange of fresh vegetables onions, leeks, carrots, celery, cabbage and red bliss potatoes. The meat and vegetables are separated from the broth which is perfect for dipping a warm crusty slice of our french bread. Traditional garnishes of coarse salt, cornichons baby pickles and warm creamy horseradish mustard sauce are presented with pot au feu.

The chef's choice of seasonal ingredients baked with fresh egg custard in a light pastry crust.

Filet of sole sauteed with lemon, butter, white wine and slivered almonds.

Salmon filet, skinless and boneless, broiled with orange, lemon and lime butter garnished with a mandarin orange.

Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a coquille shell.

Lobster, shrimp and scallops tossed with spinach, tomato, white wine & penne.

Quintessential French bistro steak pressed in cracked peppercorns, seared and served au poivre with a stack of pommes frites accompanied by bearnaise dipping sauce.

Black angus flat iron steak with a mellow garlic and parsley butter.

Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee.

Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce.

Marinated chicken livers sauteed with white wine, madeira and julienned onions.

Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction.

Pot au feu presents two savory crepes - flipped, stuffed, rolled and baked with the chef's ever changing selection of fresh filling and sauce.

Chef's selection of fresh vegetables rolled in a classic French crepe, crepe batter contains egg.

A variety of finfish, whole shrimp, mussels, clams, potatoes and onions poached in a fragrant saffron and tomato broth. Served with aioli.

Fresh schrod baked with bread crumbs, lemon, white wine and butter.

Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers and virgin olive oil.

Whole shrimp sauteed with lemon, butter, white wine and capers tossed with penne.

A thick filet mignon seared and served with a sauce of chanterelles, morels, cepes, shitake mushrooms and demi-glace.

Medallions of beef tenderloin seared and served with a choice of bordelaise or bearnaise sauce.

Sirloin steak seared and served with glazed shallot and chive butter.

Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace.

A hearty Lamb shank braised in red wine with tomato, onion, potato and carrot.

Boneless breast of chicken stuffed with daily specialities and served with sauce supreme.

A half chicken roasted with fresh rosemary and lemon.