Restaurant Pomme

French onion soup

Soup of the day

House salad with our house vinaigrette

Sauteed snails, garlic cream, wild mushrooms, & dash of pernod

(Sautéed apple and roasted walnut crusted goat cheese over mixed greens, cranberry vinaigrette)

(Crab cake with fresh orange sections, orange buerre blanc)

(Roasted beets, endive, Fourme d’Ambert blue cheese, and walnuts)

(Mini Comte cheese and parsley ravioli with spinach cream sauce)

(Smoked salmon served on blinis, black radish & fennel sauce)

(Blackened sea scallops over mixed greens)

Lightly breaded sole with meuniere butter

Pork tenderloin with sautéed apples and apple brandy sauce

(Petit filet with a black truffle sauce)

(Duck breast stuffed with prunes, Armagnac sauce)

(Veal medallions with a pomegranate sauce)

(Sautéed chicken with tarragon cream)

(Veal scaloppini with pomegranate sauce)

(Sautéed chicken with tarragon cream over pasta)

(Lightly breaded with meuniere butter)

(Poached eggs & Canadian bacon on an English muffin, hollandaise sauce)

(Poached eggs over crab cake with hollandaise sauce)

(Roasted beets, endive, Fourme d’Ambert blue cheese, and walnuts)

(Chopped steak topped with a fried egg, truffle sauce)

(Sautéed apple and roasted walnut crusted goat cheese over mixed greens, cranberry vinaigrette)

(Sautéed pork tenderloin with apples and apple brandy sauce)

(Smoked salmon served on blinis, black radish & fennel sauce)

(Apple cake with caramel sauce & apple butter whipped cream)

(Silky chocolate mousse)

(NY style cheesecake with a chocolate, praline, & pretzel crust)

(Crunchy bottom made of wafers and praline topped with a silky chocolate mousse)

(Chef’s selection of sorbets)