Caesar salad, eggs and white anchovies.

Mixed baby greens with goat cheese, dried cranberries and pine nuts, balsamic vinaigrette.

Lobster bisque with sherry cream.

Fresh sliced fruit plate, honey yogurt sauce.

Spinach salad with warm applewood bacon dressing.

Smoked salmon with capers, toast point and creme fraiche.

Sauteed green beans with shallot butter.

Spinach with garlic cream.

Homemade French fries.

Breakfast potatoes.

Champagne risotto.

Grilled hanger steak and eggs, potatoes and toast point.

Pappardelle pasta with garlic, olive, tomato and spinach.

Seared New York strip steak in shallot-cabernet sauce, haricots verts and French fries.

Traditional eggs benedict with hollandaise sauce.

Grilled chicken reuben with warm potato salad.

Waffle or brioche French toast with mixed berries.

Eggs benedict with sauteed spinach and smoked salmon.

Crab cake sandwich with aioli on onion brioche, French fries.

Rainbow trout, champagne risotto and tomato balsamic drizzle.

Garlic shrimps with Israeli couscous and spinach.

Caesar salad, eggs and white anchovies.

Mixed baby greens with goat cheese, dried cranberries and pine nuts, balsamic vinaigrette.

Lobster bisque with sherry cream.

Eggplant and goat cheese tart with baby arugula.

French onion soup with gruyere crouton.

Ragout of snails with shiitake mushroom, lardons of bacon, garlic and parsley.

Crispy oysters with avocado mousse and saffron aioli.

Grilled lamb sausage with spinach tomato garlic and madeira lamb jus.

Steamed mussels with shallot, garlic and white wine.

Hot ham and cheese sandwich, cornichons, meaux mustard and fries.

Crab and shrimp cake sandwich with aioli on onion brioche, French fries.

Pan seared Angus Beef, kiser roll, lettuce tomato, red onion, blue cheese and fries.

Open face croissant tuna sandwich with olives, harissa tapenade and fries.

Grilled chicken reuben with warm potato salad.

Rainbow trout, champagne risotto and tomato balsamic drizzle.

Seared New York strip steak in shallot-cabernet sauce, haricots verts and French fries.

Sauteed veal liver with fries, green beans, caramelized onions and red wine sauce.

Bistro omelet with tomato, spinach and goat cheese, choice of fries or salad.

Caesar salad with Spanish white anchovies, served with a choice of tuna or chicken.

Roasted chicken, French fries and meaux mustard sauce.

Garlic shrimp with Israeli couscous and spinach.

Pappardelle pasta with garlic, olive, tomato and spinach.

French onion soup with gruyere crouton.

Mixed green salad with Vermont goat cheese, candied walnuts and balsamic vinaigrette.

Classic Caesar salad, eggs and white anchovies.

Bibb lettuce with orange segments, tomato, walnuts and light roquefort dressing.

Eggplant and goat cheese tart with arugula and pine nuts.

Gratin of mussels removed from shell, braised tomatoes and garlic cream.

Pan seared sea scallop with golden raisin harissa compote and balsamic drizzle.

Ragout of snails with shiitake mushrooms, pork belly, garlic and parsley.

Crab and shrimp cake with cucumber salad and golden balsamic drizzle.

Crispy oysters with avocado mousse and saffron aioli.

Grilled lamb sausage with ratatouille and pea tendrils.

Seared peppered tuna with medley of roasted artichoke bottoms, mushrooms, gold potatoes and tomato-chive beurre.

Sauteed red snapper filet with olive polenta, asparagus and saffron sauce.

Pan-seared striped bass with roasted cauliflower, brussel sprouts, shallots and banyuls sauce.

Pan seared sea scallops with yukon gold potato, leeks and truffle madeira sauce.

Rainbow trout with baby spinach, mashed potatoes and almond-apple noisette.

Pan seared filet of salmon with Israeli couscous, baby spinach and red pepper coulis.

Roasted duck breast with Israeli couscous, red cabbage, green beans and cherry thyme sauce.

Roasted chicken with brussels sprouts, French fries and meaux mustard sauce.

Seared New York steak with roasted baby sweet potatoes, green beans and red wine sauce.

Sauteed veal liver with potato puree, green beans, caramelized onion and red wine sauce.

Sauteed duo veal paillard and shrimp with creamy white sweet potatoe, red cabbage and truffle madeira sauce.

Sauteed green beans with shallot butter.

Israeli couscous with parmesan and scallions.

Yukon gold mashed potatoes.

Champagne risotto.

Sauteed mushrooms with garlic and parsley.

Homemade French fries.

Spinach with garlic cream.

Lemon meringue tart with berry coulis.

Fresh berry gratin with sabayon sauce.

Lava chocolate cake with vanilla ice cream.

Raspberry napoleon with vanilla cream and berry coulis.

Baked apple tart with vanilla ice cream.

Grand trio.

Bread pudding with creme anglaise and vanilla ice cream.

Chocolate mousse with pearl croquantes.

Crispy crepe, flambe bananas, banana cake and baileys tapioca.

Selection of sorbets and ice creams.

Chef's selected cheese plate.