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(Created from fresh seasonal ingredients).
Mix of wild greens, radish, cucumber and fine herb vinaigrette.
Fresh baby spinach, crispy pancetta, warmed maple basil balsamic emulsion.
Tomato, mozzarella, basil, aged balsamic and olive oil.
Basil, pesto, prosciutto and olives.
Crudite, olive tapenade, and naan.
Served in garlic, white wine and butter.
Accompanied by candied ginger and saffron butter sauce.
Toasted brioche, candied grapes and verjus.
Served over pureed potatoes.
In white wine.
Asparagus, butternut squash puree, thyme beurre blanc, chive oil.
Traditional fall stew of salmon, rockcod, shrimp, and scallops in white wine, fine herbs and creme.
Rustic potato puree, asparagus, beef demi emulsion.
Served over fettucini with a tomato creme sauce.
Roasted fingerling potatoes, sauteed mushrooms, asparagus and topped with a marsala demi.
Herb roasted chicken served over pesto fettucini with fresh vegetables.
Caramilized onions, port, croutons, and gruyere.
Salad petite or entree. Fresh spring mix, radishes, cucumbers, grape tomatoes in a champagne walnut vinaigrette.
Baby spinach,warm pancetta and balsamic vinaigrette, egg and goat cheese croutons.
Ripened tomatoes, mozzarella, basil aged balsamic and olive oil.
Petite: selection of three cheeses. Grande: selection of five cheeses. Cheese choices: spanish blue cheese, brie, espresso beehive, chimay, sharp white cheddar, miticana goat & tete de moine.
Petite: selection of three meats. Grande: selection of five meats. Meat choices: salamie, pate de lapin, fennel sausage, saucisson a i ail, saucisson sec.
Served with your choice of soup or salad.
French ham, gruyere cheese, on house made brioche covered with mornay sauce and topped with a sauteed egg.
French ham, gruyere cheese on brioche, mornay sauce.
Crispy pancetta, white wine, cream, egg.
Made fresh to order.
Chorizo, piquillo pepper, parsley, goat cheese.
Spinach, mushrooms, tomato, gruyere.
Smoked salmon, spinach, caramelized red onion, feta.
Duck fat potatoes, french sausage, two eggs, mini brioche.
Piquillo pepper hollandaise, poached egg.
Fig jam and vermont maple syrup.
Lorraine, italian quiche or vegetarian quiche served with fresh fruit.
French ham, gruyere cheese, mornay sauce.
Red onion creme fraiche, capers, lemon, thyme.
Asparagus, piquillo pepper, goat cheese.
Banana, powdered sugar.
French ham, gruyere cheese, on brioche with sauteed egg, mornay sauce.
Bacon or link sausage and eggs with duck fat potatoes.
Pancetta, grape tomatoes, fresh mushrooms, gruyere cheese and duck fat potatoes.
Roasted beets, asparagus, piquillo peppers and grape tomatoes sauteed in canola oil. Add two $3.00.
Piquillo peppers, horseradish, served with a small soup or salad.
Served with a small soup or salad.
Served with a small soup or salad.
Topped with nuts and brown sugar.
Greek yogurt, topped with homemade granola.