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Assorted textures in specialty French cheeses including Osso Iraty, Mimolette, Delice de Bourgogne. Served with fresh fruit and marmalade.
A classic French delicacy! Escargots in a cognac butter garlic paste, baked and topped with bread crumb*.
Cigar shaped flaky pastry stuffed with roasted duck meat and fresh herbs. Fried and drizzled with a Dijonaise sauce.
Our famous Prince Edward Island mussels, sautéed in a saffron cognac cream sauce (Add: homemade pommes frites $3)
Bowl of our homemade soup. Prepared daily with fresh ingredients.
Organic baby spring mix dressed in our house vinaigrette. Tossed with caramelized walnuts, dried Mediterranean apricots and crumbled Gorgonzola. (Add: Chicken $3.5 Shrimp $4 Scallops $5)
French countryside favorite with poached egg, smoked bacon, apples and steamed potatoes, tossed with endive in a homemade sherry vinaigrette (Add: Chicken $3.5 Shrimp $4 Scallops $5)
A spicier twist on the traditional French classic. Fresh mussels, clams, tilapia, shrimp and salmon, simmered in a light tomato, saffron and white wine broth with garlic, shallots, carrots and celery.
Oh-so-tender boneless New Zealand leg of lamb, stewed with delicate green peas, turnips and carrots.
(chef recommends medium rare) Tender breast of duck, seared and topped with a rich prune sauce. Accompanied by a savory sweet potato puree.
Delectable layers of grilled zucchini, eggplant, roasted peppers, parmesan cheese, caramelized onions and raisins. Baked and topped with a zesty homemade tomato sauce.
Fresh Norwegian salmon filet, grilled and topped with fresh tomato, olives and capers. Basil-infused mashed potatoes, served alongside.
Beef tenderloin marinated in Burgundy wine and braised in our homemade beef stock with pearl onions, mushrooms, potatoes and celery.
Fresh sea scallops, Black Tiger Shrimp, mussels and crab claw, sautéed, flambéed and served over Pappardelle pasta with a saffron cognac cream sauce. Exquisite!
For the chicken devotee! Cubes of tender breast meat seared and braised in a rich white wine cream sauce with potatoes, mushrooms and pearl onions.
9-oz. choice filet of beef tenderloin, pan seared to perfection. Topped with a complex mushroom and red wine reduction sauce and served atop roasted garlic potatoes and steamed asparagus spears.
Menu for Le Chardonnay Restaurant provided by Allmenus.com
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