Chez Jacques

Puffed pastry with french snails.

Puffed pastry filled with porcini mushrooms, veal and cream sauce.

Served with choice of whole grain mustard cream sauce or lobster tomato cream sauce.

Five tiger shrimp served either remoulade or classic style.

Served with petite salade, cornichons and toast.

Olive spread on toast with roasted red pepper and feta cheese.

Stuffed mushrooms with spinach, feta cheese and garlic.

Stuffed mushrooms with spinach, feta cheese and garlic.

Baked goat cheese with tomatoes, garlic, basil and toast.

Steamed mussels in white wine, garlic and shallots cream sauce.

Seared and roasted quail served over roasted garlic potatoes in a red wine sauce with grapes.

Served with fruits.

Served with hummus, baba ghanoush and olive tapenade.

Served with pate, prosciutto and saucisson.

Served with foie gras mousse, pate, cheese, salade and cornichons.

8-oz. NY strip with pomme frites and maître d' butter.

8-oz. NY strip peppercorn crusted, finished with a Cognac shallots sauce and served with pomme frites.

Burgundy beef stew cooked in red wine with mushrooms, pearl onions and bacon. Served over purée potatoes.

1/2 roasted duck with orange sauce. Served with saffron rice.

Traditional moroccan stew cooked with lamb, chicken and andouille sausage. Served over couscous.

Served with saffron rice.

Eggplant, zucchini, turnips, garbanzo beans and carrots cooked in Moroccan spices. Served over couscous.

Bowtie pasta with eggplant, zucchini, bell peppers, onions and squash cooked in a garlic white wine cream sauce.

Served with fruit and granola.

Served with fruit.

A toasted English muffin topped with our famous crab cake, scrambled eggs and a savory lobster-tomato cream sauce. Served with breakfast potatoes.

Our homemade potato pancake topped with scrambled eggs, smoked salmon (lox), finished with a tarragon crème fraiche.