LES SALADES

La Salade de Saumon
Ver Jus poached Atlantic Salmon filet served over
Napa cabbage, red cabbage, sesame, jicama and
sugar snap peas all tossed in a toasted cuminscented
rice wine vinaigrette
13.

 La Salade de Coquilles St. Jacques
Pan seared Sea Scallops served over a salad of baby
red beets, blood orange, shaved fennel and baby
arugula tossed in a blood orangeSaba vinaigrette
14.

La Salade de Poulet
Basil marinated chicken breast served over a carpaccio
of heirloom tomato, crisp romaine hearts, shaved radish,
crumbled Bleu d' Auvergne cheese and a creamy basil
vinaigrette
12.

La Salade des Champs
Field green salad mix with chopped bell peppers, sugar
snap peas, heirloom tomato, shaved carrot, fresh
dates and toasted almonds all tossed in a creamy vanilla
white balsamic vinaigrette
11.

CREATION DU JOUR

Quiche du Jour
The Chef's flavorful daily creation with a house salad
or soup du jour
13. 

Crepe du Jour
The Chef's flavorful daily creation with a house salad
or soup du jour 
13.

Croque Monsieur
Cured ham, Gruyere cheese, Bechamel
and fresh arugula between toasted whole grain bread
with choice of soup du jour or house salad or pommes frites
13.

Pan-bagnat
Fresh Albacore Tuna slow cooked in its own juices and
tossed with fresh tomato, nicoise olives, boiled egg, lardons,
fresh herbs, romaine hearts and grain mustard vinaigrette
served on a round white bread with choice of soup du jour
or house sald or pommes frites
14.

LES ENTREES

La Truite, Creme Gingembre
Baked Rainbow Trout fillets served over a fricassee of
roasted baby squash, tender celery root, white corn, baby
tomato and rutabaga in a gingered cream sauce
20.

Specialtee de la Maison
Cassoulet au Confit de Canard
Succulent tender duck leg and thigh slow cooked in its
own juices and white bean cassoulet simmered with country
style lamb sausage and ham
24.

Boeuf Bourguignon 
Tender choice Angus Filet morsels with our rich burgundy
wine sauce, lardons, shittake mushrooms, haricot vert,
marinated pearl onions and crispy potato coins
22.

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The French Steakhouse Favorites

Twelve ounce imported bone in New Zealand Lamb Rack
29

Twelve ounce double cut frenched Pork Chop
19.


Eight ounce Choice center cut Filet Mignon
29.

Choice of Sauces: Wild Rosemary Pan Jus, Port Demi or
Brandied Green  Peppercorn Cream

Sides a la carte: Au gratin potato, pommes frites, asparagus,,
sauteed spinach, haricot vert, roasted baby squash
6.

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ENTREES SERVED WITH HOUSE SALAD, FRENCH ROLLS 
AND WHIPPED BUTTER