LES SALADES

Salade de Coquille St. Jacques
Pan seared Sea Scallops served over a citrus salad
of baby arugula, shaved fennel, grape tomatoes
and tarragon oil
15.

 Salade de Saumon
Fresh Atlantic salmon filet blackened and served with
a cucumber and celery root slaw tossed with fresh
basil, sesame seeds, lemon aioli and crispy carrot
14.

Salade de Poulet Pistou
Creamy pesto marinated chicken over crisp romaine
hearts, heirloom tomato and hearts of palm all
tossed in a silky blue cheese dressing
13.

Salade Nicoise
House cured and confit of Albacore Tuna served with
baby greens, hard boiled egg, haricot vert, olives, pesto
Yukon potato and grain mustard vinaigrette
15.

CREATION DU JOUR

Quiche du Jour
The Chef's flavorful creation with a house salad
13. 

Crepe du Jour
The Chef's flavorful creation with a house salad
13.

Croque Monsieur
Honey-cured ham, baby arugula, Gruyere cheese
and Bechamel between crispy whole grain bread
with choice of soup or house salad or pommes frites
13.

Le Sandwich de Thon
Fresh Albacore Tuna slow cooked in its own juices
and mixed with fresh tomato, Nicoise olives, lardons,
fresh herbs and grain mustard vinaigrette served on
toasted whole grain bread with choice of soup or
house salad or pommes frites
14.

LES ENTREES

Cassoulet au Confit de Canard
(Specialitee de la Maison)
Oven baked Rainbow Trout fillets layered with shoestring
summer squashes, pesto Yukon Gold potatoes, roasted
shallot puree and tarragon beurre blanc
26.

Truite au Beurre Blanc
Oven baked Rainbow Trout fillets layered with shoestring
summer squashes, pesto Yukon Gold potatoes, roasted
shallot puree andn tarragon beurre blanc
21.

Magret de Canard aux Peches
Pan seared Maple Leaf Farm duck breast glazed with Saba
and cinnamon served with baby beets, pistachio, sweet
onion potato boulangere and finished with a brandied
peach gastrique
23.

Poitrine de Porc Provencale
Pan roasted pork tenderloin crusted with herbs d'provence
and served with sweet corn and goat cheese polenta fritters,
sauteed pea tendrils with grape tomatoes and leek fondue
22.

Boeuf Bourguignon 
Tender choice beef tenderloin tips sauteed with mushrooms,
lardons, haricot vert, pearl onions and Yukon Gold potatoes
in our luscious spiced burgundy sauce
22.

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The French Steakhouse Favorite
Sixteen ounce, choice, twenty-eight day aged
bone-in Ribeye
40.

Eight ounce center cut choice filet mignon
30.

Choice of Sauces: Rosemary Pan Jus, Port Demi or Green  Peppercorns

Sides a la carte: Au gratin potato, pommes frites, ricotta gnocchi,
sauteed spinach or vegetables du jour
6.

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ENTREES SERVED WITH HOUSE SALAD, FRENCH ROLLS 
AND WHIPPED BUTTER