18.00Steak FritesGrilled top sirloin served with shallot-red wine reduction and pommes frites.
16.00Beef BourguignonTender beef braised with carrots, onions, and mushrooms, slowly simmered in burgun day wine, flavored with garlic and bouquet garni. Topped with pearl onions and bacon. Served over pommes puree.
18.00Moules FritesPrince edward island mussels steamed in white wine with leeks, carrots, garlic and thyme. Served with truffle pommes frites.
18.00Lamb ShankRack of lamb rubbed with dijon mustard and herbs served with garlic roasted pommes puree.Vegetables and lamb jus.
16.00Chicken Cordon BleuOur classic presentation served with sauce mornay and rice pilaf
17.00Truite Arc en CielSauteed whole rainbow trout served with thyme-roasted red potatoes, artichoke hearts, spinach and chive beurre blanc sauce
MarketCrepe Du JourSeasonal daily crepe with salad maison
16.00Vegetable NapoleonPanko breaded beef steak tomatoes layered with crispy onions and seasonal vegetables from the garden. Topped with creamy spinach-mushroom sauce
14.00Pasta BordeauxRotinni pasta tossed with fresh basil pisteau, roasted red peppers, kalamata olives and sauteed haricot verts
9.00Le Burger De BrasserieOptions:
Bacon, Grilled onion, Gruyere cheese, Mushrooms
15.00ChickenHaifa rotisserie chicken with mushroom gravy and white truffled pommes frites
Lunch
9.00Spinach Bacon SaladTossed in a warm bacon vinaigrette, chopped eggs, red onions and local beetsOptions:
Chicken breast (+3.50)
11.00French Dip a La MarseilleSlow roasted top sirloin beef on our homemade bread, with maitre d' hotel butter, au jus and served with your choice of salad maison or pomme fritesOptions:
Salad maison, Pomme frites
15.00Top Sirloin Steak FritesPan scared steak with pommes frites and maitre d’ i hotel butter
16.00Chicken Cordon BleuOur classic presentation, sauce mornay with rice pilaf
15.00Boeuf BourguignonBeef braised and slowly simmered in burgundy wine and beef broth, flavored with garlic and a bouquet garni, with pearl onions and mushrooms
18.00Brasied Lamb ShankMashed potatoes, sauteed root vegetables and au jus
11.00Croque MadameBlack forest ham on our house made bread, sauce mornay and topped with an egg over easy your choice of pomme frites or salad maisonOptions:
Pomme frites, Salad maison
9.00Crepe Du Jour
10.00La Burger De Brasserie
6.50Fresh Onion Soups LyonaiseWith country bread and gruyere cheese
6.50Soup Du Jour
11.00French Country PateWith brie cheese, house-made pickles and dijon mustard
10.00Escargots ProvencalIn garlic butter and a touch of pernod
12.00Assiette De MoulesPrince edward island mussels steamed in white wine, garlic and thyme
14.00Salad NicoicePan seared filet of tuna, tomatoes, haricot verts, white anchovies, capers, nicoise olives, yukon gold potatoes and hardboiled egg
10.00Quiche Du JourOur house-made quiche served with salad maison
12.00Crab CakesFresh market greens tossed in a dijon mustard vinaigrette, sauce remoulade
13.00Duck Confit SaladFresh market greens tossed in aged balsamic vinegar and extra virgin olive oil, orange
7.00Salad MaisonFresh market greens tossed in dijon mustard vinaigrette, fresh pears, gorgonzola and walnuts
Sunday Brunch
14.00 per personSteak and EggsPan seared top sirloin with your choice of eggs and home fries
14.00 per personFresh Spinach, Mushroom and Gruyere Cheese OmeletteServed with home fries and fresh fruit
14.00 per personFresh Atlantic Salmon CoulibiacWrapped in puff pastry and spinach, served with a chive beurre blanc
14.00 per personEggs BenedictEnglish muffins, honey glazed forest ham and poached egg smothered in hollandaise sauce, served with home fries and fresh fruit
14.00 per personSmoked Salmon BenedictEnglish muffin and scottish smoked salmon smothered in hollandaise sauce and served with home fries
14.00 per personQuiche Du JourServed with salad maison and fresh fruit
14.00 per personFresh Einstein BagelWith cream cheese and smoked salmon, garnished with sliced tomato, red onion and capers served with scrambled eggs and fresh fruit
14.00 per personChicken Cordon BleuOur classic presentation served atop sauce mornay with rice pilaf
