Spinach / Feta SaladTomato, olives, balsamic dressing, pine nuts.
Quiches
Lorraine QuicheHam and cheese with onion and herbs.
Spinach QuicheGarlic and cheese.
Seafood quicheFresh fish selected daily.
Crepes
SalmonRolled crepe filled with creamy tarragon sauce salmon and cheese.
Spinach and Ham CheeseWith lemon juice and béchamel sauce.
MushroomsSautéed with béchamel sauce, herbs, onion, bacon, topped with cheese.
Lunch Specialties
Soups
Onion SoupServed with croutons and cheese.Options:
4.00 cup, 5.00 (bowl)
Carrot "Veloute"Served with cream and coriander (cold or hot).Options:
Cold, Hot, 4.00 cup, 5.00 (bowl)
Salads
Green SaladLettuce, tomato, olives, walnuts, red onion, bell pepper.Options:
Vinaigrette, Balsamic, Small (4.00)
, Large (6.75)
Goat Cheese SaladLettuce, tomato, olives, walnuts, breaded goat cheese.Options:
Vinaigrette, Balsamic, Small (4.00)
, Large (6.75)
Tomatoes / Mozzarella SaladLettuce, basil, olive oil, croutons.Options:
Vinaigrette, Balsamic, Small (4.00)
, Large (6.75)
Spinach / Feta SaladTomato, olives, pine nuts.Options:
Vinaigrette, Balsamic, Small (4.00)
, Large (6.75)
Chicken SaladSautéed slices of breast with garlic basil olive oil, and lemon juice on top of green salad.Options:
Vinaigrette, Balsamic, Small (4.00)
, Large (6.75)
Quiches of the Day
5.75Lorraine QuicheHam and cheese with onion and herbs.
5.75Spinach QuicheGarlic and cheese.
5.75Seafood QuicheFresh fish selected daily.
Crepes
7.00SalmonSautéed filet sliced, cooked in creamy tarragon sauce topped with swiss cheese.
7.00Spinach and Ham CheeseGrilled slice of ham with sautéed spinach in béchamel sauce.
7.00MushroomsSautéed with onions, bacon, herbs and chicken béchamel sauce.
Entrees
9.00Chicken ProvencalBreast sautéed in basil olive oil with garlic, then stewed in tomato, onion, white wine, lemon juiced and Provencal herbs.
13.00Beef BourguignonRed wine stew with carrot, onion, olives, garlic.
14.00CassouletPork, lamb, bacon, tomato, garlic, herbs, beans stew, no side.
11.00Shrimp ProvencalSautéed in olive oil with shallots, garlic, parsley.
12.50Trout AmandineTrout filet cooked in butter, almonds, lemon, herbs.
Desserts
5.00Profiterole and Vanilla CreamPuffed pastry filled with cream and drizzle with hot chocolate syrup.
5.00Crème CaramelCustard served up side down with caramel.
4.00Chocolate mousseWith vanilla and honey, served with whipped cream.
6.00Banana Flambéed au RumBanana sautéed in butter and sugar and flambéed with brown rum. Served with whipped cream and almonds.
6.00Crepe SuzetteThin French Pancake with butter and orange marmalade, Flambéed with sugar and orange liquor.
Dinner
Appetizers
6.00Onion SoupOnion soup with beef juice, red wine, herbs, croutons, Swiss cheese, tomato, garlic, fresh herbs.
5.50Carrot SoupCreamy with shallots and coriander (hot or cold).Options:
Hot, Cold
8.00Snails a l'AixoiseFrench snails baked in butter, garlic, parsley, shallots, Pernot liquor and walnuts crumbs.
9.00Frog Legs on PersilladeFrog legs, lightly breaded and sautéed in olive oil, then finished with garlic, parsley and lemon juice.
7.50Goat Cheese SaladGreen salad with tomato, olive, carrot, walnuts, and 2 warm breaded pieces of goat cheese and vinaigrette.
7.50Spinach SaladWith feta cheese, olive, tomato, pine nuts, balsamic dressing, shallots, croutons, bell pepper, red onion.
8.00Shrimps a la ProvenceSautéed in garlic butter with garlic and parsley, basil, shallots, herbs.
Meat Offerings
18.75Veal Cordon Bleu:Pan-fried breaded scaloppini filled with ham, swiss cheese, thyme, lemon zest, topped with more cheese and baked in the oven
22.75Cassoulet:Mouthwatering duck stew sautéed pieces of leg of lamb pork loin, garlic sausage, tomatoes, bacon, herbs, onion, garlic and white beans
21.50Fillet Grilee:10 oz select grilled beef tenderloin, served with a Brandy creamy pepper sauce
21.75Lamb Ribs:Ribs grilled and served with a balsamic, goat cheese, basil and shallots creamy sauce
19.75Beef Bourguignon a l'orange:Pieces of beef loin sautéed in olive oil with garlic, herbs, orange zest, carrot, onion and grilled mushrooms, stewed in red wine
18.50Pork Pinet:Pork cutlets breaded in parmesan cheese, semidried bread crumbs, cooked in olive oil herbs and fresh ground pepper
19.75White Wine Tarragon Chicken:Chicken cooked in garlic, herbs and tarragon stewed in white wine
Fish Offerings
18.25Filet of Sole:Sautéed in olive oil with lemon juice and rosemary, served with a fresh made tomato sauce with garlic, basil, parsley, red peppers and shallots
17.25Trout Amandine:fresh King Ruby red trout filet, sautéed in clarified butter with lemon and parsley, served with roasted almonds
19.25Red Snapper in Saffron:Sautéed in olive oil, served with a yellow saffron sauce, shallots and cream
18.50Salmon cooked in Roasted Garlic:Salmon cooked in olive oil, herbs, salt, and fresh ground pepper, served to perfection with roasted garlic.
20.00Shrimp Flambé:sautéed in clarified butter with shallots and fresh tarragon, flambé with Pernot liquor and finished with sour cream
21.00Scallops in Dried Tomatoes Creamy Sauce:Sautéed in olive oil with fresh basil, sun dried tomatoes, wine and cream
Desserts
5.00Profiterole and Vanilla CreamPuffed pastry filled with cream and drizzle with hot chocolate syrup.
5.00Crème CaramelCustard served up side down with caramel.
4.00Chocolate MousseWith vanilla and honey, served with whipped cream.
6.00Banana Flambéed au RumBanana sautéed in butter and sugar and flambéed with brown rum. Served with whipped cream and almonds.
6.00Crepe SuzetteThin French Pancake with butter and orange marmalade, Flambéed with sugar and orange liquor.
