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LUNCH MENU |
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Les Hors
D'Oeuvres |
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Assorted pate and cold
cuts with cornichons and baby lettuces |
7.00 |
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Ahi Tartare with
Avocado and Red Caviar |
10.00 |
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Escargots Cassolette a
la Bourguignonne |
7.00 |
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Italian Parma
Proscuitto and Melon Pate |
9.00 |
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Scottish Smoked Salmon
Plate with Capers and Toast Points |
10.00 |
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Russian Sevrugia Caviar
with Blinis and Creme Fraiche |
55.00 |
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Fresh Pacific Oysters
on Half Shell with Pepper Mignonette |
9.00 |
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Ask for our
imported smoked fishes from around the world |
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Les Soupes |
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Hot Leek Soup
Parisienne |
5.00 |
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Onion Soup Gratinee
with Gruyere |
6.00 |
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Chilled Potato Leek
Vichyssoise |
6.00 |
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Les Salades |
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Caesar Salad with
Grand Parmesan and Fresh Anchovy |
8.00 |
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Seafood Scallop with
Shrimp, Scallops, and Smoked Salmon on a Bed of Field Greens |
11.00 |
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Salad Nicoise with
Runa, Tomato, Black Olive, Baby Potatoes and French Beans |
12.00 |
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Lobster Salad with
Avocado, Kiwi, Grapefruit, and Raspberries |
16.00 |
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Pheasant Salad with
Papaya, Artichoke, Endive, Quail Eggs, with Balsamic Dressing |
13.00 |
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Jumbo Scallops Salad
with Chili Pepper, Lime and Olive Dressing |
12.00 |
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Grilled Lamb Tenderloin
Salad with Baby Green Tomatoes, Mushroom, Mustard Rosemary Dressing |
13.00 |
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Grilled Chicken Breast
with Papaya, Avocado, Grapefruit and Kiwi Lime Ginger Dressing |
13.00 |
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Roasted Herb Crusted
Chicken Breast Sliced Over Baby Greens in Tarragon Dressing |
12.00 |
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Low Fat Grilled Salmon
Salad with Cajun Spice, Asparagus, Tomatoes, and Mushrooms |
13.00 |
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Fresh Fruit Plate:
Raspberry, Kiwi, Apple Orange Melon and Papaya served with Fruit
Sorbet |
9.00 |
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Light
Entrees |
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Traditional French
Crepes baked with choice of Chicken Mushroom, Ham, Spinach, or Seafood
Lobster (add 2.00) |
10.00 |
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Homemade Linguini Pasta
with Seared Scallops, Smoked Salmon Sauce, and Red Caviar |
12.00 |
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Homemade Angel Hair
with Herbs De Provence Grilled Eggplant and Garlic |
10.00 |
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Vol Au Vent with
Chicken and Mushroom in Parmesan Sauce |
12.00 |
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Homemade Fettucini
with Smoked Chicken, Tomato, Fresh Basil, and Garlic Pesto Cream |
13.00 |
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Crab Cake with Baby
Mixed Green Salad and Red Bell Pepper |
10.00 |
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Steamed Black Mussels
Poulette and Pomme Frites |
9.00 |
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Les Entrees |
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Ballotine Washington
stuffed Free Range Chicken Breast with Tender Spinach, Oyster
Mushrooms, Sweet Corn in Shallots Whiskey Sauce |
12.00 |
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Grilled Onglet Hanger
Steak with Green Peppercorn Sauce and Pomme Frites |
11.00 |
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Grilled Black Angus
Petite Filet Mignon with Bernaise or Roquefort Port Wine Sauce |
16.00 |
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Grilled Marinated Lamb
Tenderloin with Madagascar Green Peppercorn Sauce |
13.00 |
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Grilled Baby New
Zealand Lamb Chops with Bearnaise Sauce and Pomme Frites |
14.00 |
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Grilled Salmon with
Mango Passion Fruit Sauce |
14.00 |
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Jumbo Black Tiger
Shrimp Parisienne with Cognac Lobster Sauce |
14.00 |
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Seared Calamari Steak
Dieppotes with Black Mussels, Shrimps, and Mushroom Cream |
10.00 |
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Grilled Swordfish
Provencale with Basil Tomato Garlic Sauce |
15.00 |
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Baked Oysters
Rockefeller with Spinach Champagne Sauce |
10.00 |
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Seared Jumbo Scallops
with Roasted Peppers and Basil Sauce |
13.00 |
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Veal Sweetbread
with Sherry Cream and Wild Mushroom Sauce |
13.00 |
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La Bouillabaisse -
Assorted Fish and Shellfish in Saffron Garlic Broth - Friday Only - |
14.00 |
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Our Dinner
Menu |
