Our menu

Succulent shrimp sautéed in bechamél sauce with herbs

Crepe with egg, cheese and a choice of meat

Chicken breast pieces sautéed with asparagus, finished with herby béchamel sauce

With french ham slices, cheese, light herby cream sauce, topped with crunchy onions

Dark chicken meat, red wine, onions, tomatoes, mushroom, carrots

Beef braised with burgundy, onions, carrots, green peas

Crispy duck bacon bits and béchamel sauce

Classic combination of dry cured prosciutto and creamy brie

Scallops, langoustine, shrimp, mussels, calamari in béchamel sauce

With smoked or baked salmon

Marinated slow cooked lamb stew with garlic, rosemary, onion, tomatoes, carrots, sweet peppers

Sauteed spinach with light cream and herbs, topped with cheese

Asparagus, butten mushrooms and herbs in a light cream sauce

Roasted zucchini, eggplant, tomatoes, sweet peppers, onions

Wild porcini mushrooms in a light cream and white wine sauce

Cherries sautéed in light cream, topped with chocolate

Flambéed with orange segments, orange juice, caramelized sugar sauce and Grand Marnier liqueur

With french butter and turbinado sugar or honey

Fresh squeezed lemon and turbinado sugar

Choice of fresh sliced or sautéed bananas

Choice of fresh sliced or sautéed bananas and caramel sauce

With Nutella or chocolate

With fresh strawberries, raspberries and blueberries

With wild lingonberry jam

Fresh peaches sautéed with light cream

Apples sautéed with a dash of light cream, cinnamon and caramel sauce

Crepe filled with ricotta and cinnamon sugar

With mandarin oranges and berries flambéed in Grand Marnier liqueur and served with french vanilla ice cream

Pan seared foie gras medallion served with mesclun greens, poached pear and toasted brioche points

Oven baked jumbo lump crab cakes served with house made aioli

Stuffed with crab meat

Baked with wine, cream and gruyère cheese, served on a half shell

Toasted with Swiss cheese, mustard, egg and a choice of French ham, turkey, bacon or Canadian bacon. Served with French fries and a fruit salad

Chef's choice of 3 gourmet pâtés, grain mustard, cornichons, toasted baguette

Selection of three artisan cheeses, fruit, nuts, crackers

Extra large Burgundy snails baked with garlic Mâitre d'Hôtel butter, served in shell

Black Prince Edward Island mussels steamed in classic white wine, cream and herb de Provence sauce

Smoked wild salmon, served with crème fraîche, pickled red onions, capers

Green grapes dipped in French goat cheese and encrusted with pistachios

Prunes marinated in armagnac, filled with foie gras mousse

Sea Scallops wrapped in applewood smoked bacon, broiled to perfection

Chilled and served with mesclun greens and toasted sesame dressing

Tossed with oven roasted baby potatoes, white wine and fragrant herbs

French brioche toast, truffled quail eggs, bacon or duck bacon

Delicious puff pastry filled with French goat cheese and béchamel sauce

Rich slow simmered aromatic broth, baked with French country bread and cave aged gruyère cheese

French classic smooth and creamy soup with lobster bits

Fragrant wild porcini and root vegetable soup with a light touch of cream

Daily Chef's Creation

Mixed organic greens, persian cucumbers, campari tomatoes, radishes, lightly tossed with truffle oil dressing

Mixed organic greens, French green beans, campari tomatoes, hard boiled eggs, walnuts, duck bacon bits, dijon red wine vinaigrette

Mixed organic greens, bartlett pears, pecans, tender smoked duck breast slices, dijon-sherry vinaigrette

Mixed organic greens, pickled red beets, mandarin oranges, French goat cheese, roasted hazelnuts, citrus dressing

Mixed organic greens, watermelon, dry cured imported prosciutto, citrus dressing, choice of French goat or blue cheese

Mesclun greens, seared ahi tuna, hard boiled egg, onions, campari tomatoes, persian cucumber, olives

Chef's choice of seasonal pasta

Wild caught seasonal catch. Pan fried with a choice of citrus garlic butter, béchamel sauce or mango sauce. Served with a fresh salad

Partially boned, oven roasted half duck, served with baked apples, prunes, apricots and orange sauce

Seared diver scallops, served with brown citrus butter, fine pasta and mesclun greens

Tender pieces of organic chicken braised in light cream, fresh squeezed orange juice, grapes and cashew nuts

Pan fried fillet with light cream and champagne sauce, served with organic greens

Rack of lamb cut into lollipops, marinated in house mint marinade. Served with ratatouille, mint and wine jelly

Meltingly tender with rich, slightly salty but mellow flavor. Served with ratatouille

Free range petite duck breast seared to perfection. Served with bartlett pear, wild lingonberry sauce and ratatouille

8oz center cut filet mignon with a choice of blue cheese and cognac sauce or black truffle butter

Served with mushroom and red wine sauce

8oz center cut filet mignon and 8oz Maine lobster tail

Maine lobster tail

Thinly sliced tender veal, quickly sauteéd with wild porcini mushrooms in a light cream sauce

Pan seared veal rib chop finished with black truffle and porcini reduction

Tender lean Berkshire pork medallions braised with champagne, light cream and grainy dijon mustard

Salmon poached in white wine and light cream sauce or stuffed with crab meat and topped with asparagus and citrus reduction

Pan seared with lemon juice, light cream and grainy dijon mustard

Oven seared and slowly braised in chef's choice demi glace

Braised boneless beef short ribs, infused with demi glace de veau classic

French seafood stew simmered in fragrant saffron scented fish and root vegetables broth

Marinated slow cooked lamb stew with garlic, rosemary, onion, tomatoes, carrots and sweet peppers

Tender fall-apart chunks of beef simmered in a rich red wine gravy. With cipollini onions, carrots, green peas

Dark chicken meat braised in a silky wine sauce and finished with butter and mushrooms, pearl onions, carrots, tomatoes

Ground chicken filled with garlic and dill butter, coated with bread crumbs and baked in the oven

Cheeseburger with aged sharp cheddar and bistro aioli sauce on a brioche bun. Choice of grass fed beef or bison