Dinner Menu
Appetizers
Smoked Salmon
Smoked salmon served on toasted baguette slices with a dill creme fraiche and caper relish.
Shrimp Cocktail
Classic shrimp cocktail served with a cilantro-lime cocktail sauce.
French Farm House Pâté
Rustic pate made with livers, brandy, and cream. Served with cornichons and Dijon mustard.
Eggplant Bruschetta
Eggplant caviar served on toasted baguette with thinly sliced prosciutto and a curried tomato relish.
Apple Brie en Croute
An individual imported brie wheel topped with chopped apples, and baked wrapped in puff pastry. Garnished with seasonal fruit.
Pizza Blanc
An individual-sized pizza topped with a bechamel sauce, chicken, feta cheese, garlic, and sprinkled with flat leaf parsley.
Escargot 501
Imported helix snails baked in a rich garlic and goat cheese cream sauce, surrounded by a flaky pastry.
Pommes Frites
Traditional French fried potatoes. Hand cut in our kitchen and flash fried in extremely hot oil to ensure crispness.
Cheese Board
The chef's selection of imported cheese from around the world. Served with seasonal fruits.
Soups & Salads
Soup Du Jour
Made fresh daily.
Country French Onion Soup
Traditional French onion soup topped with a toasted French bread crouton and melted cheese.
Caesar Salad
A traditional salad of romaine lettuce tossed with Caesar dressing and presented in a parmesan bowl. Topped with anchovies. You may also add your choice of grilled chicken or grilled steak.
Fried Goat Cheese Salad
Mixed field greens with artichoke hearts, kalamata olives, oyster mushrooms, and a goat cheese fritter. Tossed in a Champagne balsamic vinegrette and topped with candied pecans.
Spinach Salad
Fresh spinach greens served with red onions, bacon pieces, roasted cashews, and feta cheese. Tossed in a sweet creole vinaigrette.
Petite Salad
A mixture of fresh greens with sliced roma tomatoes, red onion, and fresh grated parmesean cheese. Your choice of one of our house made dressings.
Caprese Salad
An entrée-sized salad of fresh mixed greens, grape tomatoes, mozzerella, and basil, tossed in balsamic vinaigrette. Topped with oven-baked dates stuffed with goat cheese and wrapped in prosciutto.
Entrées
· The Garden ·
Eggplant Risotto
Herbes de Provence risotto topped with thinly sliced fried eggplant and parmesan cheese, served with fresh cauliflower and broccoli drizzled with tarragon oil.
Vegetable Napoleon
A layered entree of eggplant, spinach, artichoke, olives, herbed cheese, and tomato-caper salsa. Topped with toasted goat cheese and basalmic vinegar reduction.
Wild Mushroom Pasta
Penne pasta tossed with spinach and mushrooms in a Madiera cream sauce. You may also add grilled chicken.
· The Sea ·
Smoked Salmon Omelet
Smoked salmon omelet with chives and goat cheese topped with sauteed asparagus, hollandaise sauce, and served with pommes frites.
Fettucine Pescatore
Fettucine pasta tossed with sauteed shrimp, Prince Edward mussels, asparagus, and diced tomatoes. Served in a white wine and garlic herb butter sauce.
Black Truffle Pasta
Sauteed shrimp, snow peas, roasted garlic, and truffle oil, tossed with fettucine, and garnished with grape tomatoes and herbed romano cheese.
Arctic Char
Seasoned and pan-seared Artic Char served with herbed tomato risotto and asparagus, topped with a dill cucumber sauce and basalmic reduction.
Blackened Grilled Salmon
Served on a bed of frisee with a corn polenta cake, mixed vegetables, and topped with pecan butter and citrus-infused honey.
Whitefish Oscar
Lake Superior whitefish topped with crab meat, served with garlic and goat cheese mashed potatoes and sauteed asparagus, topped with hollandaise sauce.
· The Grill ·
Steak Frites
Pepper crusted center New York strip. Served with pomme frites and finished with a rich brandy-shallot sauce.
Filet Mignon
A center cut of filet of beef tenderloin topped with your choice of herbed bleu cheese, sauteed mushrooms, or a red wine and chive butter compound. Served with green beans.
Braised Lamb Shank
Tender lamb shank braised in a rich demi glace, served with herbes de provence risotto.
Orange Marinated Pork Loin
Pan-seared pork loin served with corn polenta cake and sautéed asparagus. Topped with a lightly spiced mango salsa.
Rack of Lamb
Herbes de provence and sea salt rubbed lamb rack served with garlic and goat cheese mashed potatoes, mixed vegetables, and a syrah wine balsamic gastrique.
Veal Madeira
Pan-seared veal cutlets served with garlic and goat cheese mashed potatoes and sauteed asparagus, topped with a rich madeira and shiitake mushroom sauce.
Stuffed Chicken en Croute
Spinach, Boursin cheese, and herb-stuffed chicken breast wrapped in puffed pastry, and served with asparagus. Topped with a kalamata olive, tomato, cream sauce.
Roast Duck Breast
Served with a warm roased fennell and frisee salad with fried shoestring potatoes and a raspberry gastrique.
As per the State Board of Health, we are required to inform you that any foods served raw or undercooked pose an increased health hazard.