Dinner Menu
Appetizers
Smoked Salmon
Smoked salmon served on toasted baguette slices with a dill-caper creme fraiche and caper relish.
Tempura Shrimp
Six deep-fried shrimp in a tempura batter and served with mango-apple salsa and a ginger soy sauce.
French Farm House Pâté
Rustic pate made with livers, brandy, and cream. Served with cornichons and Dijon mustard.
Apple Brie en Croute
An individual imported brie wheel topped with chopped apples, and baked wrapped in puff pastry. Garnished with seasonal fruit.
Roman Pizza
Individual-sized pizza topped with pesto, red onions, goat and feta cheeses, sun-dried tomatoes, and garnished with kalamata olives.
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 fried goat cheese. Tossed in a Champagne basalmic 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.
Entrées
· The Garden ·
Hearty Pot Pie
A hearty stew of apricots, chick peas, potatoes, carrots, parsnips, onions, and garlic, simmered in a rich red wine, brandy, and rosemary sauce. Topped with a flaky pie crust.
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 ·
Moules Bistro
A traditional mussles dish, steamed in a shallot, tomato, and saffron broth.
Linguini Pescatore
Linguini pasta tossed with sauteed shrimp, mussels, asparagus, and diced tomatoes. Served in a white wine and garlic herb butter sauce.
Seafood Cannelloni
Three cannelloni filled with lobster, scallop, and shrimp accompanied by sauteed asparagus and finished with a sherry-lobster cream sauce and blue crab claw meat.
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 with wilted spinach and pommes frites. Topped with a lemon-lime vinaigrette.
Pecan Crusted Trout
Pecan-crusted and pan-seared rainbow trout filet. Served with carrot cous-cous and sauteed asparagus. Topped with an orange buerre blanc.
· 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 Standing Short Rib
Braised short rib with vegetables, port wine, and herbs. Served with sauteed asparagus and a demi-madiera reduction sauce.
Grilled Rack of Lamb
Seasoned New Zealand rack of lamb, served with green beans and a savory mint sauce.
Black and Bleu Burger
A half-pound of beef, blackened and topped with bleu cheese, grilled and served with bacon, lettuce, tomato, onion rings, and Dijon mustard. Served with pomme frites.
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
Seared and roasted duck breast presented with a mandarin orange risotto, asparagus, and port wine-grape sauce.
Slow-Roasted Pork Shanks
Roaster pork shanks served with sauteed asparagus and topped with a port wine-peppercorn sauce.
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.