Lunch • Dinner • Wine List • Hors d'oeuvres • Catering • Banquets

~Dinner~
Pour Commencer ....... to Begin

~APPETIZERS~

Artisan Cheese Plate      14

Pâté of Duck Rillettes      12

Escargots served in Garlic Butter      12

Crab Cakes      14
Award winning served with celery remoulade

~SALADS~

Salade Caesar served with white anchovies      9

Salade du Pacifique      14
Wild smoked salmon served with local organic salad, tossed in a
Dijon-lemon dressing with vegetable julienne and avocado

Salade aux Pousses D'épinards     10
Organic spinach salad, Roquefort, bacon
Belgium endive and soy vinaigrette.

House Salad      6
Organic spring mix, vinaigrette, Belgium endive, vegetable julienne

Split Charge for Salad      2

~SOUP~

Soup du Jour      9

~PLATS PRINCIPAUX~

Wild Sea Scallops      28
Seared, served with polenta and dill-leek sauce.

King Salmon Ratatouille      25
Roasted with fingerling potatoes and ratatouille,  fresh basil oil.

Jumbo prawns and butternut squash ravioli      26
Served in a light creamy sauce, topped with walnuts, and dried cranberry
and fresh Parmesan cheese.

Filet Mignon au Poivre      34
Flambéed with brandy and finished
with a black & pink peppercorn cream sauce.

Mignon of Cervena Venison      29
Cabernet wine sauce with portobellos and braised squash.

Duck Filet      26
Roasted and sliced, with blueberry-aged balsamic vinegar sauce,
seasonal vegetable.

Jarret d'Agneau      24
Lamb shank slow braised in a natural lamb demi-glace with rosemary.

Traditional "Cassoulet"      27
A classic dish from France's Languedoc region consisting of white beans
and various meats such as sausages, pork and duck confit
Cassoulet is covered and cooked very slowly to harmonize the flavors.

Tax & tip not included, an 18% gratuity will be added to groups of 6 or more
(Not valid with any other promotions or discounts)