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

Lunch

Salads

 Pacific Salad    13
Organic local spring mix salad, smoked Salmon vegetable julienne, endive,
 avocado, tomato and red onions with lemon Dijon dressing

California Crab Cake Salad    14
Award winning crab cakes, Organic local mesclin, avocado, endive, tomato,
vegetable julienne, balsamic vinaigrette with lemon pepper aioli

Roquefort Chicken Salad    15
Grilled free range chicken breast, romaine lettuce, walnuts,
French Roquefort dressing

Spinach and Prawns Salad    15
Sautéed wild Mexican prawns on a spinach salad with vegetable julienne
endive, tomato and, bacon tossed in sesame-soy vinaigrette

Caesar Salad    9
House made Caesar dressing, imported Italian Parmesan cheese,
white anchovy and tomato
(add Prawns 6,  Chicken 6,  or Salmon 6)

Salad de Mache   12
Roast red beets on Mache salad,  vegetable julienne, tomatoes,
Belgium endive, with hazelnut dressing

House Salad   7
Organic spring mix, vinaigrette, Belgium endive
and vegetable julienne
(add Prawns 6,  Chicken 6,  or Salmon 6)

Spilt Charge for Salad   2

Appetizers

Monterey Bay Fried Calamari    9

Escargots de Bourguignon    10
Fresh escargots served in garlic butter

Terrine Mousquetaire    9
Pate Maison with pork, duck and marinated plum in Armagnac:

Imported Prosciutto de Parma    10

Soupe à l' oignon    7
French onion soup baked in the oven the French way

Foie Gras    17
Pan seared with mango-jasmine sauce

Sandwiches
Served with house salad
Add French Fried  2

Croque Monsieur    11
A classic French sandwich, ham and cheese,
gratiné with béchamel sauce (it's the French chefs' way)

Croissant Chicken    10
Curried chicken salad with dried cranberry and vegetable julienne

New York Steak Foccacia    14
Grilled, served with sautéed onions, red bell pepper, cheese,
lettuce and tomato

Split charge for Sandwiches  2

Plats Principaux
Served with house salad

Le Plat du Jour
Special of the Day

Filet de Saumon    16
Roasted with fingerling potatoes and ratatouille

Coquilles Saint Jacques  18
Sauteed wild sea scallops with persillade

Grosses Crevettes et  Raviolis  18
Wild prawns and butternut squash ravioli served in a light creamy sauce
topped with walnuts, dried cranberry and fresh Parmesan cheese

12oz New York Steak au Poivre    20
Flambéed with brandy and finished with a black peppercorn cream sauce

Jarret d'Agneau   16
Lamb shank, slow braised in a natural lamb demi-glace

Poulet à la Provençale  15
Free range chicken served in a tomato-red pepper sauce with mushrooms

Tax & tip not included, an 18% gratuity will be added to groups of 6 or more

Lunch is open Wednesday to Saturday
11:30 am to 2:00 pm