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| Onion Soup Gratinee | Soup Du Jour | |
| Traditional French onion soup. | The chef's soup of the day. | |
| Pate of Chicken, Pork and Duck | Salad Maison | |
| Tossed seasonal greens topped with fine julienned vegetables. | ||
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Choice of fussili or linguine made fresh daily |
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| Pasta with Tomato and Basil | |
Pasta a la Stroganoff |
| Pasta sauteed with fresh tomatoes, basil
and a touch of garlic. With chicken add $2.00 |
Paprika seasoned filet tips sauteed with shallots and mushrooms in a brown veal stock with Dijon mustard and sour cream. | |
| Seafood Pasta Linguine | Pasta Maraichere | |
| A variety of fresh fish, scallops, mussels and bay shrimp in a light cream sauce. | Pasta with fresh seasonal vegetables in a tomato sauce. | |
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| Salad Nicoise | Warm Goat Cheese Salad | |
| Grilled fresh ahi on tossed romaine with green beans, tomatoes, bell peppers, potatoes, green olives and hard-boiled eggs with our house vinaigrette. |
Toasted French Bread topped with sliced tomato and goat cheese on a bed of mixed greens, apples, pears and walnuts with a walnut vinaigrette. |
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| Salmon Salad | Salad Chinoise | |
| Grilled salmon, thinly sliced on a bed of mixed greens and green beans, garnished with diced carrots, cucumbers and tomato herb concasser. | Romaine lettuce tossed with chicken tenderloins, mushrooms, oranges, sliced almonds, fried Chinese noodles and a honey sesame vinaigrette. | |
| Cold Smoked Salmon Laurent | Pasta Salad with Mixed Vegetables | |
| Mesquite smoked by our chef; thinly sliced salmon served with blanched vegetables, marinated in our house vinaigrette. | Fussili pasta with blanched
vegetables marinated in our house vinaigrette. With chicken add $2.00 |
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With salad maison or soup du jour add $1.75 |
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| Smoked Turkey Sandwich | The Peasant Lunch | |
| Mesquite smoked by our chef; served
on a baguette with lettuce, tomato, and mayonnaise. With Swiss cheese add $.75 |
Pate of chicken, pork and
duck on a baguette with Dijon mustard. With one half pate and one half brie add $1.00. |
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| Chicken Salad Sandwich | Croissant Breton | |
| Chicken tenderloins in a herb mayonnaise with diced tomatoes and cornichons served on a baguette. | Grilled ham and Swiss cheese on a croissant. | |
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and basil mayonnaise on a baguette. |
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| Duck Leg Farcie | Lamb Shank Alain Chapel | |
| Duck leg stuffed with chicken and vegetable mousse, served with lentils and carrots. | Award winning lamb shank served in a white wine and tomato sauce. | |
| Lemon Ginger Chicken | Sirloin Steak Bordelaise | |
| Breast of chicken sauteed with lemon butter and ginger. | Broiled 8 ounce Sirloin served sliced with a red wine sauce and fresh mushrooms. | |
| Filet of Pork a la Moutarde | The Wellington | |
| Sauteed Pork Medallions in a grained mustard sauce with a touch of white wine and cream. | Our version of meatloaf in a puff pastry with a bordelaise sauce and fresh mushrooms. | |
| Salmon Sorrel | Chicken Crepes | |
| Fresh salmon poached in a cream, white wine and sorrel sauce. | Crepes filled with chicken and mushrooms in a bechamel sauce topped with grilled Swiss cheese. | |
| Sand Dabs Amandine | Fresh Fish of the Day | |
| Sand dabs sauteed with lemon butter and almonds. | Prepared daily by our chef. | |
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