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LES
ENTREES |
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Crôque
Monsieur
(Grilled ham and cheese sandwich, French style) |
12. |
|
Omlette
(Ask your waitress for flavor choices) |
14. |
|
Salad
de Poulet Grillé
(Grilled chicken breast slices on a bed of Mesclun
salad) |
16. |
|
Salad
Niçoise
(The
classic tomato and tuna salad served with oil & vinegar) |
16. |
|
Crôque Monsieur (Grilled
ham and cheese sandwich, French style) |
16. |
|
Escargot (12)
(Twelve
snails cooked in garlic butter, the classical style) |
18. |
|
Chicken
Breast Grillé
(Grilled chicken breast served with mushroom sauce) |
17. |
|
Moules Marinières
(Whole mussels steamed
in a light cream sauce) |
21. |
|
Coq au Vin
(Half chicken cooked in a dark red wine sauce) |
22. |
|
Cordon
Bleu
(Chicken breast stuffed
with ham & Swiss cheese, and mushroom sauce) |
23. |
|
Cervelle de Veau
(Calf’s brain prepared
in black butter and capers) |
23. |
|
Foie de Veau
(Calf's liver prepared
meuniére or Lyonnaise with sautéed onions) |
23. |
|
Lapin “Marguerite”
(Rabbit served in a
light mustard and white wine sauce) |
24. |
|
Cuisses de Grenouilles
(Traditional
Frog legs sautéed in garlic butter) |
24. |
|
Ris de Veau
(Veal sweetbreads
prepared meuniére or with mushroom sauce) |
24. |
|
Veau Forestière
(Veal
scaloppini served in a light mushroom sauce) |
24. |
|
Canard à L’Orange
(Half duck served with
orange glaze and wild rice) |
25. |
|
Filet de Sole
(Prepared meuniére
(butter & lemon) or with almonds) |
25. |
|
Confit de Canard
(Very
tender half Duck slowly cooked in its own juices) |
26. |
|
Steak Grillé
(A plain cut of grilled
sirloin steak served with French fries) |
26./32. |
|
Crevettes Marseillaise
(Shrimps in a unique tomato and tarragon sauce, with
rice) |
26. |
|
Steak à la Guillaume
(Sirlion cut with grilled onions and melted blue cheese) |
27./33. |
|
Steak au Poivre
(Sirlion cut
with choice of black or green peppercorn sauce) |
28./33. |
|
Carré D’Agneau
(Prime Rack of
Lamb served with green beans and jus on the side) |
35. |
|
Bouillabaisse
(The traditional French Provincial fish soup event.
Complete with five different fish cuts, mussels, clams
and a half lobster. Served with Aïoli and Rouille over
garlic croutons) (One Bouillabaisse ordered split for
two customers will carry an additional $6.00 charge) |
35. |
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