Charcuterie Maison 12
Chef’s Selection
Champignons de la Mer 8
Mushrooms Cups Stuffed with Crabmeat
Escargots de la Bourgogne 8
Escargot Bourguignon with Garlic Butter
Ris De Veau 11
Pan Fried Veal Sweetbreads in Puff Pastry
with Brandy Mushroom Sauce
Moules Provencale 7
Steamed Mussels in a Tomato & Herb Sauce
Feuilleté de Brie et Aux Pommes 10
Baked Brie Cheese & Granny Smith Apple
in Puff Pastry
Grade A Foie Gras Sauté 16
With Apple and Onion Compote and Red Wine-Honey Gastrique
Plateau de Fromage 12
Selection of four Artisan Cheeses
Entrées
Filet de Porc 17
Pan-Roasted Pork Tenderloin with Caramelized
Onion & Bacon Gastrique
Lapin Chasseur 21
Rabbit with White Wine Mushroom Sauce
Tournedos 23
Charbroiled Tenderloin of Beef with Maitre D'hôtel Butter.
Au Poivre, add 1.00
L’Onglet aux Echalotes 18
Pan Seared Hanger Steak with Buttered Shallot Fondue
Navarin d`Agneau 18
Lamb Shank Navarin
Canard Rôti 19
Roasted Semi-Boneless Half Duckling with Cherry Sauce
Poulet au Champagne 16
Double Breast of Chicken with Champagne Sauce
Sauté de Legumes 15
Artichoke Hearts, Spinach, Tomatoes & Mushrooms
Tossed with Linguine & Fresh Basil
Bouillabaise 20
Seafood Stewed in A Saffron & Tomato Broth.
Served With Crouton & Rouille
Our Famous Flounder 18
Pan Fried Flounder with Brown Butter Sauce
Steak de la Mer 19
Sliced Seared Rare Tuna with Sésame Vinaigrette
Crevettes Dijonnaise 17
Sautéed Shrimp Baked with Dijon Mustard Mushroom
Cream Sauce
Coquilles St. Jacques 18
Gratinée Scallops and Shrimp with Fish Veloute
Gâteau de Crabe 18
Crab Cake over Leek & Lobster Risotto with
Roast Red Pepper & Corn Cream Sauce
Pates Façon New Orleans 14
Penne Pasta with Crawfish & Andouille Sausage and
a Creamy Cajun Sauce.
With Chicken, add 2.00
With Shrimp, add 5.00
