Soupes et Salades
Soupe du Jour
Soupe a l’Oignon Gratinee
Topped with Parmesan and melted Gruyere
Grilled Tuna, Artichoke, Red Pepper, Eggs, Olives, field Greens, Potatoes & Pear Vinaigrette
Fresh field Greens topped with Parmesan, Tomato, Red Onion and Balsamic Vinaigrette, House Ranch or House Blue
Crisp Romaine, Caesar Dressing, shaved Parmesan and Garlic Croutons
Salade Petite Auberge
Fresh Mushrooms and Avocado tossed in a Creamy Avocado Dressing served with Sliced Hearts of Palm in our House Vinaigrette
Spinach, Apples, Grapes, Walnuts, Gruyere tossed in Pear Vinaigrette
Vine Ripe Tomato, Fresh Mozzarella, Basil EVOO and 25 Star Balsamic
Arugula, Crispy Prosciutto, Chevre Cheese, Citrus Vinaigrette
Addition to any Salads
Assorted local and French Cheeses and cured Meats
Croquette de Crabe
Jumbo Lump Crab Cake seasoned served with tangy mixed Greens and our homemade Sundried Remoulade Sauce
Six Plump Escargots simmered in a sherried Cream Sauce Topped with Garlic Parsley Butter and served on Puff Pastry
Lobster, Leeks, Tomatoes, Boursin Cheese, Lobster Butter
Foie Gras au Pommes
Pan Seared Foie Gras, Sauce Calvados
Mussels, Shallots, Parsley, Butter, White Wine, Garlic, Cream and Toast
Choux de Bruxelle
Brussel Sprouts with Sundried Tomato Remoulade Sauce
Nouilles aux Legumes
Tagliatelle Asparagus, Tomato, Mushroom, Parmesan, Pernod Cream Sauce.
Coquille St. Jacques
Fresh Jumbo Diver Scallops pan seared with Beurre Blanc, served with Whipped Potatoes and touched with Hollandaise.
Grilled Filet of Salmon topped with Basil Butter; Served with Haricot Verts and Rice Pilaf.
$23 / $24
Truite Meuniere/ Amandine
Fresh Skin on seared Rainbow Trout, Rice Pilaf, Asparagus and Parsley Lemon Caper Butter.
Chilean Sea Bass served over Pommes Puree and served with Fresh sautéed Spinach, Tomato, Garlic and Onion.
Grilled New Zealand Lamb Rack painted with a Touch of Mustard. Crusted with Garlic and Herb flavored Bread Crumbs.
Chicken Breast stuffed with Turkey Ham and Gruyere, lightly breaded and fried.
Coq au Vin
Braised dark Meat Chicken, Mushrooms, Pearl Onion, Carrots, Pommes Puree and Red Wine Reduction.
Filet of Beef Wellington*
Center Cut Filet of Beef, covered with Mushroom Duxelles, smoked Ham and individually baked in Fine Pastry. Sauce Bordelaise and Béarnaise.
Grilled Filet Mignon*
Aged Hand Cut Choice Beef Tenderloin grilled to order, with Bordelaise and Béarnaise Sauce, Pommes Puree and Asparagus.
Grilled Slices of Beef Tenderloin, Peppercorn Cream Sauce Fries.
Braised Beef Short Rib, Pommes Puree, Carrots, Pearl Onion, Mushroom in a Burgundy Wine Sauce.
Pan seared Duck Breast, Sweet Potato Hash, Haricot Verts, Sauce Griotte.
Escalopes de Veau
Pan Seared Veal Scaloppini with Spinach Ravioli, Mushroom and Parsley Lemon Caper Butter.
Veau Viennoise “Wiener Schnitzel”
Petites classic breaded Veal served with Sauerkraut, Red Cabbage and Pommes Puree.
Bratwurst, Smoked Weiner Sausage from Patak Meats, grilled Pork Chop served with Red Cabbage, Sauerkraut and Pommes Puree, Sweet Mustard and Dijon Mustard.
*Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. (Especially if you have certain medical conditions)