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Hors d'Oeuvres
Trio de Provence 6-
house crafted tapenade, eggplant
caviarand Montrachet cheese
L'Escargots 7-
six naughty little snails swimming naked in a pool of fennel, garlic butter
Coquilles St. Jacques 9-
scallops poached in a white wine
and cream sauce
Moules a la Mariniere 7-
Mussels steamed in garlic, white wine and fennel
Pizza Saumon Fume 7-
with boursin chesse, capers and chives
Pate Maison 6-
house crafted pate
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Les Potages
Soupe a l’oignon gratinée 6-
onion soup, baked with Gruyere cheese
Soupe de Jour 6-
tonight’s soup
Les Salades
Salade Verte 6-
field greens with house vinaigrette
Salade César 6-
Romain, cheese in our own dressing
Salade des Bettaraves 6-
with bacon, goatcheese and capers
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Plats Garnis
Saumon a la Moutard de Pemmerey 18-
salmon with coarse grained mustard
Escolar Fillet 19-
grilled Escolar in Rouquefort Sauce
Poulet DeBergerac 18-
chicken breast in puff pastry
Porc Grille 19-
double boned frenched pork chop in butchers wife sauce
Agneau a la Provencal 19-
Lamb Shank braised in red wine
Steak Frites 28-
strip steak, bernaise and pommes frites
Choucroute Garni 18-
sausages, pork chop, sour kraut and potatoes
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Dinner Menu 
