Dinner Menu

Hors d'Oeuvres

Trio de Provence 9-
house crafted tapenade, eggplant caviarand Montrachet cheese

L'Escargots 11-
six naughty little snails swimming naked in a pool of fennel, garlic butter

Coquilles St. Jacques 12-
scallops poached in a white wine and cream sauce

Moules a la Mariniere  12-
Mussels steamed in garlic, white wine and fennel

Pizza Saumon Fume 9-
with boursin chesse, capers and chives

Pate Maison 9-
house crafted pate          


Les Salades

Salade Verte 7-
field greens with house vinaigrette

Salade César 7-
Romain, cheese in our own dressing

Salade des Bettaraves 7-
with bacon, goatcheese and capers

 

Les Potages

Soupe a l’oignon gratinée 7-
onion soup, baked with Gruyere cheese

Soupe de Jour 7-
tonight’s soup

 

Plats Garnis

Saumon a la Moutard de Pemmerey 22-
salmon with coarse grained mustard

Escolar Fillet  19-
grilled Escolar in Rouquefort Sauce

Poulet DeBergerac 24-
chicken breast in puff pastry

Porc Grille 22-
double boned frenched pork chop in butchers wife sauce

Agneau a la Provencal 32-
Lamb Rack with Red wine reduction

Steak Frites 28-
New York strip steak, bernaise and pommes frites

Choucroute Garni 18-
sausages, pork chop, sour kraut and potatoes