Dinner Menu

Hors d'Oeuvres

Trio de Provence 9-
House crafted tapenade, eggplant caviar and 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

Beignets de Crabe  12-
House-made crab cakes 

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-
Romaine, cheese in our own dressing

Salade des Bettaraves 8-
With bacon, goat cheese and capers


Les Potages

Soupe a l’oignon gratinée 8-
onion soup, baked with Gruyere cheese

Soupe du Jour 7-
Today's soup, served into the night


Plats Garnis

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

Truite Grillee Provencal  22-
Grilled Rainbow Trout topped with fresh herb butter 

Poulet DeBergerac 24-
Chicken breast in puff pastry

Porc Grille 22-
Grilled double-boned Pork Chop 

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

Steak Frites 28-
New York strip steak, bernaise and pommes frites (cut, size and price changes regularly) 

Choucroute Garni 24-
Sausages, pork chop, sauerkraut and potatoes (seasonal) 



Tarte au Chocolate 8-
Flourless Chocolate Tart Infused with Burgundy wine

Creme Brûlée 7-
Traditional Vanilla Custard with a touch of Cinnamon

Profiterole 7-
Eclair with Vanilla Ice Cream, Chocolate Sauce and Creme Anglaise

Tarte aux Pommes 8-
Warm Apple Pie with Vanilla Ice Cream