| To Start... |
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Provençale Style Fish Soup
Side of Garlic Croutons, Grated Cheese & Rouille |
12.50 |
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Thyme and Honey Caramelized Onion Tart
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11.25 |
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Calamari Cooked in a Light Tomato & Garlic Sauce
Served Warm, on a Bed of Frisée Salad
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11.50 |
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Homemade Country-Style Pâté
Garnished with Cornichons and Old Fashion Grain Mustard |
11.75 |
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Classic Salad Niçoise
White Albacore Tuna, Cherry Tomatoes, String Beans, Black Olives &
Hard Boiled Egg on a Bed of Mixed Greens
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13.50 |
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Polenta Gratinée with Cheese
Prosciutto, Eggplant, Mozzarella, Pesto, Tomato Sauce
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13.50 |
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Roasted Red Beet, Diced Apple & Arugula Salad
Topped with Fresh Goat Cheese & Toasted Pine Nuts |
13.25 |
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Israeli Couscous & Seafood Salad
Smoked Salmon, Mussel and Shrimp, Fresh Herb Dressing |
13.50 |
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Homemade Ravioli Niçoise
Beef & Spinach Filled Ravioli in a Tomato & Red Wine Sauce |
12.50 |
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Escargots in a Crunchy Pastry Shell
Garlic & Parsley Butter
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13.50 |
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Lump Crab Meat, Avocado & Tomato Napoleon |
14.00 |
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Endive Salad
Grated Roquefort Cheese, Tarragon-Shallot Dressing
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13.25 |
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| Salad of Field Greens |
10.00 |
With Crumbled Cheese |
12.00 |
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| Our Daily Soup |
10.00 |
Main Courses…
The Small Plate is a scaled down portion which we recommend for a Lighter Meal |
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Small Plate |
Regualr Plate |
Rigatoni Pasta with Shrimp or Chicken Breast
Tossed in Pesto Oil with Cherry Tomatoes, Arugula, Mushrooms & Roasted Garlic |
14.50 |
22.00 |
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Market Plate
A Vegetarian Assortment Selected by our Chef
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14.00 |
21.00 |
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Herb Grilled Chicken Breast Salad
On a Bed of Mixed Greens, Vegetable & Avocado Salad, Tarragon Dressing |
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21.50 |
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Grilled Fillet of Atlantic Salmon
Fresh Herb &Horseradish Sauce (Choice of Vegetable)
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Regular Plate Only |
24.00 |
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Olive Oil Sautéed Medallions of Monkfish
Saffron & Diced Tomato Sauce (Choice of Vegetable)
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19.00 |
28.00 |
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Fresh Thyme Grilled Fillet of Loup de Mer
Mediterranean Striped Bass, Drizzle of Extra Virgin Olive Oil (Choice of Vegetable)
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30.00 |
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Sautéed Boneless Brook Trout
With Toasted Almonds in a Lemon Butter (Choice of Vegetable) |
17.00 |
26.00 |
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Pan Seared Diver Sea Scallops
Lobster Sauce (Choice of Vegetable) |
22.00 |
33.00 |
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Lamb “Tajine”
Chunks of Lamb Cooked in a Clay Pot with Tomato, Eggplant, Caramelized Onions & Chick Peas |
Regular Plate Only |
26.00 |
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Coq au Vin
Chicken Dark Meat Cooked in a Red Wine Sauce with Pearl Onions, Mushrooms & Smoked Bacon |
16.50 |
24.50 |
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Roasted Pork Tenderloin
Caramelized Apple, Calvados & Honey Sauce (Choice of Vegetable) |
17.50 |
26.50 |
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Sirloin Steak au Poivre or aux Herbes de Provence
Peppercorn-Cognac Sauce or Provençale Herb Butter (Choice of Vegetable) |
7 oz 22.00 |
12 oz 35.00 |
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Niçoise Style Beef Stew
Chunks of Beef Simmered in a Red Wine, Tomato & Black Olive Sauce, Served with Mashed Potatoes |
17.00 |
26.00 |
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Duck Leg Confit
Crispy Duck Leg Slowly Cooked in its own Fat (Choice of Vegetable) |
21.00 |
32.00 |
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Thinly Sliced Calf’s Liver
Sweet Onion Compote & Balsamic Vinegar Reduction (Choice of Vegetable) |
16.50 |
25.00 |
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"Flavors of the Côte d'Azur"......$65.00
A Five Course "Tasting" Menu of Regional Dishes Selected by our Chef
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Vegetable Choices...
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Each Additional Vegetable $8.50 |
| ~ French Fries |
~ Assorted Seasonal Vegetables |
| ~ Salad Greens |
~ Fresh Spinach Sautéed With Shallots |
| ~ Roasted Garlic Mashed Potatoes |
~Couscous Blended with Vegetables |
| ~Cinnamon Scented Sweet Potato Purée |
~ Olive Oil Simmered Vegetable "Ratatouille" |
~ French String Beans Sautéed with Toasted Almonds $10.50 |
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