♦ Appetizers ♦

SOUPE DU JOUR

Soup of the day.

$7.00

 

ESCARGOTS

Half dozen snails from Burgundy sautéed with MyCO Planet oyster mushrooms in herbed & garlic buttery sauce.

$13.50

 

PATÉ MAISON

Chef-made pate with black truffles, infused with Brandy served with red onion confit and cornichons.

$9.00

 

AFFINAGE DE FROMAGE FRANÇAIS

An assortment of four imported cheeses with fresh & dried fruits and prune jam.

$15.00

 

MOULES MARINIÈRE FAÇON ODILE

Prince Edward Island mussels steamed in sherry wine, shallots, fresh herbs, and light cream.

$13.00 ½ Le Creuset, $23.00 full Le Creuset

 

RIS DE VEAU

Pan-seared veal sweet bread, creamy Brandy truffles sauce, Parmesan white polenta.

$14.00
♦ Salads ♦

~ served with house honey Dijon vinaigrette ~

 SALADE CAFÉ DES AMIS

Baby greens topped with roasted red bell pepper, roasted portabella mushrooms, bleu cheese crumbles, and candied, spiced walnuts.

$9.50

 SALADE DE CHÈVRE CHAUD

Warm goat cheese stuffed with plum jam, encrusted with crushed walnuts, and served over baby greens.

$13.00

SALADE DE  SAUMON FUMÉ

House made smoked salmon, Gribiche sauce with capers, served with a spring mix salad.

$12.50

 SALADE DE FOIE GRAS

Baby greens with seared foie gras and sauteed dried Mission fig, drizzled with port balsamic reduction.

$18.00

♦Sky and Turf♦

FILET DE BŒUF

Grilled 8oz Cedar River Farms natural BEEF filet,

a creamy coarse ground black pepper sauce,

Gratin potatoes, braised red cabbage.

$45.00

PORC

Grilled brined pork chop,

Port & cranberry reduction sauce,

Sauteed sweet potatoes, Braised Cipollini onions.

$29.00

AGNEAU

Grilled New Zealand rack of LAMB dusted with herbe de Provençe

Red Burgundy wine sauce,

Cheesy bacon & potato cake, Roasted spiced spaghetti squash.

$35.00

LAPIN

Slow-cooked boneless rabbit,

creamy Dijon mustard and Chablis white wine sauce,

Potato puree, sautéed King Oyster mushrooms.
♦ Seas ♦

 

SAUMON

Pan-seared Wester Ross SALMON, 

Honey & garlic sauce,

Farro grains, roasted baby carrots.

$26.00

 BOUILLABAISSE

Traditional French Riviera dish, a light saffron seafood broth with salmon, clams, mussels, shrimps, spaghetti style zucchini, saffron lemon Pilaf rice, Herbs de Provence crostini and rouille sauce.

$35.00

St-Jacques

Pan-seared WILD U.S. SCALLOPS,

Bourbon & bacon jam,

Butternut puree.

 TRUITE

Roasted Rainbow trout filet top with crab meat, bechamel sauce and Swiss cheese,

creamy parmesan risotto, Provençale tomatoes.