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View Dinner Menu Hors d`Oeuvres Crevettes Safranee Chilled saffron shrimp with black bean salsa. 10 Escargots a la Bourguignonne Snails broiled in their shells with garlic-parsley butter. 9 Pate Maison Chicken liver mousse with French Brandy and croutons. 8 Foie Gras de Canard Veronique Fresh duck liver pan seared with white wine &grapes. 20 Terrine de Campagne Country Pate - Veal, pork, duck liver, pistachios, Cumberland sauce. 7 Terrine de Printemps Grilled vegetables layered with goat cheese served with balsamic reduction. 7 Filet de Saumon Cru House cured salmon gravlax with cucumber salad and sour cream. 8 Huitres Lorraine A trio of Oysters the half shell gratineed with sour cream, bacon & horseradish. 9 Pate de Poisson Fume Smoked bluefish pate with toasted croutons. 7 Soupes et Potages Soupe du Jour Made from scratch with fresh ingredients. 6 Bisque de Hommard Creamy lobster bisque. 8 Soupe a l'Oignon Our famous crock of onion soup with gratineed cheese. Salades Salade au Chevre Goat cheese and roasted red peppers with field greens and baby herbs. 7 Salade Caesar a la Provencale Romaine lettuce, Caesar dressing, capers and olive. 7 Fromage Bleu - .50 Omelettes Omelette du Jour A hearty three egg omelette - fillings change daily 9.95 Poisson Fish Sole Indienne - 18.95 Filet of sole dipped in curry flour and topped with a banana and lime meuniere. Scrod Nature - 19.95 Fresh schrod baked with bread crumbs, lemon, white wine and butter. Saumon Citron - 21.95 Filet of salmon, broiled with orange, lemon and lime zest butter and topped with mandarin oranges. Espadon Maitre D’ - 22.95 Fresh grilled swordfish with a lemon, shallot, parsley and white wine compound butter garnished with pickled julienne red onions. Coquilles St. Jacques et Crevettes Lorraine - 23.95 Tender scallops and whole shrimp baked with bacon, horseradish and sour cream en casserole. Fruits de Mer et Hommard au Penne - 24.95 Lobster, shrimp and scallops tossed with spinach, tomato, white wine & penne. Volaille Duck & Chicken Supreme de Volaille Picasso - 16.95 Boneless and skinless breast of chicken broiled sautee with roasted red peppers, kalamata olives and blue cheese. Poulet Farci du Jour - 17.50 Boneless breast of chicken stuffed with daily specialities and served with sauce supreme. Foies de Volaille Lyonnaise - 13.95 Marinated chicken livers sauteed with white wine, Madeira and onions. Poulet Romarin et Limon - 16.95 One half of a chicken roasted with rosemary and lemon. Caneton Framboise - 19.95 Roasted half duckling with a carmelized orange and raspberry sauce. Viande Beef & veal Tournedos Bearnaise ou Bordelaise - 23.95 Medallions of beef tenderloin seared and served with Bordelaise or Bearnaise sauce. Sirloin aux Champignons – 23.95 12 ounce sirloin grilled and served with portobello mushrooms roasted with marsala. Flanchet de Boeuf au Jus - 19.95 Flank steak marinated with mustard and crushed black peppercorns, grilled and served thinly sliced au jus. Veau Grenobloise - 22.95 Medallions of veal sauteed and served with a caper, Lemon, butter and white wine sauce. Boeuf a la Bourguignon - 22.95 Beef marinated in red wine and spices, braised until tender, served with potatoes gratinee. Specialities Regionale Traditional dishes from the Provinces of France Crepes du Jour - 16.95 Two savory crepes, flipped, rolled and baked with today‘s fresh filling and sauce. Quiche du Jour 12.95 A slice of our fresh baked quiche served with salad and your choice of potato and vegetable of the day. Agneau Jardiniere - 24.95 Lamb shank braised in red wine with tomato, onion, potato and carrot. Bouillabaisse Marseilles - 23.95 From Provence, a variety of fin fish and shellfish, potatoes and onions poached in a saffron and tomato broth. Served with aoili. Pot au Feu - 22.95 Beef and chicken braised with a melange of fresh vegetables including onions, leeks, carrots, celery, cabbage and potato served with traditional garnishes of coarse salt, cornichons and warm horseradish and mustard sauce. Our Entrees come with Our Basket of Warmed French Bread Salad Verte - Mixed Greens with Cruets of Pot au Feu’s Mustard and Raspberry Vinaigrettes and Your Choice of Pommes Frites or Baked Sweet Potato or Baked Potato or Dills - Our Special Combination of Fried Sweet and Russet Potatoes with Sour Cream Dill Sauce (while they last) or Rice Pilaf and Fresh Chef’s Vegetable du Jour .
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