Appetizers

Gâteau de Crabe au Champagne
Dungeness Crab Cake served over julienned leeks, zucchini and a Champagne and Orange cream sauce
16

Assiette de Saumon Fumé
Gerard & Dominique smoked salmon served with capers, dill and lemon
14

Soupe du Pécheur
Traditional Fish soup served with croutons, cheese and aioli
11

Escargots à la Bourguignonne
Six escargots baked in garlic and parsley butter;
12

Foie Gras Frais au Miel
Fresh Seared Foie Gras served with toasted brioche and sweet onions sautéed with honey and lavender;
20

Assiette de Charcuterie
Plate of assorted French Charcuterie served with cornichons and Dijon mustard
15

Les Huitres Fraiche
Fresh Oysters on the Half Shell with Champagne Mignonette
Half Dozen 10 - One Dozen 17

Assiette De Fromages
Plate of Five assorted Cheese served with fresh fruit and nuts
14

Soupe à l'Oignon
French onion soup
6

Salade Verte
Butter Lettuce with Roquefort, pumpkins seeds and Dijon vinaigrette
9

Entrees

Coulibiac de Saumon Sauce Moutarde
Baked Natural Salmon wrapped in puff pastry with goat cheese, spinach served with a
Dijon Old Fashion Mustard sauce and asparagus
26

Halibut Sauce Homard
Seared Alaskan Halibut with wild mushrooms and served with a Lobster Sauce and White Truffle Oil
27

Thon Provençal
Grilled Ahi Tuna served over sautéed vegetables and served with a roasted bell pepper, tomato and saffron coulis
28

Crevettes sur Salade Tiède
Prawns wrapped with bacon served over slightly wilted butter lettuce with fingerling potatoes, tomatoes, red onions, walnuts and Dijon Vinaigrette
23

Fresh Catch of the Day
The Chef’s inspiration using the freshest available seafood
Market Price

Duo de Canard
Duo of Duck Magret and leg confit served with a Port wine and Fig sauce
27 - With seared Foie Gras 34

Tournedos de Bœuf
Beef tenderloin, served with a truffle and Armagnac sauce
39 - With seared Foie Gras 46

Jarret d’Agneau Braisé au Vin rouge
Lamb Shank braised in red wine, demi glace with bacon, carrot, onions and wild mushrooms
25

Filet de Porc Normand
Sautéed Pork loin with a Calvados and Apple demi glace
22