Appetizers

Gratin au Crabe et Champignons
Dungeness Crab and Mushrooms Gratin with leeks, cheese and butter
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;
19

Assiette Gourmande
Our sampler plate of Smoked Salmon, Crab Salad,
Charcuterie and Cheese;
20

Les Huitres Fraiche
Fresh Oysters on the Half Shell with Champagne Mignonette
Half Dozen 9 — One Dozen 14

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

Soupe à l'Oignon
French onion soup
6

Salade Maximilien with Roquefort
Mixed greens and Roquefort dressed with our house 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

Lotte à l’Armoricaine
Braised Monkfish with a tomato, lobster and brandy cream sauce. Served with baby carrots and mushrooms;
27

Crevettes à la Basquaise
Gulf of Mexico Prawns, with a tomato , peppers, olives, onion and prosciutto Sauce
28

Les pâtes aux Fruits de Mer
Egg Fettuccini with Salmon, Cod, Mussels and a tomato basil cream sauce
20

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

Cassoulet de Castelnaudary
Please allow 15 min cooking time
French specialty, with white beans, garlic and Toulouse sausages, duck confit, lamb, veal and pork slow cooked in a rich sauce
26

Duo de Canard
Duo of Duck Magret and leg confit served with a Port wine and Fig sauce 27
With seared Foie Gras 33

Tournedos de Bœuf
Beef tenderloin, served with a truffle and Armagnac sauce 39
With seared Foie Gras 45

Carré d’Agneau Moutardé
Roasted Full Rack of New Zealand Lamb served with gratin Dauphinois, Tomato Provençal; thyme, roasted garlic sauce;
42

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