Appetizers
Soupe a L’Oignon
Traditional onion soup with apple cider, cream, Gratinee with gruyere, ementhal cheeses
7.00/5.00
Tarte a L’Oignon
Alsace style caramelized onion tart, crisp smoked bacon bits Herb boursin, goat, cottage cheeses mix (Available with no bacon)
8.00
Gateau De Crabe
Crab cake on a fried green tomato topped with Cajun hollandaise sauce
11.00
Soufflé Au Fromage
Gruyere cheese soufflé
6.75
Boudin Noir
Traditional blood sausage, caramelized onions, apple sauce
7.00
Escargots
Snails in garlic butter
8.75
Mousse De Foies De Volailles
Chicken liver pate served warm with toast, onions, tomatoes, cornichons
6.50
Moules Marinieres
Prince Edward Island mussels, steamed with shallots.
White wine, cream, toast for the broth
8.50
Coquilles St. Jacques
Sea scallops and mushrooms in a light cream sauce with a cheese and garlic, parsley crust
9.00
Crevettes
Shrimps in beurre blanc with tomato, capers and garlic
9.00
Steak Tartare
Traditional hand cut beef steak tartare
8.50
Foie Gras
Duck foie gras terrine, toasted egg bread, figs preserve
14.00
Salade De Crabe
Blue crab, tomato, cucumber, mango salad, with mixed greens, walnut vinaigrette
10.00
Salade Laitue Et Noix
Boston lettuce, toasted pecans with Roquefort vinaigrette
5.00
Salade Tomates Et Chevre
Three different tomatoes with herb goat cheese and
balsamic vinaigrette
8.50
Salade Endives, Cresson, Chevre Chaud
Belgian endives, watercress, mushrooms and goat cheese with French mustard seed dressing
8.50
Entrees
Aubergine Bayou Teche
Eggplant fried with crab meat, shrimp and Cajun hollandaise sauce, caviar potatoes, haricots verts, braised carrots
23.00/16.00
Le Poisson “Bronze”
The original bronzed fish with toasted pecans, citrus beurre blanc, coated with 10 spices and cooked in a cast iron skillet, chayotte-butternut squash, plantain creole
22.00/16.00
Fletan
Roasted halibut, manchego cheese, Serrano ham crust on a bed of Yukon Potatoes, butternut chayotte squash, lemon caper beurre blanc, watermelon, red onion salsa
24.00/16.00
Snapper
Sautéed red snapper, ragout of potato, chorizo on a bed of spinach with carrot ginger and root vegetable broth
22.00/16.00
Sea Bass
Sea Bass filet baked with mushroom, corn, spinach crust, braised fennel, served with orange mango flavored beurre blanc
25.00
Legumes
Vegetables-Sweet potato parsnip pie, fennel and leeks, chayote butternut squash ratatouille, spinach, Creole plantain, carrots with thyme, celery root cole slaw
15.00
Poulet “Coq Au Vin”
Braised chicken “Coq Au Vin” with red wine, mushrooms, bacon, onions, haricots verts, rosemary honey carrots, creamer potatoes
21.00/15.50
Ris De Veau
Braised veal sweetbreads, morel mushrooms, braised carrots and rosemary au gratin potatoes
21.00/15.50
Black Angus Steak
Center cut sirloin steak “Black Angus” with béarnaise sauce or peppercorn sauce, haricots verts, rosemary au gratin potatoes
26.00/16.75
Tournedos
Beef tenderloin steak on shredded shortribs, bleu cheese crust, morel mushrooms, port wine sauce, carrots with thyme, au gratin potatoes
28.00/17.50
Canard
Duck 2 ways-leg confit crisp with lavender honey breast roasted medium rare with pears and cherries, Kirsch flavored sauce, sweet potato parsnip pie
24.00/16.00
Carre D’Agneau
Rack of Colorado lamb roasted with garlic and herbs, potato au gratin with rosemary and watercress salad
30.00
Lapin
Boneless rabbit braised in veal stock with California prunes, macaroni ham and cheese
21.00/15.50
Cassoulet
Specialty from the southwest of France-white beans slowly braised with lamb, duck, pork, garlic sausage, topped with a crust of duck cracklings, herbs, breadcrumbs
21.00/15.50
Dessert
Tarte Au Citron
Florida lemon tart with raspberry sorbet
6.00
Pain Perdu aux Framboises et Chocolat
French style bread pudding with raspberries and chocolate, served warm with chocolate and lime sorbet
6.00
Crème Brulee
Silky rich custard topped with caramelized brown sugar
5.00
Tarte aux Pommes
Butter puff pastry, granny smith apples, raisins, praline crunch and caramel ice cream
6.00
Tarte ala Rhubarbe
Butter puff pastry tart with rhubarb, raspberries and coconut ice cream
6.00
Les Souffles de Jean Baptiste
Grand marnier, chocolate, raspberry or any two combinations
5.50
Home-made Ice Cream and Sorbet
Ask your server for daily flavors
5.50
Three Cheeses
6.00 |
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