Escargot stuffed with garlic, butter, and parsley.

Fried calamari with garlic and lemon anchovy sauce.

Salmon tartare with lemon capers and creme fraiche.

Steak tartare with mustard, capers, chopped onions and quail egg.

Steamed tomato nested under Toast Briochee, alongside bacon flan and drizzled in a shallot.

Traditional French onion soup with garlic croutons and broiled ementale cheese.

Pan-fried tuna mixed in with green beans, tomatoes, anchovies and potatoes. Dressed in a shallot vinaigrette sauce.

Smoked salmon dressed in a goat cheese sauce, atop a layer of asparagus stocks stalks.

Dungeness crab cake with lemon-caper tartar sauce and mixed green salad.

Mixed greens, Roquefort cheese, slices of green apple, pistachio nuts and champagne vinaigrette.

Hearts of romaine with anchovy dressing, Parmesan cheese and garlic croutons.

Duck confit with Madeira sauce, mushrooms, potato gratin and ratatouille.

Duck breast in honey pepper sauce, baby carrots, asparagus, fried polenta and caramelized apple.

Rib-eye steak with shallot sauce and garlic pommes frites.

Tenderloin steak marinated in Rossini sauce.

Grilled lamb chops with port sauce, shiitake mushrooms, roasted potatoes and baby bok choy.

Pork chop with garlic confit, white balsamic reduction, polenta cake, eggplant and caramelized apples.

Chicken legs marinated with red wine, carrots, mushrooms and potatoes.

Braised beef in Burgundy wine, garlic, onions and mushrooms.

Salmon with saffron sauce, artichoke hearts, tomatoes, spinach and olives.

Mussels marinated in a cream, onion and white wine sauce served with pommes frites.

Pan-seared scallops with cherry wine sauce, parsnip puree and snap peas.

Lasagna with ground beef and Gruyere cheese and Bechamel sauce. Served with mixed greens

Vegetarian lasagna layered in Gruyere cheese, zucchini, egg plant and onions, all in Bechamel sauce. Served with mixed greens.

Salmon tartare with lemon, capers, creme fraiche and butter crostini.

Tuna tartare arranged in layer of green beans, fresh ginger, shallots and wasabi, dressed in Yuzu sauce, topped with tuiles and garnished with parsley.

Escargot stuffed with garlic, butter and parsley.

Steamed tomato nested under toasted briochee, alongside bacon flan and drizzled in a shallot vinaigrette.

Traditional French onion soup with toasted garlic croutons and broiled ementale cheese.

Smoked salmon dressed in a goat cheese sauce, atop a layer of asparagus stocks stalks.

Pan-fried tuna mixed in green beans, tomatoes, anchovies and potatoes, dressed in a shallot vinaigrette sauce.

Dungeness crab cake with mixed greens, cherry tomatoes and honey vinaigrette.

Mixed greens with Roquefort cheese, slices of green apple, pistachio nuts and champagne vinaigrette.

Hearts of romaine with anchovy dressing and garlic croutons topped with Parmesan cheese.

Tender chicken breast with artichoke, bacon and tomato on mozzarella cheese with parsley.

Salame piccante with kalamata olives and artichoke on mozzarella cheese with parsley.

Ratatouille and goat cheese, drizzled with olive oil and topped with basil.

Classic bacon, lettuce and tomato burger. Served with your choice of garlic fries or greens.

Pan-fried salmon burger with bacon, lettuce and tomato burger. Served with your choice of garlic fries or mixed greens.

Braised lamb sandwich in a honey-mustard sauce and basil mayo. Served with your choice of garlic fries or mixed greens.

Grilled ham and Gruyere cheese sandwich. Served with your choice of garlic fries or mixed greens.

Grilled ham and Gruyere sandwich, topped with a fried egg. Served with your choice of garlic fries or mixed greens.

Rib-eye steak with shallot sauce served with garlic pommes frites.

Duck confit with port wine sauce, roasted sweet potatoes and baby bok choy.

Pan seared salmon with saffron sauce, sauteed artichoke, tomatoes, spinach and olives.

Mussels marinated in cream, onion and white wine sauce. Served with pommes frites.

Crab cakes with roasted sweet potatoes, baby bok choy served with tartar sauce and drizzled with balsamic reduction.

Lasagna with ground beef and Gruyere cheese, Bechamel sauce. Served with mixed greens.

Vegetarian lasagna layered with Gruyere cheese, zucchini, eggplant and onions, all in Bechamel sauce. Served with mixed greens.