Gervais Restaurant

baked mussels with garlic, parsley and breadcrumbs

snails in shell, parsley and garlic butter

house pate, duck rillettes and french cornichons

sweet prawns, gnocchi, sauteed in butter and fine herbs

caramelized scallops, gnocchi, autumn mushroom and asparagus

caramelized scallops, gnocchi, autumn mushroom, asparagus

black truffle, red onion, chive, truffle oil and toasted brioche

seared foie gras with sautee apple grapes in a port wine reduction

"torchon" of moulard duck "foie gras" , fresh fruits confits, fig candies, toasted brioche

the traditional french onion soup

a creamy bisque made with lobster from maine

organic mix greens, baby beets and vinaigrette

organic heart of romaine, white anchovies, shaved parmesan and toasted brioche

baked french goat cheese on toast, organic mix green, caramelized walnut, french vinaigrette

organic green, french artisan roquefort, caramelized pecan, fresh pear and french vinaigrette

braised rabbit in red wine sauce, served with croutons

filet of seabass "bluenose" in a light pistachio cream sauce, served with crab ravioli and spinach

"marseille" seafood stew, saffron broth, tomatoes, garlic toast, rouille

"marseille" seafood stew, saffron broth, tomatoes, garlic toast, rouille with lobster ($10.00 supplement)

veal with mushrooms in a calvados cream sauce with potatoes au gratin and sauteed vegetables

new zealand rack of lamb in a mint infused jus, with wild mushroom ragout and potatoes au gratin

quail stuffed with foie gras and wild mushroom, in a cognac sauce with potatoes puree with black truffle butter and sauteed vegetables

filet mignon with seared foie gras in a perigueux sauce, served with potatoes gratin, broccoli flan, sauteed vegetables and toasted brioche