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Traditional blood sausage and caramelized onions served with apple sauce.
Baked brie wrapped in puff pastry, served with apple caramel sauce and toast points, garnished with assorted wild greens and house dressing.
Shrimp sauteed with tomatoes and capers finished with buerre blanc.
Steamed mussels with white wine, tomatoes, finished with cream, served with toast for broth.
Chicken liver pate with onions, tomatoes, cornichons, served warm with toast.
Duck foie gras terrine on toasted brioche with fig preserve.
Traditional hand cut beef steak tartare.
Alsace-style caramelized onion tart, crisp smoked bacon bits, herb Boursin, goat and cottage cheeses.
Sea scallops, bay shrimpand mushrooms in a light cream sauce with a cheese and garlic parsley crust.
Steamed mussels with curry, diced applesand light cream (Chef's Favorite).
Oven roasted beets, tomatoes in a light walnut vinaigrette, topped with goat cheese.
Boston lettuce topped with Roquefort cheese crumbles, toasted candied pecans, and mustard seed vinaigrette.
3 marinated tomatoes served with assorted greens, goat cheese, and shallot tarragon vinaigrette.
Wedge iceberg topped with crispy applewood smoked bacon, Maytag blue cheese, diced tomatoes finished with creamy Italian dressing.
Duck 2 ways - leg confit crisp and lavender honey breast roasted medium rare with pears and cherries, Kirsch flavored sauce and sweet potato parsnip pie.
Beef tenderloin steak with a bleu cheese crust, assorted wild mushrooms, port wine sauce, seasonal vegetables, and au gratin potatoes.
Served with sweet potato parsnip pie.
Braised chicken "Coq au vin" with red wine, mushrooms, bacon, and onions served with seasonal vegetables and buttered egg noodles.
Pan seared scallops topped with crab meat and bearnaise sauce served with asparagus and au gratin potatoes.
14 Ounces pan roasted T bone steak topped with peppercorn sauce, served with assorted vegetables and classic French fries.
Breaded pork loin pan-fried golden brown to perfection hunter style--topped with black forest mushroom and peppercorn sauce, served with au gratin potatoes and seasonal vegetables.
Eggplant fried with crab meat, shrimpand Cajun hollandaise with ham, served with caviar potatoes and seasonal vegetables.
Beef tenderloin sauteed with crab meat and bearnaise sauce. Served with potato pancakes and seasonal vegetables.
Topped with crab meat and bearnaise sauce, served with au gratin potatoes and seasonal vegetables.
Breaded pan roasted chicken breast lined with ham and Swiss cheese, served with vegetables.
Butter puff pastry, granny smith apples, raisins, praline crunch and ice cream.
Traditional french lava cake served with vanilla sauce and ice cream.
Delicate egg pancakes finished with Grand marnier sauce.
Fried pastry fritters with powdered sugar and vanilla sauce.
Menu for Le Coq Au Vin provided by Allmenus.com
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