Onion soup au gratin.

Mesclun mix green with marinated tomatoes, nicoise olives, Parmesan and balsamic vinaigrette.

Belgian endive salad with roquefort cheese, julienne apple, walnuts and red wine vinaigrette.

Pan roasted salmon fillet served with organic mesclun, marinated tomatoes and French green beans, blue cheese and walnuts.

Ham and grilled Swiss cheese pain de mie sandwich.

Grilled focaccia bread, house-made smoked salmon, avocado aioli, arugula and fresh goat cheese spread.

Signature appetizer marinated escargots baked in garlic butter.

Rabbit pate, organic arugula cornichons and Dijon mustard.

Salmon, fresh herbs and green peppercorn aioli spread in glass jar grilled baguette crostini.

Sliced beet, fresh goat cheese quenella, julienne apple walnuts and red wine vinaigrette.

Fried brie cheese served with organic arugula apple puree and truffled honey.

Scrambled eggs, served with choice of applewood smoked bacon or smoked salmon.

Egg Benedict, choice of ham, bacon or smoked salmon and hollandaise sauce.

Poached egg, bechamel spinach, hollandaise sauce. Ham, bacon or smoked salmon for an additional charge.

Thin slices of raw wagyu beef, Parmesan reggiano, organic extra virgin olive oil and fresh lemon.

Steamed mussels in white wine, shallots, garlic and light cream broth. Served with house made french fries for an additional charge.

Chicken and mushroom veloute crepe, house made french fries and organic mesclun.

Hanger steak, house-made french fries, organic mixed greens and mustard butter.

Grilled meguez lamb sausages lyonnaise potatoes, broccoli fleurettes and 4 spice jus.

French toast topped with fresh strawberries, maple syrup and Chantilly whipped cream.

Onion soup au gratin.

Mesclun mix green with marinated tomatoes, nicoise olives, Parmesan and balsamic vinaigrette.

Belgian endive salad with roquefort cheese, julienne apple, walnuts and apple cider vinaigrette.

Pan roasted salmon fillet served with organic mesclun, marinated tomatoes and French green beans, blue cheese and walnuts.

Ham and grilled Swiss cheese sandwich and organic mixed greens.

Grilled focaccia bread, house-smoked salmon, avocado aioli, arugula and fresh goat cheese spread.

Signature appetizer marinated escargots baked in garlic butter.

Classic french delicacy, seared duck foie gras cinnamon spiced cherries and port demi.

Rabbit pate, organic arugula, cornichons and Dijon mustard.

Salmon, fresh herbs and green peppercorn aioli spread in glass jar and grilled baguette crostini.

Assorted imported French cheeses dried fruit and nut pairing.

Sliced beet, fresh goat cheese quenelle, julienne apple, walnuts and red wine vinaigrette.

Fried brie cheese, arugula apple puee and truffled honey.

Steamed mussels in white wine, shallots, garlic and light cream broth.

Thin slices of raw wagyu beef, Parmesan, organic extra virgin olive oil and fresh lemon.

Hanger steak, house made french fries, organic mixed greens and mustard butter.

Moulard duck leg confit, lyonnaise potatoes, baby carrots, french greens beans and red wine reduction.

Sauteed scallops, wild mushroom raviolis, asparagus, organic arugula and truffled Parmesan cream sauce.

Pan seared trout, fingerling potatoes, baby carrots and french green beans and caper-lemon butter.

Sauteed veal liver, dauphinois potato gratin, broccolini fleurettes and garlic butter.

Chicken and mushroom veloute crepe, house-made french fries and organic mesclun.

Our signature appetizer escargots baked in garlic butter.

Classic French delicacy seared duck foie gras, cinnamon spiced cherries and port demi.

House-made rabbit pate, arugula, Dijonaise and cornichons.

Lobster and mushroom veloute casserole and Swiss cheese au gratin.

Raw wagyu beef, shaved Parmesan reggiano, organic extra virgin olive oil and fresh lemon.

Selection of imported cheeses paired with dried fruits and nuts.

Salmon, fresh herbs and green peppercorn aioli spread in glass jar. Served with grilled baguette crostini.

Sliced beet, fresh goat cheese quenelle, Julienne apple and walnuts red wine vinaigrette.

Fried brie cheese, apple puree and truffled honey.

French onion consomme and melted Swiss cheese crouton.

Belgian endive, roquefort cheese, Julienned apple, walnuts and apple cider vinaigrette.

Organic mesclun greens, marinated tomatoes, nicoise olives, Parmesan reggiano and balsamic vinaigrette.

Steamed mussels in white wine, shallots, and garlic light cream broth. Served with housemade french fries.

Sauteed scallops, wild mushroom raviolis, asparagus, organic arugula and truffled Parmesan cream.

Pan seared trout fillet, haricots verts, glazed baby carrots, fingerling potatoes, caper-lemon butter and toasted almonds.

Roasted salmon fillet, artichokes, arugula, marinated tomatoes, nicoise olives, fingerling potatoes, lemon confit and red bell pepper sauce.

Moulard duck leg confit cooked in the time-honored French tradition Wild mushroom raviolis, glazed baby carrots, French green beans and truffled red-wine reduction.

Roasted marinated pork tenderloin, potato gratin, haricots verts organic bunashimeji mushrooms and port wine demi-glace.

Sauteed veal liver, lyonnaise potatoes, caramelized onions, broccolini fleurettes and garlic butter sauce.

Grilled lamb tenders, caramelized potatoes, roasted red bell peppers, goat cheese, arugula and Moroccan spices lamb jus.

Beef tenderloin, dauphinois potato gratin, French green beans and porcini cream sauce.

Wild mushroom raviolis, asparagus, arugula, lemon confit, Parmesan reggiano cream sauce and truffle oil drizzle.

Our take on this classic.

Valrhona pure madagascar dark chocolate mousse.

Warm apple tart with French vanilla ice cream and salted caramel.

Choux filled with French vanilla ice cream, topped with warm chocolate and toasted polignac almonds.

Chocolate lava cake with griottine cherry and kirsch creme anglaise.

Baba cake soaked in flamed dark rhum syrup, topped with chantilly cream and raisins.

Vanilla ice cream, salted caramel and toasted polignac almonds.

Lemon sherbet with raspberry coulis.

Sampler platter with petite creme brulee, chocolate mousse quenelle, vanilla ice cream and Chantilly cream. Add espresso coffee for an additional charge.

Extra long espresso coffee.

Coffee latte.

Espresso topped with milk foam and cocoa powder.