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Portobello, shiitake and button mushrooms served with wine sauce.
Onion, green pepper, tomato, garlic, zucchini, eggplant and herbs. (Gluten free).
Braised beef rump, pearl onions, mushrooms, bacon and red wine sauce. (Gluten free).
Braised boneless organic chicken, bacon, mushrooms and pearl onions, marinated in French red wine.
Sauteed, red and green peppers, tomato, mushrooms, ham and garlic. (Gluten free).
Shrimp, perch, snapper, clams, mussels, crab meat, scallops and, saffron broth.
Duck confit, pork belly, braised lamb, pork sausage, white beans, tomato, onions and garlic.
Steamed, Chef Louis' dill sauce (gluten free). Served with mixed green salad, potatoes, vegetable du jour and vegetable souffle.
Grilled 8 oz. prime beef tenderloin, bordelaise sauce. Served with mixed green salad, potatoes, vegetable du jour and vegetable souffle.
Roasted 1/2 duck, orange Grand Marnier sauce (gluten free).
Roasted, Chef Louis' two mustard sauce.
Four lamb cuts au jus.
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Portobello, shiitake and button mushrooms served with wine sauce.
Served with apple and bacon with Louis dressing.
Served with mushrooms and carrots with Louis dressing.
Served with side item of the day.
Baked with ham and cheese.
Served with bordelaise sauce and french fries.
Served with tomato, spring greens and grain mustard. Served with side item of the day.
Served with housemade cranberry chutney and multi-grain bread. Served with side item of the day.
Served with puff pastry and sauce.
Served with side item of the day.