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A breton fish soup spiced with saffron and anise served with a traditional garnish.
Angela tersiguel's recipe for the traditional maryland crab soup.
A restorative soup composed of leek broth and wilted seasonal greens and vegetables, garnished with truffle oil.
Shaved fennel, orange supreme, parsley, toasted, almonds & bleu cheese with dijon vinaigrette.
Watercress, endive, asian pears, pecans, hazelnut vinaigrette and goat cheese.
Frisee, tossed in bacon-shallot vinaigrette, served with crispy pork belly & a poached egg.
Chef's selection of meat carved table side served with olive-red wine reduction & creamy israeli couscous.
Grilled tenderloin of beef with a green peppercorn & red wine reduction accompanied by olive oil smashed potatoes.
Roast duck legs confit, with black currant and rosemary gastrique, serve with roasted pears.
Pan seared day boat sea scallops accompanied by a corn & house made pancetta risotto with english pea coulis.
Pan roasted wild caught fish of the day accompanied by chef's seasonal garnish.
Poached salmon filet with pumpkin polenta, draped in a spinach-cream reduction.
A composition including grilled asparagus, wilted spinach, potatoes with shallots, oven roasted grapes, and seasonal squash.
Sauteed chick pea crepe topped with herb goat cheese and tomato-olive salad.
A combination of crispy potatoes, mushrooms, swiss cheese & red wine demi glaze in true quebec fashion.
Oysters on the half-shell topped with herb cured yellow fin tuna & cucumber mignonette.
House cured salmon with dill and caraway, garnished with hard-boiled egg vinaigrette.
Shrimp sauteed with tomatoes, garlic & shallots finished with white wine, butter & fresh herbs.
Snails baked with butter, garlic, shallots and white wine.
A hearty composition of braised oxtail, a parsnip puree & mustard vinegar.
House made sausage served with warm potato salad.
Odette tersiguel's family recipe for country pate
Poached chilled leeks served with an asparagus mignonette.
Warm brussels sprout salad with garlic, olive oil, sundried cranberries & sherry vinaigrette, served with grilled quail confit.
Braised veal neck, with local roasted apples & spaetzle, served over a cider-cream reduction.
A Breton fish soup spiced with saffron and anise served with a traditional garnish.
Angela tersiguel's recipe for the traditional maryland crab soup.
A restorative soup composed of leek broth and wilted seasonal greens and vegetables, garnished with truffle oil.
Watercress, endive, asian pears, pecans, hazelnut vinaigrette and fresh goat cheese served with grilled chicken breast.
Duck leg confit with frisee tossed in bacon-shallot vinaigrette.
Grilled lamb chops a top a salad of shaved fennel, orange supreme, parsley, toasted, almonds & bleu cheese with dijon vinaigrette.
Snails baked with butter, garlic, shallots, and white wine.
A traditional country pate based upon odette's family recipe.
House made sausage served with warm potato salad.
Oysters on the half-shell topped with herb cured yellow fin tuna & cucumber mignonette.
A combination of crispy potatoes, mushrooms, swiss cheese & red wine demi glaze in true quebec fashion.
Shrimp sauteed with tomatoes, garlic & shallots finished with white wine, butter & fresh herbs.
House cured salmon with dill and caraway, garnished with hard-boiled egg vinaigrette.
A hearty composition of braised oxtail, a parsnip puree & mustard vinegar.
Poached chilled leeks served with an asparagus mignonette.
A composition including grilled asparagus, wilted spinach, potatoes with shallots, oven roasted grapes, and seasonal squash.
Poached salmon filet with pumpkin polenta, draped in a spinach-cream reduction.
Pan seared day boat sea scallops accompanied by a corn & house made pancetta risotto with english pea coulis.
Grilled tenderloin of beef with a green peppercorn & red wine reduction & pomme odette.
House made country bread french toast, served with seasonal berries, maple syrup, and whipped cream.
Two eggs, poached, served over grilled confit of quail and a warm brussels sprout salad.
Ham and cheese buckwheat crepe sauteed and served with poached egg on top.
Buckwheat crepe topped with spinach and crabmeat in a champagne cream sauce.
Four egg, French style omelet made with wild mushrooms, swiss cheese & demi-glaze.
Frittata style oven roasted four egg omelet with lardons, onions, mushrooms, tomatoes, potatoes and Swiss cheese, garnished with frisee and truffle vinaigrette.
Four egg, french style omelet with asparagus, and swiss cheese.
A four egg frittata style omelet with lardons, onions, tomatoes, & potatoes topped by house made Alsacienne sausage, warm potato salad, frisee lettuce with truffle vinaigrette .