Ma Provence

steamed potatoes and leek with cream, pureed to a velvety texture

lentilles du puy in a chicken stock with mussels, finished with a drop of white wine

fresh spring greens served with herb-crusted goat cheese on warm garlic croutons served with a balsamic vinegar reduction

traditional Rivieran salad with potatoes, green beans, olives, anchovies, topped with pan-seared tuna

alsatian-style onion tart in a homemade pastry crust

french ham, pate, saucissons, comichons, gribiche sauce and dijon mustard

from "le bec fin" recipes, made with jumbo lump and so full of flavor

scallops with pineapple confit and lemon dressing

puff pastry nest filled with escargots cooked in cream, anis seeds and pemod

sauteed in olvie oil, finished with tomatoes, thyme, and lemon juice, served with a saffron basmati pilaf

ask you server about our daily fish special

pan-seared, deboned whole trout, covered with sauteed almonds and served with a vegetable terrine

traditional southwestern French stew of white beans, pork, lamb sausages, and duck leg confit

young semi-boned chicken crusted in herb de provence, pan-seared then finished in the oven with served with pommes frites, and provencal tomatoes

duck breast pan seared, served a seasonal berry coulis, with green beans and cannot puree

filet mignon, seared to your liking, topped with a green peppercon, brandy, and cream sauce, served with pommes frites, and provencal tomatoes

cooked to your liking, deglazed with shallots and red wine served with fettuccine and julienne vegetables

dijon mustard crusted lamb rack, served with garlic potatoes and provencal tomatoes

zucchini, yellow squash, tomato and portabello mushroom grilled and layered with olive oil and herbs, served with scented oils and balsamic vinegar reduction