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French brie cheese served with mesclun salad crystallized walnut and red seedless grapes. For a slice of morbier or port salut or st. nectaire for additional slices add $1.50
Sliced french baguette topped with delightful french goat cheese then toasted served over a mesclun salad, topped with petals of tomatoes confites and raspberry honey vinaigrette
Served in galic pasley butter sauce and a slice of bread
Egg salad w/ homemade mayonnaise, chopped french parslly, mixed spring salad
Quiche made from scratch with caramelized onions, bacon, swiss cheese, served with a mesclun salad
Served w/ mushroom served in puff pastry shell, creamy chablis sauce made w/ mussel jus
Napoleon of tiger shrimp, fresh tomatoes and avocado served with a mesclun salad and a reggiano parmesan croustini
Served w/ french pickles and a meselim salad
Two homemade crab cake served with chipotle remoulade sauce and spring mix salad
Romaine lettuce, crispy tender chicken breast, bacon, blue cheese, avocado, hard boiled egg, tomato, choice of dressing: blue cheese, vinaigrette or ranch
Sauteed 8 to 10 oz ribeye topped with red wine, red onions and served with french fries
Farm raised duck leg confit served with oven baked beans slowly cooked with bacon
Tasty scottish salmon filet seared and topped with caramelized red onions with a side of asparagus risotto and mushroom sauce
Succulent seared cod filet served with spinach, creamy root veggies and granny smith apple sauce
Beef cheek slowly braised for seven hours served with chive puree de pommes de terre and a side of glazed carrots & pearl onions
Tender chicken flambeed a la fine champagne served with carnaroli and fresh forest mushroom risotto
Bread crumb encrusted free range chicken breast brush with dijon mustard topped with goat cheese and tomatoes confites served with chive mashed potatoes, asparagus and lemon butter caper sauce
Linguini pasta served w/ beef house made meat sauce and fresh basil
Rolled w/ creamy sauce and sauteed mix vegetables
Toasted bread, bechamel, ham and swiss cheese
Toasted bread, bechamel, ham, swiss cheese and a sunny side up egg
Pressed sourdough bread, sheered roasted free range chicken, mayo, mustard, caramelized red onions, swiss cheese and basil
Toasted country bread, fresh mozzarella cheese, tomato, cucumber, basil & olive oil
Grilled seven grain bread, mayo, sliced turkey, melted swiss cheese, tomato, avocado
Toasted white bread, sliced turkey, tomato, hard boiled egg, mayo and iceberg lettuce
Two low carb crepes filled with seared tilapia, ice berg lettuce, tomatoes, swiss, basil and remoulade sauce
Two crepes filled with ham, sauteed mushrooms, swiss cheese and bechamel
Choice of a half cup of soup from belo one croque or salt crepe wi/ a side salad or fries and a choice of any lunch
Choice of a half cup of soup from belo one croque or salt crepe wi/ a side salad or fries and a choice of any lunch
Choux paste, vanilla ice cream, chocolate sauce
Caribbean dark chocolate, grand marnier liquor
Almond sugar dough, lemon cream
Moist chocolate love cake, chocolate ganache, fudge & english sauce
Almond english cream, vanilla white snow, caramel swirl
Aumoniere of crepe filled w/ vanilla ice cream and chocolate sauce
French raspberry cheese cake served w/ chantilly cream and caramel sauce
Fresh tomatoes and avocado cocktail served with mesclun salad and a reggiano parmesan croustini
Tossed with a rosemary honey dressing, topped with cristalized walnuts and tomato petals confites
Avocado salad served with a spring mix bouquet and a light touch of fresh tarragon and basil
Chicken tartelette with leek and caramelized onions,swiss cheese served with mesclun salad
Escargot served in a puff pastry shell with a mesclun salad
Served with a spring mixed salad and a black truffle infusion vinaigrette, fresh toasted brioche
Mediterranean mussels served with mariniere sauce and mesclun salad
Served with mesclun salad crystallized walnut and red seedless grapes
St nectaire or port salut or swiss add $1.50
Served with french pickles and a mesclun salad
Rolled in creamy sauce, carrots, sauted brocolis, asparagus, tomato, english peas & mushrooms
Served with homemade beef meat sauce with a side of spring mix salad
Choose five items from the list below: mushroom risotto, chive potato puree, creamy polenta, sauteed spinach, glazed carrots, sautéed broccoli, sauteed haricot vert, english peas, sauteed mushrooms, green asparagus, organic wild rice, root garden vegetables, potato au gratin
A la provencal slowly cooked in a baker oven served on top of a mushrooms risotto english peas and glazed carrots
Served with sauteed vegetables, organic wild rice slowly cooked in homemade chicken broth with a dijon mustard sauce
Served with chive puree de pommes de terre, glazed carrots & broccolis sautéed in olive oil
Served with creamy parmesan reggiano polenta with glazed carrots and broccolis sautéed in olive oil
Served with a beurre maitre d'hôtel, creamy potatoes aux gratin and haricots vert sautéed with garlic
Served with garden vegetables, including tomatoes, bacon & white beans all slowly baked together in the oven, along with a side of spring mix salad
Flambee a la fine champagne served with chive mashed potatoe and french green beans sauteed with garlic
Chicken breast dijonnaise topped with fresh goat cheese and tomato petals confites served with mushroom risotto and green asparagus rolled in olive oil, lemon butter caper sauce
Served with fingerling potato puree, sauteed spinach, glazed carrots, onions and bacon
Served with capers and lemon butter sauce served with organic basmati wild rice and sauteed baby spinach
Served with chives potato puree, sauteed parisian mushrooms, sauteed broccoli and pastis sauce
Served with caramelized red onions cooked in red wine served with fresh forest mushroom and asparagus carnaroli risotto & chanterelle sauce
Snapper filet layered on top of sauteed baby spinach and garden vegetables which are slowly oven cooked and topped with a granny smith apple sauce
Served with vanilla ice cream and hot chocolate sauce
On a caramelized puff pastry tart
Served with apple parfait, caramel and chocolate sauce
Made with a dark carabian chocolate vanilla and grand-marnier liquor with chocolate copeaux and candied orange zest on top
Profiterole filled with vanilla ice cream topped with homemade dark chocolate sauce and whipped cream
Served with buttered orange, caramel and grand marnier sauce
French brie cheese served with mesclun salad crystallized walnut & red seedless grapes. For a slice of morbier add $1.50. For a slice of port salut add $1.50. For a slice of st nectaire add $1.50