La Petite Auberge

With marinated red peppers and artichoke hearts.

Baked with garlic butter, tomato, applewood smoked bacon and fontina.

With Dijon mustard and cornichons.

Oysters on shredded cabbage with remoulade.

With betty poole's red pepper jelly, creme fraiche, capers and chopped onion.

Soppressata, calabrese salami, pate de campagne, prosciutto, duck prosciutto, duck salami and chorizo.

With garlic butter and toasted almonds.

Served with lemon aioli.

With shaved manchego, pistachios, cranberries, and carrot vinaigrette.

Romaine with grilled marinated chicken breast, caesar dressing, Parmesan, and croutons.

With onions, olive oil, balsamic vinegarand basil chiffonade with a choice of feta or fresh mozzarella.

Lettuce, tomatoes, hard boiled eggs, julienne of ham, turkey, salami, provolone, and corned beef served with house dressing.

"Heidi The Harpist" with fruit and pistachio.

Field greens, tomatoes, cucumbers, radishes, hard boiled egg, anchovies, tuna, bell peppers, nicoise olives, oil and vinegar or house dressing.

Lettuce, pepperoncini, onions, Greek olives, feta, red wine vinegar and olive oil or house dressing.

Tomatoes, mozzarella cheese, boiled potatoes, albacore tuna, basil, lettuce, hard boiled egg, onions, red wine vinegar and olive oil.

Spinach, mushrooms, hard boiled eggs, bacon, croutons, pecans, and danish blue cheese.

With fruit and avocado.

Green peppercorn and mushroom sauce.

Served over ratatouille with bearnaise sauce.

With crab meat.

With Dijon herb crust on ratatouille, served with mint jelly.

With bay scallops, shrimpand shiitake mushroom, cream sauce.

Bearnaise or ken roberts.

With white wine, garlicand cream, served over linguini.

On wild mushroom risotto with burgundy reduction.

With pancetta served on polenta.

Chop with spicy plum chutney on beer braised red cabbage and roasted new potatoes.

With caramelized onions and banyuls vinegar.

With sauce bigarade.

With crab meuniere.

With bananas and spring onions, deglazed myers rum.

Fresh mozzarella, roasted peppers and artichokes on ciabatta bread.

On ciabatta bread.

Grilled cheese with Gruyere, French ham and bechamel.

With Gruyere and bacon.

With lemon aioli, baby arugula, cannellini beans, and grape tomatoes.

With garlic, served with house salad.

With crabmeat.

Georgetown with sautee mushrooms on English muffin.

Oysters with white wine, lemon and butter.

Served with French fries.

With fines herbs and fontina cheese.

With crabmeat meuniere.

With hollandaise.

Salmon and trout served with creme fraiche, betty poole's red pepper jelly, capers, minced onion, and bagel.

Brie, petite basque, humboldt fog, aged hook's cheddar and Roquefort. Quince preserve and grilled cranberry walnut bread with small house salad.

With bearnaise sauce.

With white wine, garlicand cream, served over linguini.

Served with small house salad.

With vanilla bean ice cream and butterscotch sauce.

Cheesecake with berry coulis and toasted almonds.

A la mode.

With any entree.