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three eggs in a fluffy omelette with your choice of two: cheddar cheese, Swiss cheese, ham, salami, mushrooms, onions, peppers, tomato. Served with toast and preserves.
two poached eggs on an English muffin, topped with homemade hollandaise sauce and your choice of:
eggs tumbled with onion, mushroom, peppers, cheese, potatoes and salami. Served with toast and preserves.
two poached eggs, ham or chicken, Swiss cheese and our creamy aurore sauce. Served with toast and preserves.
thick slices of bread in our homemade egg batter, dusted with powdered sugar. Served with Maple syrup.
two poached eggs in our homemade brioche bun, topped with smooth mornay sauce.
hot and fluffy, topped with whipped cream. Served with Maple syrup.
chilled lox with onion, tomato, capers and cream cheese, served with a toasted bagel.
served with fresh fruit.
sandwich of ham, Swiss and Cheddar toasted in bread. Served with a mixed garden salad.
sandwich of ham, Swiss and cheddar toasted in bread. Topped with a fried egg. Served with a mixed garden salad.
a generous slice freshly baked. Served with a mixed garden salad.
a pair of homemade crepes, served with a fresh garden salad and seasonal fruit.
a perfect concoction! tomato juice, vodka, worchester, Tabasco, celery salt the list goes on and on! we serve with a skewer of spicy garden vegetables.
we add Dijon mustard, provencal herbs, and a hint of red wine to the classic drink and voila!! served with a skewer of gourmet cheeses and grapes
Guinness and an amber layer of Tullamore dew finish this bloody mary. We think we've found treasure!
add a ripple of saki and soy sauce, then bring on the heat! Wasabi makes this spicy 'mary' one to remember
she reminds me of an east side story! add tequila and limes for a delicious, dramatic effect
three jumbo shrimp, shrimp homemade cocktail sauce compliment the classic bloody mary.
grilled to perfection and joined by bearnaise sauce (reduction of shallots in vinegar with tarragon and butter)
delicately herbed and sauteed shrimp on a bed of angel hair pasta
a regional traditional tender beef tips in a red wine and garlic marinade, stewed with carrots and mushrooms
8 oz., tenderloin seared with a crunched black pepper crust in a smooth Spanish sauce and cream
8 oz. tenderloin grilled to your liking. Served with sautéed mushrooms and onions
tender breast of chicken sautéed with shallots and garlic in a zesty lemon parmesan cream sauce
a melange of roasted vegetables and rice fill in red bell pepper and cheese, served with tomato coulis
1/2 lb butter burger, seasoned with fresh herbs and chef Pierre's special spices, served with pomme fritte
a homemade chilled medley of scallops, shrimp, and salmon, garnished with a distinctive Norwegian sauce
homemade pate of the day, served with fresh cranberry chutney and delicate cornichons
six, delicately sauteed in a provencal herb and shallots cream sauce tucked into a fresh baked puff pastry
sauteed in garlic, provencal herbs and olive oil, served in a puff pastry shell
chilled lox in a homemade dill marinade served with a zesty 'dijonaise sauce' and lemon
chef's selection of cheeses, pate maison, cornichons, cranberry chutney, and fruit, served with fresh bread
a light and flavorful baked-onion soup topped with Swiss cheese and hearty crouton.
better than with a hint of framboise.
upside down' caramelized apple tarte
with creme anglaise and fresh berries coulis.
smooth custard with a layer of caramel.
a creamy classic, topped with crispy caramelized sugar.
flambe grand Marnier.
flambe cognac, served with vanilla ice cream.