Dinner Menu

Soup of the Day

Left Bank French Onion Soup

Chef's Terrine

Snails with Garlic, Butter and Parsley

Sea Scallops Sautéed with Tomatoes and Basil

Mixed Wild Mushrooms Served in Pastry

Duck Liver Terrine with Sauternes Aspic

Steamed Mussels in White Wine Cream and Saffron

Chef's House Smoked Salmon

Tenderloin with Cracked Black Pepper, Mushrooms, Cognac and Cream Sauce. Served with Pommes Frites

Grain-Fed Veal Medallions Sautéed with Wild Mushrooms in Port Sauce. Served with Roasted Potatoes

Rack of Lamb with Rosemary Sauce. Served with Ratatouille and Roasted Potatoes

Pasta with Sun Dried Tomatoes, Asparagus, Mushrooms and Fresh Basil

Roasted Duck with Cassis Sauce. Served with Wild Rice

Roasted Chicken With Olive Sauce. Served with Pommes Frites or Roasted Potatoes

Fillet of Grilled Salmon with Basil White Wine Sauce. Served with Eggplant Caviar

Grilled Tilapia Provençal with Grilled Vegetables, Drizzle of Extra Virgin Olive Oil and Tapenade

Grilled Sushi Grade Ahi Tuna with a Cucumber Relish

Shrimp, Scallops, Spinach and Mushrooms with a Cream Sauce in a Pastry Shell

Sautéed Trout with Almonds and Crab Meat

Fettucine with Salmon, Sea Scallops, Shrimp and Mussels

Assorted Cheese Tray