beef bourguignon

  • a.DINNER APPETIZERS

    • CHEESE SAMPLER
      12
      Chef selection of 3 cheeses. Crostini, candied pecans & red onion chutney.
    • STEAK TARTARE
      14
      Hand chopped raw prime beef with capers, cornichons, shallots & house seasoning, served with a raw quail egg (Add pommes frites $3).
    • COQUILLE ST JACQUES
      10
      Sweet bay scallops, onion and mushrooms, seasoned with fresh tarragon, baked in a white wine and cream sauce, and gratiné with Gruyère
    • MUSSELS MARINIERE
      12
      P.E.I mussels steamed with fresh herbs, shallots, white wine and butter.
    • TERRINE MAISON
      8
      Dominique’s house made terrine. Cornichons, Dijon mustard & baguette.
    • TERRINE MAISON
      8
      Dominique’s house made terrine. Cornichons, Dijon mustard & baguette.
    • ESCARGOTS
      9
      Roasted garlic cream. Baguette toast.

  • b.SOUPS

    • FRENCH ONION SOUP
      7
      Classic onion soup. Gruyère gratiné.
    • SOUP OF THE DAY
      7
      Soup of the day.

  • c.Salads

    • GRILLED CAESAR SALAD
      9
      Grilled baby Romaine, topped with white anchovies and served with the house made Caesar dressing and croutons.
    • ROASTED BEET SALAD
      9
      Oven roasted beet and Artisan greens served with a creamy goat cheese dressing and a beet glaze.
    • GREEN SALAD
      5
      Crisp greens and Balsamic vinaigrette

  • d.DINNER ENTRÉES

    We use breads from Olde Hearth Bread Company. Consuming raw or undercooked proteins may be hazardous to your health. Should you have any food intolerance or allergy, please let your server know prior to ordering!
    • CAFE DE FRANCE BEEF BOURGUIGNON
      20
      Traditional stew of braised beef in red wine with pearl onions, garlic, button mushroom, juniper berries, lardons and bouquet garni. Potato mash.
    • GRILLED SALMON
      29
      Grilled filet of salmon served over haricots verts Almondine, with a classic tapenade, and a horseradish parsnips purée.
    • HERB ROASTED RACK OF LAMB
      30
      Roasted mustard and herb crusted rack of lamb served with tomato Provençale and a truffled potato Hasselback.
    • COQ AU VIN
      20
      Classic Red wine marinated chicken stew. Carrots, onions, lardons and mushroom. Potato mash.
    • MALLARD DUCK
      29
      Maple Leaf Mallard duck (Half a duck) roasted on the bone, orange glazed and served with a roasted chestnut Bourbon sweet potato mash and Brussels sprouts. Half portion 16
    • FILET MIGNON OF PRIME BEEF BORDELAISE
      32
      Grilled Beef tenderloin served with a Red wine and shallot demi-glace with a Gruyere potato and spinach au gratin.
    • DIVER SCALLOPS
      30
      Seared U10 Diver scallops. Served over a creamy herb, Parmesan and spinach risotto. Pine nuts Meunière Half Portion 16 Half portion 16
    • FRESH CATCH OF THE DAY
      M.P
      Pan seared filet of fresh fish served over a fondue of leeks with crème fraiche and garnished with wild mushrooms fricassée.

  • e. DESSERTS

    All desserts are made from scratch in our kitchen. Prepared fresh… Every day!
    • FROMAGES
      M.P
      Assorted cheeses.
    • CRÊME GLACÉE VANILLE
      5
      French vanilla ice cream
    • SORBET AUX FRUITS
      6
      Mixed fruit sorbet
    • PROFITEROLLES
      9
    • TARTE TATIN
      8
    • FONDANT CHOCOLAT
      8
    • CREME BRULEE
      7

  • f. COFFEES

    • ESPRESSO
      3
    • DARK ROAST COFFEE
      2
    • REPUBLIC OF TEA HERBALS
      3
    • CAFÉ AU LAIT
      4
    • CAPPUCCINO
      4

  • Side Dishes

    • HARICOTS VERTS AMANDINE
      6
    • GRILLED ASPARAGUS
      6
      Pastis and Orange butter
    • POMMES FRITES
      5
      Petites French fries