• a.DINNER APPETIZERS

    • STEAK TARTARE
      15
      Hand chopped raw prime beef with capers, cornichons, shallots & house seasoning, served with a raw quail egg and pommes frites.
    • *DIVER SCALLOPS “CEVICHE” STYLE
      12
      Citrus cured Diver scallops, served with a mignonette of shallots, melon, and cucumber and topped with Espelette and black lava salt.
    • 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.
    • ESCARGOTS
      9
      Roasted garlic cream. Baguette toast.

  • b.SOUPS

    • SOUPE A L’OIGNON
      7
      Classic onion soup. Gruyère gratiné.
    • SOUPE DU JOUR
      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.
    • SUMMER SALAD
      11
      Artisan lettuce tossed with fresh strawberries, cucumber ribbons, pistachios and goat cheese. Dressed with strawberry vinaigrette
    • 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!
    • GRILLED SALMON
      28
      Grilled filet of Atlantic salmon, served with a honey glaze prepared with soy, lime juice, sesame oil, anise and lime zest with a julienne of seasonnal vegetables.
    • HERB ROASTED RACK OF LAMB
      30
      Ragout of wild mushroom. Rosemary oven potatoes.
    • COQ AU VIN
      18
      Classic Red wine marinated chicken stew. Carrots, onions, lardons and mushroom. Potato mash.
    • ROASTED DUCK
      29
      Roasted Maple Leaf Mallard duck (Half a duck). Honey & Chinese 5 spices Gastrique. Bourbon and orange sweet potato mash. Half portion 16
    • FILET MIGNON OF BEEF BORDELAISE
      32
      Beef tenderloin. Red wine & shallot veal demi-glace. Truffled potato au gratin. Grilled asparagus.
    • DIVER SCALLOPS
      30
      Seared U10 Diver scallops served over herb polenta and Balsamic onion chutney dressed with a pine nuts beurre Meuniere. Half portion 16
    • FRESH CATCH OF THE DAY
      M.P
      Pan seared filet of fresh fish, served over a saffron broth with steamed potatoes, fennel, spinach and corn, garnished with fennel frond.

  • 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