We serve dinner from 6Pm to 10Pm, from Tuesday thru Saturday.

Sea Scallop and risotto

  • a.DINNER APPETIZERS

    • CHEESE SAMPLER
      12
      Chef selection of 3 cheeses. Crostini, candied pecans & red onion chutney.
    • STEAK TARTARE
      15
      Hand chopped raw beef tenderloin meat with capers, cornichons, shallots, raw quail egg and house seasoning, (with truffled French fries 18).
    • TERRINE MAISON
      8
      Dominique’s house made terrine. Cornichons, Dijon mustard & baguette.
    • ESCARGOTS À L’AIL
      9
      Classic parsley, garlic butter, white wine and cream. Served with baguette toasts.

  • b.SOUPS

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

  • c.Salads

    • SUMMER SALAD
      11
      With artisan green, fresh, blueberries, tomatoes, sliced almonds and goat cheese, Berry, shallot, white Balsamique and Olive Oil vinaigrette.
    • GREEN SALAD
      5
      Crisp greens and Balsamic vinaigrette

  • d.DINNER ENTRÉES

    We use Organic bread from Frenchies' Bread. 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!
    • ROASTED BELL AND EVANS CHICKEN BREAST
      25
      Wild mushroom sauce. Golden potato mash and Haricots verts.
    • BEEF BOURGUIGNON
      25
      Yukon gold potato mash.
    • VEGETARIAN ENTREES
      MP
      Vegetarian entrees will be prepared by the chef upon order, and according to market availability.
    • ROASTED RACK OF LAMB
      35
      Oven Rack of lamb served with A Blue cheese and horseradish cream. Oven roasted butternut squash & Brussels sprouts
    • MALLARD DUCK
      34
      Half a duck, slow roasted on the bone, served with a Fresh berries, thyme and shallot demi-glace. Bourbon sweet potato mash and asparagus
    • FILET MIGNON OF PRIME BEEF
      37
      Cognac and shallot demi-glace sauce. Thinly sliced and roasted Herb de Provence dusted gold potatoes, blistered pearl tomatoes and roasted asparagus.
    • SEA SCALLOPS RISOTTO
      33
      Sundried tomato, onion and Parmesan risotto. Fried capers
    • FRESH CATCH OF THE DAY
      M.P
      Pan Seared and served in a saffron, fennel, celery, tomato and onion broth.

  • 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
    • TARTE TATIN
      10
    • 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

    • ROASTED ASPARAGUS
      6
      With O.O and herbs
    • JARDINIÈRE OF HARICOTS VERTS AND BABY CARROTS
      8
      Maitre D' garlic butter
    • POMMES FRITES
      5
      Petites French fries