beef bourguignon

  • a.DINNER APPETIZERS

    • FROG LEGS PERSILLADE
      11
      Parsley garlic butter.
    • CHEESE SAMPLER
      12
      Chef selection of 3 cheeses. Crostini, candied pecans & red onion chutney.
    • SALMON TARTARE
      9
      Hand chopped raw salmon and fresh avocado with mango, capers, cornichons, shallots & house seasoning.
    • 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.
    • BERRY SUMMER SALAD
      10
      Artisan lettuce tossed with fresh berries, almonds, Gala apple and goat cheese. Creamy berry dressing.
    • 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.
    • ROASTED SALMON
      29
      Roasted filet of salmon served with a sauce Parisienne ( Button mushroom, concasséed tomato, white wine and crème fraiche) over Jasmine rice.
    • ROASTED RACK OF LAMB
      30
      Rack of lamb roasted with herbs de Provence, served with a mint and blueberry demi-glace, sautéed potatoes and haricots verts.
    • 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, served with a Maple demi-glace, and a warm “tabbouleh style” quinoa. Half portion (quarter duck) 16
    • FILET MIGNON OF PRIME BEEF POIVRE VERT
      32
      Grilled Beef tenderloin served with a Classic French green pepper corn sauce, with Pomme Aligot and grilled asparagus.
    • SEA SCALLOPS
      30
      Seared U-10 Sea scallops. Served over a creamy sundried tomato risotto, garnished with spinach pistou and toasted pine nuts. Half portion 16
    • FRESH CATCH OF THE DAY
      M.P
      Pan seared filet of fresh fish served over roasted Provençale vegetables. Lemon butter sauce and fried capers.

  • 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
      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

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