beef bourguignon

  • a.DINNER APPETIZERS

    • P.E.I MUSSELS
      11
      Fresh mussels steamed with white wine, shallots and lemon cream.
    • TERRINE OF THE DAY
      8
      Dominique’s house made terrine. Cornichons, Dijon mustard.
    • CHEESE SAMPLER
      12
      Chef selection of 3 cheeses. Crostini, candied pecans & red onion chutney.
    • STEAK TARTARE
      14
      Hand chopped raw beef tenderloin meat with capers, cornichons, shallots and house seasoning,(with truffled French fries 17).
    • TERRINE MAISON
      8
      Dominique’s house made terrine. Cornichons, Dijon mustard & baguette.
    • ESCARGOTS À L’AIL
      8
      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
      10
      Artisan lettuce, roasted beets, goat cheese and walnuts tossed with a Dijon vinaigrette. Fennel fronds
    • 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!
    • VEGETARIAN ENTREES
      MP
      Vegetarian entrees will be prepared by the chef upon order, and according to market availability.
    • CAFE DE FRANCE BEEF BOURGUIGNON
      22
      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 with a white balsamic, honey and mustard glaze, and served with English pea purée and wild mushroom fricassee.
    • ROASTED RACK OF LAMB
      31
      Rack of lamb roasted with herbs de Provence, served with a roasted garlic and blue cheese sauce, herb fingerling potatoes and Brussels sprouts.
    • MALLARD DUCK
      29
      Maple Leaf Mallard duck (Half a duck) roasted on the bone, served with a Bigarade sauce, orange segments and a sweet potato and tarragon mash. Half portion (quarter duck) 16
    • FILET MIGNON OF PRIME BEEF
      32
      Grilled Beef tenderloin served with a classic mustard and Cognac demi-glace, with Boursin cheese potato mash and asparagus.
    • SEA SCALLOPS
      30
      Seared U-10 Sea scallops. Served over a creamy leak and Parmesan risotto, garnished with caramelized red onions. Half portion 16
    • FRESH CATCH OF THE DAY
      M.P
      Pan seared filet of fresh fish served over wilted spinach, roasted fingerlings potatoes and pearl onions. Roasted Tomato and fennel coulis.

  • 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

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