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

Sea Scallop and risotto

  • a.DINNER APPETIZERS

    • MOULES MARINIERES
      14
      Prince Edward Island mussels steamed over butter, shallots, herbs, wine and light cream.
    • 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 19).
    • 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

    • WINTER SALAD
      11
      With fresh artisan green, roasted sliced Beets, goat cheese spread, Beet gastric and lava salt. Beets and Champagne 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. Truffled potato mash and sautéed 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
      36
      Herbs, mustard and roasted garlic crumb crusted Rack of Lamb. Garlic butter. Parsnip purée and Brussels sprouts
    • MALLARD DUCK
      34
      Spiced orange and Honey glaze. Confit tomato asparagus and parmesan bread pudding.
    • FILET MIGNON OF PRIME BEEF
      37
      Roasted shallots and Port wine demi. Yukon gold potato, spinach and gruyere gratin.
    • ATLANTIC SALMON
      30
      Pearl couscous tossed with seasonal vegetables and capers. Lemon butter.
    • FRESH CATCH OF THE DAY
      M.P
      Fondue of leeks with golden raisins and fresh thyme.

  • 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