SALADS
Mixed house salad
| 6.00 |
Endives, blue cheese and nuts salad
| 14.50 |
Nicoise salad
| 14.50 |
Poached salmon
| 18.50 |
served on endive and spinach salad
Cajun chicken
| 17.00 |
with portobello mushrooms on mixed salad*
Duck confit on mesclun salad
| 19.00 |
APPETIZERS
Snails in garlic butter "au gratin"
| 9.50 |
Bone marrow done our way
| 16.00 |
Avocado stuffed with crab meat
| 13.50 |
Duck foie gras "au torchon"
| 17.00 |
and fig chutney
Smoked salmon and its garnish
| 14.50 |
MAIN DISHES
Duck legs confit with orange sauce
| 26.00 |
served with sweet potatoe mash
Bone in chicken breast
| 21.00 |
homemade barbecue sauce
Pork chop stuffed with goat cheese, pesto and sun dried tomatoes
| 22.50 |
Marsala sauce
Steak and fries 8oz
| 28.00 |
choice of bordelaise, fi ve pepper or mushroom sauce
Milk fed calf liver with raspberries
| 25.00 |
TARTARES
Beef tartare
| 1/2 | 18.00 | |
| Portion | 25.00 |
Salmon tartare
| 1/2 | 19.00 | |
| portion | 26.50 |
Tuna tartare
| 1/2 | 24.00 | |
| portion | 32.00 |
Gluten Free* Menu items and prices are subject to change without notice and are displayed for informational purposes only.