Appetizers

Brioche Beignet fritters filled with artichoke hearts, shallots, herbs and goat cheese   9.25

Parmesan crusted Calamari served with a mild harissa mayonnaise    10.50

Oven Roasted Prawns in a cream Garlic Sauce and Crostini  9.25

Eggplant Mushroom Crostini- Roasted Eggplant, mushrooms with Roquefort cheese and drizzle of truffle oil  8.95

Pommes frites au truffle  6.50

Soup a l’Oignon Gratinee   7.50

Salads

Salade Verte- mixed organic baby greens with cherry tomatoes in Dijon vinaigrette     6.50

Caesar- Romaine Lettuce with shaved parmesano-reggiano & garlic croutons in vinaigrette  7.50

Salade Grand-Mere- Frise, pancetta, poached egg & garlic croutons in vinaigrette   7.95

Butter Lettuce- with Gorgonzola champagne Vingaigrette, caramelized Walnuts & Sliced Pear 8.50

Salade au Canard Confit- home-made Duck Confit with baby spinach, cranberries in a pear vinaigrette     13.50

Salade de foie de Volaille- Chicken livers, caramelized shallots & Pancetta served on baby spinach with champagne vinaigrette 13.50

Entrees

Hazelnut crusted Salmon with Merlot-Blackberry coulis on a bed of sautéed spinach & roasted leeks     19.95

Steamed PEI Mussels in a saffron nage served with pommes frites    14.75

Provencal Fish Stew, mixed shell fish & fish of the day in a tomato, bell pepper and fennel sauce     21.50

Cassoulet de Toulouse, traditional white bean stew with Duck Confit, smoked Pork Chop, & Sausage de Toulouse    21.95

Filet Mignon with charred onions in a Red Wine Balsamic reduction Sauce     24.50

Roasted Pork Loin in a dried Mission Fig Porto Sauce     19.00

Bistro Burger, with Crispy Bacon, caramelized onions & Roquefort cheese served with pommes frites     14.25

Boeuf Bourguignon traditional beef stew made with red wine & vegetables     19.50

Short Ribs served with Mushroom Risotto, Spinach & Sauteed Green Beans 23.00

Selle d’Agneau, Rack of Lamb with a Dijon mustard Sauce, served with pommes frites    24.00

Penne Pasta Gratinee in a tomato sauce with Toulouse sausage, Calamata olives & parmesan reggiano 17.50

Chicken Roulade, chicken breast stuffed with Spinach & Swiss cheese served with marsala wine, mushroom sauce, Mashed Potatoes & green beans 17.50

Magret de Canard Duck Breast in a green peppercorn-cassis sauce served with mashed potato & vegetables     21.00

Grilled Eggplant polenta Napoleon with seared spinach, mozzarella cheese & mushroom ragout     16.00

Grilled Portabello Mushrooms with Gorgonzola Cheese, Spinach and fingerling potgatoes 16.50

Split Charge $4.00