Dinner Menu
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
