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entrees- appetizers
Escargots Sautés sauteed snails, pernod, cayenne-curry sauce				10
Crevettes shrimps, rum, cilantro chili butter				9
Avocat Grille grilled avocado, spinach and veggie shitake mushroom vinaigrette				11
Terrine de Venison venison pate, truffle oil				11
Poire Roti roasted red pear, clover honey, bleu cheese				9
Gratin Dauphinois scalloped potatoes, bechamelle with basil, gruyere crust, served with salad				11
plats principaux- main courses
Summer Squash Ragout acorn squash, ginger, garlic, coconut milk, white beans and veggies				14
Saucisses de Lapin rabbit and ginger sausage in a carrot-miso cream sauce				15
Saucisses de Sanglier boar and sage sausages				15
Poulet				15
Confit roast duck leg, jerk spice, mango marinade				16
Magret				16
desserts
Coconut Flan				6
Mango Mousse				7
Chocolate Mousse				7
Dessert of the Day
Tea or Coffee				3

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