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seasonal lunch

appetizers
Soup of the Day with garniture				9
Snails Gratinées Over Shiitake Caps with snail butter				13.50
Charcuterie Plate assorted cold cut plate				14
Assorted Cold Cut Plate salmon tartare, lobster salad, guacamole, lemon vinaigrette
Vache de Chalais Cheese baked in a pocket of brique pastry with prosciutto, basil, sundried tomatoes served with a frisee salad				11
Mesclun Salad with fresh herbs				10
Tomato on the Vine and Green Lentil Salad cucumber tagliatelle with blue cheese				12
Salad Du Marche frisee, leeks and beets, crispy bacon, walnut vinaigrette				11
entree
Lamb Chop with goat cheese fritter				28
Pasta of the Day				18
Omelette with mushrooms and fresh herbs				14
Seasonal Vegetable Plate				21
Organic Salmon With Smoked Sea Salt asparagus, brandade and espelette pepper infused olive oil				23
Branzini a la Plancha minestrone vegetables, herbs gnocchis				26.50
Beef and Lamb Burger with french fries, nodine juniper bacon, your choice of cheese and caramelized onions				18
Duck Leg Confit served crispy, sauteed potatoes with frisee salad and braised chestnuts				22
Chicken Salad free-range chicken, tabbouleh, red pepper basil vinaigrette				21
tartine and grilled panini
Served With Mesclun Salad
Tartine of Asparagus red pepper, parmesan, serrano ham, toasted country bread				20
Chef’s Panini egg over easy, bacon, frisee salad, ciabatta				17
pizzettes
Very Thin Individual Pizzas Served With Mesclun Salad
Alsacienne Pizzette bacon, fresh thyme, munster cheese, onion				16
Country Pizzette serrano ham, black olive tapenade, figs and goat cheese				19

lunch classics

shellfish
East Coast Oysters
West Coast Oysters
Whole Tourteau Crab
1/2 Cold Lobster
Whelks				portion 15
Razor Clams				portion 15
Periwinkles				portion 11
Maine Top Neck				each 1.30
Cold Shrimp				each 4.50
Cooked Mussels Half Shell				portion 12
assorted shellfish tray
Serves 1 to 2				49
Serves 3 to 4				98
appetizer
Terrine de Campagne Au Poivre Vert green peppercorn country terrine				12
Moules Marinieres de L’ile Du Prince Edward prince edward island steamed mussels			14.50	23
Supplement French Fries				3.50
Boudin Noir Aux Pommes blood sausage with sauteed apples				13.50
main course
Poularde Truffee et Ses Legumes Poches poached free range chicken in a black truffle broth with vegetables				42
Sole Meuniere classic dover sole meuniere
Steak Frites (12-oz Strip loin) choice of sauce: red wine, bearnaise, green pepper, shallots, beurre maitre d’hotel				34
Tartare de Boeuf beef tartare, watercress salad, french fries				22
Choucroute Royale Alsacienne assorted sausages, pork loin, and sauerkraut				26
Pieds de Porc Farcis Au Foie gras, et pommes, Reduction Au Cidre pig’s trotters with foie gras and apple cider reduction			15	28
Coq Au vin, Garniture Grand-mere chicken cooked in red wine				26
Fois de Veau Saute Au Vinaigre de Framboise sauteed calf liver, raspberry vinegar, vidalia onion compote				25
Artisanal Cheese Plate			16	24

dinner

appetizer
Soup of the Day with garniture				10
Salmon Tartare guacamole, lobster salad with lemon vinaigrette
Tomato on the Vine and Green Lentil Salad cucumber pickle with blue cheese				12.50
Sauteed Fresh Duck Foie Gras seasonal fruits				18
Snails Gratinées Over Shiitake Caps snails gratiné over shiitake caps				13.50
Vache de Chalais Cheese baked in a pocket of brique pastry with prosciutto, basil, sundried tomatoes served with a frisee salad				12
Salad Du Marche frisee, leeks and beets, crispy bacon, walnut vinaigrette				12
Mesclun Salad fresh herbs, shallots and house dressing				10.50
pizzettes
Served With Mesclun Salad
Alsacienne Pizzette bacon, fresh thyme, munster cheese, onion				19
Country Pizzette serrano ham, black olive tapenade, figs and goat cheese				22
entree
Branzini a la Plancha minestrone vegetables, herbs gnocchis				26.50
Poached Skatefish with condiments, zucchini stuffed with roasted tomatoes				25.50
Classic Pike Quenelles and Lobster classic pike quenelles and lobster				29.50
Organic Salmon With Smoked Sea Salt asparagus, brandade and espelette pepper infused olive oil				26
Duck Leg Confit served crispy, sauteed potatoes with frisee salad and fava beans				26
Pasta of the Day				22
Seasonal Vegetable Plate				21
Assorted Cold Cut Plate and pickles			14	25
from the rotisserie
Roast Rack of Lamb natural jus				34.50
Roast Half Free-range Chicken cooked to order (35 minutes)				25
Beef, Lamb Burger 1/2 lb. served with french fries, nodine juniper bacon, your choice of cheese and caramelized onions				(half lb) 19.50
side orders
Steamed Vegetables				7.50
Mashed Potatoes				7.50
Home-made French Fries				7.50
Tomates Provencales				7.50
Assorted Wild Mushrooms				10
Sauteed Spinach				7.50
French Green Beans and Toasted Almonds				7.50

brunch

Three-course $33. beverages, Tax & Gratuities Additional

appetizer
Soup of the Day with garniture
Green-peppercorn-country- Terrine six assorted oyster				supp 6
Chilled Shrimp cocktail sauce				supp 10
Salmon tartare, Lobster Salad guacamole, lemon vinaigrette
Vache de Chalais Cheese baked in a pocket of brique pastry with prosciutto, basil, sundried tomatoes served with a frisee salad
Tomato on the Vine and Green Lentil Salad with cucumber tagliatelle and blue cheese
Mesclun Salad with fresh herbs
Salade Du Marche frisee, leeks and beets, crispy bacon
entree
Poached Eggs Benedict smoked salmon and salmon caviar
Puff Pastry Shell Filled with scrambled eggs, morels, peas and pinot noir reduction
Omelette with ham, cheese and mushrooms
Beef Tartare with french fries
Prince Edward Island Steamed Mussels Branzini a la Plancha minestrones vegetables, herbs gnocchis
Steak Frites (12-oz Strip loin) steak frites				supp 15
Organic Salmon With Smoked Sea Salt asparagus, brandade and espelette pepper infused olive oil
Beef and Lamb Burger with french fries, nodine juniper bacon, your choice of cheese and caramelized onions
Seasonal Vegetable Plate
Pasta of the Day
Assorted Cold Cut Plate
Roast Chicken Salad tabbouleh, red pepper, basil vinaigrette
Artisanal Cheese Plate				supp 14
tartine and grilled panini
Served With Mesclun Salad
Tartine of Asparagus red pepper, parmesan cheese and serrano ham, on toasted country bread
Chef’s Panini egg over easy, emmenthal cheese, bacon and frisee salad, ciabatta
pizzettes
(Very Thin Individual pizza) Served With Mesclun Salad
Alsacienne Pizzette bacon, fresh thyme, munster cheese, onion
Country Pizzette serrano ham, black olive tapenade, figs and goat cheese				suppl 3.50
dessert
L’absinthe Dessert Trolley
Assorted Sorbets or Ice Creams
seasonal desserts
With Suggested Coffees
Warm Crust Dark Chocolate Cake caramelized bananas and rum sorbet				14
Papua, New guinea. well-rounded, Full bodied, Touch of Acidity				7.50
Vanilla Creme Brulee with fresh raspberries and lemongrass sorbet				13
Lago azul, guatemala. Full bodied, Aromatic flavor, Slightly Acidic				10.50
Assorted Red Berries Served with your choice of whipped cream, sugar or plain				15
Baba Au rhum, Creme Aux Fruits Exotiques traditional sponge cake soaked in syrup with rum and exotic fruits				15
Mango Tarte Tatin coconut ice cream				13
Assorted Cookie Plate				13
Pico, San Cristobal "columbia". smooth, Slightly Acidic				8.50
classic desserts
Fine Tarte Aux pommes, Glace a la Vanille thin golden delicious apple tart, vanilla ice-cream				13
Classic Souffle of the Day				14
Strawberries Melba marinated strawberries, strawberry sauce, vanilla ice-cream and whipped cream				12
Poire Belle Helene almond nougatine, vanilla ice cream, whipped cream and warm chocolate sauce				13.50
Profiteroles a la vanille, Sauce Chocolat small puffs stuffed with vanilla ice cream, warm bitter sweet chocolate sauce				13
Assorted Seasonal Sorbets and Ice Creams				13.50
le plateau de fromages affines
Artisanal Cheese Plate			16	24

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