SAMPLE DINNER MENU................................................................................ LAST UPDATED 8/2008

Bavette à l’Echalotte 23
Marinated Skirt Steak, French Fries, Confit Shallots & Bordelaise Sauce

Confit de Canard 23
Duck Leg Confit, Warm Lentils, Baby Beets & Frisee Salad

Poulet Roti 20
Roasted Organic Rosie Chicken au jus with Garlic Yukon Gold Mashed Potatoes

Blanquette de Veau 20
Veal Blanquette & Rice Pilaf

Boeuf Bourguignon 20
Braised Beef Stew in Red Wine Sauce, Macaroni Gratin

Coquille St. Jacques 24
Seared Day Boat Scallops Feuillantine, Braised Fennel, Zucchini, Sauce Vierge

Bar du Pacific 24
Pan-Seared Pacific Bass, Yukon Gold Garlic Mashed Potatoes & Sauce Vierge

Cabillaud Grenobloise 23
Pan-Seared Ling Cod with Lemon Condiment & Wilted Spinach

Gigot d’Agneau 23
Grilled Marinated Lamb Steak, Garlic Butter, Canellini Beans & Haricots Verts

Paillard de Poulet 19
Grilled Chicken Scaloppini, Pistachio sauce & Fresh Fettuccine

PLAT DU JOUR A.Q.
Lundi- Boudin Noir
Mardi- Moules Frites
Mercredi- Steak Tartare
Jeudi- Cassoulet
Vendredi- Bourride
Samedi & Dimanche- Canard á l'Orange

LES TARTES FLAMBÉES
Small Crispy Galettes

Tarte Flambée Classique 10
Onions, Bacon, Crème Fraîche

Tarte Flambée a l'Emmenthal 11
Onions, Bacon, Crème Fraîche Swiss Cheese

Tarte Flambée au Saumon Fumé 12
Smoked Salmon, Red Onions, Capers, Horseradish Cream

Tarte Flambée Provençale 10
Tomatoes, Basil, Black Olives

APPETIZERS

Soupe du Jour 9
Inspiration Soup of the day

Escargots 13.50
Sautéed Escargots with Garlic Butter and Tomato Concassé

Pétatou de Chêvre 13
Warm Goat Cheese, Black Olive Dressing

Cocktail de Crevettes 14
Tiger Prawns and Avocado Cocktail, Grapefruit Segments, Romaine Salad, Tomato Confit

Salade de Laitue 9.50
Butter Lettuce Salad, Fresh Herbs, Sherry Vinaigrette

Salade aux Petits Lardons 13
Frisée Salad, Warm Poached Egg, Bacon, Petits Croutons, Dijon Mustard

Tartare de Saumon 13
Salmon Tartare, Haricot Vert Salad, Pomme Gaufrette

Sardines à l’Huile 12
Marinated Sardines, Condiments

Assiette de Charcuterie 16
Country Style Paté ,Duck Rillette, Garlic Sausage, Dry Salami, Cured Ham, Cornichons & Onion Marmalade

Soupe à l’Oignon,
Onion Soup, Melted Cheese
9

Coeur de Romaine
Heart of Romaine, Grated Roquefort Cheese & Walnuts
11

Foie Gras de Canard
Duck Foie Gras au Torchon
18

Salade d'Asperge
Warm Asparagus Salad With Poached Egg & Serrano Ham
13

Chef de Cuisine – Patrick Albert

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