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Appetizers |
Boston lettuce, balsamic vinaigrette and caramelized garlic chips
| $9 |
Two colors melon cocktail, Prosciuto and Sherry glaze
| $10 |
Cold vegetables Millefeuille with basil dressing
| $10 |
Chilled crab and heart of palm with lime smoothie
| $14 |
Oyster ceviche*, lemon. ginger and condiment
| $14 |
Charcuterie board, Prosciutto, dry and garlic sausages, duck pâté
| $15 |
Sauteed Escargot in shallot and Chablis wine
| $13 |
«Tarte Flambée»
french pizza style with crème fraîche, onion & bacon | $9 |
French onion soup au gratin
| $9 |
Bistro Corner |
Cheese selection from “Artisanal” store, baby green, walnuts and apple
| $16 |
Charcuterie board, Prosciutto, dry and garlic sausages, duck pâté
| $15 |
«Salade de Poulet»
Grilled chicken breast,spinach salad, Chick peas,and feta cheese,lemon olive oil dressing | $17 |
« Salade Niçoise »
Heart of Romaine, boiled egg, red potato, string beans, vegetables, tomato, Niçoise olives, onions and 6oz grilled Yellow fin Tuna and Anchovies | $19 |
1/2 Lobster Parisian
boiled egg, Russian salad and home made mayonnaise | $19 |
« Omelette de Homard »
omelet with chives, red peppers and lobster | $19. |
Entrees |
 «Prince Edward» island mussel Mariniere served with pommes frites
| $16 |
Grilled petite sirloin steak 8oz served with French fries
| $23. |
«Steak Tartare »
Chopped Sirloin steak mixed with Condiments, Served with “Pommes Frites” | $23 |
Chilled Organic salmon, vegetable “macedoine” and oyster foam
| $24 |
Steamed Cod fish, sautéed heart of Romaine and watercress coulis
| $24 |
Roasted free range chicken, mashed potato and chicken jus
| $23 |
Hanger steak, croquette and scallion/Roquefort sauce
| $24 |
« Le Bourguignon »
Braised short ribs served with lardons, mushroom and mashed potato | $23 |
Our Pasta |
Gnocchi “Maison”, sun dried tomato, mushroom and Parmesan chip
| $16 |
Salmon risotto, lemon jus and cillantro salad
| $19 |
Manicotti, crab meat & spinach bechamel gratin
| $20 |
Linguini and meat sauce scented with truffle oil
| $18 |
Prix Fixe Lunch Menu |
| Daily Menu depending on the Market |
2 Courses
| $21.50 |
3 Courses
| $24.50 |
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Prix Fixe $35.(3 courses) |
Appetizer only $10. |
| The Soup of the day / French style onion soup “au gratin” with Gruyere |
| Boston lettuce, balsamic vinaigrette and caramelized garlic chips |
| Cold vegetables Millefeuille with basil dressing |
| Two colors melon cocktail, Prosciuto and Sherry glaze |
| Oyster ceviche*, lemon, ginger & condiment |
| Seared Calamari with avocado guacamole and Melba toast |
| Chilled crab and heart of palm with lime smoothie |
| Duck Foie-Gras tartine, ginger, almond, apple sweet and sour sauce add $5. |
| Traditional baked escargot in fine garlic and parsley butter |
| Charcuterie home made pate, dry sausage, saucisson à l’ail, Prosciutto |
| Cheese plate: Cheese selection served with apple, walnuts and crackers |
| “Tarte flambée” French pizza style with crème fraîche, onion & bacon |
Entrée only $25. |
| Diver sea scallops and black pudding sausage duo, apple and vanilla sauce |
| Steamed Cod fish, sautéed heart of Romaine and watercress coulis |
| Chilled Organic salmon, vegetable “macedoine” and oyster foam |
| “Prince Edward” island mussel Mariniere served with pommes frites -$6. |
| Roasted free range chicken, mashed potato and chicken jus |
| Hanger steak, croquette and scallion/Roquefort sauce |
| Rabbit loin, market vegetables, goat cheese crumble and tarragon oil |
| Steak tartar* mixed in front of you depending on your taste |
| Steak Frites 8oz “au poivre” served with French Fries |
| Braised short ribs Bourguignon in Pinot Noir reduction |
| Lamb kebab, lemon confit, vegetables taboule and sour cream |
| Gnocchi “Maison” with sun dried tomato, mushroom and Parmesan chips |
Dessert only $ 9. |
| Apple tart Tatin, topped with whipped cream or Vanilla ice Cream |
| Warm chocolate molten cake, hot chocolate sauce and Vanilla ice cream |
| Sorbet: raspberry, mango, lemon, black currant between lemon meringues |
| Lavender “Crème Brulée”, lemon spoon cookie |
| Soufflé Grand Marnier, chocolate, or praline add $4. |
| Strawberry sandwich with rhubarb compote |
| Black cherries clafoutis whipped cream on the top |
| Tartar = Raw Ingredient |
| Substitutions are subject to additional charge |
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