Lunch | |
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 |
Dinner | |
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 | |