P O T A G E S

POTAGE du JOUR                         5.00

Soup of the day

 

SOUP al OIGNON                           6.00

Onion soup gratinee

 

BISQUE de HOMARD                              6.00

Lobster bisque

 

H O R S    D' O E U V R E S

CALAMARS a la ROMAINE           7.00

Lightly breaded calamari fried served with spicy tomato sauce

 

ESCARGOTS de BOURGOGNE    7.50

Snails out of the shell in garlic butter

 

MOULES MARINIERES                8.50

Steamed mussels with white wine, shallot, garlic, celery and basil broth

 

BEIGNETS de CRABE                       8.50

Pan seared crab cake braised leeks corn cream sauce

 

CREVETTES a la SAISON               11.00

Shrimps sautéed with garlic tomato salad

 

 S A L A D E S

SALADE COMPOSEE                         5.00

Mixed green romaine and escarole house vinaigrette

 

CAESAR SALADE                                 6.50

Traditional Caesar salad

 

SALADE DE CHEVRE                          7.50

Warm goat cheese on toast and mixed green salad

 

SALADE D' ENDIVES AU ROQUEFORT             7.50

Endive, mixed vegetable, Roquefort cheese, walnut, and apple

 

LA NICOISE                                         12.50

Romaine tomato cucumber anchovy string beans olive egg & tuna

 

E N T R E E S

RAVIOLIS aux CHAMPIGNONS             12.00
Mushroom ravioli 

 

SUPREME DE VOLAILLE                        15.50

Sautéed boneless of chicken breast served with dijon mustard sauce     

 

SAUMON au POIVRE                                 17.50

Grilled salmon with pink pepper corn sauce

 

STEAK FRITES                                           21.00

Grilled steak served with pommes frites

 

CARRE D' AGNEAU GRILLEES               23.00
Grilled rack of lamb served with mash potatoes

 

FILET de BOEUF au POIVRE           23.00

Filet mignon in demi glaze cream peppercorn sauce