Appetizers

Brioche Beignet fritters filled roasted butternut squash, spiced walnuts, arugula and Roquefort cheese, served with sage aioli

Proscuitto wrapped Prawns served with a lemon Aioli

Truffle French Fries*

Parmesan Crusted Calamari served with a mild harissa mayonnaise

Soupe a l’Oignon Gratinee

Salads

6

Salade Parisienne - frisee, lardon, croutons and poached egg in a vinaigrette dressing

Classic Caesar with shaved parmesano-reggiano and garlic croutons

Endive, spiced pecans, arugula, pears and Roquefort cheese in a balsamic vinaigrette

Salade au Canard Confit - house-made Duck Confit with spinach, arugula and cranberries in a pear vinaigrette

Salad de Foie de Volaille, seared chicken livers, caramelized shallots and pancetta served on baby spinach in a champagne vinaigrette

Entrees

Hazelnut Crusted Salmon with merlot-blackberry coulis on a bed of sautéed spinach and roasted leeks

Coquilles Saint-Jacques - seared sea scallops in a Champagne-crevette sauce

Steamed PEI Mussels in a saffron neige served with pommes frites

Provencal Fish Stew- mixed fish and shell fish in a tomato, bell pepper and fennel sauce

Grilled Duck Breast in green-peppercorn Cassis sauce

Rolled Chicken Breast stuffed with goat cheese, sun dried tomatoes, spinach, basil and pine nuts

Filet Mignon in a brandied Morel mushroom sauce

New York Steak with a Porcini-herb butter sauce

Beef Short Rib, savory and slow cooked with cipollini onions and mushrooms

Selle d'Agneau - rack of spring lamb in a Dijon mustard, red wine and herb sauce

Gigot d'Agneau - slow roasted lamb shank with root vegetables and garlic mashed potatoes

Cassoulet de Toulouse- traditional white bean stew with duck confit, smoked pork chop, and “sausage de Toulouse”

Double cut Pork Chop stuffed with braised parsnips, onions & tart cherries in a fig-Merlot sauce

Boeuf Bourguignon traditional beef stew made with red wine and vegetables

Bistro Burger with crisp bacon, caramelized onions and Roquefort cheese served with potato wedges

Grilled Eggplant and Polenta Napoleon with seared spinach, mozzarella cheese and mushroom ragout

Squash Bowl stuffed with French green lentils, leeks, carrots and sun dried tomatoes*

Puff Pastry Purses swiss chard, butternut squash, mushrooms and pine nuts in a sage cream*

* Vegan
Split charge $4.oo.
$2.00 charge for more than 1 substitution. Other extras a.q.
$12 corkage fee

Note: prices subject to change without notice