Dinner Menu


Appetizers

French Onion Soup Emmentale Cheese Gratin
$9
Wild Mushroom Soup
With Mini Mushroom Ravioli
$9
Chef’s Table Salad
Chopped Escarole, Tomatoes, Cucumbers, and Carrots Accompanied with Crumbled Bleu Cheese and Classic Vinaigrette
$10
Hydro Bib Lettuce Salad
Simple Stack of Lettuce in a Crouton Ring, Shallot Tarragon Vinaigrette
$9
Foie Gras and Tuna
Toast of Foie Gras with Tuna Carpaccio, Extra Virgin Olive Oil, and Lemon Drizzle
$15
Baked Escargot
Garlic Butter Puff Pastry en Croute
$13
Cape May Oyster
Mignonette, Cocktail Sauce
6 pc $13 or 12 Pc $26
Gratin of Little Neck Clam
Three Butters Garlic, Lemon and Mustard, Country Tartine with Petite Salad
$13
Red Beet and Goat Cheese Napoleon
Roasted Pistachio, Mixed Green Salad with Tarragon Vinaigrette
$10
Traditional Steak Tartare
Raw Diced Filet Mignon Seasoned with Caper Shallot Parsley, Petite Salad and Potato Chips
Appetizer $15 Main $30


Main Course

Barely Touched Smoked Atlantic Salmon
Caramelized Onion, Herbs Crusted Potato Cake, Asparagus, Red Fumet
$31
Seared Yellow Fin Tuna
Ratatouille Of Vegetables, Pilaf Rice, Peppercorn Sauce Provençale
$35
Classic Roasted Organic Chicken
Potato Forestiere, Brussel Sprouts, Classic Jus
$29
Braised Lamb Shank
Braising Cooking Vegetables, Traditional French Flageolet, Reduced Sauce
$33
Parmentier of Braised Short Rib
Sautéed Spinach, Mashed Celery Root, Potato Gratin and Reduced Sauce
$32
Grass Fed Filet Mignon
Au Gratin Potatoes and Haricot Vert Provençale, Peppercorn Sauce
$35
Classic Roasted Duck a L’Orange
Potato Cake, Zucchini Ribbon
$34
Mushroom Risotto
Mixed Wild Mushroom, Asparagus, and Almond
$29
Traditional Bouillabaisse
South of France Fish Stew with Rouille Sauce and Croutons
$34
Languedoc Region Cassoulet
Duck Leg Confit, Lamb, Pork, Sausage Braised in a Rich White Bean Ragout
$34


Sides

$5

Au Gratin Potato
Mashed Potato
Potatoes Forestiere
Brussel Sprouts
Haricot Vert
Asparagus


Dessert

$9

French Profiteroles
Classic Pate a Choux Puffs filled with Vanilla Ice Cream, Chocolate Sauce, and
Whipped Cream

Traditional Tahitian Vanilla Creme Brulee
Vanilla Custard Torched with Vanilla Sugar
Crepes Suzette
Chef Flavien’s Favorite Belgium Crepe Recipe, Grand Marnier Orange Sauce and
Vanilla Ice Cream

Claude’s Favorite Apple Tart
Baked Over Puff Pastry, Patisserie and Fresh Golden delicious Apple
With Vanilla Ice Cream

Warm Liquid Center Chocolate Cake
Rich Swiss Chocolate Recipe Served with Vanilla Ice Cream
Opera Cake
Layers of Thick Almond Sponge Cake Soaked with Espresso, Filled with Chocolate Ganache
and Coffee Buttercream

Macaron Lover’s Display
Chocolate, Coffee, Vanilla, Pistachio, Lemon, Raspberry
Choice of Homemade Ice Cream and Sorbets
(Two Scoops)

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