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Bastille Day dinner menu

Seating options starting at 4pm. Last seating option at 8pm.

No entertainment.

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By reservation only

Due to limited seating, a « Reservation & Confirmation » form must be completed to validate the reservation.

Selection of menu items is also required at the time of reservation.

Please contact us by phone (754-206-4116), by email ([email protected]) or select « find contact us » tab to get the « Reservation & Confirmation » form.

The form will be emailed to you in return.

Thank you for your understanding !

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Menu options

Appetizer & Main Course : $64.00

Main Course & Dessert : $64.00

Appetizer, Main Course & Dessert : $76.00

No Sharing. 7% Tax and 20% service will be added to the final check.

Regular menu not available for this event.

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≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈  Choice of Appetizers ≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈

Duo d’Escargots: Pairing of –      “Escargots au gratin” (with mushrooms, artichoke bottom, spinach, Béchamel sauce. Topped with melted Swiss cheese). And –       Mille Feuilles d’Escargots  (homemade puff pastry filled with escargots & mushrooms seasoned with parsley, garlic and butter sauce). Foie Gras en Feuilleté Pan seared French duck liver with raspberry vinegar sauce in homemade puff pastry, on a bed of apples and grapes sautéed with brandy. Tartare de Saumon Tartare of fresh and smoked salmon with avocado, French pickles and shallots, flavored with our special seasoning. Soupe à l’Oignon Traditional French Onion Soup.

≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈  Choice of Main Courses  ≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈

Steak au poivre. Tender striploin steak sautéed with green peppercorn and black pepper sauce flavored with cognac (brandy). Served with French fries. Navarin d’Agneau Printanier (lamb stew). Traditional and delicious family French recipe of lamb stew (New Zealand) with fresh spring veggies. (A must !). Limande sole aux amandes. Pan seared boneless Lemon Sole fillet (Almondine style) with lemon reduction sauce and sliced roasted almonds. Served with fresh veggies of the day. Coq au vin Tradition.  Famous French recipe of chicken leg slowly cooked with red wine, bacon, onions, mushrooms & carrots. Served with fettuccini pasta.

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Poire Belle Hélène Poached pear on top of 1 scoop of ice cream covered with homemade chocolate sauce, sliced roasted almonds and whipped cream. Crêpe Tatin Thin and light crêpe filled with warmed caramelized apples, vanilla ice cream, whipped cream & roasted sliced almonds. Meringue Surprise. Homemade soft & crusty plain meringue filled with 1 scoop of ice cream, topped with homemade chocolate sauce, whipped cream.