• Duo d’Escargots:                             

Pairing of

– Mille Feuilles d’Escargots  (homemade puff pastry filled with escargots & mushrooms seasoned with parsley, garlic and butter sauce)

and

– Escargots au gratin (with mushrooms, artichoke bottom, spinach, Béchamel sauce. Topped with melted Swiss cheese)

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• Gravlax de saumon

Signature recipe of marinated fresh salmon cured with French kosher salt (Guérande), dill, black sesame and a touch of lemon vodka with light honey wasabi sauce

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• Quiche d’Automne (vegetarian).

Warm “cake” (quiche style) of pumpkin, mushrooms & goat cheese baked with eggs, shredded mozzarella cheese and spinach in a thin puff pastry crust.

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• Thanksgiving Pumpkin Velouté Soup topped with cranberry whipped cream.

• Steak, Sauce Forestière.  

Pan seared tender striploin steak topped of red wine reduction sauce and Portobello mushrooms. Served with French fries.

• Navarin d’Agneau Printanier.

Traditional and delicious family French recipe of lamb stew (New Zealand) with fresh spring veggies. (A must !)

• Coq au vin Tradition 

Famous French recipe of chicken leg slowly cooked with red wine, bacon, onions, mushrooms & carrots. Served with fettuccini pasta  

• 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.

• Meringue Surprise

With 1 scoop of ice cream, homemade chocolate sauce and whipped cream.

• Crêpe Tatin

Thin and light crêpe filled with warmed caramelized apples, vanilla ice cream, whipped cream & roasted sliced almonds.

• Crème brûlée

Chilled crème brûlée lightly flavored with orange flower water , topped with a caramelized crust.