8.95Baked BrieBrie, walnuts and fresh thyme baked in a puff pastry. Served with Fox's mustard
8.95Crepe Aux ChampignonsWild mushrooms sauteed with fresh rosemary, garlic, veal stock and cream folded in a French Crepe
10.95Seafood CrepeSea scallops and shrimp in a lobster tomato saffron cream folded in a French crepe
9.95Sauteed Frog LegsPan sauteed with sundried tomatoes and shiitake mushrooms in white wine, lemon, garlic, fresh herbs and butter
9.95Escargot St PierreSauteed with asparagus, sundried tomatoes and fresh herbs in a garlic cream sauce. Served in a phyllo dough basket
Salads and More
7.95Caesar SaladCrisp romaine lettuce tossed with parmesan cheese and Stephan's anchovy based dressing. Garnished with croutons and cherry tomatoes
7.95Field Greens with Goat CheeseWith crumbled goat cheese and pinenuts. Drizzled with a lemon, olive oil mustard vinaigrette
7.50Cafe SaladField greens and romaine lettuce with carrots, tomatoes, onions and croutons served with an herb de provence vinaigrette dressing on the side
7.95Soup Du JourA daily creation. Bowl
Entrees
18.95Chicken FrançaisBoneless breast of chicken pan sauteed with shiitake mushrooms and capers in a white wine lemon butter cream sauce
27.95Filet au PoivreBeef tenderloin rolled in crushed peppercorns and roasted medium rare. Finished in a cognac veal stock flambe with a touch of cream
21.95Salmon EpernayFresh Atlantic salmon filet baked with sea scallops and fresh dill in a champagne shallot cream sauce
18.95Crepe FrontenacArtichoke hearts, asparagus, roasted tomatoes and avocado baked in a French Crepe topped with boursin cheese
19.95Coq au VinBone in quartered chicken in a red wine stew with carrots, celery, mushrooms, onions and bacon. Served over egg noodles
18.95Dijon Pork LoinPork Loin roasted slightly pink with a blend of wild mushroom and fresh herbs finished in a dijon mustard cream
24.95BouillabaisseScallops, shrimp, salmon and mussels in a lobster tomato saffron bouillon. Served with an aioli canape
25.95Magret of DuckBoneless breast of duck roasted medium rare with portobello mushrooms on a tangy balsamic vinegar reduction
Dessert
ProfiteroleFrench vanilla ice cream in a pastry topped with a homemade Grand Marnier hot fudge sauce.
ClafoutisCountry French apple custard cake served warm with cinnamon creme anglaise
White Chocolate MousseServed with raspberry coulis and a thin almond gaufrette
Creme BruleeMade with cointreau and fresh vanilla beans
Homemade SorbetMixed berry sorbet with an almond tuille
Chocolate CakeBittersweet cake with an orange rum sauce
Bastille Day 5 Course
Appetizer
Cucumber VichyssoiseChilled local organic potato and cucumber cream soup
Pork PateCoarse pate prepared with locally raised ground pork and organic vegetable mirepoix, served with a local organic onion confit
Salad
Mixed Greens with Radishes and Firm Milk Aged Goat CheeseWith a ginger balsamic vinaigrette
Entree
Pan Seared Locally Caught MonkfishWith green peas and baby carrots in a sherry fish fumet
Cage-Free Organically Raised Chicken BreastOven roasted with leeks and wild mushrooms finished with a garlic shallot butter
Dessert
Toasted Lemon Pound Cake PreparedWith organic wheat flour and served with a locally sourced organic mixed berry sorbet
