French onion soup, croutons and cheese.

Seasonal soup, prepared daily.

Creamy al dente shrimp risotto, saffron and grass peas.

Homemade traditional foie gras terrine.

Pan seared foie gras.

Terrine and pan seared foie gras.

Truffle chicken liver mouse, pickles, onion confit and toasted country bread.

Delicious soup prepared daily.

Green salad with grape tomatoes, goat cheese, beets, green beans and aged balsamique.

Roasted chicken breast, with scallions, mashed potatoes and baby carrot.

PEI mussels cooked in mariniere sauce, traditionally served with french fries.

PEI mussels mariniere, white wine sauce and parsley, French fries.

Dover sole meuniere, seared in hazenut butter caper and lemon, haricot vert and basmati rice.

Whole sea bass, simply grilled with lemon and olive oil, provengale ratatouille.

Grilled rib eye, hand cut pommes frites, shallot and red wine sauce.

Braised beef shoulder,red wine aromatic sauce basmati rice.

Roasted all natural chicken with thym and garlic, choice of side. Contact to merchant for side selection.

Duck breast served over a spinach and mushrooms risotto, aged balsamic.

House mesclun, cherry tomatoes, balsamic vinaigrette.

Smoked salmon salad, arugula, capers and dill.

Selection of 4 aged cheese from France.

Homemade terrine, seasonal chutney and salad.

The Chef's selection of charcuterie platter with onion confit, cornichons.

Molten chocolate stuffed with vanilla ice cream and creme anglaise.

Puff pastry stuffed with vanilla ice cream, warm chocolate sauce.

Coconut, strawberry and raspberry sorbet combination.

French meringue over creme anglaise, toasted almonds and caramel.

Warm caramelized upside down apple tart, choice of vanilla ice cream or creme fraiche.

The chef's choice of a variety of sweet bites.

Selection of four aged cheese from France.

Escargots bourguignons cooked in garlic and parsley butter.

Seasonal soup prepared daily.

French onion soup, croutons and emmental.

Escargots bourguignons cooked in garlic and parsley butter.

PEI mussels in spicy creamy sauce saffron or traditional marinere sauce.

Creamy al dente riotto oyster mushroom and spinach.

Foie gras terrine.

Pan seared foie gras.

Both foie gras.

Pan seared scallops over a lobster sauce and English pea risotto, sun dried tomato.

Dover sole meuniere, seared in hazelnut butter and lemon, accompaniment of haricots vert.

PEI mussels in spicy creamy sauce saffron or traditional marinere, homemade pommes frites.

Pan seared duck breast fricassee of fingerling potatoes, spinach, oyster mushroom, orange and honey sauce.

Seared rack of lamb, gtatin dauphinois, provengale ratatouile, jus and rose mary.

Braised beef shoulder cooked in aromatic red wine sauce, side of basmati rice.

Pan seared ribeye 10 oz, hand cut French fries and peppercorn sauce.

Frisee salad mesclun, gruyere cheese, landons, poached eggs, croutons and dijon dressing.

Smoked salmon baby arugula, capers, red onions lemon olive oil and dill.

The Chef selection of charcuterie platter, onion confit, cornichons.

Selection of 4 aged cheese from france.

Homemade terrine marmalade mixed green salad.