Soigne Restaurant & Wine Bar

Mussels, clams, shrimps, scallops, and cod a fennel tomato fume with saffron aioli crostini.

Served with garlic herbs roasted brussel sprouts

Served with Cheddar, brie, or gruyere cheese, arugula, and onions on a toasted brioche bun with tuffle frites.

In a green peppercorn sauce. Served with truffle mashed potatoes and grilled asparagus.

Sauteed with spinach in a sage broth.

Sauteed with arugula in a white wine broth. Topped with shaved parmesan cheese.

Fusilli pasta, gruyere, and brie cheese with applewood smoked bacon.

Ina lobster maple vanilla sauce. Served with saffron risotto.

In a mushroom duxelles wrapped in puff pastry in a lemon thyme beurre blanc sauce. Served with seasonal vegetables.

Grilled and served on a bed of wilted baby spinach, fire roasted red peppers, and asparagus in a roasted garlic balsamic reduction.

pan seared stuffed roquefort cheese apples and arugula apple side brandy sauce serve with lyonnaise potatoes and haricots verts

Garlic herb brussels sprouts

Arugula, radicchio, endives, tomatoes, and pignoli nuts tossed in a balsamic vinaigrette.

apple roquefort, cheese, almondsmesclun greens with white balsamic vinegar

Served with saffron aioli.

Shallots, garlic, and thyme in a white wine broth. Served with an herb parmesan toasted baguette.

Finished in a garlic herb butter. Served with a toasted baguette.

With brie, portobello mushroom, and sprinkled with an aged balsamic glaze.

With brie, portobello mushroom, and sprinkled with an aged balsamic glaze.

Seasonal vegetable on a bed of risotto.

Goat cheese wrapped in puff pastry with a sherry reduction.

scallops wrapped with applewood bacon rosted tomatoes coulis

Feet of duck caramelized leeks cherry brandy crempette

vegetable stew served with rasotto