Caesar or province salad with soup and baguette.

A thick stack of premium roast beef on top of French baguette with our bistro sauce, paprika onions, and melted Swiss cheese served with au jus for dipping and grapes.

Three premium kinds of cheese with apples and grapes, sliced baguette, butter, fig marmalade, and balsamic glaze.

A lone stack of premium roast beef on a French baguette with au jus for dipping.

Sauteed diced apple, potatoes, and walnut. Served with fresh fruits, large roll, and butter.

2 eggs any style with a ham steak, 2 turkey sausages, or 3 applewood smoked bacon strip and our O'Brien breakfast potatoes served with French baguette, butter, and jelly.

Cooked any style with French baguette, butter, and jelly.

A generous side order of sauteed diced potatoes with peppers and onions.

A classic baked omelet with sauteed mushroom, potatoes, onion, shallots, Kalamata olives, garlic, spinach, tomatoes, and bell peppers topped with provolone.

A vegetable casserole with mushroom, zucchini, yellow squash, fava beans, root vegetables, sun dried tomatoes, olives, onion, and bell peppers sauteed with garlic, shallot, and wilted spinach leaves and with 2 over medium eggs on the top.

Sauteed fresh spinach and onions with feta cheese. Served with fresh fruits, large roll, and butter.

Sauteed diced apple, potatoes, and walnut. Served with fresh fruits, large roll, and butter.

Our piperade mix with mild chorizo and Cheddar Jack cheese. Served with fresh fruits, large roll, and butter.

Steamed broccoli florets, applewood bacon, and Cheddar Jack cheese. Served with fresh fruits, large roll, and butter.

Braised Portobello mushrooms with merlot wine, garlic, and onions. Served with fresh fruits, large roll, and butter.

Stewed three colors bell peppers with tomato and basil sauce. Served with fresh fruits, large roll, and butter.

Sauteed sliced mushrooms with chardonnay, cream, onions, and garlic. Served with fresh fruits, large roll, and butter.

A blend of chervil, chives, parsley, basil, green onion, and tarragon. Served with fresh fruits, large roll, and butter.

Fontina, Swiss, feta, and Parmesan cheeses. Served with fresh fruits, large roll, and butter.

Diced Virginia ham and Swiss cheese. Served with fresh fruits, large roll, and butter.

Virginia ham, Swiss cheese, and Dijon mustard on thick French sandwich bread. Grilled, then oven baked with bechamel sauce. Served with grapes.

A thick stack of premium roast beef on top of French baguette with our bistro sauce, paprika onions, and melted Swiss cheese served with au jus for dipping and grapes.

A lone stack of premium roast beef on a French baguette with au jus for dipping.

Herbed roasted chicken breast baked with provolone cheese, two olive tapenade, and marinara sauce on French baguette. Served with grapes.

A cold stack of dry hard salami, ham, buffalo mozzarella, roasted bell pepper, spring mix, and balsamic glaze on French baguette. Served with grapes.

A classic Parisian cold sandwich with double creme brie and Virginia ham on a buttered French baguette with a Romaine leaf. Served with sliced apples and French cornichons.

Butter croissant filled with avocado, roasted pepper, cucumber, tomato, red onion, Romaine leaf, and spring mix with Swiss cheese, balsamic glaze, and Provence dressing. Served with a pickle spear.

Tarragon chicken salad with a Romaine leaf or tuna salad with tomato and lettuce on French baguette. Served with assorted fresh fruits. Served on a butter croissant.

Tarragon chicken salad with a Romaine leaf or tuna salad with tomato and lettuce on French baguette. Served with assorted fresh fruits. Served on a butter croissant.

Four thick strips of apple smoked bacon with Swiss cheese, lettuce, tomato, and mayonnaise on sliced sandwich bread, grilled with butter, and served with grapes.

Warm herbed roasted chicken breast with Caesar dressing, shredded Parmesan cheese, Romaine lettuce, and tomato on a French baguette. Served with grapes.

Thick, grilled corned beef, sauerkraut, and Swiss cheese sandwich with bistro sauce. Served with grapes.

Choose between Virginia ham, smoked turkey, roast beef, or Italian salami with either Swiss, provolone, Cheddar, or gouda. Including lettuce, tomato, red onion, pickle spear, dijon mustard, and mayonnaise.

Caesar or province salad with soup and baguette.

Our deli classic sandwich on a baguette and one of side salad.

Our popular large salad plates with either Maison, Provence, or Caesar dressings. Large salads come with warm Parmesan croutons and tomatoes. Served with a large roll and butter.

A chilled, slightly spicy, traditional vegetarian gazpacho soup with a touch of celery seeds and a hint of minced garlic and shallots. Creamy, blended smooth then chilled potato leek vichyssoise.

A chilled, slightly spicy, traditional vegetarian gazpacho soup with a touch of celery seeds and a hint of minced garlic and shallots. Creamy, blended smooth then chilled potato leek vichyssoise.

Our popular large salad plates with either Maison, Provence, or Caesar dressings. Large salads come with warm Parmesan croutons and tomatoes. Served with a large roll and butter.

Albacore tuna, green beans, English boiled potato slices, hard boiled egg, Nicoise olive, tomatoes anchovies with Romaine lettuce, green onions, and our Maison dressing.

Sliced tomato and Buffalo mozzarella slices with marinated roasted red peppers, extra virgin olive, balsamic vinegar, and fresh basil chiffonade over spring mix provençal.

A rainbow of roasted herbed chicken breast, avocado, marinated red peppers, tomatoes, Kalamata olives, hard boiled egg, green onions, feta cheese over Provence salad, balsamic glaze stripes.

Warm roasted herbed chicken breast with julienned Bartlett pear, fresh berries, Amish crumbled blue, tomatoes, green onions and Provence blend salad, Balsamic glaze.

Baby spinach tossed in our walnut oil vinaigrette with thin red onion, applewood bacon, glazed walnuts, cherry tomatoes, green onions, hard boiled egg, and feta cheese.

Oven roasted 6 oz flat iron steak on the top of wilted spinach leaves, deglazed with aged balsamic vinegar. Served with roasted garlic gloves, grape tomatoes, and warmed Sonoma goat cheese, balsamic glaze drizzle.

Our classic Swiss and fontina cheese fondue served with French bread and a sliced half apple.

Baked in classic garlic shallots parsley butter. Sliced baguette.

Seared fillet of tilapia served over quinoa pilaf with braised bell peppers, capers and Kalamata olives, shallots, and garlic in a tomato basil and harissa chili sauce.

5 large shrimp sauteed with shallots, garlic, green onions, and tomatoes deglazed with Pernod anise liquor and finished in a white wine infused sweet cream butter sauce then tossed with linguini pasta.

A full pound of Chilean mussels, flamed with Pernod then sauteed in our tomato basil sauce with white wine, Moroccan harissa spice, scallions, shallots, and garlic served over linguini.

A full pound of petit clams sauteed with onion, garlic, shallot, green onion, and parsley in a butter chardonnay broth served over linguini.

Our famous classic tender beef sirloin tips slow cooked in our thyme merlot wine sauce with pearl onions, baby carrots, and mushrooms, English boiled potatoes, or farfalle pasta.

A classic French provincial stew of zucchinis, eggplants, and yellow squash with tomatoes, garlic, thyme, basil, and white wine. Served with sun dried tomato, vegetarian Israeli couscous.

Julienne of chicken breast sauteed with mushrooms, garlic, shallot, green onions, and white wine. Served with our homemade "Tomate provencale" sauce over farfalle pasta.

Diced chicken breast sauteed with mushrooms, shallot, garlic, apple, and potatoes in a white wine cream sauce topped with melted gruyere cheese.

Mushrooms, Kalamata olives, tomatoes, green onions, garlic, bell peppers, fresh spinach, green beans, capers broccoli, squash, and harissa sauteed in white wine then tossed in our tomato basil sauce and quinoa pilaf.

French baguette slices baked open face with basil pesto, brie, fontina, and gruyere cheeses, tomato basil dip.

A large order of our famous garlic parsley fries with our melted gruyere and Cheddar Jack cheese cream sauce topped with green onions and apple wood bacon bits. Addictive.

Our flat iron steak, cubed then rubbed with dijon mustard and coarse black pepper, sauteed in butter then flamed with cognac, finished with our three peppercorn and demi glaze sauce. Sliced baguette.

Chilled country pork pâté in cognac with cornichons, sliced apples, and fig marmalade. Sliced baguette.

Our classic Swiss, brie, and fontina cheese fondue with Alsace wine topped with sliced almond. Sliced baguette.

Six authentic cheese and potato stuffed polish pierogies with braised paprika onions and aged balsamic glaze served with garden spring mix, candied walnut, and grape seed oil vinaigrette.

Our famous baked snails in our renowned classic garlic shallots and parsley butter with baguette and apple. Add croutons and fondue cheese for an “au gratin” cheesy twist.

Three premium kinds of cheese with apples and grapes, sliced baguette, butter, fig marmalade, and balsamic glaze.

Our classic baked onion soup with melted Swiss cheese on French crouton float.

Your choice of a generous serving of our spring mix Romaine blend tossed with either our tarragon lemon, balsamic, or Caesar dressings served with cherry tomatoes and our warm Parmesan crouton.

A tender 6 oz flat iron steak on top of wilted spinach deglazed with aged balsamic vinegar. Garnished with roasted garlic cloves, grape tomatoes and warmed Sonoma goat cheese, balsamic glaze.

A rainbow of roasted herbed chicken breast, avocado, marinated red peppers, tomatoes, Kalamata olives, hard boiled egg, green onions, feta cheese over salad Provence with balsamic glaze.

Our summer salad combination of warm roasted herbed chicken breast with julienned fresh pear, fresh berries, crumbled blue cheese, tomatoes, green onions over our Provence salad with balsamic glaze.

A large mound of baby spinach tossed in our walnut oil vinaigrette with thin red onion, applewood bacon, glazed walnuts, cherry tomatoes, green onions, hard boiled egg, and feta cheese.

A classic combination of albacore tuna with green bean, chilled boiled potatoes, hard boiled egg, niçoise olives, scallions, tomatoes and anchovies, tarragon lemon vinaigrette.

Our quiche du jour with our any of our side salad or a soup cup of your choice with a grape bundle.

Two stacks of tomato, avocado, and buffalo mozzarella cheese served with a fresh mango cilantro salsa drizzled with blood orange infused olive oil.

Oven roasted fresh salmon fillet with cracked black pepper topped with our freshly prepared white wine shallot infused in a butter sauce served or with our mango cilantro salsa served with a timbale of quinoa pilaf and sauteed green beans with almond.

Seared fillet of tilapia served over quinoa pilaf with braised bell peppers, capers, and Kalamata olives, shallots, and garlic, flamed with Pernod finished with white wine and tomato basil and hot harissa spice.

A full pound of Chilean mussels, flamed with Pernod then sauteed in our tomato basil sauce with white wine, harissa spice, scallions, shallots, and garlic served over linguini or quinoa pilaf.

Six large shrimp sauteed with shallots, garlic, green onions, and tomatoes, deglazed with Pernod and finished in a white wine infused sweet cream butter sauce then tossed with linguini pasta.

A full pound of baby clams sauteed with onion, garlic, shallot, green onion, and parsley deglazed in butter infused, lemon chardonnay broth served over linguini.

Six large shrimp with zucchini, mushroom, garlic, and shallots, deglazed in chardonnay then simmered in our tomato basil sauce finished with a dash of cream then baked with provolone cheese on top over quinoa pilaf. Available during springs and summers.

A trio of boneless smoked pork shank, veal sausage, and spicy andouille sauteed with carrots, celery, shallot, and fresh thyme deglazed with chardonnay wine and simmered in our veal demi glace sauce with fava beans.

Two tender veal scaloppini sauteed either a la Normandie with apple, mushrooms in our apple Jack brandy cream sauce or marsala with mushrooms and scallions in a marsala wine and veal demi glace sauce.

Our famous classic tender beef sirloin tips slow cooked in our thyme merlot wine sauce with pearl onions, baby carrots, and mushrooms, English boiled potatoes, or pasta.

Classic steak Diane, 2 tender beef medallions flamed in cognac, sauteed with mushroom and green onions in a demi glaze and shallot sauce, sauteed green beans amandine.

A tender 6 oz flat iron steak simply sauteed with coarse black pepper then roasted. Served with our famous garlic parsley fries.

Frenched premium pork chop, oven roasted with paul prudhomme seasoning rub over dill mashed potatoes, smothered with a braised onion and mushroom demi glaze sauce finished with Madeira wine.

Either “le poulet farfalle” a julienne of herbed roasted chicken breast and andouille sausage sauteed with mushrooms in a tarragon chardonnay cream sauce tossed with farfalle pasta baked with gruyere cheese or “le poulet Normandie”, diced potatoes and apple simmered with a julienne of chicken breast, mushroom, garlic and shallots in a creamy Swiss cheese chardonnay sauce baked with gruyere cheese on top.

Roasted chicken breast paillard, deglazed in cognac, topped with chervil, tomato, mushroom, chardonnay, and veal demi glace sauce. Roasted, peppered potato pebbles with braised onions.

Fresh Canadian duck breast seared in olive oil then roasted, flamed with Grand Marnier served with our orange demi glaze sauce. Fricassee of seasonal root and green vegetables.

Israeli couscous beads on top of our classic stew of zucchini, squash, and eggplant with tomatoes, fresh basil, and thyme.

Three kinds of cheese tortellini or ravioli sauteed with either Parmesan cream sauce with garlic and shallot or with our tomato basil marinara sauce.

A fricassee of bell peppers, mushrooms, squashes, Kalamata olives, capers, garlic, shallot, fava beans, and spinach deglazed with chardonnay then simmered with our tomato basil sauce with harissa, quinoa pilaf.