Fresh mussels steamed in a garlic cream white wine sauce or spicy tomato sauce.

Imported French snails baked in a homemade garlic herb butter.

Thin sliced house cured salmon served with shallots, capers, local goat cheese crème fraiche and croustinis.

A terrine of chicken liver mousse flavored with chopped black truffle. Served with Dijon mustard, cornichons and croustinis.

A cold preparation of Hudson valley duck foie gras. Served with croustinis and black currant – port wine jam.

Selection of six imported French cheeses – Port salut, Bellatoire brie, Bleu d’Auvergne, Comté (aged for 24months), Brebirousse D’Argental and warm goat cheese and honey croustinis. Served with fresh fruit and jam.

Mixed greens, julienne carrots, beets, turnip and sliced cucumber with house dijon vinaigrette.

Lump crab meat, avocado, shallots mixed with lemon juice & olive oil and served in a half avocado shell with a side of petite greens.

Seared 4oz ahi tuna served with roasted potatoes, cucumbers, green beans, hard-boiled egg, greens, niçoise olives, capers and house Dijon vinaigrette.

Mixed greens, avocado, green beans, sautéed tiger shrimp, smoked salmon tossed with dijon vinaigrette and garnished with horseradish.

Smoked duck breast served over arugula with olive oil, lemon juice and fresh shaved parmesan cheese.

Classic French ham and Gruyère cheese sandwich. Served with french fries.

Hot corned beef on toasted marble rye bread with sauerkraut, Gruyère chees, thousand islands. Served with french fries and a pickle.

All natural beef patty, pan seared topped with Gruyère or blue cheese, sautéed mushrooms and thin slice of pâté. Served with french fries and a pickle.

Smoked salmon, cream cheese, green onions, capers, dill and béchamel sauce.

Tiger shrimp, crab meat, asparagus, Gruyère cheese, tomato garlic sauce.

Chicken, ham, gruyère cheese, mornay sauce.

Hot corned beef, sauerkraut, gruyère cheese and horseradish cream sauce.

Beef braised in a red wine and veal demi glace with vegetables, mushrooms, bacon lardoons, and herbs. Gruyère cheese and crème fraiche.

Tips of beef tenderloin, Gruyère cheese, peppercorn cream sauce.

Spinach, artichokes, brie, béchamel sauce.

Pan seared trout filet served with a lemon caper butter sauce, organic brown rice pilaf and chef’s vegetables.

Oven baked chicken croquettes served with fresh dill cream sauce, organic brown rice pilaf and chef’s vegetables.

8oz all natural top sirloin steak cooked to order, topped with melted fín herb butter and served with french fries.

Based on seasonal ingredients, chef’s creation.

Traditional French custard topped with a layer of hard caramel.

French-style chocolate mousse.

Caramelized bananas, chocolate sauce, crème Anglaise, whipped cream, and candied almonds.

Hazelnut chocolate crêpe.

Fresh raspberries and blackberries, whipped cream and crème Anglaise.

Strawberries, whipped cream, crème Fraiche, and condensed milk.