Sauteed sea scallops and local shrimp with bacon, mushrooms, deglazed with sherry wine, creamy lobster sauce, and wrapped in a thin crepe. Served with a petite fresh mixed green salad or sauteed haricots verts.

Tender beef, slowly braised with carrots, and onions in red wine and aromatics. Served on creamy goat cheese polenta.

Pan sauteed crispy veal sweetbreads, sauteed vegetables, and demi-glace mushroom sauce.

Goat cheese crostini, lightly grained on a baguette with smoked duck breast, baby arugula, strawberries, and vinaigrette grand mere.

Roasted Scottish Salmon with a basil and sourdough crust. Served with ratatouille, EVOO mashed potatoes, and orange citrus vinaigrette.

Seasoned duck foie gras, cooked slowly, served with chilled apple, mango chutney, fresh raspberries, fleur de sel, and cracked black pepper.

French burgundy escargots in a classic garlic and parsley butter.

Caramelized onions in a rich veal broth, topped with a classic crouton granite, and imported gruyere cheese.

Steamed Prince Edwards Island mussels with white wine, shallots, bacon, cream, and parsley.

French coarsely ground country-style pate, mustard a Lancienne, cornichons, shallot marmalade, and fresh bread.

Local fresh mixed greens, grape tomatoes, croutons, radishes, pickled baby carrots, balsamic roasted squash, and vinaigrette grand-mere.

Sea scallop and Pamlico sound shrimp with sauteed leeks, mushrooms, mornay cream sauce, gratinated in the shell, and garnished with baby watercress.

A selection of French cheeses, apricot sherry jam, grapes, nuts, crostini, and butter.

French coarsely ground country-style rabbit and pork pate, mustard a Lancienne, cornichons, shallot marmalade, and fresh bread.

Local fresh mixed greens, grape tomatoes, croutons, radishes, pickled baby carrots, and vinaigrette grand-mere.

Goat cheese crostini, lightly grained on a baguette with smoked duck breast, baby arugula, strawberries, and vinaigrette grand mere.

Seasoned duck foie gras, cooked slowly, served with apple mango chutney, fresh raspberries, fleur de sel, and cracked black pepper.

A selection of French and local cheeses, apricot sherry jam, grapes, nuts, crostini, and butter.

Pan sauteed crispy veal sweetbreads, sauteed vegetables, and demi-glace mushroom sauce.

Caramelized onions in a rich veal broth, topped with a classic crouton granite, and imported gruyere cheese.

Pan sauteed crispy veal sweetbreads, sauteed vegetables, and demi-glace mushroom sauce.

Smoked salmon in basil cream sauce with stuffed petit French pasta.

Steamed Prince Edward Island mussels with white wine, shallots, bacon, cream, and parsley.

Crispy frog legs sauteed with butter, garlic, parsley, and finished with lemon juice.

Sea scallop and Pamlico sound shrimp with sauteed leeks, mushrooms, mornay cream sauce, and gratinated in the shell.

French burgundy escargots in a classic garlic and parsley butter.

Sauteed sea scallops and local shrimp with bacon, mushrooms, deglazed with sherry wine, creamy lobster sauce, and wrapped in a thin crepe. Served with a petite fresh mixed green salad or sauteed haricots verts.

French stuffed pasta with some cheese, smoked salmon, and sauteed vegetables in a cream sauce.

Local shrimp and grits with white wine, tomatoes, garlic, and clam juice.

Tender beef, slowly braised with carrots, and onions in red wine and aromatics. Served on creamy goat cheese polenta.

Roasted Scottish Salmon with a basil and sourdough crust. Served with ratatouille, EVOO mashed potatoes, and orange citrus vinaigrette.

Tender beef, slowly braised with carrots, onions in red wine, aromatics, and served on creamy goat cheese polenta.

French pasta in a basil and garlic cream sauce.

A selection of French cheeses, apricot sherry jam, grapes, nuts, crostini, and butter.

Local mixed greens, grape tomatoes, croutons, radishes, pickled baby carrots, balsamic roasted squash, and vinaigrette grand-mere.

Goat cheese crostini, lightly grained on a baguette, local mixed greens, pickled cranberries, roasted almonds, and house vinaigrette grand-mere.

Roasted salmon, served with sweet potato EVOO, ratatouille, and tarragon herbs vinaigrette.

Pan-seared sea scallops with bacon and mushrooms, deglaze with sherry wine, and creamy lobster sauce on a puff pastry. Served with local vegetables.

Ratatouille, EVOO smashed potatoes, sauteed kale, and citrus vinaigrette.

French pasta with sauteed asparagus, carrots, and mushrooms in a cream sauce.

House-made sweet potato gnocchi, sauteed mushrooms, roasted pecans, spinach, and cherry tomatoes.

Beef tenderloin served with a slice of foie gras, black truffle sauce, sauteed fingerling potatoes, creamy spinach, and confit tomatoes.

Rack of lamb roasted with dijon mustard and savory crust, gratin dauphinoise, haricots verts, and tomatoes a la Provencale.

Duck leg confit served with mushroom porcini sauce and sauteed Yukon potato hash with kale.

Beef short ribs slowly braised in a burgundy wine sauce with bacon and mushrooms, served with puree, and sauteed collard greens.

Pate a choux filled with vanilla ice cream, hot chocolate sauce, and grilled almonds.

A selection of French and local cheeses, apricot sherry jam, grapes, nuts, crostini, and butter.

Today's pairing of house-made ice cream and sorbet.

Authentic dark chocolate mousse with fresh raspberries.

Warm apple and caramel tart. Served with French vanilla ice cream.

Fresh berry gratin with warm sabayon.

Dark chocolate and caramel with a Bruleed marshmallow sauce and graham cracker crumbs.