Pastis

Butter lettuce salad, fresh herbs, hazelnuts, house dressing.

Seared albacore tuna, butter lettuce, assorted vegetables, hardboiled egg, dijon vinaigrette dressing.

Warm goat cheese on toasted baguette, tomatoes, pine nuts on a mixed green salad, house dressing.

Grilled chicken on a bed of mixed green salad with gorgonzola cheese, sliced pear, walnut, cherry tomatoes, hardboiled egg, house dressing.

Duck confit, cranberries, pears on a bed of spinach with champagne dressing.

Sliced french bread, bechamel sauce, ham, and Swiss cheese. Served with a choice of side.

Sliced French bread, bechamel sauce, Swiss cheese, grilled tomatoes. Served with a choice of side.

Seared albacore tuna sandwich with aioli, olives, tomatoes, egg, onion, anchovies. Served with a choice of side.

Grilled chicken, goat cheese, caramelized onions, pesto, and tomatoes. Served with a choice of side.

Grilled salmon with baby spinach, grilled onions, and tartar sauce. Served with a choice of side.

Grilled flank steak with baby spinach, grilled onions, and gorgonzola sauce. Served with a choice of side.

Quarter pound patty topped with Swiss cheese, lettuce, tomato and mayonnaise. Served with a choice of side.

Onion soup topped with toasted baguette, Swiss cheese gratinee.

Served with brie cheese and dill served with hand-cut potatoes.

Served with brie cheese and ham served with hand-cut potatoes.

Served with spinach, tomato, mushrooms, shallots served with hand-cut potatoes.

Served with potatoes, ham and caramelized onions served with a green salad.

Served with salmon, capers, shallots, goat cheese served with a green salad.

Poached eggs with sliced ham and hollandaise sauce.

Poached eggs with sliced tomato, spinach, and hollandaise sauce.

Poached eggs on salmon cakes with hollandaise sauce.

French toast stuffed with chocolate hazelnut spread and banana.

French bread dusted with powdered sugar and topped with whipped cream.

Scallops sauteed in white wine, shallots, mushrooms, and garlic gratin.

Snails in a garlic butter sauce.

Polenta sauteed with mushrooms, shallots, spinach, and white wine.

Homemade salmon cake served with sour cream and dill.

Grilled salmon with beurre blanc sauce.

Mussels in white wine, garlic and parsley sauce.

Fillet of petrale sole fish lightly breaded, lemon, butter sauce with almonds.

Linguine pasta with prawns in a white wine garlic lemon sauce with tomatoes and mushrooms.

Potato dumplings with pesto cream sauce.

Orzo with spring vegetables.

Braised chicken thigh in red wine, carrots, onions, mushroom in a demi-glace sauce. Served with two sides.

Chicken breast in a whole grain mustard sauce with mushrooms. Served with two sides.

Braised beef tri-tip, red wine, and carrots. Served with two sides.

Grilled flank steak, shallots, and white wine sauce. Served with two sides.

Roasted duck break with dijon mustard and apricot sauce. Served with two sides.

Ribeye steak-12 oz, topped with wild mushroom, white wine, shallots, and garlic. Served with two sides.

Beef filet mignon with bearnaise sauce. Served with two sides.

Onion soup topped with toasted baguette, swiss cheese gratinée.

Butter lettuce salad, fresh herbs, hazelnuts, house dressing.

Pancetta, poached egg and shallot dressing.

Scallops sautéed in white wine, shallots, mushrooms and garlic gratinée.

Onion soup topped with toasted baguette, swiss cheese gratinée.

Snails in a garlic butter sauce.

Polenta sautéed with mushrooms, shallots, spinach and white wine.

Home made salmon cake served with sour cream and dill.

Cheese assortment of the day.

Puff pastry with summer vegetables and brie cheese.

Cooked shredded meat preserved in duck fat.

Mussels in a white wine, garlic and parsley sauce.

Mussels in a gorgonzola cream sauce.

Mussels in a whole mustard grain sauce.

Mussels in a pastis cream sauce.

Butter lettuce salad, fresh herbs, hazelnuts, house dressing.

Seared tuna, butter lettuce, assorted vegetables, hardboiled egg.

Warm chicken liver on a bed of spinach with pancetta, shallot and champagne dressing.

Warm goat cheese on toasted baguette, tomatoes, pine nuts on mixed green salad, house dressing.

Pancetta, poached egg and shallot dressing.

Duck confit, cranberries, pears on a bed of spinach with champagne dressing.

Chicken in a whole grain mustard sauce with mushrooms.

Ground beef mixed with mashed potatoes and topped with cheese gratinée.

Grilled salmon on a bed of lentils.

Grilled flank steak smothered in shallots.

Roasted duck breast with dijon mustard and apricot sauce.

Beef filet mignon with béarnaise sauce.

Ribeye steak served with wild mushrooms.

Mediterranean fish stew.

Orzo with spring vegetables.

Rabbit braised in a red wine gravy sauce served with orzo.