Élyse Restaurant

Gluten free. Three grilled oysters each topped with different sauces kiwiw-apple-ginger, fine herbs and ponzu, red wine vinegar and shallots.

Battered and deep fried soft shell crab served with mango cilantro sauce.

Citrus marinated raw salmon, serrano pepper, cucumber, avocado, tomato, and fresh herbs. Spicy.

Vegetarian. Baked puff pastry topped with creamy mushroom, onion confit, salsa Verde, and Parmesan cheese.

Grilled marinated pork, shrimp, vermicelli, lettuce, mint, pickled daikon and carrot wrapped in rice paper.

Vegetarian. Tofu, sautéed veggies with lemongrass and soy sauce, vermicelli, lettuce, mint, pickled daikon and carrot wrapped in rice paper.

Thinly sliced raw American Wagyu beef, tomato, capers, shallot, arugula, Parmesan cheese and honey siracha dressing. Spicy.

Fried marinated chicken wings, honey siracha dressing, onion confit and blue cheese. Spicy.

Citrus cured raw shrimp mixed with diced mango, shallot, serrano chili pepper, tomato, cilantro and green onion. Spicy.

Beef and pork meatballs, onion, garlic, basil, parsley, tomato, and parmesan cheese served with grilled bread slices. Spicy.

Seared rare tuna, green beans, salad, potatoes, cherry tomatoes, poached egg and balsamic herb dressing.

Vegetarian. Hummus, chef's selection of seasonal vegetables, grilled baguette slices, salsa Verde and raspberry vinaigrette. Can be made vegan by omitting the cheese.

Vegetarian. Fried brussels sprouts, dijon dressing, truffle oil and Parmesan cheese. Can be made vegan by omitting the cheese.

Gluten free. Rice noodles in flavorful American Wagyu beef broth simmered for over 10 hours. Served with your choice of beef.

3 pieces. Lamb chops. Served with brussels sprouts, baked ratatouille, cooked in a rosemary-red wine sauce.

Marinated Cornish hen served with red wine sauce, creamy mashed potatoes, and seasonal vegetables.

Pan seared salmon filet, prawns, pork and shrimp wontons, served on a bed of garlic noodles with seafood bisque.

Braised on the bone angus beef short rib in a red wine sauce with onion, carrots, garlic, herbs. Served with a side of belgian style fries.

Gluten free. Pan seared salmon fillet served with asparagus risotto, salsa Verde and Parmesan cheese.

Angus beef rib-eye steak served with potato gratin, carrots, broccoli and red wine mushroom sauce.

Baked tomato stuffed with pork loaf, zucchini gratin and baked onion stuffed with eggs and mushrooms. Topped with marinara sauce and parmesan cheese.

Vegetarian. Chef's rendition of traditional French ratatouille served on a puff pastry.