Salade   Parisienne mixed greens, gruyere cheese, artichoke hearts, sherry tomatoes   and boiled eggs with citrus herb vinaigrette dressing

Pâté   de Foie Gras foie pâté served with salad, port gelatin and toast
Salade   Endive endive, raisins, carrots, mushrooms and walnuts, in a balsamic olive   oil and lemon vinaigrette dressing
Salade   Métisse baby mesclun salad, tomatoes, hearts of palm and carrots with   vinaigrette dressing
Roulade   de Fromage de Chèvre goat cheese with potato roulade, served over a green   salad with vinaigrette dressing

Tomato   Mozzarella Salad tomato, mozzarella, fresh basil, green salad, olive oil   balsamic vinegar

Salada   Végétarianna tabulé, beet, haricot vert, tomato, cucumber, artichoke,   asparagus and hearts of palm


Tomate   Farcie Au Crabe tomato stuffed with spicy crab meat, green pepper, tomato and   fin herb

Saumon   Tartar salmon tartar served with whipped cream, capers, onions, tomatoes and   green pepper

Escargots   Au Beurre D’ail escargots sautéed with garlic, butter, herbs & champagne
Seafood   Salad mixed greens, calamari, clams, mussels, shrimp and avocado, in a light   cocktail sauce
Salade   de Chèvre Frisée red wine braised lentil beans, pepper dusted, goat cheese,   with shallot red wine vinaigrette dressing
Saumon   pan seared salmon, served with asparagus, carrots, leeks in a beurre blanc   sauce
Thon   Jaune seared yellow fin tuna in a lobster sauce, served with sautéed spinach   and mashed potatoes
Crevettes   à Niçoise grilled shrimp, served with ratatouille in a tomato sauce
Flétan   roasted halibut, served with grilled asparagus, leeks, shitake and pear   tomatoes in a dill butter sauce
Filet   Mignon grilled filet mignon, served with mixed sautéed spinach with mashed   potatoes, in a merlot sauce
Steak   béarnaise

Steak Diane  seared beef tenderloin medallion topped with a red wine mushroom sauce

Beef Wellington  beef tenderloin with mushroom duxelle wrapped with puff pastry baked and topped with Dijon red pepper sauce

Chicken Wellingoton  Chicken breast with mushroom duxelle wrapped with puff pastry baked and topped with Dijon red pepper sauce