Bonne Fête Des Pères
BOTTOMLESS CHAMPAGNE BRUNCH
First Course
SOUP DU JOUR // LOBSTER BISQUE
BLACK MUSSELS “POULETTE’’
With white wine, garlic, shallots Poulette sauce
SCOTTISH SMOKED SALMON
Red onions, capers and mustard dill sauce
MOUSSE DE CANARD AU PORTO
Served with gourmet whole wheat toast and fig spread
CAESAR SALAD
The traditional way
ORGANIC BABY MIXED GREEN SALAD
A freshly mix of organic greens served with balsamic vinaigrette
SALAD DU BISTRO
Spinach, baby arugula, avocado, blanched almonds, shaved parmesan and balsamic vinaigrette
BEET SALAD
Served with baby mixed greens, red onions, goat cheese and balsamic vinaigrette
Second Course
CRAB CAKES BENEDICT
Served with organic two poached eggs, crab cakes hollandaise sauce and roasted potatoes
BURGUNDY OMELETTE
Three egg omelette with goat cheese, organic baby spinach, onion, mushroom, , tomatoes, fresh herbs Served with pommes frites
OMELETTE DU BISTRO
Made with green bell peppers, sun dried tomatoes, onions, three cheese Served with pommes frites
MOROCCAN MERGUEZ SAUSAGE AND EGGS
Three organic eggs any style with merguez sausage and roasted potatoes
BEFF BOURGGUIGNON
Simmered in red wine beef stock cooked with button mushrooms, carrots, pearl onions over potato puree
PRIME ANGUS HANGING TERDER STEAK (ONGLET 8 OZ )
Served with fingerling potatoes red wine shallot sauce
BAKED WILD SALMON
Served with organic vegetables, fingerling potatoes and dill sauce
ROASTED FREE RANGE CHICKEN
Served with herbs de Provence, pommes frites and thyme sauce
ALL-NATURAL BURGER
Served with caramelized onion, portabella mushroom and Pomme frites
PORTOBELLO MUSHROOM RAVIOLI
Served with pink champagne sauce
DESSERT
Tiramisu With Mascarpone
Layers of espresso drenched ladyfingers separated by mascarpone cream
Raspberry Crème Brulee
Baked with fresh raspberries
MOUSSE AU Chocolat
Baked chocolate mousse served chilled
TEMPATION Chocolate Cake
Dark chocolate cake
Pear & Blueberry Cobbler
Served with vanilla Ice cream
Sorbet Maison
Raspberry and orange
