Served from 11am- 3:30p
FIRST COURSE
LOBSTER BISQUE
SOUP DU JOUR
SCOTTISH SMOKED SALMON
Red onions, capers and mustard dill sauce
BLACK MUSSELS “POULETTE’’
With white wine, shallots sauce MOUSSE DE CANARD AU PORTO
Served with gourmet whole wheat toast and fig spread
SHRIMP PICANTE
Sautéed shrimp with bistro secret spices – A MUST!
CAPRESE SALAD
Organic heirloom tomatoes, fresh burrata cheese, basil oil and aged balsamic vinegar
CAESAR SALAD
The traditional way
SALAD DU BISTRO
Spinach, baby arugula, avocado, blanched almonds, shaved parmesan and balsamic vinaigrette
GOAT CHEESE CROSTINI SALAD
Mixed greens, dried pears & balsamic vinaigrette
FRENCH PEAR SALAD
Baby arugula, radicchio, gorgonzola cheese, walnuts and lemon 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 omelet with goat cheese, organic baby spinach, onion, mushroom, tomatoes, fresh herbs Served with roasted potato
OMELETTE DU BISTRO
Made with green bell peppers, sun dried tomatoes, onions, three cheese Served with roasted potato
PORTOBELLO MUSHROOM RAVIOLI
Served with pink champagne sauce
ROASTED FREE RANGE CHICKEN
Served with herbs de Provence, pommes frites and thyme sauce
ORGANIC BREAST OF CHICKEN PICATTA
Sautéed in Lemon Butter, Capers, Served with Haricots Verts and Mashed Potato
BAKED WILD KING SALMON
Served with organic vegetables, fingerling potatoes and dill sauce
BARRAMUNDI SEABASS PROVENCAL
Served over haricots vert, mashed potato and lemon butter tomato capers sauce
BEFF BOURGGUIGNON
Simmered in red wine beef stock cooked with button mushrooms, carrots, pearl onions, pappardelle pasta
GRILLED ENTRECOTE (8 oz RIB EYE STEAK)
served with black peppercorn sauce and pommes frites
ALL-NATURAL BURGER
Onion marmalade, Portobello mushroom, tomato, lettuce and pommes frites
DESSERT
Tiramius With Mascarpone
Layers of espresso drenched ladyfingers separated by mascarpone cream and dusted with cocoa powder.
Raspberry Crème Brulee
Baked with fresh raspberries
MOUSSE AU Chocolat
Baked chocolate mousse served chilled
Chocolate Fondant Cake
Dark chocolate cake
Pear & Blueberry Cobbler
Served with vanilla Ice cream
Sorbet Maison
Raspberry and Mango
$59.95 per person plus tax and gratuity
We reserve the right to refuse service to anyone.
We are not responsible for lost articles
Some items may contain raw egg
18% gratuity will be added to party of 6 more
Split charge $3.00 No substitution, please..
Corkage fee 15
