Happy Mother's Day

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

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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

BON APPETIT

Le Petit Restaurant