Sunday Brunch
Cucumber Avocado Vichyssoise
13
garnished with marinated cherry tomatoes and fresh cucumber
Charcuterie Plate
18
speck ham, Rosette de Lyon, trio of French cheeses, served with crostini, fig jam, whole grain mustard and cornichons
Smoked Salmon Plat
22
crepes, hard boiled egg, capers, pickled red onions, crème fraische
Calamari
16
lightly dusted, sweet chili drizzle, roasted garlic aioli
Crab Cake
16
cucumber dill aioli, finished with a fennel-green apple compote
Moules
21
mussels sauteed in a white wine, cream & shallot broth with leeks, served with pommes frites
Escargots de Bourgogne
17
snails cooked in garlic herb butter
Salade de Caesar
14/9
hearts of romaine, parmesan croutons,
creamy dressing, white anchovies
Salade de Chèvre Chaud
14/9
warm goat cheese lightly toasted on a bed of arugula and watercress, watermelon radishes, orange segments and toasted almond slivers, tossed with a spiced lemon vinaigrette
Mediterranean Summer Salad
15
watermelon, heirloom tomatoes and fresh mozzarella tossed in a citrus vinaigrette, garnished with Nicoise olives, shaved shallots and fresh chive, basil & mint
Oeuf Benedict
23
two poached eggs and Canadian bacon over English muffins, classic hollandaise sauce, served with brunch potatoes and fresh berries
Brioche French Toast
24
tender and buttery, served with fresh berries, warm maple syrup, and Broadbent bacon
Steak and Eggs
34
two eggs over 4 oz Prime filet finished with veal sauce, served with gratin dauphinois and
haricot verts
Truite Picatta
29
rainbow trout lightly dusted with brioche, caper beurre blanc, served with
haricot verts and gratin dauphinois
Seared Sea Scallops
28
champagne tarragon beurre blanc, served with mushroom risotto and ratatouille
Croque Monsieur
22
shaved tavern ham and gruyere cheese sandwiched between brioche bread, covered in creamy béchamel, served with petite mixed greens salad
Add an egg 3
Cheese Soufflé
23
baked with parmesan & Gruyère cheeses, served with brunch potatoes and mixed greens tossed with a house-made vinaigrette
Quiche du Jour
22
served with a bowl of fresh berries and mixed greens tossed with a house-made vinaigrette
Chicken Milanese
31
parmesan encrusted pan seared chicken breast, dressed with arugula, watercress, avocado and cherry tomatoes tossed in a citrus vinaigrette with a parmesan garnish
Crème Brûlée
12
vanilla bean custard topped with a layer of hard caramel
Mousse au Chocolat
12
dark chocolate, Chantilly cream,
strawberry coulis
Profiteroles
12
cream puffs filled with vanilla ice cream,
topped with warm dark chocolate sauce
Pain Perdu
12
Parisian style bread pudding spiked with brandy, topped with warm caramel sauce a la mode 2.50
House Made Ice Cream
5
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