Our Menu
Appetizer: Oyster Trio
18
traditional Rockefeller, French style with red wine vinegar and shallots, and tempura style
Entree: Chef’s Baby Back Pork Ribs
32
tender herb marinated pork ribs, bar-be-qued and finished with Chef’s Paul special sauce, served with haricot verts and pommes frites
Dessert: Grand Marnier Soufflé
12
served with vanilla bean crème anglais (Please order in advance)
Coq au vin
33
Classic French stew with slow roasted chicken simmered in Burgundy wine, mashed potatoes, carrots, shallots, pearl onions and mushrooms
Frenched Pork Chop
38
marinated in-house with bourbon honey sauce, served with ratatouille, and burgundy potatoes
Roasted Rack of Lamb
48
herb encrusted, gratin dauphinois, honey bourbon glazed baby carrots, creamy rosemary sauce
Filet Mignon (7 oz.)
48
Prime beef finished with port wine reduction, gratin dauphinois, grilled asparagus, maître d’ butter
Add froie gras 8
Cast Iron New York Strip (8 oz.)
39
creamy peppercorn Cognac sauce, haricot verts, pommes frites
Truite Picatta
36
rainbow trout lightly dusted with brioche, haricot verts, gratin dauphinois, preserved lemon and caper beurre blanc
Seared Salmon
35
clarified herb beurre blanc, haricot verts, mushroom risotto
Seared Sea Scallops
35
champagne tarragon beurre blanc, ratatouille, mushroom risotto
Shrimp Linguine
33
tossed in a light lemon cream sauce with asparagus, peas, & tomatoes,
fresh parsley garnish
Vegetarian Style 28
Crème Brûlée
11
vanilla bean custard topped with a layer of hard caramel
Mousse au Chocolat
11
dark chocolate, Chantilly cream,
strawberry coulis
Caramel Flan
11
creamy custard drizzled with Bee Zee honey, finished with a layer of caramel sauce and mint
Profiteroles
10
cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce
Pain Perdu
14
Parisian style bread pudding spiked with brandy, topped with warm caramel sauce