Dinner

Soups 

Our unique Onion Gratinée
Mushroom, Leek & Kale
Mussels in Lobster Broth
6.25

Appetizers

A Tour of Styles & Regions

Duck Foie Gras with Truffles
(Foie Gras de Canard Sauce Périgueux)
The great luxury classic
Seared A-grade French Foie Gras, Truffle Bits & Sauce,
Red & Black Caviar & Sour Cream in an Avocado Half,
Pear poached in French Pear Liqueur; Brioche Slices
24.00

Lobster Newburg
Sherry, Brandy, Cream, Nutmeg, Cayenne
Served with Brioche Toast
11.00

Sweetbreads
(Ris de Veau Braisés)
Braised in White Wine & Glace de Veau
Napped with Béchamel Sauce & Madeira
Served with Heart of Artichoke
11.00

Frogs’ Legs (5 pairs)
(Grenouilles à la Vendéenne)
15.50

Smoked Salmon & Chèvre Cheese (6)
Brioche Pastry
12.50

Bay Scallops Poached in Vermouth & Enrobed in Velouté Sauce
(Coquilles Saint-Jacques au Gratin)
11.00

Snails (6)
(Escargots à l’Aixoise)
The highly-prized helix pomatia  bathed in a flaming Pernod-laced Sauce
with characteristic flavors and aromas of the cuisine of Provence
11.00

Brie en Croûte
Mild French cheese with Wild Mushrooms, Herbs & Spices
Baked in Puff Pastry
9.00

Specialties

Served with our Salad of the Season & house-made
Baguette slices with a variety of toppings

Sole Meunière
Rare genuine Dover Sole from the English Channel; a great delicacy   34.00

Bouillabaisse
Mediterranean Seafood Soup
Lobster, Shrimp, Mussels, Scallops & Squid
In a Bisque of Sole, Salmon & White Wine
Arborio Rice; Baguette slices with Rouille (Red Pepper Garlic Sauce)
28.50

Red Snapper with Champagne Sauce en Papillote
Filled with Shrimp & baked in a parchment case
With Creamed Shellfish, Vegetables & Herbs
25.50

Wild Alaskan Salmon Poached in Red Wine
Shrimps & Scallops float in the sauce
Our variation on Escoffier’s 100-year-old recipe
25.50

Butterflied Rainbow Trout Braised Bordelais Style
(Truite à la Bordelaise)
Bathed in a liquor of Vegetables, Herbs & White Wine
Served with Lobster Cakes
25.50

Paella
Lobster, Shrimp, Mussels, Squid, Chicken, Peas, Roasted Red Peppers,
Andouille, & Skinless Tomatoes in Broth-moistened Arborio Rice
With a medley of select Vegetables, Herbs & Spices
the Spanish version of Bouillabaisse
28.50

Duckling Monte Cristo
Lean Roast Half Duckling with a Sauce of Five Fruits & French Pear Liqueur
Seasoned Rice & Caramelized Banana with French Banana Liqueur
25.50

The Drunken Turkey
Cutlets nestle in a Beer-infused creamy Butter Sauce (Beurre Blanc)
Brussel Sprouts with Toasted-Hazelnut Butter
French Green Beans, Carrots, Crispy Pancetta,
Mushrooms & Shallots in Pistou Sauce
25.50

Fresh Beef Tongue Braised in Madeira Sauce
(Langue de Boeuf Braisée au Madère)
On a bed of braised Noodles with Peas, Pearl Onions & Baby Carrots
24.50

Coq au Vin
Half Chicken flamed in Cognac & bathed in Bordeaux
Served on the bone with Crimini Mushrooms & Pearl Onions
please allow 40 minutes
25.50

Baby Lamb Chops
Exquisite small succulent Chops grilled with Herbs & Spices
Mushroom Duxelles, Creamed Spinach Gratin, Glazed Carrots
28.50

Lamb Normandy
Three grilled loin Chops with a Calvados-laced Cream Sauce
thick with Mushroom bits & Spices
28.50

Steaks French Style

All served with our Salad of the Season, house-made
Baguette slices with a variety of toppings, Duxelles in Mushroom Cups,
Asparagus with Béchamel Sauce & Galette Potatoes

Steak au Poivre (12 oz.)
Pepper Steak
Brandy Cream Sauce
31.50

Chateaubriand for two (16 oz.)
Chateaubriand Sauce
33.50 per person

We serve the following three steaks with your choice of
Bordelaise (red wine & marrow) or Béarnaise (tart, creamy) Sauce

Rib Eye (Delmonico) (12 oz.)
31.50

Strip Sirloin (12 oz.)
31.50

Filet Mignon (8 oz.)
33.50

Rare: Cool Red Center
Medium Rare: Warm Red Center
Medium: Hot Pink Center
Medium Well: Light Pink Center
Well: Cooked Through