BACON, EGG, SWISS CHEESE
Filled with Bechamel and :
SPRING MIX, CHERRY TOMATOES, CONFIT RED BELL PEPPER, KALAMATA OLIVE, RED ONION, CUCUMBER, RADISH & FRESH MUSHROOM
SEARED AHI TUNA, SPRING MIX, TOMATO, BELL PEPPER, RADISH, CUCUMBER, BOILED EGG & KALAMATA OLIVE, ANCHOVIES
PROSCIUTTO, FRESH GOAT CHEESE, WALNUTS, HOME MADE PESTO ON A SPRING MIX, CHERRY TOMATOES, RED ONION
TWO BAKED SEASONED GOAT CHEESE TOASTS TOPPED WITH HONEY, SPRING MIX, CHERRY TOMATOES, RED ONION
THREE EGGS OMELETTE TO CUSTOMIZE WITH THREE OF THE FOLLOWING ITEMS: HAM, CHICKEN, SWISS, BRIE, SPINACH, FRESH MUSHROOM, ONION OR TOMATO
SMOKED SALMON, PARISIAN CREAM, CUCUMBERS, CAPERS, SPRING MIX, CHERRY TOMATOES, RED ONION
SLICED ROASTED CHICKEN BREAST, CROUTONS & SWISS CHEESE, SPRING MIX , CHERRY TOMATOES, RED ONION,
SHRIMP, SMOKED SALMON, HEART OF PALM, SPRING MIX, CHERRY TOMATOES AND RED ONION
FRENCH HAM & SWISS CHEESE IN TOASTS BAKED WITH BECHAMEL & SWISS CHEESE //MAKE IT A CROQUE MADAME & ADD AN EGG FOR $1.00
BEEF, SWISS CHEESE, CARAMELIZED ONION, HORSERADISH SAUCE, HOUSE AU JUS
FRESH WAGYU GROUND BEEF, BRIE OR SWISS, BACON, LETTUCE, TOMATO, PICKLE, RED ONION, PARISIAN CREAM
TOASTED FRENCH BAGUETTE SANDWICH, FRENCH HAM, PICKLES, BRIE OR SWISS CHEESE, MUSTARD DIP SAUCE
FRENCH HAM, LETTUCE, TOMATO & BUTTER
FRENCH SALAMI, LETTUCE, TOMATO, FRENCH GHERKINS & BUTTER
SHREDDED NATURAL TUNA, SPRING MIX, TOMATO, RED ONION, CONFIT RED BELL PEPPER, KALAMATA OLIVE, HARD BOILED EGG, PESTO & DIJON VINAIGRETTE
GRANDMA COUNTRY PORK PATE, LETTUCE, GHERKIN & DIJON MUSTARD
BEEF, LETTUCE, TOMATO, ONION & MAYO
BRIE OR SWISS CHEESE LETTUCE, TOMATO & BUTTER
SMOKED SALMON, LETTUCE, TOMATO, CUCUMBER, RED ONION, PARISIAN CREAM
ROASTED CHICKEN BREAST, LETTUCE, TOMATO & MAYO
FRENCH HAM, LETTUCE, TOMATO, BOILED EGG, SWISS CHEESE & MAYO
PROSCIUTTO, FRESH GOAT CHEESE, LETTUCE, TOMATO AND CHEF'S PESTO
Egg // Cheese / Greens +$1 each
Protein +$1.50 each
GRANDMA COUNTRY PORK PATE, FRENCH SALAMI, FRENCH HAM, PROSCIUTTO SERVED WITH GHERKINS, BUTTER & SALAD
Oven baked on a ciabatta toast,
Topping honey & sliced almonds
Pickled red onion & petite salade
6 SNAILS BAKED INTRADITIONAL GARLIC & PARSLEY BUTTER
GRANDMA COUNTRY PORK PATE SERVED WITH DIJON MUSTARD, FRENCH GHERKINS & PETITE SALADE
2-COURSE = MAIN COURSE + 1 ITEM - 29.99 3-COURSE = MAIN COURSE + 2 ITEMS - 34.99
Appetizer : Side Salad OR Soup
MAIN COURSE : including side of rice & veggies
Beef Bourguignon
OR
Chicken in mushroom cream sauce, baked with Swiss cheese & breadcrumbs
OR
Shrimps in champagne and leek sauce
Dessert : Chocolate mousse OR Crème Brûlée OR ice cream
Drink : any soft or house wine or beer
CHARDONNAY / PINOT GRIGIO
PINOT NOIR / CABERNET SAUVIGNON
SIX SNAILS BAKED IN GARLIC & PARSLEY BUTTER
CHEF'S HOMEMADE COLD FOIE GRAS TERRINE (ROUGIÉ DUCK LIVER), SERVED WITH CHUTNEY & BRIOCHE TOAST
SLICED BEETS, FRESH GOAT CHEESE, HONEY & TOASTED ALMONDS, SPRING MIX, RED ONION, CHERRY TOMATOES, DIJON VINAIGRETTE
SMOKED SALMON WITH PARISIAN CREAM , BLINIS, CAPERS, CUCUMBERS, SPRING MIX, RED ONION, CHERRY TOMATOES, DIJON VINAIGRETTE
PROSCIUTTO, FRESH GOAT CHEESE, WALNUT AND PESTO SPRING MIX, RED ONION, CHERRY TOMATOES, DIJON VINAIGRETTE
PAN SEARED DUCK FOIE GRAS, SERVED WITH CHUTNEY & TOASTED BRIOCHE
Blinis, red onion, capers, lemon, sour cream, boiled egg
HEARTS OF PALM SPRING MIX, RED ONION, CHERRY TOMATOES, DIJON VINAIGRETTE
SIX SHRIMP BAKED IN GARLIC & PARSLEY BUTTER
OVEN BAKED GOAT CHEESE TOATS TOPPED WITH HONEY, SPRING MIX, RED ONION, CHERRY TOMATOES, DIJON VINAIGRETTE
SHRIMP, SMOKED SALMON, HEART OF PALM, SPRING MIX, RED ONION, CHERRY TOMATOES, DIJON VINAIGRETTE
GRANDMA RECIPE COUNTRY PORK PATE, SERVED WITH FRENCH GHERKINS, DIJON MUSTARD & PETITE SALADE
CHARCUTERIE & CHEESE BOARD TO SHARE
ASSORTMENT OF FRENCH HAM, PROSCIUTTO, FRENCH SALAMI, GRAND-MA PATE
RIPENED CHEESE TRIO
FRENCH GHERKINS & PRESERVE
BAKED SHRIMPS & SEA SCALLOPS SERVED IN A CREAMY BECHAMEL SAUCE CASSEROLE, TOPPED WITH SWISS CHEESE & BREAD CRUMBS
PAN SEARED SKIN ON FILLET SERVED WITH CREAMY CHAMPAGNE & LEEK SAUCE
FROG LEGS SAUTEED IN GARLIC-PARSLEY BUTTER & BREAD CRUMBS
SERVED WITH SAUCE VIERGE
Dover Sole traditionnaly dregded in four & pan-fried in brown butter.
Table side fillet served with the resulting browned butter sauce, parsley, sliced almonds and lemon
Side of rice & sautéed veggies
HALF ROASTED CHICKEN SERVED WITH DIJON MUSTARD SAUCE on the side
ROASTED HALF DUCK SERVED WITH ITS ORANGE SAUCE
BLACK ANGUS BEEF STEW SLOWLY COOKED IN RED WINE SAUCE, CARROT & ONION - ORIGINAL ESCOFFIER RECIPE
PAN-FRIED VEAL SWEETBREADS (Veal thymus glands) SERVED WITH MUSHROOM CREAM SAUCE
ROASTED RACK OF LAMB & LAMB SAUCE INFUSED WITH FRESH PROVENCE HERBS
(3) JUMBO U8 SEA SCALLOPS WITH INFUSED BACON AND COGNAC ESPUMA CREAM SAUCE
SERVED WITH ASPARAGUS AND RICE
8oz Angus filet mignon, topped with a seared foie gras, Rossini sauce infused with Port wine, sliced Burgundy truffle
8oz Angus filet mignon with Peppercorn cream sauce
Reservation at (239)261-0977 OR OPENTABLE
FRENCH CHESNUT SPREAD, VANILLA ICE CREAM AND WHIPPED CREAM
ONE BIG FRENCH CHOUX PASTRY BALL FILLED WITH VANILLA ICE CREAM & COVERED WITH CHEF'S HOT CHOCOLATE SAUCE
CREPE DEGLAZED WITH GRAND MARNIER ORANGE SAUCE
DURING LUNCH ONLY NUTELLA CREPE // BERRY CREPE ALSO AVAILABLE !!!
A LA MODE +$2.0
CHOCOMINT ICECREAM, HOT CHOCOLATE FUDGE AND WHIPPED CREAM
2 SCOOPS OF ICE CREAM
LIME SORBET & VODKA
ORANGE JUICE
PEACH JUICE
CRANBERRY JUICE
Reservation by phone (239)261-0977 or OPENTABLE
ON-SITE ONLY -- NOT SPLITTABLE - ARRIVAL BY 5:30 ORDER MUST BE PLACED BY 5:45PM
- DAY SOUP
- OR CUP OF FRENCH ONION SOUP (+1.50)
- OR HOUSE SALAD WITH DIJON VINAIGRETTE
- OR ESCARGOTS DE BOURGOGNE (+$3.00)
- BOEUF BOURGUIGNON
- OR SHRIMP BAKED IN CREAMY CHAMPAGNE & LEEK SAUCE "AU GRATIN"
- OR CHICKEN BREAST WITH CREAMY MUSHROOM SAUCE "AU GRATIN"
- CREME BRULEE
- OR CHOCO MOUSSE
- OR 2 SCOOPS ICE CREAM
- BAKED BRIE
- OR CUP OF FRENCH ONION SOUP
- OR CUP OF DAY SOUP
- OR LYON SALAD
- OR ESCARGOTS DE BOURGOGNE
- FILET DE BOEUF SAUCE AU POIVRE (+$12.00)
- OR PETIT CANARD A L'ORANGE (QUART SIZE // +$10.00 FOR HALF PIECE)
- OR GULF RED SNAPPER
- OR BRANZINO SAUCE VIERGE // +$10 FOR FULL BUTTERFLY
- CREME BRULEE
- OR PETITE COUPE ARDECHOISE
- OR CHOCOLATE MOUSSE
PICK-UP ONLY // ESTIMATED PREPARATION TIME USUALLY FROM 5 TO 20 MIN
REQUIRES SEVERAL DAYS AHEAD
WILL BE BACK SOON EVERY SATURDAY 9AM TO NOON - GRAB & GO AND ONSITE-BREAKFAST
THANKSGIVING // CHRISTMAS EVE // NEW YEAR'S EVE