Dinner Menu


Appetizers & Small Plates

Mushroom Crêpe
A blend of wild mushrooms sautéed with fresh herbs, garlic, veal stock and cream folded in a French crêpe $11

Salmon Combo Slate*
House cured salmon gravlax  with aioli mayonnaise and capers and smoked salmon mousse  $13

Baked Brie
Brie, walnuts and fresh thyme baked in puff pastry with a balsamic vinegar garlic honey Dijon mustard $10

Portobello mushroom  with a Lobster and Crabmeat Stuffing
Baked with a butter cracker based stuffing with crabmeat and diced lobster, finished with a saffron shallot beurre blanc $14

Escargot St Pierre
Sautéed with asparagus, sundried tomatoes and fresh herbs in a garlic cream sauce.  Served in a phyllo cup $12

Coquille St Jacques*
Gulf shrimp and sea scallops in a champagne shallot cream sauce baked in a scallop shell topped with herb bread crumbs $13

Charcuterie and Cheese*
Homemade Duo of Country Pork and Chicken Liver Mousse Patés, House Rillette and Selection of French cheese  $15

Salads & Soups

Simple Salad* Medley of Organic greens tossed with an Herb de Provence vinaigrette dressing $7

Field Greens with Goat Cheese* Organic field greens with crumbled goat cheese and pinenuts. Drizzled with a lemon olive oil mustard vinaigrette $8

Seafood Chowder* Cream based chowder with shrimp, scallops and clams $8     

Soup Du Jour  A Daily Creation $7


Coq au Vin
Bone in quartered chicken in a red wine stew with mushrooms, carrots, celery and pearled onions $21

Salmon Epernay*
Faroe Island salmon and sea scallops baked with fresh dill in a champagne shallot cream sauce $23

Filet Au Poivre *
Grass fed beef tenderloin pressed in a medley of peppercorns finished in a cognac veal stock flambé with a touch of cream $29

Duo of Duck *
Magret of duck breast roasted medium rare and house salt cured duck leg confit, with Portobello mushrooms in a balsamic vinegar reduction $29

Vegetarian Medley of Mushrooms and Vegetables*
Blend of wild mushrooms and garden vegetables sautéed with white wine, lemon, garlic, fresh herbs and butter $18

Turkey Breast Cordon Bleu*
Baked turkey breast cutlet folded with prosciutto ham and gruyere cheese, finished with a white wine cream sauce $20

Grilled Meat Trio*
Beef tenderloin, pork tenderloin and lamb chop brushed with a pesto olive oil and grilled; topped with a red wine goat cheese compound butter medallion $29

Bistrot Seafood Stew *
Medium sized gulf shrimp, white fish, salmon and sea scallops in a slightly zesty roasted red pepper, lobster tomato saffron bouillon.  Served with aioli and rouille canapés  $24

Chicken in Phyllo
Braised boneless chicken breast, leeks, black forest bacon and goat cheese baked in phyllo dough and served with a tarragon cream sauce  $20

Roasted  Pork Tenderloin *
Pork tenderloin roasted slightly pink with sundried tomatoes and spinach in a Madeira wine boursin cheese reduction $21

Daily Provençal*
Roasted with asparagus, roasted tomatoes, capers, garlic, lemon and white wine, finished with olive oil   -
-Price Daily

We are Unable to Accommodate Separate Checks.
 20% Service Gratuity Added to Parties of 6 or More