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Entree (Main Course)
POISSONS
Basilic Bouillabaisse - $23.00
Saffron Seafood Stew, Fennel, Fresh Herbs and Baby Vegetables
Seafood Risotto - $23.00
Arborio Rice, Roma Tomato, Fresh Basil and Gruyere
Baked New Zealand Grouper Filet - $24.00
Braised Fennel and Light Tarragon Juice
Saint Pierre en Croute d`Epice - $29.00
Sauteed John Dory Filet, Chanterelle Mushroom, Spinach and Xeres Sauce
Duo of Scallops and Mexican White Shrimps - $28.00
Braised Endives, Orange and Soy Glaze
VIANDES
Coq au Vin - $19.00
Marinated, Braised Chicken, Egg Noddle and Burgundy Wine
Steak au Poivre - $27.00
Grilled New York Steak, Black Peppercorn Sauce and Baby Vegetables
Emince de Veau Zurichois - $26.00
Scalopped Veal Tenderloin, Brandy and Mushroom Cream
Carre d Agneau - $29.00
Roasted Rack of Lamb, Whole grain Mustard and Rosemary Crust
Olive Demi-Glace Sauce
Magret de Canard - $27.00
Oven Roasted Duck Breast, Seasonal Preparation
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18% Service Charge for Parties of Six and More
Split Charge on Main Course 5.00
Please Note - All dishes and prices are subject to change without notice |
