Hors d’œuvres et Salades – Appetizers and Salads
Soupe à l’oignon...................................................................$8.95
Caramelized white onions, chicken broth, croutons
and gratin Gruyère cheese
Soupe du jour.......................................................................$6.95
Chef Christophe’s daily selection
Salade du Parc.....................................................................$10.95
Fresh bacon, comté cheese, croutons,
poached egg and avocado
Assortments de tapas..........................................................$11.95
Pan fried chicken wings in a spicy glaze,
Accras de Morue with aioli,
Piperade, oeuf poché, crûtons aux chipirons................................$10.95
Toasted country bread, sautéed calamari and a side of piperade,
topped with a poached egg
Pâté en croûte Antoine Westermann...........................................................................$13.95
Veal, pork and duck foie gras paté, cooked with port wine and Armagnac
wrapped in home-made pastry with natural gelée
Tarte flambée alsacienne............................................................$11.95
Thin bread, topped with smoked bacon,
onions, and fromage blanc
Tartare de boeuf......................................................................$13.95
Hand cut steak tartar with shallots, cracked pepper, cornichons, and capers
with a fresh egg yolk and potato chips
Asperges
en vinaigrette ou sauce hollandaise.....................................$10.95
Fresh asparagus served with your choice of sherry
vinaigrette or warm hollandaise sauce
Tarte Flambee alsacienne............................................................$11.95
Thin bread topped with smoke bacon, onions and fromage blanc
Assiette de fromage...................................................................$15.95
Cheese plate – Please inquire with your server
Plats régionaux – Regional specialties
Lapin à la moutarde .......................................................... $23.95
Braised leg of rabbit in a mustard sauce
served with waffle fries
Moules à la marinière..........................................................$19.95
Mussels steamed in white wine, shallots,
garlic, parsley and butter
Gnocci aux champignons et parmesan....................................$19.95
Potato gnocchi in a parmesan cream sauce
and seasonal mushrooms
Escalope d’aubergine en tempura aux petits légumes..................$18.95
Sliced eggplant cooked tempura style, topped with
eggplant caviar
and
a medley of raw and cooked vegetables
Parties of 8 or more are subject to an 18% service charge and applicable tax
Consuming raw or undercooked meats, poultry, seafood shellfish,
or eggs may increase your risk of food-borne illness.
Lieu jaune façon koshkera....................................................$19.95
Pan-fried parsley encrusted Pollock served over a
creamy sauce of
fresh peas, asparagus, mussels, and poached quail eggs
Poêlée de chipirons.............................................................$21.95
Sautéed calamari with tomato, parsley and garlic
St. Jacques rôties à la ventrèche...........................................$26.95
Pan-fried scallops topped with crispy French bacon and
served with a citrus salad
Poitrine de cochon croustillante..............................................$19.95
24 hour sous-vide pork, sautéed crisp, with
natural thyme and garlic jus
Entrecôte, sauce béarnaise....................................................$28.95
Grilled rib eye steak with béarnaise sauce
Poulet rôti tout simplement.....................................................$20.95
“Wellington Farm” chicken simply roasted with natural jus
Each entree is accompanied by your choice of side dish
Garnitures au choix – Side dishes
Purée de pomme de terre
Yukon gold potato purée finished with milk and butter
Tagliatelles fraîches
Hand-cut fresh noodles tossed with butter, Guérande sea salt
Pommes frites
French fries
Ragout de lentilles du Puy
”Le Puy” green lentils
Gratin de choux fleur
Cauliflower gratin topped with comté cheese
Poellée de légumes sautés
Sautéed seasonal vegetables in olive oil
$8 each
Trio de crèmes, allumette de sucre
Small pots of coffee, vanilla and caramel custard creams
Compote de rhubarbe, crumble, glace verveine
Rhubarb compote crumble, served with verbena ice cream
Parfait nougat
Puff pastry layered with frozen nougat and crispy toffee
topped with honey
Macaron aux fruits rouges, sorbet fruits rouges
Macaron with fresh berries and a berry sorbet
Profiteroles au chocolat chaud
Profiteroles filled with vanilla ice cream & warm chocolate sauce
Saint Honoré
Puff pastry filled with a custard cream and topped with Chantilly cream