SOUP DU JOUR

APPETIZERS

LOBSTER BISQUE
Velvety smooth bisque with hints of brandy, tomato and saffron

GAMBAS ET SES LEGUMES DANS SON PANIER CROQUANT
Plum glazed prawns with Asian vegetables in a crispy wonton basket, sesame vinaigrette

CHAUSSON DE HOMARD AU DEUX CAVIARS
Raviolis of lobster with lobster butter, black and gold caviar

CASSOLETTE D'ESCARGOTS
French snails in garlic butter with Pernod

NOTRE FOIE GRAS D'OIE MAISON
Foie gras pate, capers and onion with brioche toast

NAPOLEON DE TOMATE ET COUSCOUS A LA VINAIGRETTE
Vine-ripened tomato "Napoleon" with vegetable couscous, avocado and red wine vinaigrette

PETITS GALETTE DE CRABE A LA MODE DU CHEF
Pacific Dungeness crab cakes

with a roasted red bell pepper beurre blanc

ENTREES

Includes dinner salad or Fresh Cream Caesar

CANARD CROUSTILLANT ET SA SAUCE CASSIS
Half duckling, roasted crisp, boned, sliced, black currant sauce

CARRÉ D'AGNEAU A LA MOUTARDE EN CROÛTE D'HERBES
Full rack of lamb for one, roasted, sliced

BOEUF GRILLE SAUCE MADEIRE ET CHAMPIGNONS DES BOIS
Grilled filet mignon, roasted portabellas, truffle madeira sauce

MEDAILLON DE VEAU AUX CHAMPIGNONS A LA CRÉME
Grilled white veal loin sliced,
sherry-creamed mushrooms and roasted shallots in puff pastry, demi-glace

POULET ROTI AVEC SON JUS ET SA PUREE AUX TRUFFES
Pan roasted chicken with truffle whipped potatoes, sweet corn and snow peas

SOLE DE DOUVRE GRILLEE MEUNIERE AMANDINE
Holland Dover sole grilled, boned at table, browned butter, lemon and almonds

LOUP DE MER SAUTÉ, MODE DU CHEF
Sautéed seabass with chive whipped potatoes,
sweet onion sauce, cabernet reduction and infused oil

HOMARD ET COQUILLES ST. JACQUES A LA BISQUE DE HOMARD
Broiled Australian lobster tail and grilled prawns with white corn bisque and brioche toast

FILET DE THON ET SON BEURRE D'ANANAS AU RHUM
Spiced, pan-seared ahi tuna (medium rare), pineapple rum sauce

ASSIETTE DE LÉGUMES VARIÉS
Chef's vegetarian creation

DESSERTS

SOUFFLÉ AU GRAND MARNIER
The ultimate grand finale infused with Grand Marnier, accompanied with a light rum sauce

TARTE DES DÉMOISELLES TATIN
A twist on the classic with a swirl of caramelized apples baked under flaky puff pastry

SAC AU CHOCOLAT
Chocolate bag filled with a mocha milkshake and topped with a dollop of whipped cream

DOUBLE VANILLE BRULEE
A silky pot of cool vanilla custard beneath a delicate crust of burnt sugar

GATEAU AU CHOCOLAT CELESTINE
A flourless dark chocolate torte with a quenelle of vanilla bean ice cream on a raspberry coulis

PALETTE DE SORBETS
Assortment of fresh fruit sorbets

NOTRE ASSORTIMENT DE DESSERT MAISON
A sampler plate (for two) of four house desserts