Monday, May 20, 2013
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Appetizers
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Escargots De Bourgogne
1/2 dozen of snail served on a shell with garlic parsley butter.
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Moules Mariniere
canadian mussel in the shell poached with white wine butter and shallot sauce.
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Coquille St. Jacques
sea scallop breaded and sautéed over creamy lobster sauce.
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Les Patés Maison
duck liver mousse and also porc pate and sausage baked in puff pastry served with dijon mustard.
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Assiette De Fromages
assortment of six imported cheeses with fresh fruit.
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Saumon Fumé
norwegian cold smoked salmon served with caviar, capers, cream cheese, eggs and onion.
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Soups & Salads
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Soupe De Soir
soup of the evening.
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Soupe A L’ Oignon
traditional french onion soup.
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Seafood Gumbo
new orleans style.
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Salade Maison
house salad.
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Salade Ceasar
heart of romaine lettuce.
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Salade Du Gourmet
chef’s may change daily.
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Main Course
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Tournedos Au Poivre
beef tenderloin served with brandy black peppercorn sauce.
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Carré D’ Agneau
new zealand rack of lamb with garlic sauce.
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Porc Osso Bucco
pork shank with apple, apple brandy, cream, mushroom and stock.
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Entrecote Blackened
rib eye steak seared with cajun spice.
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Canard À L’orange
half a duck roasted and boneless with orange grand marnier sauce.
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Poulet Marsala
large chicken breast breaded and sautéed with marsala wine, mushrooms and chicken stock.
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All Fish Are Fresh
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Feuilleté De Saumon
salmon baked in a puff pastry served with hollandaise.
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Tilapia Creole
fresh tilapia sautéed with bell peppers, onion, celery and tomato and a white wine, lemon tabasco sauce.
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Truite Rouge Amandine
fresh red trout filet sautéed with lemon butter and almonds.
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Rouget Cordon Rouge
red snapper stuffed & breaded with smoked salmon and swiss cheese.
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Assiette Nouvelle Orléans
crawfish pie, blackened catfish, chicken jambalaya.
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