Hors d`Oeuvres Les Potages Cold Hors d`Oeuvres Les Salades

Hors d`Oeuvres Les Potages Cold Hors d`Oeuvres Les Salades

Hors d’Oeuvres all day
Les Potages all day
BAKED BRIE wheat honey, almonds, toasted french bread.......9.00
TEMPURA DEVILED EGGS horseradish crème fraiche........7.00
CRAB CAKE jumbo lump crab cake, arugala, garlic aioli.......11.00
POUTINE FRITES CHEVRE cheese, veal demi glace............6.00
MUSSEL PROVENCALE garlic wine broth............................9.00
FRIED CAPRESE MOZZARELLA tomato, basil...................8.00
CALAMARI roquefort sriracha..................................................9.00
WARM OLIVES........................................................................5.00
FRIED PICKLES horseradish dipping sauce............................6.00
ONION SOUP GRATIN.................................. 6.00
CHICKEN COUS COUS VEGETABLE....... 5.00
CLAM CHOWDER.......................................... 5.00
Plats du Jour
QUICHE LORRAINE
12.00
bacon, ham, swiss cheese
with pomme frites
WHOLE BELLY CLAMS
18.00/22.00
served with tartar sauce
and pommes frites
PENNE MAISON
14.00/18.00
peppers, onions, garlic,
capers, artichokes,
white wine sauce
BOEUF BOURGUIGNON
13.00/18.00
potatoes, carrots, shallots
bordelaise sauce
FISH AND CHIPS
14.00
cod fish & pommes frites
with tartar sauce & lemon
Cold Hors d’Oeuvres all day
Steak Frites after 5
*PEPPER CURED SMOKED SALMON hard boiled eggs, capers, onion.... 10.00
*14 OZ NEW YORK.....................32.00
*9 OZ FILET MIGNON..............33.00
*16 OZ RIB EYE...........................34.00
*KOBE BEEF TARTARE................................................................................ 12.00
JUMBO SHRIMP COCKTAIL....................................................................... 12.00
ANTIPASTI DEMARCO........................................................................12.00/22.00
JAR OF OLIVES................................................................................................ 6.00
*OYSTERS DU JOUR (1 pc)........................................................................... 2.75
Tartines & Sandwiches all day
yukon chips served with items below
CROQUE MONSIEUR ham, cheese................... 10.00
TUNA TARTINE egg, frisee.................................. 11.00
LOBSTER SALAD CLUB.................................... 20.00
pepper bacon, cucumber, lettuce, tomato, mayo, taragon
*BISTRO “JUNK” BURGER............................... 14.00
fried egg, bacon, cheddar, caramelized onion
BRIE CHICKEN SANDWICH........................... 14.00
grilled chicken breast, brie cheese, lettuce, tomato
GEORGES BANK CODFISH SANDWICH........... 15.00
spicy yellow tomato tartar sauce, frisee,
pepper jack cheese, malted sweet potato fries
PARISIAN CREPE FLEUR DE LYS................... 12.00
ham, swiss cheese, béchamel sauce
all steaks are served with choice of
bleu cheese fondue,
maître d’hôtel butter, or
caramelized onion and red wine reduction
Plats Principals after 5
COQUILLES SAINT JACQUES scallop, mushrooms, shallots.....24.00
COQ AU VIN ................................................................................22.00
organic game hen, bacon, carrots, onion, bordelaise
LOBSTER PAPPARDELLE truffle butter, fresh pappardelle.........25.00
BOUDIN BLANC .........................................................................20.00
sausage, caramelized onion, pommes puree, haricots verts
SCALLOPS brown butter, parsnip puree, haricots verts...................24.00
GRILLED SALMON ....................................................................23.00
brushed butter garlic, pommes puree, asparagus
Les Salades all day
Accompagnements
HOUSE SALAD............................................................... 12.00
romaine lettuce , tomato, cucumber, edamame, goat cheese,
red onion, peppers, candied almonds in a lemon oil vinaigrette
add chicken 15.00 shrimp 16.00 salmon 16.00 steak 17.00
CAESAR SALAD................................................................ 8.00
GRILLED FRISCO SALMON SPINACH SALAD....... 15.00
grilled salmon with baby spinach, red onion,
hard boiled egg, tomato & mustard vinaigrette
CHANDON FRUIT AND CHEESE PLATE................ 12.00
SPINACH GRATIN................................7.00
POMMES FRITES PARMESAN..........5.00
BRUSSEL SPROUTS & LARDON.......6.00
BABY CARROTS....................................6.00
ASPARAGUS...........................................5.00
HARICOTS VERTS...............................5.00
SWEET POTATO FRITES....................5.00
*consuming raw or undercooked meat, poultry, or seafood may increase the risk of foodborne illness
Executive Chef Jayson DeMarco
6/2012