3 courses: $68.00 per person 4 courses: $85.00

Friday and Saturday
3 courses: $68.00 per person
4 courses: $85.00 per person
includes hors d’œuvre, poisson a n d / or viande, and dessert
Ho rs d ’Œuv re
Salade Maraîchère
Organic baby greens, marinated spring vegetables, Champagne vinaigrette
Rillette de Canard
Cognac whipped duck confit, croûtons
cornichons, mâche, cherry compote
Escargots à la Bourguignonne
Snails, butter, garlic, parsley, and Pernod
Moules de l’Ile-du-Prince-Edouard à la Marinière
P.E.I mussels, garlic confit, fines herbes, white wine and shallots
Foie Gras de Canard Chaud et Froid
Pan seared Hudson Valley duck foie gras,
brioche croûtons, Port glaze, and chilled crème brûlée
supplement: $ 14.00
Saumon Mariné “Fait Maison”
House citrus-vodka cured salmon, asparagus, orange segments,
brioche crumble, baby greens, lemon dressing
Salade Lyonnaise aux Lardons
Frisée salad, appelwood smoked bacon, soft boiled egg, croûtons, Jerez vinaigrette
Potage du Jour
Soup of the day
Poissons et Viandes
Saumon d’Elevage à la Poële
Sautéed farm raised salmon, asparagus, haricots verts,
baby spinach, potatoes, mustard infused hollandaise “style” sauce
Noix de St-Jacques
Seared day boat sea scallops, eggplant purée,
medley of baby salad, red pepper-tomato-cashew sauce
Sole de Douvres Meunière
Dover sole, brown butter and lemon, tableside preparation
supplement: market price
Escolier de l’Atlantique
Roasted escolar, tomato, sweet peas, sautéed fingerlings, warm herb vinaigrette
Filet de Boeuf à la Perigourdine
Pan roasted domestic filet mignon, herb roasted fingerlings, asparagus, sauce perigourdine
supplement: $ 10.00
Magret et Confit de Canard
Duo of rendered duck breast and leg confit, rustic ratatouille, citrus jus
Poulet Cocotte Grand-Mère
Roasted chicken, champignons de Paris, glazed pearl onions, lardons, potatoes and jus
Carré d’Agneau d’Australie Rôti
Marinated and roasted Australian rack of lamb, warm lentil salad, mace infused demi-glace
supplement: $ 10.00
Alex Gomes, Chef de Cuisine
Stéphane Bocket, Maître d’Hôtel
Edith & Didier Jouvenet, Propriétaires
Selection of Desserts
Mousse au Chocolat
Milk chocolate dome, white chocolate sauce, cocoa powder
Sorbets ou Glaces Maison
Homemade fruit sorbet or ice cream
Profiteroles au Chocolat
Pastry puffs, vanilla, chocolate and coffee ice cream, chocolate sauce
Soufflé au Grand Marnier
Grand Marnier soufflé and sabayon sauce
supplement: $ 10.00 per person
Panna Cotta à la Citronnelle
Lemongrass-kaffir lime leaf pudding, orange mace sauce
Tarte Fine aux Pommes
Warm Granny Smith apple tart, sweet crème fraîche
Pain Perdu aux Fruits Rouges
Crème anglaise soaked brioche, blackberry compote,
strawberry Cognac syrup, vanilla bean ice cream
Crème Brûlée à la Camomille
Caramelized rich citron chamomile scented custard
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Assortiment de Fromages
Six artisanal cheeses: goat, cow, sheep, blue,
walnut-raisin bread, fruit and compote
supplement: $ 15.00 per person
Edith & Didier Jouvenet, Propriétaires