Les Viande et Volailles
Steak Grillé aux Quatre Poivres Grilled New York shell steak with fries and salad in a peppercorn sauce	30.00	Demi-Poulet et sa Sauce Diable Half chicken marinated in mustard, pan-roasted with breadcrumbs, fries, Diablo sauce	25.50
Bavette Grillé et sa Sauce A l’Echalotes Confit Grilled hanger steak with fries in a port wine shallot sauce	25.00	Magret de Canard Flambé au Miel Pan-seared duck breast flambéed in honey, served with sauteed spinach and 'potato Anna'	26.00
Filet de Bœuf et sa Sauce à la Moutarde à l'Ancienne Filet Mignon of beef in a wild mushroom cream sauce with potato gratin	33.00
Les Poissons et Crustacés
Bar Roti et sa Sauce de Crustacés Pan-roasted Chilean sea bass served with sauteed spinach and turned potatoes in a shellfish sauce	27.00	Les Moules Frites Steamed mussels in a choice of saffron cream,  curry cream, whole-grain mustard cream, Muscadet, Pernod, or tomato sauce, served with French fries	24.00
Pave de Saumon et sa Sauce A l'Epinard Sauteed salmon with mashed roasted cauliflower and cumin-spiced carrots with a spinach sauce	25.00	Tournedos de Thon Grillé Grilled yellow-fin tuna, mashed potatoes, sautéed spinach finished with a balsamic, reduction glaze	27.00
Poêlée de St. Jacques à l’Orange Pan-seared scallops with white rice and asparagus with an orange-vanilla sauce	28.00	Filet de Sole Roti “En Salpicon” Roasted sole topped with citrus accented onions and tomatoes, served with saffron rice and zucchini	26.00
Gambas Pochés au Curry Jumbo shrimp poached in a coconut curry sauce served with white rice and julienned carrots, zucchini, yellow squash, and red onion	27.00
Les Pates Fraiches
A la Carbonara Linguini in a bacon and cream sauce, topped with an egg yolk in its shell	18.00	Facon “Campagne Du Sud” Linguini tossed in our homemade tomato sauce	16.00