PLAT PRINCIPAL
CHICKEN SUPRÊMEC$ 38,00
Stuffed chicken, wild mushroom, cured ham
CHICKEN VOL AU VENTC$ 35,00
Puff pastry
SCALLOPSC$ 45,00
ST. JACQUES OR PROVENÇALE
BOUILLABAISSEC$ 42,00
A rich stew of West Coast seafood
STEELHEAD TROUT AMANDINEC$ 35,00
Cooked with butter and sliced almond
HALIBUTC$ 48,00
Pan seared halibut fillet, tomatoes, prawn, mussels, saffron veloute
BEEF BOURGUIGNONC$ 35,00
French beef stew braised in red wine
VEAL TENDERLOINC$ 48,00
Wild mushroom sauce
NEW YORK STEAK 8 OZC$ 49,00
Peppercorn sauce
VEAL KIDNEY DIJONAISEC$ 35,00
Mustard sauce
CALF LIVERC$ 35,00
Onions, bacon and demi
ROAST DUCK BREASTC$ 40,00
Orange sauce
DUCK CONFITC$ 38,00
Confit of duck leg, market vegetables, potato gratin, wild mushroom sauce
RACK OF LAMBC$ 50,00
Roasted lamb, herbs and dijon mustard