Our Weekly Specials menu features the freshest and most seasonal items available in the market.
Soupe a L’Oignon Gratinée $12
French onion soup with toasted crouton and Gruyère cheese.
Homard Bisque, en Croûte $14
Rich lobster bisque seasoned with garlic, shallots, and tarragon topped with puff pastry.
Artichaut à l’Alouette $12
California artichoke hearts, sautéed, stuffed with Alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce.
Escargot Basilic $15
Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter.
Homard et Saint André en Croûte $18
Maine lobster and Saint Andre cheese wrapped in puff pastry, baked, served with a black currant sauce.
Coquilles Saint-Jacques à la Parisienne $18
Maine sea scallops, sautéed, served in a fish veloute sauce, with mushrooms, seasoned with garlic, shallots, Dry Sack Sherry, and Reggiano cheese. Served in a natural sea shell with duchess potatoes.
Martini de Crevettes $22
Shrimp cocktail served with an avocado, cucumber, red onion salad & cocktail sauce.
Carpaccio de Filet de Boeuf aux Champignons Sauvage $20
Carpaccio of “Prime” beef tenderloin, topped with aged balsamic vinegar, Alba white truffle oil, shaved Parmigiano-Reggiano cheese, cracked black peppercorn and sautéed wild mushrooms.
Truite Fumée, Cécile $16
Natural apple wood smoked Rainbow Trout served with marinated asparagus and a chive infused olive oil.
Pâté Maison $15
Chicken liver pâté with green peppercorns, hard-boiled egg, red onion, mushrooms, caper berries, calamata olives, cornichons, and crackers.
Assiette de Coquillage au Basilic $40
Shrimp, Maine sea-scallops, Prince Edward Island mussels, pasta neck clams and scampi served over saffron fettuccine with mushrooms, diced tomatoes, Calamata olives.
Escalope de Veau aux Fruits de Mer $39
Sautéed, breaded medallions of Provimi veal tenderloin with Maine lobster, cold water shrimp, Maine sea scallop and asparagus spears, topped with a Normandy wine sauce with fresh dill.
Ris de Veau Grenobloise $38
Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce.
Suprême de Volaille aux Noisettes et aux Crustacés $36
A roasted French breast of free-range chicken, with cold water shrimp, Maine lobster, a hazelnut sweet potato mousseline cake, sauced with an apple and mushroom Frangelico cream sauce.
Ferme Feuille d’érable Magret de Canard Rôti, Cerise Glace de Viande $39
A lightly-peppered duck breast, served over a hazelnut sweet potato mousseline cake, topped with Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande.
Carré d’Agneau à la Provençale $50
Roasted Australian rack of lamb, topped with a roasted tomato-herb crust, summer beans, braised cipollini onions, eggplant, garlic, and olive sauce au natural.
Filet de Bœuf Naturel, Glace de Viande $44
Center-cut let mignon, grilled, served over potato galettes and mousseline potatoes, garnished with seasonal vegetables and finished with sauce au natural.
Entrecôte of Beef, Au Poivre Sauce $50
Char-grilled Certi ed Angus Beef® strip steak served with a cognac cream and crushed black peppercorn sauce with seasonal mushrooms, vegetables, and lyonnaise ngerling potatoes.
Filet de Boeuf Wellington à la Périgourdine $52
Center cut let mignon, grilled, wrapped in puff pastry with a Torchon of Hudson Valley Foie Gras, mushroom duxelle and black truffles with sauce Périgueux.