Chez Fall Menu

Our Weekly Specials menu features the freshest and most seasonal items available in the market.

Hors d’oeuvres

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.

Entrees

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.