Dining


Preambules Froid (cold)

Carpaccio de Filet Mignon à l’Huile de Truffe$13.50
Sliced Carpaccio of Beef, Garnished with Arugula, Caper Berries, Truffle Oil & Sea Salt
Pâté de Foie façon du Chef$13.75
Chef’s House Pâté served with Toast and Garnish
Tartare du Saumon$14.75
Diced Smoked and Raw Salmon, with Shallots, Cucumber, Garnished with Sweetie Drop Peppers, Chopped Eggs, Olive Oil Dressing
Asperge et Salade de Crabe au Pistou de l’Estragon$14.50
Crab Salad with Asparagus, Pickled Tomatoes, and Tarragon Pesto

Preambules Chaudes (hot)

Bisque de Homard au Pistou$13.50
Lobster Bisque with Basil and Garlic
Vol au Vent d’Asperges et de Homard$16.50
Asparagus and Lobster in Puff Pastry, with a Lemon Beurre Blanc
Foie Gras Poêlé, Sauce Framboise$20
Sautéed Foie Gras with a Raspberry Reduction Sauce
Escargots fourrées à l’Ail au Persil façon “Gratinée”$14
Escargots flavored with Parsley and Garlic, Topped with a Mousseline Sauce then Browned
Tarte à la Tomate et au Fromage$12.50
Warm Tomato Tart with Boursin and Goat Cheese Topped with a Truffle Aioli

Salades

Salade de Mesclun, Vinaigrette de Vin Rouge$6.75
Salad of Mixed Baby Lettuces with Red Wine Vinaigrette
Salade aux Poires et au Roquefort$11.75
Mixed Greens, Warm Pears, Roasted Walnut, Blue Cheese & Balsamic Vinaigrette
Salade d’Endives grillée$10.75
Grilled, then Chilled, Endive with White Anchovies, Fennel Slaw, Parmesan Crisps, Burnt Leek Vinaigrette

Plats Principaux

Saumon au Cinq Épices au Beurre Blanc de Soy$29
Salmon Slow roasted, Crusted with Five Spice Blend, Over Sautéed Mushrooms, with a Soy Buerre Blanc
Coquille Saint Jacques “L’automne”$39.50
Seared Scallops Served Over a Brown Butter Celeriac Puree, with an Apple and Fennel Sauce
Filet de Porc aux Poivrons Rouges, Chèvre et Epinard$29.50
Pork Tenderloin with Spinach, Goat Cheese and Red Peppers, Wrapped in Puff Pastry, with a Roasted Garlic Demi-glace Sauce
Les Plats du Jour$18 - 44
​ Daily Specials; depending on availability at the market or on the docks
Le Plat Legumes$24.50
Seasonal Vegetables poached in a Tomato Vegetable Broth, with Wild Rice
Magret de Canard au Café, Sauce au Cognac$32.75
Duck Breast Sautéed with a Coffee Crust, Finished with a Brandy Balsamic Sauce
Deux Grandes Côtelettes de Carré d’Agneau, Sauce Fines Herbes$42
Double Chops of Rack of Lamb with Herbs and a Rosemary Red Wine Reduction Sauce with a hint of Curry
Filet de Bœuf “en Tranche”, Sauce Bordelaise$36
​​Sliced Filet of Beef with a Classic Red Wine Demi-glace Sauce
Homard et St. Jacques Cardinal Gratinés$41.75
Re-stuffed Roasted Lobster and Scallops with Truffle, Gruyere Cheese and Lobster Sauce
Sole de Douvres à l’Oseille$36
Dover Sole with a Classic Sorrel Sauce

Les Desserts

Crème Brûlée$9.50
Vanilla Bean Custard Topped with Burnt Sugar Crust
Crêpe au Chocolat$9.50
Chocolate Crepe Stuffed with White Chocolate Mousse, Vanilla Sauce
Profiteroles avec une Glace à la Vanille$9.50
Classic Cream Puffs with our Vanilla Ice Cream and Topped with Caramel and Chocolate Sauces
Pommes, Façon du Jour$9.50
Apples celebrated different ways on different days
Mousse au Chocolat en “Gâteau”$9.50
Deconstructed Chocolate Cake with Chocolate Ganache and Chocolate Mousse then Topped off with Salted Chocolate Chips.
Mousse à la Vanillé dans une Soupe de Baies Rouge$9.50
Vanilla Bean Mousse in a Red Berry Soup Garnished with Fresh Berries
Sorbet du Jour$9.50
House Made Fruit Sorbet
Café / Thé$3.50
Espresso$4.00
Cappucino$4.50
Café Espresso Bouchard’s$9.50
Albert’s secret recipe of 5 liquors

Cordials

Cognacs

Armagnacs

Calvados

Eau De Vie

Sipping Rums

Ports et Xérès

Warre’s Warrior$8.00
Taylor Flagate LBV ’12$9.00
Croft 10 year Tawny$10.00
Sandeman’s 20 year Tawny$19.00
Rare Amontillado Escuadrilla$9.00
Harvey’s Bristol Cream Sherry$7.00

Les Vins de Dessert

Inniskillin Ice Wine, Vidal 2015, 375ml$114.00
Dolce-Napa Valley Late Harvest 2009, 375ml$150.00
Sauternes ~ Château d'Yquem 1998, 375ml$380.00
Château Loupiac- Gaudiet 2015, 500ml$51.00
$8.50 gl.