Warm Tartelette de Bistro
A baked herbed goat cheese filled voul-a-vent topped with caramelized onion and Mediterranean olive.
8

Crabes Cajun
two sweet cakes prepared with fresh crabmeat, cayenne, sweet and Yukon potatoes, served with a zesty remoulade.
12

Salade Coquilles Saint-Jacques
A refreshing scallop a grapefruit salad served in a grapefruit half
13

Crevettes au marinade grille
large shrimp marinated in wine and our own fresh herbs, then grilled to perfection and served with avocado, shredded jicama and a mirepoix of red peppers and a light vinaigrette
12

Steak Tartar
the classic delicacy made famous by the mongul invasion. Hand chopped raw tenderloin of beef, egg, extra virgin olive oil, shallots, garlic, lemon and capers. Served with toast points
14

Tuna Tartar
a new twist on the more familiar variety. Sushi grade tuna chopped with Asian spices served with shredded daikon, pickled ginger and toast points 15

Specialite de Maison: Bouillabaisse lobster-mussels- large gulf shrimp- Haddock- - lobster, saffron and oven roasted tomato broth -homemade crouton – Aioli 29

Veau Saltimbocca
Veal Saltimbocca prepared with hand sliced top of the round veal, sautéed in butter, rolled with sage and proscuitto finished in cream. It literally jumps in your mouth.
27

Oven Supremes de Thailande
Chicken marinated in exotic curries, lemongrass and lime. Served with a coconut cream sauce and garnished with fresh cilantro
19

Cotellette d’Agneau-Rack of Lamb
Roasted to perfection served with a wild raspberry - demi glace sauce and a fresh Rosemary garnish.

26

Filet Mignon
Brandy peppercorn cream sauce –
sweet potato frites
26

Sea Thon Grille-Char grilled Tuna
served Rare, unless you tell us otherwise. Sauced with a Shiraz wine, plum & cream reduction.
19

Sauteed Medallions de porc
served over wilted baby spinach with dried fruits macerated in vermouth, gin & pernod.
18