LES APPETIZERS

Soupe a L’Oignon Gratinée…………….……...6.75

Traditional French Onion Soup Baked with Gruyère ***BISTRO CLASSICS***
Cheese
Escargots de Bourgogne…………………...8.50
Homemade Duck Raviolis……………….……….8.50 Snails with Garlic Butter and Pernod
Served with a natural Broth
Kiki’s Frog Legs……………………..……..…….8.75
Tarte de Provence………………………..………..8.50
Served in a Light Herb white wine Cream
Ratatouille with Goat Cheese in a light Pastry
Sauce
served with a Tomato Coulis

Paté de Canard………………………….……….…….8.50 LES SALADES

Terrine-Style Duck Pate with Pistachio Nuts

Paté de Foie de Canard………………..……….9.50

Duck Liver Pate with Toasted Brioche
Duck Rillettes………………….……………...……….9.50
Served with Chef’s condiments
Fricassée de Coquilles St.Jacques……...9.25
Sautéed Sea Scallops served with Spinach and an
Orange Beurre Blanc
Sautéed Crab Cake et son aioli…….….…9.50
Served with a Petite Salade and a Garlic
Mayonnaise
Salade Maison………………………………………5.50
Mixed Greens Dressed in a Dijon Mustard
Vinaigrette
Salade de Fromage de Chèvre……….8.50
Goat Cheese, Mixed Greens, Asparagus, Oven
Dried Tomatoes in a balsamic Vinaigrette
Red Beet Salad…………………………..…….7.00
With Green Beans, Mixed Greens, Toasted
Almonds and Walnuts in a Hazelnut Vinaigrette

Salmon Tartar……………………………………..….9.50 Endive Salade…………………….…….………..8.50

Chef’s garnishes
Ragout de Champignons………………..….….…9.50
A Medley of Wild and Domestic Mushrooms
sautéed with Shallots, Garlic and Madeira Wine
Shrimps Provençale……………………..…….….10.50
Belgian Endive, Red Delicious Apple, Roquefort
Cheese, Walnut, Chives served with a Lemon
Vinaigrette
Salade Lyonnaise…………………………………7.75
Frisée Lettuce, Warm Poached Egg, Lardon in
a Warm Bacon Vinaigrette

Saumon Fumé…………………………….……….....11.00
Smoked Atlantic Salmon with Traditional Garnishes

“No man is lonely eating Escargots ; it requires so much attention” – Georges “Kiki” Cuisance
 LES ENTRÉES
Magret de Canard avec son Confit………………….….23.50 LES PLATS DU JOUR
Sautéed Breast of Duck with Leg Confit, Red Cabbage and
Wild Rice served with a Green Peppercorn Sauce MONDAY
Navarin D’Agneau Printanier……………………………………19.50 Veal Chop Normande 30.50
Traditional Lamb Stew with Assorted Fresh Vegetables
TUESDAY
Steak au Poivre………………………………………..………….……28.75 Dover Sole Meunière 29.75
New York Strip Steak with Cracked Peppercorns served with
a Cognac Cream Sauce and Fresh Vegetables WEDNESDAY
Osso Bucco 27.00
Rack of Lamb…………………………………………………..…………27.75 Served with Fettucine Pasta
Oven Roasted and Encrusted with Garlic Crumbs, served with
Mashed Potatoes, Ratatouille and Haricots Verts THURSDAY
Duck à L’Orange 24.50
Grilled Beef Tenderloin……………………………………….….28.75
Pommes au Gratin, Sautéed Spinach with a Classic Bernaise FRIDAY
Sauce Bouillabaisse Marseillaise 28.50
et son Aioli
Oven Roasted Pork Tenderloin……………….…………….19.75
Polenta, Assorted Vegetables, in a Calvados Cream Sauce

Coq au Vin…………………………………………………….………………19.50 Shrimp Pasta “Tropezienne”…..17.75

Marinated Chicken Legs, Slowly Cooked in Red Wine with Penne Pasta, Shrimp, Trio of Bell Peppers,
Bacon, Mushrooms and Assorted Vegetables Red Onions in a Pesto Sauce

Grilled Lamb Brochettes et son Couscous……………21.75

Marinated Lamb Skewers served with Couscous and Lamb
Veggie Plate……………………….…………19.00
Sauce Chef’s Daily Selection

LES PETITS PLATS

***BISTRO FAVORITES***
Poulet Roti………………………………………………………………….18.75 Pommes Frites 3.75
Roasted Chicken Marinated in Olive Oil, Garlic and Provence Herbs Pomme Purée 3.75
served Mashed Potatoes and Natural Jus Sautéed Spinach 4.00
Steak Pommes Frites……………………………………………….19.75 Wild Rice 4.50
Thinly Grilled Top butt Steak Served with Hand Cut Shoe String
Sautéed Mushrooms 5.50
Potatoes and Herbed Butter
Haricots Verts 5.50
Foie de veau………………………………………………….…………..19.75
Mixed Vegetable 5.50
Sautéed Calf Liver with Pearl Onions and Red Cabbage served with a
Asparagus 5.50
Red Wine Vinegar Sauce
Ratatouille 5.50
Grilled Ahi Tuna…………………………….…………24.50 Asparagus
Sautéed Skate Wing………………………..……….24.00
Spinach, Pommes Vapeur, Tomato Basil Confit 5.50
Mashed Potatoes, Asparagus, served with a
Garnished with Shrimp Brown Butter Caper Sauce
 LES DESSERTS

LES CLASSIQUES

Traditional Lemon Tart……………...6.50

Raspberry Sauce
Mousse au Chocolat……………….…….6.50
Chocolate Sauce
Crème Brulée ……………………………….6.75
With a Layer of Chocolate at the Bottom
Crepes “Suzette”……………………….…7.75
Homemade Crepes served in a Warm
Orange Glaze flavored with Grand Marnier
and topped with Vanilla Ice Cream
***SUMMER FAVORITES***
Mixed Berries, Sabayon Sauce…..7.75
Café Liegeois…………………….……………6.75
A French Classic, Homemade Vanilla Ice
Cream, Espresso Coffee toped with
Chantilly Cream
Peach “Melba”……………………….……….6.75
Fresh Poached Peach served with Vanilla
Ice Cream, Raspberry Coulis, Toasted
Almond
Homemade Ice Cream & Sorbets…6.00
Chef’s Daily Selection
Warm Blueberry Bread Pudding……6.75
With Vanilla Ice Cream
Chocolate Mousse Cake………….…..…..6.75
Raspberry Coulis
Profiteroles au Chocolat…….…..………6.75
Homemade Puff Pastries Stuffed with Vanilla
Ice Cream and topped with a Hot Chocolate
Sauce
Tarte aux Pommes…………………..….……6.75
Warm Apple Tart with Cinnamon Ice Cream
and Caramel Sauce
Coffee Ice Cream Chocolate Cake…7.25
Mixed Berries, Raspberry Coulis
Warm Chocolate Cake………..………...…7.50
Served with Berries and Kiki’s Amaretto Ice
Cream

“Life is uncertain. Eat Dessert First” Georges “Kiki” Cuisance