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Dinner Menu

SUMMER MENU 2008

SOUPE & SALADE


CLASSIC GAZPACHIO
with shrimp and cucumber 10.

MUSSEL SOUP
with white wine and shallots in a saffron cream 10.

SOUP OF TODAY'S MARKET ‘HUMOR’ 7.

CAESAR SALADE CLASSIC


in a garlic lemon vinaigrette with grated parmesan 8.

PETITE MESCLUN SALADE


with maple syrup vinaigrette 5.

SEASONAL GREENS WITH ROASTED WALNUTS


& Corsican feta cheese, maple syrup vinaigrette 9.

BABY SPINACH
with crispy bacon, shallot vinaigrette 9.

AVOCADO AND HEART OF PALM SALAD


with raspberry vinaigrette 10.

COLD HORS D'OEUVRE


PHEASANT TERRINE
with brandied sour cherries & Champagne vinaigrette 14.

SASHIMI TUNA
pan seared with herbs de provence, served chilled
with cucumber salad and green peppercorn emulsion 13.

ROASTED GOAT CHEESE


with shallots and olive oil 11.
BEEF CARPACCIO
with verjus olive oil and parmesan tuile, micro salad 13.

TOMATO AND OHIO 'CERVELLE DE CANUT' TART


with basil pesto 12.

HOT HORS D'OEUVRE


MARBLE OF ESCARGOT
with shiitake mushroom and garlic parsley butter 14.

COQUILLE ST JACQUES
scallop mousseline with leek fondue and ‘bonne femme’ sauce 13.

GRATIN OF BABY SHRIMP


with brandy and brunoise of seasonal vegetables 11..

SEAFOOD AND LOBSTER COULIBIAC


baked in pastry with lobster sauce 14.

SEAFOOD & SHELLFISH


PAN ROASTED LAKE WALLEYE
with a pistachio vin blanc sauce 26.

CRABMEAT AND ARTICHOKE CRUSTED


‘POISSON DU JOUR’
served with a lobster sauce 28.

WHOLE ENGLISH SOLE


pan roasted, served with lemon caper sauce 38.

PAN SEARED SEA SCALLOPS


with herb linguini & purple mustard sauce 29.

SZECHUAN PEPPERCORN DUSTED ORGANIC SALMON


with a whole grain mustard sauce 28.

MEAT & POULTRY

BABY RACK OF LAMB


with Bleu d'Auvergne & lamb jus 32.

ORGANIC NEW YORK STRIP


with Maitre d' butter 33.

FILET MIGNON
with a cardamom sauce 33.
DUET OF DUCK BREAST
with black olive sauce and salsify tempura 28.

GRILLED PORK TENDERLOIN


marinated with szechuan peppercorns and fresh rosemary 24.

TRIO OF VEAL, RABBIT LOIN & LOBSTER RAVIOLI


finished with a morel sauce 34.

SEASONAL VEGETABLES with PASTA


tossed with a bell pepper coulis 15.

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Separate children’s menu available

DESSERTS

TRADITIONAL VANILLA CRèME BRULéE


**Crispy Palmier 8.00

VANILLA CREMEUX
vanilla streusel, fresh berry salad
twin sauces of billberry and cherry 8.

FRUIT FOOLS
purées of strawberry, kiwi, pineapple,
and blueberry with sweetened cream 8.

TROPICAL PASSION
coconut dacquoise, passion fruit bavarian,
candied pineapple - with citrus jelly
and mango ginger sauce 8.

OPERA GATEAU
almond gateau, layered with coffee buttercream and
chocolate ganache - served with Baileys anglaise
and chocolate sauce 9.

LEMON BOMBE
light lemon mousse with vanilla sponge cake
and raspberries, citrus laced tuile 8.

CHOCOLATE TRIO
Mocha panna cotta with fleur de sel caramel
Dark Chocolate shortbread
White Chocolate Grapefruit Mousse in a chocolate phyllo cup
$10

FRESH FRUIT AND SORBET 7.

**ICE CREAM TRIO 6.00

*EUROPEAN CHEESE PLATE 14.00


**with walnuts
Le Roquefort en Verdure
**A two ounce wedge
of Roquefort French Blue Cheese
with a two ounce glass of Vin Santo 13.00

GOLDEN NECTAR
*1999 Chateau Loupiac - Sauternes (1.5 ounces)
with almond tuiles 13.95
*nuts are used in the presentation of this selection
** can be prepared gluten free